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
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.
Heat oven to 425\u00b0.
Scrub new potatoes well.
If they're large, cut them into halves or quarters.
Combine olive oil, garlic and rosemary and salt and pepper to taste in bowl.
Add potatoes and toss until coated.
Transfer potatoes to shallow baking dish.
Roast, uncovered, until crisp on the outside and tender inside, about 20 minutes.
Serves 6 to 8.
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.
I cook beans until half done, then add the new potatoes and cook until tender.
I then drain the juice off and add milk.
This tastes good and you don't get all that green off the beans! Season with salt.
Prepare and cook new potatoes. Just before serving, toss with butter and sprinkle with parsley.
Boil small new potatoes in salted water until tender.
Drain almost dry.
Leave 3 or 4 teaspoons water in kettle.
Sprinkle in meal and swish around to coat all potatoes.
Heat shortening and fry potatoes until brown, about 10 minutes, turning to brown all sides.
Cook new potatoes in jackets.
Remove jackets. Combine butter, lemon juice and parsley. Add potatoes; toss until coated. Serves 6.
Peel or scrub tiny new potatoes.
Cook in boiling salted water 15 or 20 minutes, drain.
Make a white sauce of the remaining ingredients.
Combine potatoes and sauce.
Steam new potatoes about 20 minutes or until fork-tender. Combine peas, salt and sugar in a saucepan and add water to cover. Cook uncovered, 5-8 minutes, or until tender (if using frozen peas it may take less time). Drain; return peas to pan.
Add butter and green onions to peas. Heat until butter is melted. Add potatoes, pepper, and cream. Heat through, but do not cook.