Boiled New Potatoes
I always prepare potatoes for 2 meals. The remaining potatoes may be used for potato salad, fried in butter or marinated in a seasoned oil to serve another time.
3 or 4 potatoes per person
1 teaspoon salt
bouquet of freshly chopped herbs (optional)
1 tablespoon butter (optional)
Freshly ground pepper (optional)
Choose a variety of potatoes, white, yellow and red, small and with skins, three or four per person. Scrub the potatoes to remove dirt, being careful not to break the skin. Place in pan that will be half filled with potatoes, cover by 2 inches with cold water; cover and bring rapidly to a boil. Add salt to your taste. Boil 10 to 15 minutes or until a skewer slides easily through the largest of them. When potatoes are done, drain them and place back on heat to evaporate any moisture remaining. Add a bouquet of fresh minced herbs, butter and a bit of freshly ground pepper if desired.