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Ingredients
24 small red potatoes (about 2 pounds)
Nutritional analysis per serving (6 servings)
24 grams carbs; 106 calories; 3 grams fiber; 27 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Do not peel the potatoes, but remove eyes or blemishes. Wash well and place in a pan with enough cold water to cover by ½ inch.
- Step 2
Bring the water to a boil over high heat. Then reduce the heat to low, cover, and boil the potatoes gently for about 30 minutes or until they are tender when pierced with the point of a sharp knife.
- Step 3
Drain off the water and serve the potatoes immediately.
Private Notes
Comments
After they were cooked, I drained the potatoes and heated them in the saucepan to dry them out, then added a chopped shallot, minced clove of garlic and 2 Tb. butter, cooked on low for 10 mins. Perfect.
Followed the directions in the original instructions and finished the potatoes as written in the note from blueroses. Fantastic!
After they were cooked, I drained the potatoes and heated them in the saucepan to dry them out, then added a chopped shallot, minced clove of garlic and 2 Tb. butter, cooked on low for 10 mins. Perfect.