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
Time 40m Yield 2 serving(s) Number Of Ingredients 3 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!
Time 20m Number Of Ingredients 4 Steps:
In a large pot of boiling salted water, cook potatoes until tender but not falling apart, 10 to 15 miuntes (timing will vary depending upon the size of potatoes; test with a fork to see if done). Drain in a colander, rinse under cold water, and shake to remove excess water. Halve potatoes and transfer to a bowl along with oil; season with salt and toss with parsley.
Time 35m Yield 4 Number Of Ingredients 3 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.
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.
Time 35m Yield 6 servings Number Of Ingredients 1 Steps:
Do not peel the potatoes, but remove eyes or blemishes. Wash well and place in a pan with enough cold water to cover by 1/2 inch. Bring the water to a boil over high heat. Then reduce the heat to low, cover, and boil the potatoes gently for about 30 minutes or until they are tender when pierced with the point of a sharp knife. Drain off the water and serve the potatoes immediately.
