Eagle Eye Produce’s yellow potatoes are naturally soft and creamy and cooking them directly in cream amplifies their luscious texture. Cooking the potatoes until the cream’s fat renders allows the potatoes to become crispy on the outside while maintaining their creamy interior. Save yourself a headache and use a non-stick skillet as that will help with cleanup. Serves about 6.
- 2 1/2 pounds yellow potatoes. Peel & cut into 1/2 inch pieces
- 1 cup of heavy cream
- Salt & Pepper
- Bring potatoes, cream, and 1 1/4 teaspoons of salt to a boil in a large skillet over medium to high heat. Cover with a lid or pan, and reduce stove heat to medium-low, and simmer until potatoes are tender. This usually takes about 10 minutes
- Remove lid, or pan, and increase heat to medium, high again. Continue to cook, stirring occasionally, until the liquid evaporates and potatoes have slightly browned. This usually takes 15 to 20 minutes. Season with salt & pepper. Serve & enjoy!