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This crowd-pleasing side dish uses delicious young potatoes with skins left on for better health and flavor. The recipe is incredibly easy to make, too.
Our Coffeehouse Mystery readers may recognize these Smashed Baby Reds from our recent bestseller DEAD TO THE LAST DROP.
Assistant chef Luther Bell cooks them up for customers of the new Village Blend Jazz Space, a relaxed supper club co-managed by our amateur sleuth Clare—who soon feels more than the heat of the kitchen when she becomes a prime suspect in capital crimes of kidnapping and murder...
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Cleo's Smashed Baby Red Potatoes
Makes about 4 servings
2 pounds small red potatoes
3-4 cups chicken, beef, or vegetable broth (or broth and water mix)
2 Tablespoons butter
Directions: Cut the potatoes in half and place them in a deep skillet with their cut sides up. Cover the potatoes completely with the broth. If needed, add water to be sure the potatoes are covered.
Over medium high heat, bring the liquid to a boil. Reduce the heat and simmer the potatoes for 45-50 minutes until the liquid is completely cooked away.
Now add the butter to the skillet. As it melts, roll the potatoes in the golden melted butter.
Sizzle the potatoes for about 2 minutes. Gently smash the potatoes using the bottom of a cup, glass, ladle or large serving spoon.
Serve hot with a splash of creamy