Herbed boiled potatoes is a family favorite. We often serve them on Valentine’s Day, Easter and other special occasions. This version of red potatoes transforms the ordinary boiled or baked potato into something spectacular that your guests will really enjoy.
Potatoes can be very tricky to cook sometimes. To test doneness spear the potato with a skewer, or knife. If it sticks or does not easily pierce it is not done. If is falls apart or quickly slips off it is too done. A perfectly cooked potato should easily slide off the skewer. Shaking the pan fluffs the potatoes up a bit. It is a trick often used before roasting peeled potatoes to give them a nice coated texture.
2 pounds red potatoes, skins on
2 tbsp butter
2 tbsp chopped parsley
1/2 tsp garlic powder
Salt and pepper
Wash potatoes thoroughly. Place in a pot and cover with water. Season with a pinch of salt. Bring to a boil. Reduce heat and continue to boil until tender 15-20 minutes. Drain. Hold the lid tightly on the pan and shake a few times to fluff the potatoes. Toss with the butter, garlic and parsley. Season to taste with salt and pepper.