BOILED POTATOES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 2 inches. Salt the water generously. Bring to a boil over medium heat and cook the potatoes until tender, about 15 minutes. Drain and put the potatoes in a serving bowl. Drizzle with melted butter and sprinkle with parsley. Toss and serve.
BOILED RED POTATOES
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Using a sharp paring knife, peel some skin off the potatoes, leaving a band in the center for color.
- Place the potatoes in a saucepan. Add water to cover, and add the caraway seeds. Salt to taste. Bring to a boil and simmer 12 to 15 minutes, or until the potatoes are tender.
- Drain the potatoes and return them to the saucepan. Add the butter and the chopped coriander. Stir gently to coat the potatoes. Serve with the skate.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 354 milligrams, Sugar 1 gram, TransFat 0 grams
BASIC BOILED POTATOES
Cook a big pot of red potatoes, and you'll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion of boiled potatoes you're serving immediately, then refrigerate the rest.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings plus 16 leftover potatoes.
Number Of Ingredients 2
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.
Nutrition Facts :
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
BOILED RED-SKINNED POTATOES WITH PARSLEY
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 742, UnsaturatedFat 3 grams, Carbohydrate 151 grams, Fat 10 grams, Fiber 20 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 2024 milligrams, Sugar 7 grams, TransFat 0 grams
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BOILED BABY RED POTATOES - BAREFEET IN THE KITCHEN
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4.8/5 (5)Total Time 20 minsCategory Side DishCalories 133 per serving
- 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 15-20 minutes.
- Drain the potatoes and carefully place them in a large bowl. If you dump the potatoes into the bowl, they will break and the skins will rub off the potatoes.
- Add the butter and with a soft spoonula or spoon, toss them gently until all the potatoes are well covered. Sprinkle generously with salt and pepper. Serve warm with extra butter for dipping. Enjoy!
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