Potatoes with Tamari Butter

My family has always loved this side dish.  In Japanese, it's called 'shinjaga shouyu bataa'

In the past I always made a special trip to get the teeny new potatoes but one day I was running late and looking for something a bit heartier to serve alongside the Pan Seared Salmon with Ponzu Spinach that I was whipping together.  I thought this would be a good complement to the dish so I threw it together with big old honking russet potatoes instead.  So I decided to post both ways to cook this dish in case you feel the same non-urge to run out and get special teeny taters.

Remember folks, on P10 potatoes are a 'every once in a while' food.  Of course after you eat these you might struggle with that a bit....

Tamari is the wheat-free version of soy sauce so if you're on Stages 2/3 you could just use soy sauce but honestly, the flavor of tamari is so much better and it's worth it to keep some on hand.  It's readily available in the Asian section of your grocery store.


Potatoes with Tamari Butter-baby potato version

1 lb organic tiny new potatoes, washed and unpeeled
2 tablespoons butter
1 tablespoon tamari
salt

Preheat the oven to 400 degrees. 

Put potatoes in a large pan, cover with water and add enough salt to make the water salty like seawater.  Bring to a boil and cook for about 5 minutes.

Drain the potatoes.  Melt the butter in the same pan and add the tamari.  Mix the potatoes and and tamari butter well, and pour onto a baking sheet.

Roast potatoes for 25-30 minutes until browned and cooked through.  Make sure and turn them a few times.  Serve warm or at room temperature.


Potatoes with Tamari Butter-russet potato version

2 large russet potatoes, washed and unpeeled
2 tablespoons butter
1 tablespoon tamari

Preheat the oven to 400 degrees. 

Stab the potatoes with a fork and microwave for 5 minutes.  Cut potatoes into chunks.

Meanwhile, melt the butter in a large microwavable bowl.  Remove from microwave and mix in the tamari.  Toss the potatoes and and tamari butter well, and pour onto a baking sheet.

Roast potatoes for 25-30 minutes until browned and cooked through.  Make sure and turn them a few times.  Serve warm or at room temperature.