3-Ingredient Solution: Ina’s Potatoes

By Dame Judy Hevrdejs

When life seems to be one big time crunch, great do-ahead recipes are lifesavers. Especially the easy ones.  And definitely the ones made with just three ingredients — except for, say, salt and pepper — that work especially well when you have guests arriving for brunch.

It’s a recipe such as Ina’s Potatoes from Dame Ina Pinkney’s cookbook, “INA’S KITCHEN: Memories and Recipes from the Breakfast Queen” (Agate Publishing). I always loved these when I ate at her restaurant. And I love them now because they are so easy to make.  And while russet, purple and yellow potatoes may grab your attention at the market,  Ina calls for red potatoes, which have thin skins and a waxy character, that work best in this recipe, a perfect, 3-Ingredient Solution. 

Ina’s Potatoes

2 pounds red potatoes, washed, cubed

1/4 cup heavy cream (aka whipping cream)

2 tablespoons minced garlic

2 teaspoons each: kosher salt, freshly ground black pepper

Bring 6 quarts of lightly salted water to a boil. Add potatoes; cook for 10 minutes. Potatoes will be very firm. Drain potatoes. Cool to room temperature.  Refrigerate until thoroughly chilled. Combine remaining ingredients with potatoes, coating potatoes well. Refrigerate, covered, at least 12 hours. Mix several times while chilling. Preheat oven to 425 degrees F. Spread potatoes in a single layer on a foil-lined rimmed baking sheet. Bake until golden brown and tender, about 25 minutes.

— Adapted from a recipe by Dame Ina Pinkney’s INA’S KITCHEN: Memories and Recipes from the Breakfast Queen” (Agate Publishing).

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