Cooking Classics: Boiled Potatoes

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Cooking Classics

The Technique

Boiled Potatoes

Boiling is a cooking technique whereby the food is completely immersed & surrounded in water during the entire length of the cooking time at a temperature of 212 degrees. Keeping the skins intact & not slicing them in half when preparing Parsley-Butter Boiled Potatoes results in a creamier vegetable. Look for yellow potatoes labeled No. 1 size or petite for this particular recipe. They are super small & truly tender. Accompany them with spring recipe favorites such as Classic Corned Beef Brisket, Steamed Cabbage & Parsley-Butter Rainbow Carrots for a meal your family will crave. Learn how to make this simple side dish in your very own kitchen.


Parsley-Butter Boiled Potatoes
makes 6 servings

2 lbs baby yellow new potatoes 
2 Tbsp butter
1 Tbsp chopped fresh parsley
Kosher salt & freshly ground pepper

Bring the potatoes with 1 inch water to cover to a boil in a 3-quart saucepan over Medium-High heat. Cook 15 to 20 minutes or until fork tender. Drain. Return the potatoes to the pan & add the butter, the parsley, the salt & & the pepper. Toss until well coated. 

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How To Make Boiled Potatoes

New potatoes are a waxy tuber with a thin skin that does not need to be peeled before cooking or consuming which cuts the prep time considerably. They are available in many shapes, colors & sizes. Although boiled potatoes sound rather simple, they are a comforting side that may be prepared at a moments notice with ingredients you more than likely already have in your kitchen.

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The key to boiling foods is to make certain they are completely submerged in the water during the entire cooking time for consistent results. Bubbles should pop over the surface & the potatoes will be notably tender when pierced with a fork when cooking is complete. 

The Tune
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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