Easyandsavoryboiledpotatoes Recipes
BOILED POTATOES WITH BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 19m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
- Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved
EASY AND SAVORY BOILED POTATOES
This can't get any easier, and is a nice side dish, but be forewarned that the potatoes will be tender but a little dry. I like as is, but some do pour olive oil over the potatoes.
Provided by CiaoBella
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Peel potatoes and cube into large chunks.
- Pour chicken broth over potatoes. If not completely covered, then add water until all potatoes are submerged.
- Boil on medium heat until tender, about 30-40 minutes.
- If you need to speed up the process, can boil covered for the last 10 minutes.
- Drain.
- Return potatoes to pot with flame off and let sit for a minute or two so any remaining water on potatoes can evaporate.
- Can enjoy as is, or pour olive oil over potatoes to make more moist.
- Enjoy!
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- Place potatoes in a large cooking pot. Add water to cover potatoes by 1 inch. Add a dash of kosher salt.
- Cook over high heat to bring water to a rolling boil, then reduce heat to medium-low or low. Cover and let cook in gently boiling water for 20 minutes or so until potatoes are tender (cooking time will depend on how large the potato pieces are.) Test using a fork; fork should easily go through a potato.
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GARLIC BUTTER BOILED POTATOES (HOW TO BOIL POTATOES)
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- Bring to a rolling boil and add 1 teaspoon salt. Reduce heat to medium-low to low heat, maintaining a gentle simmer. Cook the potatoes until they are fork-tender and the skin is just starting to split from the potatoes - total time will vary depending on the size of your potatoes, but these small potatoes took approximately 18 minutes.
- Drain the water and potatoes into a large colander. Immediately return the pan to medium heat. Melt the butter and add the olive oil, garlic, and a generous pinch of salt and black pepper. Mix thoroughly to combine. Stir continuously for 1 minute.
- Tip - if your potatoes are on the larger side, or you'd like more surface area for the garlic butter to penetrate the potatoes, halve each potato before moving on to the next step.
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