Boiled 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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LENGENBERG'S BOILED POTATOES

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Sprinkle on parsley and serve hot.

EASY AND SAVORY BOILED POTATOES

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!

BUTTERY BOILED POTATOES

Steps:

• Place potatoes in a medium pot and cover with cold water. Season generously with salt.
• Bring to a boil, then reduce heat slightly and simmer until potatoes are fork tender, about 20 minutes (time will depend on size of potatoes).
• Drain potatoes and return to pot. Add butter, salt and pepper and stir gently until the potatoes are covered with butter.
• Serve immediately, with chopped parsley if desired.

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.

BOILED RED POTATOES (WITH HERBS)

Steps:

• Bring a large pot of water to boil with 1 tablespoon kosher salt.
• Wash the potatoes. Dice them into 3/4 to 1″ wide bite-sized pieces if they're large, or cut them in half if they are small (you can also boil baby red potatoes whole). Once the water is boiling, add the potatoes and boil 12 to 15 minutes until tender when pierced with a fork (you may need longer if boiling whole).
• Drain and remove the potatoes to a bowl. Gently toss them with the butter, herbs, fresh ground black pepper and ¾ teaspoon kosher salt (or more or less to taste: add salt until the flavor pops!).