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4 Portions
Sides / Pan-Seared Vegetables
In a pot, cover 8 quartered red potatoes with salted cold water and bring to a boil. Cook until just al dente (fork-tender but firm in the center).
Drain potatoes completely. Spread them out on a clean towel or paper towels and let steam dry thoroughly. (Drying is essential for proper surface browning and caramelization in the pan).
Heat 1 Tbsp. olive oil in a heavy skillet over medium-high heat. Add the dried potato quarters and 1 tsp. chopped garlic. Sauté, turning occasionally, until the cut sides of the potatoes turn deeply golden brown and caramelized.
Stir in 2 tsp. chopped fresh herbs. Season to taste with dry RC No Added MSG Golden Vegetable Base (or RC No Added MSG Harvest Vegetable Base). Toss briefly to melt the base evenly across the hot potatoes and serve immediately.
Vegetable Base Seasoning Secret: Seasoning with dry RC No Added MSG Golden Vegetable Base introduces rich, roasted mirepoix flavor and natural umami that clings to the hot crispy surfaces without adding excess salt or liquid.
Importance of Drying: Ensuring the boiled potatoes are bone-dry before entering the hot pan is critical. Excess moisture creates steam, preventing Maillard browning and causing the potatoes to stick.
Herb Selection: Woody fresh herbs like rosemary, thyme, and sage handle high pan heat well, while delicate fresh parsley or chives should be tossed in right before service.
