Wednesday, May 22, 2013

Pan-Roasted Marble Potatoes – A Short Post About Little Potatoes from a Small Town

You’ll have to excuse the smaller than usual blog post, but I just flew across country, and boy are my arms tired…sorry, not arms, I meant jokes. 

Anyway, I’m back at my mom’s for a few weeks to help her out after some shoulder surgery, and despite a very late, turbulent, and sleepless flight, I had just enough energy left to post this marble potatoes video.

I generally try to stick with ingredients that can be found at any large grocery store, and I hope that’s the case here, but to be honest I really didn’t care, as these were just too damn cute not to film. If at all possible, I hope you give this a try soon. Enjoy!


Ingredients:
4 stripes bacon, sliced
1 pound marble potatoes
salt and pepper to taste
2 tsp chopped rosemary
1 tbsp rice vinegar, or any vinegar

View the complete recipe

34 comments:

Heather Loenen said...

Drooling . . . .I cannot wait to make this whilst camping this summer! Easy to make and oh so yummy. No Kraft dinner and hotdogs at this campsite. Well, the kids can go nuts with that but I eat real food when camping :).

Masae said...

You are very devoted son!

Sharena said...

Love your videos (especially your last vegetarian one!). And while I understand that there is no acceptable substitute for bacon, since I'm a vegetarian, I plan on trying this with either grain meat (not real meat) or mushrooms :]
I hope your mother recovers from her shoulder surgery quickly.

Judy said...

Those really are totally adorable :) Sounds like a yummy way to eat tiny taters! I've put some of those in a roast before, but I like your idea much much better :)

What does the vinegar you added at the end do for the flavor of the dish?

Chef John said...

Can't answer flavor questions, but it's more for the acidity to counter the bacon fat.

Monica said...

Yummy, perfect for a a hot summer day and a great grilled steak or lamb chop.

Dan and Hilary said...

My mom had a shoulder surgery a while ago ( replacement ) so hope she gets well soon bud. Enjoy WNY with family!

Laura said...

I think I saw those spuds at the Canandaigua Wegmans. These are on the menu for dinner tonight. Yay! Also, how the heck do you get your cookware to sparkle like that?

Jaime said...

Does that mean A. You're in NY, and B. You're going to be making Clifton Springs' Chicken Wings?

Made those on Sunday night... perfecto. Any suggestions on how to utilize your newer boil, cool, dust with bread crumbs, and bake method with the Clifton Springs recipe? i.e. boil, bake, cool, then flour them as usual?

Chef John said...

Nope, no plans for wings. :) YEs, that CSCW sauce would work great on any wing, no matter how it's cooked. Enjoy!

Lhinelle said...

Hmmm... a little sauteed onion and you'd have German potato salad!

Grams Pam said...

Your Mother raised a good son, please pass along my wishes for a speedy recovery to good health.

I had a little mesh bag of tiny potatoes just like the one pictured. Had being the operative word.

Made them tonight ... fantastic! Taking the left overs to work tomorrow to 'wow' my co-workers with more of your excellence, and perhaps get another one to start watching your videos.

Kirk Osborne said...

Have you ever been guilty of referring to traditional spanish finger food as "the old tapas tapas?

Chef John said...

I'll do the jokes. ;)

Chef John said...

Thanks grams!

Lish & Matt said...

humm I thought you had a fear of flying... either way speedy recovery for you mum and I'm looking forward to cooking your eggs Benedict this weekend. My husband thinks hollandaise sauce has flour in it to thicken it up (like a roux), I'll show him wrong :-)
ta tar

PJ said...

I think the potatoes I used were too big. I should have known better than to use something from the local big box store. The potatoes tasted good, but by the time they were done the bacon was burned. Thanks for posting the recipe. I am going to try it again after I get some from the farmer's market.

Chef John said...

Tell your husband there is NO flour in a hollandaise! Yes, I'm terrified to fly, but had no choice in this case.

Jeanette said...

See someone beat me to the Wegmans query. Being a western New Yorker, I picked my hometown in MA based on the future building plans of Wegmans!Can't wait until these show up out here! Love your blog and just so proud to learn you are from the home turf.

Unknown said...

Chef!

I saw you at Highland Hospital you were with your family so I didn't want to disturb you. I hope your mom gets well soon and thank you for all the wonderful recipes. Welcome back to Rochester :-)

Chef John said...

Thank you!

ChristineDux said...

This did not go well for me. The bacon was on its way to burning, so I turned the heat down and added some water. I think the recipe requires a more airtight lid than my skillet has. I continued to cook as directed, adding small amounts of water til the taters were done. The dish was ok but not great.

CWR032 said...

I don't like to ask questions on a blog like this, but I'd really like to know what brand the pan is you used in this video. The only skillet I have with a lid is a '60s Revereware pan with Bakelite handles, and I need something I can put in the oven.

Also, I cringe a bit every time I see you use a metal utensil in a stainless pan - I keep some of mine polished to a mirror finish.

I too hope your mom gets well soon.

Chef John said...

It's a 13-inch All Clad. Thos esoft metal tongs and spoons you're seeing me use in the SS pan would not casue any damage. If your metal pans are being scratched by utensils, then they are made with substandard materials, or at least that's been my experience. Thank you!!

CWR032 said...

Thank you - expensive equipment, but I'm sure it's worth it.

I only brought up the whole utensil-scratching thing because I could see some in your pan in this video. :)

MJ said...

You would think I could find something like this in Alberta, but nope, all the potatoes are massive. Used to get this style in England at a freaking Tescos. Canadian stores are not very progressive in selling new flavours or more variety.

Marianne Bush said...

Thanks for the recipe, Chef John. In case people are wondering, these potatoes are available at Costco.

Pile41 said...

MJ - don't bring the rest of us Canucks down bc you can't find baby potatoes. They are all over this great land. My local sells new white, yellow, red and Yukon golds - all at same price - so grabbing the marbled bunch is a cinch.

Chef John, is this ok to do in a sautee pan as my AllClad skillet is max 9" with no cover. I need new sautee pan; suggestions welcome.

Chef John said...

Any large pan with a lid works. I use a 13 in allclad.

Pile41 said...
This comment has been removed by the author.
GabeNeo said...

Hey Chef J? How about tossing in chopped onions and crushed or minced garlic sometime in the cooking process. And maybe some other herbs like flat parsley chopped. And in a pinch using smaller half sized salt sized potatoes if marbled potatoes are out of season.

Chef John said...

Sure! You can do all those things!

Gin said...

Chef John I'd love to see another entry in the "pretend we're giants" dinner please! ;)

Dawn's Recipes said...

These potatoes were fantastic! Anything that starts with bacon tends to end well. I used very thickly sliced bacon, so I didn't have any issues with it cooking too fast for the potatoes. For those living in MA, I found marble potatoes at Idylwilde Farm in Acton. I always find my oddball ingredients there. My daughter got a huge kick out of eating the purple potatoes!