First you want smaller potatoes usually red or yukon. You need to cook them skin on and keep them just barely at a boil, never a hard boil. Then you skin them and fry them in lots of butter. They are so good.
As an added bonus I have included boiled cabbage in this recipe, that's all it is. Boiled cabbage with butter and salt and pepper. It is super simple and super yummy. If you haven't ever made it, make it now. I just boil my cabbage in the same water I used for my potatoes, so by the time I cool them enough to skin them and then fry them the cabbage is ready also.
|potatoes, butter, salt, pepper, oil|
|add water to cover potatoes and keep just under a boil until potatoes are cooked through|
|remove potatoes from water and let cool slightly|
|add cabbage quarters and salt to the water and keep it simmering|
|peel the potatoes with a knife, remove all the bits and nubs|
|toss in some salt|
|melt 'butter' in oil (next time I am using real butter, the margerine wasn't as good)|
|fry potatoes flipping occasionally|
|meanwhile drain cabbage and toss with 'butter', salt, and pepper|
|potatoes should be brown and crispy on the outside|
|drain on paper towels for a minute or two|
|then serve with cabbage, veggie rashers, bread, and guiness|
|see here we are post irish potatoes and beer circa 2006|