Buttery Roasted Yellow Soil Potatoes: Simple Seasonal Snack Recipe
Easy Butter-Roasted Potatoes Using Seasonal Yellow Soil Potatoes!
I made delicious butter-roasted potatoes using precious Yellow Soil potatoes sent by my mother! Steamed in a rice cooker, these potatoes are extra soft and moist. The combination of savory butter and fragrant parsley creates a wonderful snack that everyone, young and old, will love. It’s a perfect dish for busy days as it can be made quickly using just the steam function of your rice cooker. While they’re also delicious when roughly chopped and added to stews, steaming them until tender and then roasting in butter, as we’ll do today, offers a unique and delightful flavor. Experience the true, fluffy taste of seasonal potatoes!
Ingredients- 9 medium yellow soil potatoes
- 5g butter
- 5g salt
- 1g dried parsley flakes
- 1 tbsp cooking oil
Cooking Instructions
Step 1
First, thoroughly peel the 9 prepared potatoes. Cut them into bite-sized pieces.
Step 2
If the potatoes are large, cut them in half or into quarters and place them in the inner pot of your rice cooker. Add about half a paper cup of water to the rice cooker and select the ‘Steam’ cooking mode. Steam for approximately 15 minutes.
Step 3
Once the 15-minute steaming cycle is complete, carefully remove the inner pot from the rice cooker and let the potatoes cool down slightly. They will be hot, so wait a moment before handling.
Step 4
Check if the potatoes are fluffy and well-steamed. Tip: Adding a little water to the rice cooker when steaming prevents the potatoes from becoming too mushy, which helps them hold their shape better when roasting in butter.
Step 5
After the potatoes have cooled down a bit, re-cut them into convenient sizes for butter roasting. Adjust the size to your preference.
Step 6
Melt about 5g of butter in a heated pan over low heat. Stir gently as it melts.
Step 7
Once the butter has melted, add 1 tablespoon of cooking oil. This helps prevent the butter from burning and ensures the potatoes roast to a lovely golden brown.
Step 8
Add all the cut potatoes to the pan. Sprinkle half of the prepared 5g of salt over them to season. Then, lightly sprinkle 1g of dried parsley flakes on top.
Step 9
Cook over medium-low heat, turning the potatoes occasionally, until they are golden brown and slightly crispy on all sides. Once they look perfectly roasted, remove from heat and transfer to a serving dish. For a beautiful presentation, sprinkle the remaining salt and parsley flakes over the top.
Step 10
Enjoy the finished butter-roasted potatoes with a glass of water or your favorite beverage to prevent any dryness. Bon appétit!
