Boiled Potatoes with Butter for Two

(from jerseyjenny’s recipe box)

The cooking time will vary depending on the size of the potatoes. Large potatoes (about 2 1/2 inches in diameter will require the full 18 minutes; potatoes that are less than 1 inch in diameter may be done in just 8 minutes.

Source: Cook's Illustrated April 2007

Prep time: 5 minutes
Cook time: 20 minutes
Serves 2 people

Categories: Cook's Illustrated, dinner, potatoes, sides

Ingredients

  • 1 1/2 tablespoons unsalted butter
  • 1 pound Red Bliss potato (small) or small new potatoes, scrubbed
  • Table salt and ground black pepper

Directions

  1. Place butter in medium serving bowl and set it aside to soften while you prepare and cook potatoes.

  2. Place potatoes and 1 tablespoon salt in Dutch oven and fill with enough cold water to cover the potatoes by about 1 inch. Bring to boil over high heat, cover, reduce heat to medium-low, and simmer, stirring once or twice, until potatoes are just tender when pierced with thin-bladed knife or skewer, 8 to 18 minutes depending on size of potatoes. Drain potatoes.

  3. Cut each potato in half. Place halved potatoes in bowl with butter and toss to coat. Season with salt and pepper to taste and toss again to blend. Serve immediately.

Email to a friend | Print this recipe | Back