When I was a little girl we didn’t eat potatoes at home unless my dad cooked them. He was exclusively responsible for breakfast home-fries or holiday mashed. My mother generally avoided them and I don’t recall her liking potatoes at all. She occasionally fixed sweet potatoes for us as treats, but that was about it.
Many years ago, I asked her why she didn’t like potatoes.
Her answer was unexpected.
My mom experienced World War II as small child in Yokohama, Japan. The air-raid sirens and bombings forced her and family into shelters where food was scarce and the comforts of home were none.
I don’t remember many details except her story about potatoes.
As you can guess, it was the main ingredient to most if not all their meals. I think rice was being rationed during the war and her parents could only afford or find potatoes. And that’s pretty much all the family ate for some time.
So it goes without saying that when the war was over she still hated potatoes— so much that even as an adult they affected her with bad memories.
I know. Wow, right?
She has other interesting food stories which I’ll share at another time. I can’t imagine the hardship she endured during the war and I totally believe her when she tells me how easy I had it as a kid.
I have my own aversion to macaroni and cheese, for reasons which seem trivial compared to my mom’s background, but that’s also a story for another day.
Okay… lest you think I’m being a total downer, let’s move on to the recipe that will leave you with happy thoughts.
Because it’s super easy, using minimal ingredients, and cooks up in less than 15 minutes!
Cut the potatoes in half then sprinkle with salt and pepper. Set aside. Heat a heavy skillet to medium-high, add olive oil and garlic. I omitted garlic in my batch because I served them with sausage that already had loads of garlic flavor.
When the oil is hot, add the potatoes, turning them constantly to brown them. This should take about 5 to 6 minutes. When browned, turn the heat down slightly, add the water or broth and cover for another 5 minutes. Keep an eye on it.
Remove the cover to allow further evaporation, which is another minute or so.
You may have to adjust the heat, depending on the size of the potatoes, etc.
If you don’t have these cute 2-bite potatoes, you can use fingerling potatoes or similar.
I imagine adding a pat of butter towards the end of cooking would be yummy too.
These purple potatoes have a nutty flavor which didn’t need further seasoning so I stuck with the basic.
Here they are before cooking. They’re so little and of course, “cute.”
There must be some truth to the saying, “time heals all…” because potatoes don’t seem to be an issue anymore. I have no doubt my mom would like these. And you will too!