Then, I add the potatoes to a saucepan and cover with cold water. I bring the potatoes to a boil, then reduce the heat to a simmer and cook the potatoes until done. Once cooked through, I drain the potatoes. Once the potatoes are drained, any remaining water in the pan simply steams these spuds just a little more and the butter infuses into these little red bundles of starch with the chopped parsley and a bit more kosher salt and freshly ground black pepper. The skins begin to fall off these little red orbs.
Finally, cover the potatoes and let them sit on the stove for about 10 more minutes. Cooking red potatoes is incredibly easy. Once the water is boiling, reduce the heat and let the potatoes simmer for 20 minutes or so. The fork should easily slide in and out of the potato. Of course! Or, use a blend of herbs. Fresh herbs are the way to go here!
The secret to flavoring boiled potatoes of any size, especially how to boil potatoes for potato salad like the recipe where I share how to make the best potato salad , is to generously salt the water. I bring the water and potatoes to a boil together, then lower to a rolling simmer and add the salt then. Just cut out any impurities and add the potatoes to the saucepan as is. You want the potatoes to remain whole so that the centers become ultra creamy.
If you like garlicky potatoes, add a little garlic powder. You can also use flavored salts, if desired. If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with the hashtag foodiecrusheats. And I still have to figure out how to make my potatoes. Hey Bill. If you scroll to the bottom of the post, there are pretty straightforward directions for how to boil and serve the potatoes. And yes, I like to toss the boiled potatoes in butter to coat the skin and then serve the potatoes with extra butter for dipping.
I wish you only the best! Who could have thought simple potato can be such amazing? I ran 8 skin on stovetop. Olive oil sea salt. At boil covered thew in a cooked length of smoked sausage, made up a packet brown gravy. Buttered at the end. Friend's Email Address. Your Name.
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Prep Time: 2 mins. Cook Time: 18 mins. Total Time: 20 mins. Servings: 6 servings. Cook Mode Prevent your screen from going dark. Instructions Put the potatoes in a medium size sauce pan and cover them with water. Bring them to a boil and continue boiling until the potatoes are fork tender, about minutes.
Tried this recipe? Mention barefeetkitchen or tag barefeetkitchen! Pin this now to remember it later. Save to Favorites. Roasted Brussels Sprouts with Apples and Bacon 4. Instructions If your potatoes are not bite-sized, then cut them in half. In a large pot, add enough water to cover your baby potatoes by at least 1 inch of water. Bring to a boil over high heat put on the lid to help it boil faster.
Drain the potatoes in a colander over the sink and then return them to the pot. Gently toss the potatoes with the butter, 1 teaspoon Kosher salt, the pepper, the garlic powder, and the parsley. Taste and add more salt, pepper, or garlic powder, as desired. Stir in Parmesan, if desired. Serve warm or at room temperature. Notes Dairy-Free Option: Use ghee lactose-free clarified butter or olive oil instead of butter. Leave a Comment.
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