Buttery Red Bliss Potatoes
"So simple yet so delicious. What caught my attention was the way the potatoes are artfully peeled for a pretty presentation on the dinner table. From the November 2004 issue of First magazine."
photo by COOKGIRl
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 2 lbs small Red Bliss potatoes
- 2 tablespoons butter, melted
- 1 tablespoon chopped fresh marjoram
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
directions
- Use a vegetable peeler and remove the band of skin around the center of each potato, either in a straight line or squiggly line. Tip: I find it [much] easier to use a sharp paring knife to remove the peel.
- Place the potatoes in a large pot and add enough water to cover. Add some salt to the pot and bring the water to a boil.
- Reduce heat and simmer the potatoes for 20 minutes or until the potatoes are fork tender but not mushy.
- Drain.
- In serving bowl, toss the potatoes with the melted butter, marjoram, salt and pepper.
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Reviews
-
Another winner! I made this for Spring PAC 2014 and so glad I did. I cut the recipe in half and followed the instructions. DH inhaled them. Wish now I would have made more. Served with recipe#466722#466722 and recipe#164869#164869. -
Super easy and colorful potato side dish. I followed the recipe as written. Could make it so many different ways utilizing many different fresh or dried herbs. Made for Veg 'n Swap tag. -
These were simple and very good! Had to use dried marjarom...perfect side dish to our chicken! Thank you!!
RECIPE SUBMITTED BY
COOKGIRl
United States
