Boiled new potatoes with butter

Votes: 4

Time: 20 min.
Complexity: easily
Servings: 4

Tender new potatoes will be even more delicious and creamy when dressed with butter. Boil small potatoes whole, without peeling, to preserve as many beneficial micronutrients as possible. For added flavor, add a chopped head of garlic, a bay leaf, and black peppercorns to the water. The potatoes will absorb their spicy notes and make a wonderful side dish for any meal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g small new potatoes
1 head of garlic, cut in half horizontally
1 bay leaf
1 teaspoon black peppercorns
2 - 4 tablespoons unsalted butter

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Wash the potatoes well.

Place the potatoes, garlic, bay leaf and peppercorns in a large saucepan, cover with cold water to a level of about 2 cm and season generously with salt.

Bring to a boil.

Then reduce heat and simmer until potatoes are tender when pierced with a fork, about 5-8 minutes depending on size.

Drain and discard the garlic, bay leaf, and peppercorns. Cut the potatoes in half if they are large, toss with butter, and season with salt and pepper to taste. Keep warm.