And for anyone wondering why I've posted so little this December, it's because I've been cooking up a storm for a mega gluten free wedding reception for my brother Mike and his lovely new wife Amanda. Expect plenty of wedding related posts and pictures to come! It was a great dessert-filled party!
Serves 4 (you can easily make more)
Wash and coarsely chop:
2-3 handfuls baby potatoes
Place in a pot with cold water. Cover, and place over high heat until it comes to a boil. Boil, uncovered ~10 minutes, until potatoes are tender. Remove from heat and drain.
Heat over medium to medium-high heat:
2 Tbsp olive oil
2 Tbsp butter
Add and cook, stirring occasionally, until potato edges are browned and crisp on edges:
cooked baby potatoes
1/2 onion, chopped OR handful of green onions, diced (optional, but adds flavor)
note: I tend to wait until the potatoes have been cooking for a few minutes before adding green onions, if I'm using those. If using regular onion I add it at the same time as the potato.
Salt and pepper, to taste.