Cool, eh? Have you ever named a recipe after yourself? I’m 100% sure someone else has made these potatoes before but on the off, off, off chance that they haven’t, these potatoes are mine.
I can’t even tell you why I made them. I was doing the chicken dish and I wanted some potatoes to go with it and I wanted them to have a lot of flavor. I had this marvelous chicken stock that I’d made from the beautiful free range chicken and wanted to use some of that too. We both love garlic and butter and the rest… well… are these potatoes.
Pardon my choice of potatoes but this was the end of the bin. I’m sure I’m not the only one who looks in the potato bin and there are 4 potatoes and none are related? I had a white one and a yellowish one and a big one that hadn’t been washed and another one that I wasn’t too sure about at all. I sliced them thinly and put them in a large Pyrex measuring cup and covered them with the chicken stock.
Don’t blink your eyes but I put them in the microwave on high for about 4 minutes and then took them out and saved the stock. While they were cooling and draining I added some butter to a skillet and gently fried the garlic. We like a lot of garlic but it’s all about choice, isn’t it?
Once the garlic had softened into the butter, I layered the potatoes in the skillet and cooked them on medium low so the garlic wouldn’t burn. When I saw that the garlic was turning a bit brown, I tossed in a few tablespoons of the stock and kept on going. What turned out were the most wonderful potatoes. Garlicky and crispy on the outside and soft and tender on the inside. We ate every one of them. Someone, not mentioning any names but he has a beard, even swiped his finger in the skillet – once it was cool enough.
If you’re looking for something different in a potato dish, give it a try. Tweak it and let me know and I’ll try that too.
- 3-4 large potatoes. Mine were about the size of my fist sliced about ⅛"/3mm thick.
- 2 large cloves of garlic minced or chopped
- 2 tablespoons butter
- 1 cup of chicken stock (or enough to cover your potatoes)
- ⅛ teaspoon ground pepper
- salt if it needs it. If your stock is salty, you might not need any.
- Place potatoes in a large microwaveable bowl or measuring cup and cover with chicken stock
- Cook in microwave on high for 4 minutes
- Drain potatoes and save the stock
- Heat a large skillet on medium low and add the butter. Once the butter begins to sizzle, add the garlic and cook gently for 2 minutes.
- Add the potato slices to the skillet and cook on medium low until golden brown and then flip over. If the garlic begins to brown too quickly, add some of the reserved stock.
- Test one of the potatoes for seasoning and sprinkle over the pepper and any salt that might be needed.
- Serve hot.
I do apologize that I had a bit of a woops and most of my potato pics got deleted. I’m sure I didn’t do it. :eyeroll:
Helene D'Souza says
yeah that’s for sure cool. Might make some potato Maureen tonight since I am out of idea what to cook and I have 2 different potato types waiting to be used before they start to sprout in the humid climate. Let’s see what my boy says when I tell him that the dish is named after you. 😉
LOL I laughed so hard when I wrote this post. After suffering with vertigo for nearly a week, I needed a laugh. 🙂
Simple and luscious, how did you manage that?
I k now my husband would go crazy for Maureen Potatoes, and I shall try not to be too jealous 😉
LOL I think we’re safe 🙂
They’re like garlic fries, but better and healthier! Can’t wait to try!!
Karen - 2Teaspoons says
These sounds delicious Maureen! You definitely can’t go wrong with potatoes, butter, and garlic! I bet the skillet was delicious too 🙂
Laura (Tutti Dolci) says
I’ve never named a recipe after myself, but why not? These potatoes look fab!
Amanda (@lambsearshoney) says
Oh my, I’m a potato girl from way back and these look like they’d make me very happy. Potatoes a la Maureen it is, when I get home and start cooking again!
Kari @ bite-sized thoughts says
Definitely claim these Maureen! I think the recipe could just make you famous – what an amazing potato dish.
shashi @ runninsrilankan says
These should be renamed to “Maurgasmic Potatoes” – potatoes that are crispy on the outside and soft on the inside would have me melting! This might be too much grease – but imagine some bacon with ’em…mmmmm 🙂
Thanks Maureen – I gotta try the chicken stock method!
Rachel (Rachel's Kitchen NZ) says
Yep – claim them as yours Maureen:)
Too fun, perfect name for a perfect recipe! They sound so delicious, and would be wonderful with so many different dishes! Yum, Hugs, Terra
Chris @ The Café Sucré Farine says
I don’t think I could get enough of these wonderful looking potatoes. And I LOVE your new site. We’ve been on the road visiting family and friends so this is the first I’ve seen of it. It’s gorgeous and so nice and clean.
I am sure these potatoes taste wonderful..I can imagine.. chicken stock, butter and garlic… the best combination for flavoring a potato dish.
I have never named a recipe after myself, but I think it is a very cool idea. These potatoes sound great, and I bet I’d love them. When I was little I ate potatoes any way my mom would serve them. I enjoyed them so much my mom used to call me “The Potato Kid.” Congrats on your creation!
Mary Frances says
What a coincidence Maureen! I just happen to have my own self-named potato dish, Potatoes Mary! Mine is a bit like Potatoes Anna (it’s a galette and also made in a skillet) but with less butter. I wish we could sample each other’s potato dishes, from what you’ve said yours sounds just delicious!
Stephanie - The Dessert Spoon says
I love potato! Especially when they are golden brown!
Par-cooking them in the microwave is such a good time saver. I will have to try it. It will be novel to use the microwave for actually cooking something (usually I just use it to reheat/defrost).
Potatoes Maureen, yep….. these little buttons would certainly make it to my table.
I know what you mean about potatoes, I cant even remember a time when the potato stands at the markets had so much bounty in the way of color, shapes, sizes – there’s a potato for every dish now. I’m not even old enough to ask the question & surely as a trained chef I should know the answer already, but when did potatoes deserve their own store front!!??
oh… I just fell in love with this recipe! It looks so tasty! I’m feeling so hungry right now… 🙂
Hotly Spiced says
I’m trying to work out if it was John or Charlie who licked the skillet. I do love the look of ‘Potatoes Maureen’. Great way to cook them and I’m not adverse to using the microwave every now and then. I’m sure these had incredible flavour xx
It was John. He’s a pan licker – although he uses his fingers. 🙂
Lizzy (Good Things) says
Great recipe, Maureen… and it’s good you’ve named them after yourself! My mouth is watering at the mention of garlic and butter. Yummo!
I would love these, my wife and kids too, they look delicious! Love the asparagus. I have been growing asparagus for 3 years now and this is the first year that the raccoons have eat it, makes me mad.
I hope you are getting over the vertigo, it’s not fun at all!
Looks like a simple and tasty recipe. I guarantee no one has ever thought about this one. It’s definitely yours 🙂
What a tasty creation from odds and ends of potatoes. You deserve to name it whatever you like. 🙂
Bam's Kitchen says
I love your new website theme so bright and clean and easy to navigate around it. I saw your potatoes on instagram and boy oh boy my teenagers would go crazy over these perfectly golden brown. Take Care
Kate @ Babaganosh.org says
I chuckled when I read that you named them after yourself. But why not?!
This is an awesome recipe to keep in mind when I want good potatoes in less than 10 minutes. I sometimes get potato cravings but most good recipes require a lot more time for them to cook… or so I thought 🙂
I love that you have named your potatoes after you!!! Fantastic! I also have a roasted crispy potato that is called Liz’s potato’s so well done! Thanks for sharing this fantastic recipe… I look forward to making it! Liz x
Okay this is brilliant and you deserve to name them Potatoes Maureen. Thanks for admitting you used the microwave to cook them, I feel better now 😀 It is different to cook them in chicken stock definitely before frying them and like you, I love garlic, you can never have enough. Simple and brilliant.
Nami | Just One Cookbook says
As a huge potato lover myself, I would love to associate myself with potatoes too – like Potato Namiko 😀 And your potatoes look so yummy too! I want one potatoes maureen please!
p.s. It’s been a while since my last visit and I was pleasantly surprised with your new design! LOVE IT!!!!!!
I want to try Potatoes Namiko! Get in the kitchen and start cooking! 🙂
Thanks for the kind words.
Looking perfect! Thanks!
To name a recipe after your name? What a great idea! I’m gonna do that if I invent some dishes!
The potato looks wonderful. At first I thought you put cheese on top because they’re perfectly crispied. Great taste, healthy recipe!
I doubt all the butter is healthy but I’ll side with Julia Child on that one. 🙂
InTolerant Chef says
Sounding good indeed Maureen! You can never have to much garlic and these potatoes would soak it all up beautifully- yummo! X
I kind of love that you named a dish after yourself! So cute. Great call on the garlic addition for a little somethin’ somethin’. 🙂
Bianca @ Confessions of a Chocoholic says
Thi slooks so good, Maureen! I also love lots of garlic (and butter) and would probably swipe the pan clean with my finger as well 😉
Bianca @ Confessions of a Chocoholic says
This looks so good, Maureen! I also love lots of garlic (and butter) and I would probably wipe the pan clean with my finger as well 😉
I love that you named such deliciousness after yourself!! 🙂 What a fantastic dish. 🙂
Good recipe for on the run and what you had lying about the kitchen. Well done. 🙂 Sign of a GREAT cook.
These sound drool worthy! I’m always looking for different ways to do potatoes. I’m jealous of your potato bin. Usually when I have to look deeply into mine I have potato plants and nothing edible. 🙁
Abbe@This is How I Cook says
Potatoes are my favorite. I do the microwave thing, too! Garlic is like my other favorite. Together must make heaven. Can’t wait to try these, Maureen!
Choc Chip Uru says
Haha I love that this has been named after you – you are awesome, they are awesome, I see the connection 😀
Off to go eat some potatoes goodness right now because of this post!
Choc Chip Uru
I’m amazed that so many people thought it was as funny as I did. 🙂
Oh, yeah, I need to make these ASAP! I have a good stash of potatoes, so these will be on our Sunday menu. Thanks, Maureen, for the Potatoes Maureen recipe!
Oh Maureen…you are so funny! The potato looks delicious, simple and very tasty cooked in chicken stock…perfect side dish.
Have a wonderful weekend 😀
Haha, that’s awesome. I have never named a recipe after me, but I don’t think I could think up a recipe better than this one! I am in love with potatoes!
You should try it. I’ve not laughed so hard in a long time. 🙂
Really cool Maureen !I love your potatoes:)
The Food Sage says
I could live on potatoes, quite happily. Creamily mashed, chunkily chipped, duck fat roasted …
Give me a spud and I’m a happy girl. Love, love, love the sound of these Maureen – boy oh boy they look good, too.
Going to give them a whirl, for sure. MIght throw some finely shredded rosemary leaves into the skillet too.
Thanks for sharing.
Eva Taylor says
I saw this on Facebook and drooled, I wish I could have smelled them in the garlic coated skillet. We surely do love garlic on this side of the pond too. I’m going to save this recipe as a side for Thanksgiving…I know quite a few of the family members who love potatoes.
Yum, yum, yum, these look so fabulous. I want them immediately!!
Hi Maureen!! I saw these gorgeous potatoes on Facebook and came running over. Sorry for my lack of attendance here… I haven’t been getting the email for post subscriptions… so I resigned up. I have missed a lot on your fabulous blog. Sorry! Time to catch up…. the story of my life. 🙂
After reading through how you made these potatoes, you definitely do deserve to have a potato dish made after you! With the method you used to make these, I’m sure the flavor of the chicken stock and the garlic penetrated all the way through those slices Love your Potatoes Maureen!
Lea Ann (Cooking On The Ranch) says
I’m totally going to name a recipe after myself! 🙂 your potatoes sound wonderful.
Barbara @ Barbara Bakes says
The potatoes sound fabulous and I love that you named them after yourself. Next time I’m thinking up a name for something I made I’m going to do that 🙂
Claire @ Simply Sweet Justice says
I like the sound of Potatoes Maureen. I’m sure I have a few potatoes hanging around to make this soon. 🙂
Oh wow, these look and sounds amazing! Definitely going to give it a try. I love how experiments like this can turn into something beautiful.