Crumbed Potatoes

An old-fashioned potato side dish that deserves a comeback. Peeled, quartered potatoes boiled until tender, drained, dried in the hot pan, then tossed with melted butter and bread crumbs until every piece is coated in a toasty, golden crumb layer.

Drying the potatoes after draining is the step most people skip, and it makes all the difference. Returning the drained potatoes to the heat for a moment evaporates the surface moisture so the butter and bread crumbs stick instead of sliding off. Wet potatoes turn the crumbs soggy.

Testing with a knife tip rather than a fork is a smart technique. Forks leave holes that let water soak into the potato, making them waterlogged. A knife tip pierces cleanly and gives you the same information about doneness.

Kitchen Tips

• Test doneness with a sharp knife tip, not a fork. The knife slides in easily when the potatoes are ready.
• Return drained potatoes to the hot pan and shake for 30 seconds to dry the surface.
• Toss gently so the potatoes don’t break apart. Shake the pan rather than stirring with a spoon.
• Serve immediately while the bread crumb coating is still crispy.

Variations

• Add chopped fresh parsley or dill to the butter and crumb mixture for an herbed version.
• Use panko bread crumbs instead of regular for an extra-crunchy coating.
• Sprinkle with grated Parmesan while the butter is still warm for cheesy crumbed potatoes.