This is the fastest and easiest recipe for a potato side dish I have ever make and everyone "LOVES" it when I make them. It is a bonus that the recipe calls for only 2 Tbs Butter for 6 servings. I serve them with the most elegant main course of grilled salmon, with breakfast quiche and even with everyday baked or grilled chicken. The secret is no one knows they come from a can! They are reddish bronze in color and crispy on the outside and the perfect texture on the insides.
1 Large can (64oz) Del Monte new potatoes (drained)
2 Tbs butter (not margarine)
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp white pepper
1/4 tsp salt
In a non-stick pan, add potatoes and butter. On medium heat roll the potatoes until they are covered evenly with the butter. Sprinkle over potatoes the cayenne, paprika, pepper and salt. Roll the potatoes until evenly coated with the spices. Turn up the heat until all watery liquid is evaporated and only butter remains in the pan. Reduce to medium high and continue to seer each potato until all sides of all the little potatoes are bronzed to a crisp about 10 min. They should be crispy on the outside and smooth but dense in the middle. Remove from heat and serve.
If you are serving these for breakfast, quarter the potatoes before cooking them.
