I like the skins on the organic potatoes that I grow in my garden and I don't mind an occasional worm hole. The issue with industrial potatoes is that they are grown in a huge monocultures year after year in the same fields. Bugs get established and growers have to rely on neurotoxins to control them. The residues of the toxins can remain on the skins. Peeling an industrial potato reduces those residues. But most people are unaware and don't care.
Most of the nutrition is in the skin. Made some potato salad for the inlaws at a Holiday inner. They were appalled, and called me a Yankee. This was Thanksgiving, 6 weeks after my emergency c-section. We hosted all 13 people.
I made these yesterday, what I did was boil them until just slightly under done, cool until they can be handled easily, cut in half lengthwise and face down in a skillet with oil, salt and pepper, then I put the skillet into the oven just after dropping some little knobs of butter all over and waited until they got a little bit crispy. I really liked the crispy inside cut flat bit of the potatoes, but these also look quite nice. I thought about putting some sage in with them but didn't have any on hand.
Can you also get a good result by steaming them or pressure cooking them in a multi-cooker (like Instant Pot) and then sautéing them in the same pot? Maybe not the sautéing part because there may not be enough surface area depending on the amount your cooking.
Wow, I made these tonight - the best potatoes I’ve ever eaten AND made! So simple, yet masterful!!! I love this show; it’s my go-to for cooking tips. And ya’ll are funny! Much better than that Kimball show.
I wonder if a 50/50 of oil and butter would be better than straight up vegetable oil. The oil should prevent the butter from burning, possibly with a thorough mixing after the 15 minute mark. It would brown and give you that nutty buttery flavor instead. It wouldn't hurt to throw in minced garlic at the very end either.
I appreciate the the video on RU-vid I was wondering about what fingerling potatoes were because I had a recipe. It was a electric pressure cooker recipe. Now I know what they are. The recipe included a bison buffalo roast.
The headline said crispy. How did that happened when steaming potatoes? And nothing was said about the cripsiness, which was the reason I watched this one. Maybe in the oven or broiler for a few minutes?
@@MoPoppins I saw that, but still nothing is said about "crispy". In fact, it was said that the skin was so thin as to not be noticeable. That's not crispy. Browning isn't necessarily crisp. Other wise they are just another form of baked potatoes. And I know how to crisp those up. I love you guys, I'm trying to understand. Not argue. I've learned a lot from ATK's works, so, thank you for all the awesome tips!
You're right. The video is mistitled and misleading. A bit of marketing dishonesty to get clicks by using a buzzy keyword like "crispy" but in fact the potatoes are not crispy and don't even aim to be. Tiresome. Oh well. "America's Test Kitchen" yeah right.
At the end, there wasn't one comment from either of them about flavors, if they were memorably delicious, they would have said so. They were terrific, said the best of their comments. I might still make these, I just LOVE potah-toes!! Butter, salt n spice, love...you can't go wrong!
When I do fingerling potatoes, I pressure-steam them in an instant pot for 10 minutes, with 5-10 minutes natural release, then I dress them in flavorful oil and roast them. ATK ought to take advantage of the popularity of electric pressure cookers and incorporate them more into various procedures. For example, when making mashed potatoes, I cut my potatoes into large chunks (4-6 chunks per russet potato) and pressure-steam them. Then I put them through a ricer skin-side up, and the skins don't go through the plates, so I don't even need to peel the potatoes. Then I fold in salted cream, and it's done.
@@sandrah7512 i usually resort to using my pressure cooker to help pre-cook things that I finish in the oven when I have multiple things that need the oven, because I only have one oven. What I should have said is that it would be helpful if ATK would advise on when pressure cooking can help, as an option, because they are very common appliances at this point.
Did these for Easter Sunday roast lunch. Potatoes are great! My only comment is that they’re not “crispy” as described in the title. Very delicious though.
I ❤❤ you all. Please do a Lobster tail. The garlic shrimp, smashed potatoes, are a few of the dishes I’ve learned from you all. Even order gadgets off you all recommendations
I Googled "fingerling potatoes" after they were mentioned in a movie. I had no idea what they were. I am an American who lives in Asia (for almost 20 years). Serious question: Where the hell did these things come from? More importantly, how long have they been around?
So Some people CAN still see the count? For me it just says "it's not for me" as the option for thumbs down, and no counter. Personally I don't like it. I wish I could opt out of their test or whatever.
