We like our salmon in our house. A lot. We also like our salmon to be pan-roasted. A lot.
So, chances are, when I ask Dustin how he’d like his salmon prepared and what he’d like with it, he’ll promptly reply Pan-Roasted Salmon with Garlic Parmesan Green Beans and these tasty little Sautéed Baby Red Potatoes.
It’s a meal that just doesn’t get old. Yes, I speak from experience.
Though, to Dustin and me, these potatoes are more affectionately referred to as “Bikini Potatoes.”
No, not because eating them will help you look better in a bikini (darnit!), but because of how the potato skin is peeled.
Awww….now do you see the cute little potatoes in their bikinis?
These Sautéed Baby Red Potatoes are extremely tasty and simple to make. Granted, I don’t tend to “fuss” with things like removing the center peel off baby potatoes, but it is totally worth it. In this case.
The special peeling method allows the butter to brown both the skin and the flesh of the potato which creates a marvelously crispy — yet tender — texture.
When buying the red potatoes, try to get the smallest, most uniformly-sized potatoes, as this will help all the potatoes cook evenly.
Trust me, you will want to eat every last one of these golden-browned-potatoes-of-goodness and will be super disappointed if you have to push a slightly larger potato to the side ‘cuz it is undercooked.
Yes, I speak from experience.
Sautéed Baby Red Potatoes
2 lb. small baby red potatoes, skin on
2 tbsp. unsalted butter
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 cup (approx. 2-3) green onions, sliced and divided
Using a vegetable peeler, remove a strip of the peel from around the center of each potato. Set aside.
Heat butter over medium-high heat in a large skillet until melted. Add potatoes, kosher salt and pepper and stir to coat coat potatoes. Cover skillet with lid and cook for 10 minutes. Every 3 minutes, hold the lid down on the skillet and swirl the skillet in a circular motion in order to move the potatoes around in the skillet.
After 10 minutes, turn the heat to high and continue cooking, swirling every 3 minutes, until potatoes are tender and golden brown, about 8-10 minutes. Add half the green onions to the skillet and swirl one additional time to combine. Cook for 1 minute. Garnish with the remaining green onions when serving.