Dalmatian Boiled Potato Recipes

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

Steps:

• If you use baby potato just "shave" the skin, otherwise, peal potato and cut into 5 cm large pieces.
• Cook in salted water until soft.
• Put olive oil, finely minced garlic and parsley in pot, add well strained potato and stir. Leave it on fire not more than one minute stirring all the time to cover potato with garlic and parsley. Serve hot with fish.

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.

Steps:

• Gently peal potato skin, and if possible just "shave" it.
• Cook for about 25-30 minutes (until toothpick can easily go through). Drain potato.
• In another pot put butter and finely minced parsley leaves. When butter starts to foam, add potato and fry it on butter 1-2 minutes. Serve hot.

Steps:

• Bring a large pot of salted water to a boil.
• Add peeled and cubed (1/2-1 in cubes) potatoes.
• Rinse the Swiss chard, remove tough stems, and cut into 1/2 in strips (or just tear into large pieces).
• When potatoes are almost done, add the Swiss chard, and cook all together for an additional 10 minutes (15 minutes if the chard is older).
• Sauté garlic on olive oil, and add the cooked drained chard and potatoes to it (you may keep some water so that it looks like a thick soup).
• Salt and pepper to taste.
• Stir and cook for 1 more minute in order to bring all flavors together.