Boiled potatoes in their skins
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Small, thin-skinned potatoes boiled in their jackets don't need to be peeled even after cooking, as their skins contain a wealth of beneficial micronutrients. Furthermore, the butter-slicked red tubers, sprinkled with contrasting parsley, will look stunning on your holiday table. Before cooking, wash the potatoes thoroughly, scrubbing each tuber with a brush.
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.
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:
- 0.8 kg red potatoes for boiling
- 3 tbsp melted butter
- 1 tbsp chopped parsley leaves
We recommend
Cooking the dish according to the recipe:
- Place the potatoes in a medium saucepan and cover with cold water to a level of 2 inches (5 cm). Salt the water generously. Bring to a boil over medium heat and cook until tender, about 15 minutes. Drain and place the potatoes in a serving bowl.
- Drizzle with melted butter and sprinkle with parsley. Stir and serve.
Categories:
Similar recipes
