how do you cook buttered potatoes?

Answer 1

New potatoes, Butter, garlic; minced, Olive oil, lemon peel, Choped fresh parsley, Flour, Salt and peppr to taste,juice of Lemon;

Boil potatoes in skins just until tender. Melt
butter and saute garlic; add olive oil and lemon
peel. Remove from heat, stir in parsley, flour,
salt and pepper. Peel potatoes and cut in quarters
or eights, depending on size, toss in butter
mixture and heat. Toss with lemon juice and
correct seasonings.

Answer 2

Potatoes are so easy. Chop them up. Butter or olive oil them. Put some spices on them (at least salt and pepper, but things like rosemary work great as well). Cook them at 375 for about 30 minutes (or until golden brown). Eat.

Answer 3

Parsley Buttered Potatoes

15 lbs. potatoes, pared
salt
1 1/2 C. parsley, chopped
2 C. butter, melted

Boil the potatoes. When cooked, add the salt, parsley and butter. Shake to get the potatoes covered with the butter and parsley.
Serves 45 - 50


Garlic Butter Potatoes

3 lb New potatoes
1/4 c Butter
3 Cloves garlic; minced
3 tb Olive oil
1 ts Grated lemon peel
2 tb Choped fresh parsley
1/2 ts Flouor
Salt and peppr to taste
1 Lemon; juice of

Boil potatoes in skins just until tender. Melt
butter and saute garlic; add olive oil and lemon
peel. Remove from heat, stir in parsley, flour,
salt and pepper. Peel potatoes and cut in quarters
or eights, depending on size, toss in butter
mixture and heat. Toss with lemon juice and
correct seasonings.
6 Servings


Browned Butter Potatoes

2 pounds small red, white or Yukon gold potatoes, cut into wedges
4 cups water
1 tablespoon beef bouillon granules or beef concentrate
1/4 cup Butter
1 tablespoon finely chopped fresh parsley
1/2 teaspoon salt
Place potatoes, water and bouillon in 4-quart saucepan or Dutch oven. Cover; cook over medium-high heat until mixture comes to a boil (6 to 8 minutes). Reduce heat to low. Cover; cook until potatoes are tender (20 to 22 minutes). Drain.
Melt butter in 1-quart saucepan over medium heat. Cook, stirring constantly, until butter foams and just starts to turn a delicate golden color (2 to 3 minutes). Stir in parsley and salt. Immediately pour over potatoes; gently stir to coat.
Makes 8 servings.


Buttered Potatoes

INGREDIENTS
(Serves 4)
750 gm potatoes
approx 175 ml boiling milk
50 gm butter
salt and pepper
grate nutmeg

Wholegrain mustard to flavour
2 tbsp sarson seeds
2 tbsp rai seeds
2 tbsp yellow mustard seeds
vinegar to cover
approx 75 ml olive oil


METHOD
Peel potatoes and boil until tender. Drain and dry potatoes over a gentle flame. Mash well.

Gradually pour in hot milk with the butter. Seasoning and nutmeg.

Beat very well with a wooden spoon for a light creamy finish. Flavour with mustard and serve.

For the whole grain mustard, combine the mustard seeds. Cover with vinegar and set aside in a warm place for 3 days.

Drain any excess vinegar. Pound mustard seeds to a course paste.

Gradually pour in olive oil in a thin steady stream pounding all the time.

Answer 4

Pretty simple, butter them, season as you like, and put in a roasting pan at 450 for about 45 minutes.

Answer 5

just go to the serch bar @ yahoo and type in buttered potatoes & you get links that will give you tons of recipes

Answer 6

You can peel and cube them...then boil till tender and toss with butter.

Answer 7

just throw it in the microwave for 15 min