This is my last posting of 2013 and next year, 2014, the whole month of January, I will be concentrating mainly on dishes that most Asian (Oriental) families will be serving during the Chinese New Year celebration that falls on January 31, 2014. I will do my best to keep my posting as frequent as I can.
I would like to take this opportunity to thank you all for all your supports and encouragement during the past twelve months. And also like to thank for all your constant visits to my site. I will see you all next year…
Finally, “wishing you all a very Happy New Year, 2014 filled with lots of blessing, good health, prosperity, laughter, happiness and all shades of love.”
Now, back to this recipe, as I had mentioned before that I prefer sweet potato than potato but my son love any types of potato cook in any styles. Being born in Southeast Asia, our staple food is rice and if you are raise in the States, you tends to shift from rice to potatoes and that is what my son does not like rice at all. Since the majority at my Christmas Day dinner wanted potatoes, I just simply cook this dish and made it easy. It is so easy for you to enjoy and also the ingredients are so easily available.
It stood out beautifully on the dining table and I was surprised by the colors of the baby potatoes were still so bright and starry. I was very pleased with the end result and the important part was that my family and friends enjoyed it so much. I will definitely mark down this recipe for my next celebration.
1 pound red baby potatoes, washed well
1 pound yellow baby potatoes, washed well
1½ teaspoons whole black peppercorns
1 large bay leaf
1 medium head garlic, cut crosswise into half
½ teaspoon coarse salt
2 tablespoons chopped fresh rosemary
½ -1 stick salted butter, softened
Salt and ground black pepper to taste
Place the both the baby potatoes, black peppercorns, bay leaf, garlic, coarse salt in a large pot and add cold water to cover the potatoes. Transfer pot to the stove and heat over medium-high heat and bring to a boil. Reduce the heat to medium and simmer until baby potatoes are tender when you tested with your fork or about 5-6 minutes depending on it sizes.
Drain and remove all the spices and herbs from the boiled baby potatoes. Transfer the boiled baby potatoes onto a serving dish. Add in the salted butter, chopped fresh rosemary and season with extra salt and black pepper to taste. Toss it gently with a ladle and serve hot/warm. Enjoy.