Twice Done Potatoes

I think these potatoes might be the reason my wife married me, or maybe it just helped her say yes. There is nothing better than a crispy potato that is soft in the centre. Add in some great flavour that penetrates the potatoes while boiling and you have a winner. The key is the boiling liquid and boiling to the right doneness!

The Recipe: Twice Done Potatoes

8 medium sized potatoes
2 cups of chicken stock
1 cup of water
2 tbsp Worcestershire sauce
2 tsp sea salt
1 tsp pepper
Some hot sauce (this will not come across as mush heat in the final product, but just elevate the other flavours)
2 tbsp balsamic
2 tbsp olive oil
2 tbsp butter

Place potatoes, stock, water, sea salt, pepper, Worcestershire, balsamic and hot sauce in a sauce pan that is just large enough so that the liquid covers the potatoes. Boil the mixture covered until the potatoes are fork tender and the edge are just starting the lose there form. For some potatoes the boiling may take longer and thus some more water may need to be added so the pot does not boil dry. Preheat your oven to 400 degrees and spread the potatoes on a cooking sheet with a slotted spoon. The remaining liquid in the pan can be reserved as a sauce for your accompanied meat or dipping the potatoes in. Cover the potatoes in olive oil and butter and place in oven for about 10-20 minutes turning periodically to ensure the potatoes are cover in the oil. The potatoes are done when the edges are crispy! Potatoes with a high water content may take longer to crisp and you may want to use the boiler. Remove from oven and enjoy!