In the skin, for sure.
Ah, the joys of summer produce – including new potatoes! I have a bag of new white potatoes and one of new red potatoes. They’re such an easy addition to a meal. Potatoes in the skin add nutrition and roughage to your diet.
Why peel a potato when you can simply wash the skin and eat it, too? One of my favorite ways to fix new potatoes takes less than 15 minutes. If the potatoes are small, cook them whole. If they’re larger, cut them into half or thirds, depending on the size.
New potato skins are thin and tender – and eating the potato in the skin saves time and adds nutrition, so it’s a win-win. Cook the potatoes until they are just tender.
Melt your butter in a skillet or kettle until slightly browned, then add the potatoes, garlic powder, salt and pepper, and parsley. Stir until the potatoes are well-seasoned and let simmer for a few minutes.
If you’re serving another vegetable with garlic seasoning (stir-fried green beans, for example) you might want to hold off on the garlic for the potatoes. Tweak it to fit your style and your family.
Potatoes in the Skin
- 8 New potatoes - red or white
- 2 Tablespoons butter melted and slightly browned
- Salt and Pepper for seasoning
- Garlic seasoning - sprinkled in the melted butter
- Parsley - fresh or dried - to your liking
- Wash the potatoes well
- If they are large, cut into smaller pieces
- Cook potatoes in water until just tender
- Drain water off potatoes and move potatoes out of pan
- Melt butter in the pan, then add your seasonings
- When butter is lightly browned, add the potatoes
- Stir potatoes in the butter and allow to simmer so the flavor goes through the potatoes
- Add more parsley and seasonings until it looks right to you