Published April 5, 2007.
Sometimes a plain and simple preparation is best.
Potatoes are a frequent side dish, but they can be so gussied up their flavor can't shine through.
We wanted to develop a simple recipe with a pure potato flavor—a recipe flexible enough to used as an accompaniment to a wide variety of recipes.
First, we selected red bliss potatoes, a low starch/high moisture potato that offered a moist, dense interior with a delicate skin that didn't need peeling. We kept our preparation simple, but by cutting our potatoes in half before tossing with butter, we were able to maximize the flavor despite the few number of ingredients.list of recipes