I need a yummy recipe for boiled potatoes?

Answer 1

boil them in low sodium chicken broth and a couple cloves of garlic. use red potatoes and leave the skins on. after you drain them, toss them with some parsley and parmesan or olive oil and rosemary.

Answer 2

Enjoy!!

BOILED POTATOES SWEDISH STYLE

Nothing tastes better than Swedish Dill Potatoes: scrub small new potatoes clean and drop into boiling salted water together with sprigs of fresh dill. Cook, covered, over moderate heat until tender or about 15 minutes. Test with a toothpick. Drain off the water and let the steam disappear. Serve at once.
To cook the larger winter potatoes, select potatoes of the same size and scrub them clean. If desired, peel the potatoes before putting them in a kettle. Add water to cover and 3 tablespoons salt for each kg potatoes. Bring to a boil, cover and turn down the heat. Let simmer until tender or about 20 minutes. Drain well and let the steam disappear. Serve at once.

Answer 3

Boiled eggs and potatoes in Bechamel sauce
4
servings
time to make 55 min 30 min prep
4 medium potatoes
4 hard-boiled eggs
25 g butter
25 g flour
1/2 liter milk (double the quantity of milk if you need more bechamel)
ground nutmeg
salt

1. Boil the potatoes in their jacket for about 20 to 30 minutes until cooked.
2. 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.
3. Pour the flour over the melted butter and mix well to form a soft dough.
4. 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).
5. Season the bechamel with salt and nutmeg.
6. Slice the boiled eggs and add them to the bechamel.
7. Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them.
8. Serve at once.

Answer 4

Boil until just soft - not mushy. Add 1/2 stick of butter and some parley - either fresh or dried.

Voila - Parsleyed potatoes.

Answer 5

An old German recipe - mix the potatoes with sauteed onions, butter, sour cream and George Washington's chicken seasoning...Yummy!

Answer 6

Potato salad

Answer 7

Throw in some fresh garlic, fresh onion-cooking or green onions, a bay leaf,(or some pickling spice) or some dill... boil all together. This is very good mashed as well-the dill will also turn them green-kids like it!

Answer 8

quarter some red potatoes. boil until tender add some butter and fresh dill or fresh chives.