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
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 NEW POTATOES
Simply boiled and then dressed with a fruity extra-virgin olive oil and fresh parsley, new potatoes complement Grilled Chili-Rubbed Chicken Thighs perfectly. Choose similarly sized potatoes so they will cook in the same amount of time.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
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.
Nutrition Facts : Calories 183 g, Fat 7 g, Fiber 3 g, Protein 3 g
SPICY BOILED CRABS, SHRIMP, POTATOES, CORN, AND GARLIC
Steps:
- In a 7- to 8-gallon kettle bring 5 gallons water to a boil.
- While water is coming to a boil, in a deep sink rinse crabs in 2 or 3 changes of water. (Do not fill sink too full or crabs may crawl out.)
- Add Zatarain's crab boil or 5 tablespoons Old Bay seasoning, cayenne, salt, lemons, and onions to boiling water and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic with a large sieve to a large platter and keep warm, covered with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, covered with foil.
- Return water to a boil. Transfer about 6 crabs carefully with long tongs to sieve, holding them down in sieve with tongs, and turn crabs out into boiling water. Add remaining crabs in same manner. Return water to a boil and cook crabs until just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it with the handle of a dinner knife. Use Knife to extract meat from claw.) Transfer crabs with sieve to another large platter and sprinkle with 1 tablespoon Old Bay seasoning.
- Return water to boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with sieve to large platter with crabs and sprinkle with remaining tablespoon Old Bay seasoning.
- Serve crabs, shrimp, and vegetables with horseradish cocktail sauce and French bread.
BOILED POTATOES AND GREEN BEANS
This simple side dish is just what you need when serving a rich main course.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Place baby red potatoes in a large saucepan; add enough water to cover by 1 inch. Bring to a boil; add coarse salt, and cook until potatoes are tender, 15 to 20 minutes. Remove with a slotted spoon; slice in half.
- Add green beans to boiling water; cover, and cook until crisp-tender, 4 to 6 minutes. Drain; transfer vegetables to a medium bowl. Add butter; season with salt and ground pepper. Toss.
Nutrition Facts : Calories 130 g, Fat 3 g, Fiber 3 g, Protein 3 g
BOILED POTATOES WITH DILL
Provided by Pierre Franey
Categories weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place potatoes in a pot, cover with water; add dill and salt. Bring to a boil, and simmer for 15 minutes or until potatoes are tender.
- Drain potatoes, and discard dill sprigs. Place potatoes in a saucepan; add butter, chopped dill, salt, pepper and cumin. Stir gently to coat potatoes. Serve immediately.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 276 milligrams, Sugar 1 gram, TransFat 0 grams
BOILED POTATOES WITH PARSLEY AND DILL
For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot of water. Bring to a boil, and cook until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving bowl, add butter, and season with salt and pepper. Toss with herbs.
BOILED LOBSTERS WITH CORN AND POTATOES
Everyone's favorite way to eat lobster: boiled in the same pot as fresh corn and new potatoes -- melted butter is optional.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Fill a lobster pot or other large pot two-thirds full with water. Add potatoes, onion, garlic, and salt. Cover, and bring to a boil.
- Uncover, reduce heat to medium, and cook until potatoes begin to soften, 8 to 10 minutes. Add lobsters headfirst. Cover, and cook until shells are bright red, 5 to 6 minutes. Add corn, and cook for 3 minutes more.
- Remove potatoes, lobsters, and corn from water; discard onion and garlic. Using kitchen shears, clip tips of lobster claws, and let drain. Serve potatoes, lobsters, and corn with butter.
LENGENBERG'S BOILED POTATOES
This is the perfect simple side dish for a couple of German bratwursts or schnitzel.
Provided by Uli Lengenberg
Categories Side Dish Potato Side Dish Recipes
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.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 46.2 g, Fat 0.3 g, Fiber 4.3 g, Protein 5.4 g, SaturatedFat 0.1 g, Sodium 56.9 mg
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
BOILED NEW POTATOES WITH GARLIC LEMON DRESSING
Categories Blender Garlic Potato Side Vegetarian Quick & Easy Lemon Parsley Boil Gourmet
Yield Serves 6
Number Of Ingredients 5
Steps:
- Peel a wide strip from around the middle of each potato. In a kettle combine potatoes and garlic with enough salted water to cover by 2 inches and boil until potatoes are just tender, about 15 minutes. Drain mixture. Transfer potatoes to a bowl and transfer garlic to a blender. Add to blender lemon juice, oil, and salt and pepper to taste and purée dressing. In the bowl toss potatoes with dressing and parsley. Potatoes may be prepared 4 hours ahead and kept covered.
- Serve potatoes warm or at room temperature.
SALAD OF BOILED POTATOES, AVOCADO AND CRESS
I had to do this salad, even though cress must be one of the tackiest things in the world. For some reason I'm absolutely addicted to it and love it to bits. This is my favorite combination.
Provided by Jamie Oliver
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cook the new potatoes in salted boiling water until very tender, then drain. Slice the avocado in half and remove the stone. Peel and slice it lengthways into thick slices or chunks (however you really like) and place in a bowl. Slice any large potatoes in half--this will expose their flesh to the olive oil and lemon juice. If they are small, leave them whole. Add to the bowl. Throw the cress in, then add a couple of good lugs (tablespoons) of olive oil and lemon juice, to taste. Season and toss. Serve on a big plate, scattered with any remaining cress. This is brilliant with chicken, fish or as a salad on its own, especially in the summer.;
BEER-BOILED, GRILLED BRATWURST WITH ROASTED RED PEPPER PUREE AND PARMESAN CHEESE BOWLS WITH MIXED GREENS AND PAN-ROASTED HERBED LAYERED POTATOES
Steps:
- In a large stockpot, add beer and enough water or stock to cover the bratwurst, and bring to a boil. Add bratwurst, and boil for 5 to10 minutes, or until fully cooked. Remove the brats from the beer, pat dry, and brown on each side in a grill pan. Be careful not to pierce or cut the bratwurst, or you will lose all of its natural juices.
- Over an open flame, roast the pepper, until the skin is completely blackened. Using tongs, remove the pepper from the flame and put it in a covered bowl for 10 minutes to steam. Once the pepper has steamed, rub the charred skin from the pepper. Remove the seeds and the inner membrane, and then chop the pepper coarsely.
- In a blender, pulse the pepper with olive oil until the mixture is pureed and reaches your desired consistency. Season the puree with salt and pepper.
- Heat a non-stick skillet over medium-high heat. Sprinkle 1/4 cup of cheese into the pan. Allow the cheese to harden and slightly melt together. Remove from heat. As the Parmesan begins to cool slightly, loosen the edges with a spatula and drape the cheese over a cup so that it will harden into a bowl shape. Allow the Parmesan bowl to cool. Once the cheese has hardened, do not place anything hot in the bowls or they will melt.
- In a large bowl, mix together the vinegar, sugar and olive oil, then add the mixed greens and toss the salad mixture together. Serve the salad inside the individual Parmesan cups.
- Melt butter in a large skillet over medium-high heat. Wash and peel the potatoes, and then slice the potatoes into disks. Layer the potato slices in the pan. Combine herbs. Drizzle 1 tablespoon of butter over the potatoes, sprinkle salt and pepper and add 2 teaspoons of the fresh herbs on top of the first layer. Repeat the layering process, ending with drizzled butter on the top. Cover the potatoes and cook over medium heat for 45 minutes.
- Invert a plate over the skillet and turn the pan over to remove the potatoes from the pan. Garnish with the remaining herbs.
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 MUSTARD POTATOES
This is a side dish that my husband's family in the south has been eating with corned beef and cabbage for years. It's a great addition to this traditional meal. The potatoes act like a sponge, taking in the mustard flavor. YUM!
Provided by AbsintheMinded0
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Whisk the water, yellow mustard, and salt together in a large saucepan. Bring to a boil over medium heat, and stir in the potatoes. Reduce heat to medium-low, and simmer until tender, 25 to 30 minutes. Drain liquid, and serve.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 28.7 g, Fat 1 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 446.5 mg, Sugar 0.2 g
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
SPARERIBS WITH SAUERKRAUT & BOILED POTATOES
Steps:
- Method to come
CAJUN BOILED POTATOES
I love the boiled potatoes that are cooked when boiling shrimp, crabs, or crawfish as much as I love the seafood itself. But thank goodness, with this recipe, I don't have to wait until I have fresh seafood to boil to get to enjoy these. I found this recipe on the website Real Cajun Recipes.
Provided by Paula S.
Categories Potatoes
Number Of Ingredients 9
Steps:
- 1. In a large pot, stir spices into 5 quarts of water. If using new potatoes, wash them and put into the pan of water. If using medium potatoes, wash, cut the eyes from, and quarter them lengthwise and place in the pan. (Leave skin on) Boil over medium high heat until tender. (Check by inserting fork) Boil ten more minutes. When potatoes are tender turn off heat and let sit in spices for a minimum of 10 minutes before serving. Serve with real butter, not margarine. (Hint) after cooling the skin is easily removed from these potatoes and they make really good potato salad.
EASY AND SAVORY BOILED POTATOES
This can't get any easier, and is a nice side dish, but be forewarned that the potatoes will be tender but a little dry. I like as is, but some do pour olive oil over the potatoes.
Provided by CiaoBella
Categories Potato
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!
BOILED EGGS AND POTATOES IN BECHAMEL SAUCE
This recipe was transmitted from mother to daughter in my family and is traditionally served on Fridays for the religious "no-meat" day. It is sure to please everybody in the family !
Provided by Nono2
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes in their jacket for about 20 to 30 minutes until cooked.
- Drain the potatoes and leave them to cool a little before peeling them and slicing them To prepare the Bechamel, melt butter in a large saucepan over medium-low heat.
- Pour the flour over the melted butter and mix well to form a soft dough.
- Maintaining a low heat, add progressively the milk to the dough, mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick (it should only be thick enough to coat the eggs and potatoes).
- Season the bechamel with salt and nutmeg.
- Slice the boiled eggs and add them to the bechamel.
- Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them.
- Serve at once.
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