Prepare and cook new potatoes as follows.
Heat 1 inch of salted water (1 teaspoon salt to 1 cup water) to boiling.
Add potatoes; cover and heat to boiling.
Cook 20 to 25 minutes or until tender.
Keep potatoes warm.
Cut potatoes in half and saute them in butter in a heavy, nonstick, large saute pan, Dutch oven or electric skillet, until golden and beginning to crisp on the outside, about 25 minutes.
Add the rosemary and scallions to the pan and stir well.
Saute contents gently for another 10-15 minutes or until potatoes are tender.
Season, to taste, with salt and pepper and serve warm.
br>Wash and place the new potatoes into a suitable sized pan
Scrub and wash the new potatoes and place into a saucepan. Cover with the water and then add the rest of the ingredients, except the butter and final seasoning.
Bring to the boil and reduce to a simmer.
Cook for approximately 20 minutes.
Once cooked, drain and using a fork or a potato masher, crush the potatoes lightly,.
add the butter and season with salt and pepper.
egrees Celsius.
Scrub the new potatoes and rub with the olive
Scrub potatoes.
Place potatoes and water in covered microwave-safe dish.
Cook on full power in the microwave, 8-10 minutes or until fork tender, stirring once.
Drain water.
Add remaining ingredients, stirring to combine.
Microwave for 45 seconds on full power.
Place potatoes in serving bowl and pour sauce over them.
Yield:
6 servings.
Scrub potatoes and put into a saucepan. Pour in boiling water to 1-inch depth. Add salt; cover and cook about 15 minutes, or until tender. Drain and peel. Return potatoes to saucepan and toss with butter and parsley.
Wash potatoes and pare a 1-inch strip around the center of each one.
Place potatoes, sugar, salt and garlic in large saucepan.
Cover with water and bring to a boil.
Cover, reduce heat and simmer for 15 to 20 minutes or until tender.
Drain well. Combine butter, lemon juice and paprika.
Drizzle over potatoes and toss gently.
Yields 6 to 8 servings.
Wash potatoes and remove 1/2-inch peel around center of each potato with a small knife.
Place potatoes and water in a 2-quart glass casserole, arranging them in a circle with small potatoes in the center.
Cover tightly with plastic wrap or lid.
Microwave on High (100%) 14 minutes.
Let sit, covered, 6 minutes.
Cook potatoes in boiling water, covered, 10 minutes or until tender.
Combine butter or margarine and next 6 ingredients.
Cook this mixture over medium heat until butter melts.
Pour over potatoes and serve.
Cook potatoes in boiling water to cover for 10 minutes or until tender.
Carefully drain, leaving skins intact.
In a small saucepan, combine butter and rest of ingredients (except parsley). Cook over medium heat until butter melts.
Pour over potatoes. Garnish with fresh parsley.
Serve immediately.
Makes 8 servings.
Parmentier Potatoes:
Peel and cut the potatoes into small pieces, about 1cm (1/2 in) square.
Cook in melted butter.
Sprinkle with the chopped parsley as garnish.
Boiled New Potatoes:
Boil potatoes in enough water to cover for approximately 10-minutes.
Before serving, add lemon zest, butter, salt and pepper to taste.
o barely cover. Place the new potatoes on top of the pork
In a shallow baking dish (large enough to hold potatoes in a single layer), toss new potatoes with vegetable oil.
Bake in a preheated 400\u00b0 oven, stirring often, until the potatoes are crisp and browned, about 40 to 45 minutes.
Season to taste, then toss. Sprinkle potatoes with minced chives and serve immediately.
Steam new potatoes about 20 minutes or until fork-tender. Combine peas, salt and sugar in saucepan with water to cover. Cook, uncovered, 5 to 8 minutes or until tender.
Drain. Return peas to pan. Add butter and green onions to peas.
Heat until butter melts.
Add potatoes. Add pepper and cream.
Heat through, but do not cook.
Boil new potatoes in their jackets until just tender.
Drain and add remaining ingredients to the pan.
Shake to coat the potatoes.
Serves 4 to 6.
Quarter new potatoes.
Toss in remaining ingredients.
Preheat oven to 450\u00b0.
Place nonstick or lightly greased pan in oven to preheat.
Place potatoes on sheet and bake about 30 minutes, turning several times to brown well.
br>In the meantime, cut new potatoes into 1-inch cubes.
Peel or scrape enough new potatoes for a mess. (If preferred, leave the skins on.) Cut large potatoes in half or quarter. Boil until tender. Add salt, pepper and garlic powder. Mix flour with a little cold water and add to pot; stir to make gravy. Just before serving, stir in dried parsley.
Mix together in a bowl the garlic and oil.
Toss with new potatoes.
Place potatoes in foil.
Cover potatoes with rosemary sprigs, salt and pepper to taste and butter pieces.
Seal foil bundle and place on top of hot grill or in oven.
Cook approximately 20 minutes or until potatoes pierce easily with a fork.