Boiled Red Skinned Potatoes With Parsley Food

PARSLEY RED POTATOES

Steps:

• Peel off a strip around each potato if desired. Place in a large saucepan; cover with water. Add salt. Bring to a boil; reduce heat. Cover and cook for 15 minutes or until tender; drain. Add butter and parsley; toss until butter is melted.

PARSLEY RED POTATOES

Steps:

• Cut a strip of peel around the middle of each potato if desired; set aside.
• In large skillet, saute onion and garlic in oil until tender.
• Stir in broth and 3/4 cup parsley, bring to a boil.
• Add potatoes.
• Reduce heat and simmer for 20 minutes or until potatoes are tender.
• Sprinkle with salt, pepper and remaining parsley.

BOILED RED-SKINNED POTATOES WITH PARSLEY

Steps:

• Using a sharp knife, peel some of the skin, leaving a band for color.
• Place the potatoes in a saucepan, and cover them with water. Add salt, the parsley sprigs and bay leaf. Bring to a boil, and simmer for 15 minutes or until tender.
• Drain the potatoes, discarding the parsley sprigs and bay leaf. Add the butter, chopped parsley, cumin, salt and pepper to the potatoes in the same saucepan. Stir gently to coat the potatoes, and serve immediately.

RESTAURANT-STYLE POTATO SKINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
• Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
• Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
• Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
• Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan.
• Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

DAMPFKARTOFFELN (BOILED POTATOES THE GERMAN WAY)

Steps:

• 1. Wash the potatoes well and dry. If large cut them in half or quarters. Fill a pot with enough water to almost cover potatoes; add salt. Cover the pot and bring to a boil over medium-high heat. Reduce heat and simmer, covered, for 20 minutes or until a fork easily pierces the potatoes.
• 2. Drain water and place the pot back on the hot burner without cover and steam dry for a minute or two, shaking the pot a few times to evaporate the water.
• 3. Peel the potatoes with a sharp knife and place them in a serving dish.
• 4. Pour a little melted butter over potatoes in serving dish and sprinkle with parsley. Then they are called Petersilienkartoffeln (parsleyed potatoes).
• 5. Eat the potatoes by mashing them with a fork on the plate, adding salt, pepper, and a bit of butter or some broth from your meat. Nothing like it! This is Deutsch Kochen! (German cooking)

LOADED RED POTATO CASSEROLE

Steps:

• Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot., Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.

BABY RED POTATOES WITH GARLIC AND PARSLEY

Steps:

• Preheat oven to 375 degrees.
• Grease a 2 quart casserole dish (I use garlic flavour Pam).
• Scrub potatoes, chop into halves or quarters, depending on size of potato; place in casserole dish.
• Cut butter into pats; place randomly around top of potatoes.
• Sprinkle with parsley.
• Sprinkle with garlic.
• Bake, uncovered, at 375 degrees for about 10 minutes.
• Stir; cover; continue baking at 375 for about an hour, or until the potatoes are tender, stirring a couple more times during baking.

BOILED POTATOES WITH CHIVES

Steps:

• Place butter in a serving bowl.
• Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half.
• Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.

OVEN BAKED PARSLEY RED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven.
• Toss potatoes and onion in melted butter to coat.
• Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.