Popped Potatoes

I've been holding out on something from you.

I really don't mean to keep you in the dark...I like to fill you in on things that make my world go 'round. It's just that...

Just that...

Er...well...I dunno. I guess I don't have a good excuse. Please forgive me for being such a lazy bum.

I concocted these little darlings one night, a long, long time ago, when I had some fingerling potatoes that I didn't have a clue what to do with. So, this is what I did. I'll show you, and then, if you ever find yourself with a wad of fingerling potatoes, you won't be clueless like I was.

You'll need enough potatoes for your family:

Some butter, onions, garlic, and olive oil (and, a little S&P, which, a certain dimwit forgot to add to the photo...):

Now, pop the taters in the microwave 'til they're all good and done. (And...ahem...no photo of this, either. But, do you really want a photo of me poppin' a plate o' taters in the mic? Didn't think so. Consider the forgotton picture a favor, m'kay?)

While the taters are cookin' in the mic, saute a clove (or two) of garlic (yes, I cheat and buy the pre-minced, pre-fabbed stuff. Horrible isn't it?) and half a medium onion (diced all nice and neat like) in butter, and a little olive oil to keep the smoking/burning to a minimum:

Now, when your potatoes are all cooked done and good, you're gonna do this to 'em:

'Til they "pop"! You want the skin to break open a fairly decent amount...that's what makes 'em tasty...you'll see.

When all of your potatoes are sufficiently "popped", you're gonna put 'em in your pan of onion/garlic/butter (oh, and FYI...you'll wanna do the sauteing in an oven proof pan...'cuz that's where you'll finish these babies off!):

Try to put the "meat side" down...get the break in the skin to be laying right on the garlic and butter and onions that you've sauted into deliciousness.

I remember, now, why I didn't have salt and pepper in the ingredients photo...I didn't use them! Although, I'm convinced that if YOU used S&P on these potatoes, that everything would be just fine. Dare I even say, perhaps, better? ;)

Next, put the pan, the whole stinkin' pan, right into the oven! You'll want a fairly high heat...'cuz we're aiming to crisp up the skins just a bit and to let the potatoes soak in all of the buttery deliciousness that is in the pan!

Doesn't take long...about 10 minutes or so...just watch so they don't burn!

When you're done, just put them on a plate along side a yummy steak, or some delicious chicken and you're golden! These are a BIG hit with my kids! (And my meat and potatoes husband, too!)

Enjoy...and tell me whatcha think!

Popped Potatoes

Yeild 7 servings

2.5 pounds fingerling potatoes (or small russets would work, too)

1-2 cloves garlic, minced

1/2 medium onion, diced

2-3 tablespoons butter

2-3 tablespoons olive oil

Salt and pepper (if desired)

Preheat oven to 450 degrees. Thouroughly wash potatoes, pierce with fork, and cook in microwave for approximately 7 minutes, or until cooked through. While potatoes are cooking, melt 2T of butter and 2T oil in pan and saute garlic and onions, reserving remaining butter and oil. When potatoes are cooked, use masher to "pop" potatoes and break skin. If garlic/onion mixture is looking too dry, add remaining (or more) butter and oil to pan. Place potatoes "popped" side down in garlic and onions (you definitely want the garlic and onions to be very buttery/oily...the potatoes will soak it up!). Place entire pan in preheated oven for approx 10 minutes.

Serve with sour cream (or even, *gasp*, ketchup) and enjoy!