Boil Marble Potatoes

Extra virgin olive oil 1 sprig of thyme 1 head of garlic 2 tbsp.

Boil marble potatoes.

Cover the pot with a lid. They cook faster and they just seem to taste better. Wash the potatoes and set aside. Fresh dill leaves picked off stems 2 tsp.

Drain and discard the garlic bay leaves and peppercorns. Look for small red potatoes. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften about 5 minutes. The potatoes are boiled in salted water until soft.

Bring to a boil lower the heat and simmer until potatoes are fork tender about 5 to 8 minutes depending on their size. Caperberries halved 1 small shallot thinly sliced 1 tbsp. Reduce the heat to medium low or low. Marble potatoes fresh herbs pepper kosher salt duck fat.

Mixed marble potatoes are a delightful mix of petite marble sized red gold and purple creamer potatoes these delicious little tubers average about an inch in diameter and have firm texture and exceptional flavor whether roasted boiled or steamed. Cooking the potatoes in two steps gets the inside perfectly cooked with a creamy texture and the outside can be super crispy with tons of flavor. Place potatoes in the pot and bring to a boil. Mixed marble potatoes are called marble potatoes for good reason they are tiny.

Torn parsley 1 tbsp. Quickly add the potatoes back to the saucepan with the butter and parsley and season with kosher salt and freshly ground black pepper. Drain the water from the pan. 1 pound mixed marble potatoes or any baby potato 1 2 cup plus 2 tbsp.

How to cook skillet marble potatoes on the stove. The key is to cook the potatoes twice. But i like the way the skin looks and tastes so i don t want. Turn the burner on high and bring water to boiling.

Try exclusive recipes with step by step video instruction from pro instructors. First par cook the potatoes in salted boiling water until they are fork tender. Cook like a pro make dinner tonight get skills for a lifetime. I like to remove a ring of skin from the middle.

First time using marble. Reduce to a rolling simmer and cook until the potatoes are fork tender and the skin is beginning to fall away from the potatoes about 20 minutes. Add 1 2 to 1 teaspoon salt to the water. They soak up the flavor of the garlic and butter better if they aren t completely covered in skin.

Fill a large pot with water. Reduce heat and simmer until potatoes are tender but firm about 15 minutes. Cook the potatoes in gently boiling water until tender about 15 minutes for small red potatoes new potatoes or cubed potatoes large potatoes and 20 to 25 minutes for quartered potatoes. Roasted veggie crudite platter reluctant entertainer.

Repeat steps covering and cooking for 5 minutes and stirring until potatoes are tender and a tip of a knife inserts easily 15 to 20 more minutes. Step 2 cover skillet and cook for 5 minutes.