Skip to main content

Easy Buttered Potatoes

This recipe is so simple that it should be in every cook's back pocket and to be honest, I am almost ashamed to share because it is so simplistic. When you are in need of a quick yet elegant side dish, this should be a go to recipe, plus, I bet you already have all of the ingredients on hand! You can also mix up the seasonings to any blend you want. The technique is the only constant in the recipe. You could literally do a different variation every night of the week.
Note: This recipe makes 4 servings.

Ingredients:
6 Medium Red Skin Potatoes
3 Tablespoons Butter or Margarine
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Mrs. Dash Table Blend Seasoning
2 Tablespoons Freshly Chopped Parsley
1 Large Pot of Cold Water

1. Thoroughly was the potatoes. Cut each potato into 8 chunks. (I cut in half, then half again, and then half again....if that makes sense!)
2. Place the cut potatoes into a large pot of cold water. Place the pot onto the stove and heat on medium-high heat with the lid tilted to avoid boiling over.
3. Once the water comes to a rolling boil, cook for 20 minutes or until the skin starts to pull away and the pieces are tender when stabbed with a knife.
4. Drain the potatoes and return to the hot pot. Returning the potatoes to the hot pot allows the excess moisture to be evaporated so they are ready to absorb the most butter possible!
5. Place the butter into the pan with the potatoes and sprinkle the seasonings over the top.
6. Place the lid back onto the pot and gently swirl the pot to coat the potatoes with the butter and seasonings.
7. Pour the coated potatoes into the serving dish and top with the chopped parsley. Lightly toss to incorporate the parsley, being careful not to break apart the potatoes.

That's it! Now all you have to do is serve and enjoy.



Comments

Popular posts from this blog

Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided

Black-eyed Pea Croquettes

So it is well known that I make  Black Bean Burgers  all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot. 2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs,

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread"  recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Bakin