Those One Potatoes

Browned baby yellow potatoes in skillet.

These creamy, flavorful little potatoes were quickly named "Those One Potatoes" by my family, because that's how they ask for them. Every other day I hear, "can you make those one potatoes for dinner?" These are actually THE BEST potatoes - a serious eat them hot from the pan, burn your mouth, do a happy dance anyway sort of situation.

Course Appetizer, Side Dish

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 148kcal

Author Karly Campbell

Ingredients

1 1/2 pounds baby yellow potatoes
3 cups chicken broth see notes
3 tablespoons butter
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt
Fresh minced parsley for garnish

Instructions

Add all of the ingredients aside from the parsley to a 12 inch non-stick skillet and turn the heat to high.
Bring the liquid to a boil, reduce to a simmer, and give the mixture a stir to distribute the spices. Cover the pan. Simmer for 15 minutes.
Remove the lid from the pan and turn the heat to medium high. The liquid should be at a fairly aggressive boil.
Continue cooking the potatoes, shaking the pan gently or stirring occasionally until all of the liquid has evaporated and the potatoes are tender. This will take 10-20 minutes, depending on how high your heat is.
When the liquid is mostly evaporated and has thickened up a bit, give the pan a gentle shake to move the potatoes around minute or so. Once all of the liquid has completely evaporated, keep cooking for 1-2 minutes, shaking sporadically, so that the potatoes brown a bit.
Sprinkle with fresh minced parsley before serving.

Video

Notes

If you’re sensitive to salt, you might consider using low sodium chicken broth and only add additional salt at the end. However, the salty skin on these potatoes is the stuff dreams are made of so I wouldn’t eliminate the salt entirely.

If you’re using bouillon to make your broth, you might consider skipping the additional half teaspoon of salt as bouillon seems to make this a bit more salty.

During step 4, the liquid is going to boil down and start to thicken up a bit as it reduces. The timing on this will vary based on how high your heat is, but it should be between the 10 and 20 minute mark. Let the potatoes keep cooking for a minute or two and just gently shake the pan a bit to move the potatoes around. This will help them brown a bit on the skins as well as distribute the browned bits on the bottom of the pan around the potatoes. Those browned bits are crispy flavor bombs.

Your pan is going to look like a nightmare, no way around that. We use a non-stick skillet for this recipe and just immediately pour some hot water in the pan after removing the potatoes. It soaks right off and cleans fairly easily. Looks worse than it is!

Nutrition