Boiled New Potatoes Food

BOILED POTATOES WITH BUTTER

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.
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BOILED NEW POTATOES

Steps:

• In a large pot of boiling salted water, cook potatoes until tender but not falling apart, 10 to 15 miuntes (timing will vary depending upon the size of potatoes; test with a fork to see if done). Drain in a colander, rinse under cold water, and shake to remove excess water.
• Halve potatoes and transfer to a bowl along with oil; season with salt and toss with parsley.

CRUSHED NEW POTATOES

Steps:

• Cook the potatoes in boiling salted water for about 15 mins until completely cooked through. Peeling the potatoes isn't essential, but I think it gives a smoother finish to the dish.
• Drain, tip into a bowl, and crush with the olive oil until broken but not mashed. Stir through the spring onions and the olives, then season to taste and serve.

GARLIC DILL NEW POTATOES

Steps:

• Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
• In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

BOILED NEW POTATOES WITH HERBS

Steps:

• In saucepan, boil unpeeled potatoes until tender, about 15 minutes, drain.
• Add herbs, chives, lemon juice, oil and pepper.
• Mix lightly and serve.

BOILED NEW POTATOES WITH GARLIC LEMON DRESSING

Steps:

• Peel a wide strip from around the middle of each potato. In a kettle combine potatoes and garlic with enough salted water to cover by 2 inches and boil until potatoes are just tender, about 15 minutes. Drain mixture. Transfer potatoes to a bowl and transfer garlic to a blender. Add to blender lemon juice, oil, and salt and pepper to taste and purée dressing. In the bowl toss potatoes with dressing and parsley. Potatoes may be prepared 4 hours ahead and kept covered.
• Serve potatoes warm or at room temperature.

BOILED NEW POTATOES WITH CARROT BUTTER

Steps:

• Cook carrot pieces in salted boiling water until tender. Drain and put them in bowl of blender. Add butter, nutmeg, pepper and salt. Puree mixture, stopping to scrape down sides of bowl if necessary. Put mixture in serving dish and chill until needed.
• Boil new potatoes in salted water until tender. Serve hot with garnish of chopped parsley and carrot butter.

BASIC BOILED POTATOES

Steps:

• Place potatoes in a Dutch oven or stockpot and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-30 minutes or until tender. Drain well. Serve eight potatoes with butter and parsley if desired. Refrigerate remaining potatoes.