ARE BOILED POTATOES HEALTHY RECIPES
BOILED POTATOES RECIPE | MELISSA D'ARABIAN | FOOD NETWORK
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 15 minutes
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 POTATOES WITH BUTTER RECIPE | FOOD NETWORK KITCHE…
Provided by Food Network Kitchen
Categories side-dish
Total Time 19 minutes
Prep Time 3 minutes
Cook Time 8 minutes
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
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Reviews 5
Total Time 1 hours
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- Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.
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For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They’re the easiest to mash without becoming pasty and are even tastier steamed instead of boiled. Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their inherent flavor. As the potatoes soften, they absorb just the right amount of moisture. Seasoning the dish only at the very end heightens their intrinsic subtle sweetness. If you have a ricer, use it for an exceptionally smooth texture: Press the steamed potatoes through the ricer back into the pot, then gently fold in the butter and milk with a wooden spoon or flexible spatula.
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