|The Great Potato Book|
|by Thomas Hughes|
Discusses many aspects of the nutritious, delicious, versatile potato--its history, usefulness, and folklore, with games, jokes, and rhymes.
1 - 10 of 146 for boiled new potatoes
Peel and grated potatoes fine. Strain through ... until only white potato starch remains. Add ... boiling salted water. Boil 1/2 hour. Remove ... minced onion on dumplings.
Wash potatoes and boil in jackets, covered, ... masher or fork. Add butter, cheese, sour cream, bacon bits, and stir well. Salt and pepper to taste. Enjoy.
Arrange potatoes on a foil ... 4 inches from heat for 10 minutes. Brush with butter mixture. Broil 5 minutes longer or until lightly browned and tender.
If old potatoes are not as ... Add salt. They come out new and white. New potatoes too, are creamy and delicious cooked in the milk and water. 8 servings.
Combine first 4 ... on top. Add potatoes, spread with ... Bring to a boil over medium heat. ... carrots around edges and parsley in center. Makes 6 servings.
Scrub desired amount of potatoes cutting out any bad spots. Boil in large kettle ... and fry in butter. Use for potato salad or peel and cut up in stew.
Put potato pieces in 2 ... to completely cover potatoes. Place metal ... potatoes and vegetables or leave separate. Season to taste, and enjoy! Serves 4.
Beat together eggs and sugar in saucepan. Add salt and vinegar. Cook until thick, stirring constantly. Pour over salad and mix well.
Peel 8 small potatoes. Cover with ... salt. Bring to boil. Simmer until ... time. This is standard on all menu's. Leftovers are used for other potatoes.
The day before ... dumplings, wash and boil the 1 pound 10 ounce of potatoes. Peel while ... water and simmer until done. Cooking time: about 20 minutes.
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