Testy Buttery Boiled Potatoes Recipe

Buttery boiled potatoes with fresh herbs, melting butter, and scented olive oil are delightful. Insides are creamy, skin is delicate and tasty. This is my favourite way to cook taters and a simple meal side.  

Thick Brush Stroke

INGREDIENTS

– 2lbssmall new potatoeswashed and scrubed – 1tablespoonsaltfor the water – 2tablespoonsunsalted buttermelted – 2tablespoonsextra virgin olive oil – 1teaspoonkosher saltor to taste – 1/2teaspoonfreshly ground black pepperor to taste – 3sprigsfresh rosemary Garnish: – 1tablespoonfinely chopped parsley – 1tablespoonfinely chopped dill

Thick Brush Stroke

INSTRUCTIONS

Thick Brush Stroke

1

Choose similar-sized potatoes. After cleaning the potatoes, cut the larger ones in halves or quarters to match size.

Thick Brush Stroke

2

Add spuds to a saucepan of water, covering them by 1 inch. Then add rosemary and 1 tablespoon of salt.

Thick Brush Stroke

3

Boil over medium-high heat, then lower to low-medium and simmer until potatoes are fork-tender. This may take 10-20 minutes, depending on potato size; see blog post.

Thick Brush Stroke

4

After cooking, drain and return potatoes to pot or bowl. Add olive oil and melted butter. Add salt and black pepper to taste.

Thick Brush Stroke

5

Sprinkle with chopped fresh herbs and mix. Store covered until serving.

Thick Brush Stroke

SEE MORE

Testy Pineapple Bread Recipe