Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don't know what they're called, but I want to have them at home. They're small-ish potatoes, generally perfectly round and generally served with red meat or chicken, and kind of soft. Any ideas what I mean? Because I don't know the words, I don't know what to look up to find a recipe to make them.

What? Haven't you been to the grocery store before? Or roasted a veggie?

Of course. But I also have a lot of severe learning disabilities and only know how to make potatoes two ways - baked Idaho ones, and taking new potatoes and cutting them up and then roasting them. I thought the circle potatoes might be cooked differently. Sorry I don't know everything you know and can't figure out everything you can.

It sounds to me like you're just talking about baby potatoes or new potatoes (because when they are young they are small and round and have a different texture than bigger ones--the variety affects texture as well, but generally they are sort of smoother or waxier and I would say a more delicate flavor. The skin is much thinner and you don't need to peel them. I think commonly red potatoes (skins are red) or other non-russets (russets are used for baked potatoes) although I've only ever had them from a garden. You can boil them, the thing to remember with that is you put the potatoes in the cold water and then heat water and potatoes together, unlike noodles where the water is already boiling, this helps them cook more uniformly (instead of the middle still cold when the outside is cooked and starting to get soft and soggy). Not sure about the time, since I never pay enough attention to that, but if they are baby potatoes I wouldn't wait more than 10 minutes once boiling to test-poke the tip of a sharp knife (with a pointy tip) and see if it goes in easily, better than a fork which might cause the potato to break apart). Then just drain off the water, add butter, salt, pepper, and herbs like parley or rosemary.

https://www.recipetineats.com/baby-potatoes-with-butter-herbs/

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

I hope you like potatoes! Well, at least enough to try different types of potatoes and different types of preparations until you find a few that you like. Also, if you’ve had the potatoes that you like at restaurants, and can look up their menus online to find out what they’re called, this might provide a few hints that can help track down some recipes.

I buy small / very small yellow potatoes. I wash them well and steam them until they are completely cooked. I then coat them with oil (avocado oil, bacon grease, whatever’s handy), sprinkle them with seasonings ( old bay, rosemary, thyme, salt, smoked paprika, garlic… whatever I feel like. I heat a mixture of oil and butter in a frying pan. I then cook the potatoes over medium heat until the outsides are a bit crispy. With larger (still small) potatoes, I smash them a bit. With leftovers, I reheat them in the oven.

So this isn’t a recipe with measurements. I adapt it to whatever I have a taste for at the moment. Lemon, garlic, thyme and rosemary are a nice combination. I also like using just old bay. If this seems close to what you’re looking for, or not close but potentially yummy, give it a try OP.

Oh, don't even get me started with steaming. I can't do that either!

Why not? Bring a pot of water to boil. Put a steamer/basket on it with your veggies in it. Close the steamer with a lid, and let it go. Could not be any simpler.

In your shoes OP, I would buy a few small bags of different types of potatoes, and prepare a few of each one using a particular method. Then you can taste test and see which one comes closest to what you've liked.

Trust me, I can't steam stuff. I've tried. Any time people are "but it's so easy" I know it'll be impossible for me.

I used to have a bamboo steamer, but lots of times I steam just by putting a very small amount of water in a pot with a tight lid, cranking up the heat, and watching it closely.

Anonymous wrote:Sounds like canned potatoes.

Who ever eats canned potatoes? Someone had given me some canned potatoes and I tried using them in something or other. I'm not a canned food snob at all but they taste terrible and metallic.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

I hope you like potatoes! Well, at least enough to try different types of potatoes and different types of preparations until you find a few that you like. Also, if you’ve had the potatoes that you like at restaurants, and can look up their menus online to find out what they’re called, this might provide a few hints that can help track down some recipes.

I buy small / very small yellow potatoes. I wash them well and steam them until they are completely cooked. I then coat them with oil (avocado oil, bacon grease, whatever’s handy), sprinkle them with seasonings ( old bay, rosemary, thyme, salt, smoked paprika, garlic… whatever I feel like. I heat a mixture of oil and butter in a frying pan. I then cook the potatoes over medium heat until the outsides are a bit crispy. With larger (still small) potatoes, I smash them a bit. With leftovers, I reheat them in the oven.

So this isn’t a recipe with measurements. I adapt it to whatever I have a taste for at the moment. Lemon, garlic, thyme and rosemary are a nice combination. I also like using just old bay. If this seems close to what you’re looking for, or not close but potentially yummy, give it a try OP.

Oh, don't even get me started with steaming. I can't do that either!

Why not? Bring a pot of water to boil. Put a steamer/basket on it with your veggies in it. Close the steamer with a lid, and let it go. Could not be any simpler.

In your shoes OP, I would buy a few small bags of different types of potatoes, and prepare a few of each one using a particular method. Then you can taste test and see which one comes closest to what you've liked.

Trust me, I can't steam stuff. I've tried. Any time people are "but it's so easy" I know it'll be impossible for me.

What happens when you steam stuff? It’s about as easy as boiling water, so I’m really curious as to where the problem lies.

I bought a steamer and it collapses closed. I couldn't figure out how to keep it opened, so it just sits on the bottom of the pot.

Like this?

https://www.amazon.com/Vegetable-Stainless-Collapsible-Expandable-YLYL/dp/B0BZZ7F6MG/

Check the video in the reviews.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

I hope you like potatoes! Well, at least enough to try different types of potatoes and different types of preparations until you find a few that you like. Also, if you’ve had the potatoes that you like at restaurants, and can look up their menus online to find out what they’re called, this might provide a few hints that can help track down some recipes.

I buy small / very small yellow potatoes. I wash them well and steam them until they are completely cooked. I then coat them with oil (avocado oil, bacon grease, whatever’s handy), sprinkle them with seasonings ( old bay, rosemary, thyme, salt, smoked paprika, garlic… whatever I feel like. I heat a mixture of oil and butter in a frying pan. I then cook the potatoes over medium heat until the outsides are a bit crispy. With larger (still small) potatoes, I smash them a bit. With leftovers, I reheat them in the oven.

So this isn’t a recipe with measurements. I adapt it to whatever I have a taste for at the moment. Lemon, garlic, thyme and rosemary are a nice combination. I also like using just old bay. If this seems close to what you’re looking for, or not close but potentially yummy, give it a try OP.

Oh, don't even get me started with steaming. I can't do that either!

Why not? Bring a pot of water to boil. Put a steamer/basket on it with your veggies in it. Close the steamer with a lid, and let it go. Could not be any simpler.

In your shoes OP, I would buy a few small bags of different types of potatoes, and prepare a few of each one using a particular method. Then you can taste test and see which one comes closest to what you've liked.

Trust me, I can't steam stuff. I've tried. Any time people are "but it's so easy" I know it'll be impossible for me.

What happens when you steam stuff? It’s about as easy as boiling water, so I’m really curious as to where the problem lies.

I bought a steamer and it collapses closed. I couldn't figure out how to keep it opened, so it just sits on the bottom of the pot.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

I hope you like potatoes! Well, at least enough to try different types of potatoes and different types of preparations until you find a few that you like. Also, if you’ve had the potatoes that you like at restaurants, and can look up their menus online to find out what they’re called, this might provide a few hints that can help track down some recipes.

I buy small / very small yellow potatoes. I wash them well and steam them until they are completely cooked. I then coat them with oil (avocado oil, bacon grease, whatever’s handy), sprinkle them with seasonings ( old bay, rosemary, thyme, salt, smoked paprika, garlic… whatever I feel like. I heat a mixture of oil and butter in a frying pan. I then cook the potatoes over medium heat until the outsides are a bit crispy. With larger (still small) potatoes, I smash them a bit. With leftovers, I reheat them in the oven.

So this isn’t a recipe with measurements. I adapt it to whatever I have a taste for at the moment. Lemon, garlic, thyme and rosemary are a nice combination. I also like using just old bay. If this seems close to what you’re looking for, or not close but potentially yummy, give it a try OP.

Oh, don't even get me started with steaming. I can't do that either!

Why not? Bring a pot of water to boil. Put a steamer/basket on it with your veggies in it. Close the steamer with a lid, and let it go. Could not be any simpler.

In your shoes OP, I would buy a few small bags of different types of potatoes, and prepare a few of each one using a particular method. Then you can taste test and see which one comes closest to what you've liked.

Trust me, I can't steam stuff. I've tried. Any time people are "but it's so easy" I know it'll be impossible for me.

I’m the person who suggested the loose recipe above, and I’m a reluctant cook. My preferred way to steam them is by placing them on a rack in my instant pot. Next best option is in the steamer section of my rice cooker. Both methods can be left alone to do their thing. The hardest part for me is deciding how to set the timer. I’ve also steamed them using a steamer basket and a pot of boiling water. This way requires more monitoring— and I like the texture much better using the Instant Pot method.

Maybe an issue is getting the right tools to make the tasks easier, OP. I’d say more, but we haven’t yet concluded that cooking the potatoes as I’ve suggested is close to the type of recipe that you’re looking for.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

I hope you like potatoes! Well, at least enough to try different types of potatoes and different types of preparations until you find a few that you like. Also, if you’ve had the potatoes that you like at restaurants, and can look up their menus online to find out what they’re called, this might provide a few hints that can help track down some recipes.

I buy small / very small yellow potatoes. I wash them well and steam them until they are completely cooked. I then coat them with oil (avocado oil, bacon grease, whatever’s handy), sprinkle them with seasonings ( old bay, rosemary, thyme, salt, smoked paprika, garlic… whatever I feel like. I heat a mixture of oil and butter in a frying pan. I then cook the potatoes over medium heat until the outsides are a bit crispy. With larger (still small) potatoes, I smash them a bit. With leftovers, I reheat them in the oven.

So this isn’t a recipe with measurements. I adapt it to whatever I have a taste for at the moment. Lemon, garlic, thyme and rosemary are a nice combination. I also like using just old bay. If this seems close to what you’re looking for, or not close but potentially yummy, give it a try OP.

Oh, don't even get me started with steaming. I can't do that either!

Why not? Bring a pot of water to boil. Put a steamer/basket on it with your veggies in it. Close the steamer with a lid, and let it go. Could not be any simpler.

In your shoes OP, I would buy a few small bags of different types of potatoes, and prepare a few of each one using a particular method. Then you can taste test and see which one comes closest to what you've liked.

Trust me, I can't steam stuff. I've tried. Any time people are "but it's so easy" I know it'll be impossible for me.

What happens when you steam stuff? It’s about as easy as boiling water, so I’m really curious as to where the problem lies.

Try canned potatoes or peel small potatoes and boil gently drain and butter

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

I hope you like potatoes! Well, at least enough to try different types of potatoes and different types of preparations until you find a few that you like. Also, if you’ve had the potatoes that you like at restaurants, and can look up their menus online to find out what they’re called, this might provide a few hints that can help track down some recipes.

I buy small / very small yellow potatoes. I wash them well and steam them until they are completely cooked. I then coat them with oil (avocado oil, bacon grease, whatever’s handy), sprinkle them with seasonings ( old bay, rosemary, thyme, salt, smoked paprika, garlic… whatever I feel like. I heat a mixture of oil and butter in a frying pan. I then cook the potatoes over medium heat until the outsides are a bit crispy. With larger (still small) potatoes, I smash them a bit. With leftovers, I reheat them in the oven.

So this isn’t a recipe with measurements. I adapt it to whatever I have a taste for at the moment. Lemon, garlic, thyme and rosemary are a nice combination. I also like using just old bay. If this seems close to what you’re looking for, or not close but potentially yummy, give it a try OP.

Oh, don't even get me started with steaming. I can't do that either!

Why not? Bring a pot of water to boil. Put a steamer/basket on it with your veggies in it. Close the steamer with a lid, and let it go. Could not be any simpler.

In your shoes OP, I would buy a few small bags of different types of potatoes, and prepare a few of each one using a particular method. Then you can taste test and see which one comes closest to what you've liked.

Trust me, I can't steam stuff. I've tried. Any time people are "but it's so easy" I know it'll be impossible for me.

Anonymous wrote:

Anonymous wrote:OP here. Well, I tried and they basically came out like roasted potatoes. Which is fine, but not what I was aiming for. I don't know what I'm doing wrong at all.

I don't know how you're doing it, but this is how I do it.

I cut the baby potatoes in half. I microwave them for about 8 minutes. (I supposed you could also boil them, then cut when cooled).

Toss with lots of salt, garlic powder, fresh chives, or other herbs, and Avocado oil. Put the potatoes cut side down on the tray (I cook it on aluminum foil). Book at 450 for about 20 minutes, then toss them and do another 20 minutes (some people add the herbs only at this point, so they don't burn).

That's how *I* like them, but that took a lot of trial and error. And I also tried lots of different brands, and the brand I like best is called Melissa's Baby Dutch Potatoes.

You're going to have to experiment with different brands, flavors, cooking times, and temperatures until you get that texture that you just love. I used to like them just fine uncut, but then I started cutting them and cooking them with the cut side on the tray, that was just magic they way they get crisped and seared into the tray, and now I can't have it any other way!

I do very similar. Try this, OP.