Butter Potatoes

Remove the pan from the oven. Place potatoes in a Dutch oven.

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Use a wooden skewer a knife or a fork and pierce a potato.

Butter potatoes. Add water to cover. 182019 Bring a pan of water to the boil and then add 1 tbsp of salt. 16112020 In a bowl add your potato pieces.

In a bowl toss the potatoes with the olive oil and thyme. 16102015 Preheat oven to 390F200C. Bring to a boil.

Meanwhile in a small saucepan heat cream butter salt and pepper until butter is melted. While the oven is heating put the butter in the center of a sheet pan and bake for 2 minutes or until the butter is completely melted. Give the potatoes a vigorous stir with a wooden spoon or shake with the lid on so the potatoes.

There should be little resistence. Place the potatoes into a pan of boiling water and cook for 15 minutes or until they are almost cooked. Cook uncovered until tender 15-20 minutes.

Simmer the potatoes for 5 minutes then drain well and set them aside to dry out a little. Drain the potatoes well then place the potatoes in a roasting tray lined with cooking paper and bake for 10 minutes. Melt the butter in a small pan and then crush in the garlic.

532021 Be sure to not overcook the potatoes or they will tatse waterlogged and fall apart. Add the potato cubes and bring the water back to a simmer. 2692019 Drain the water from the pan.

Add in the olive oil then add in salt ground black pepper and garlic. Quickly add the potatoes back to the saucepan with the butter and parsley and season with kosher salt and freshly ground black pepper. Preheat the oven to 375 F.

Peel and finely mince the garlic. Whilst the potatoes are drying make the garlic butter. Hold on to the bowl and hand toss the ingredients in the bowl together to coat then lightly using a wooden spoon mix all the ingredients together.

If the potato starts to fall apart when you pierce it it is most likely a little overdone. Peel the potatoes if desired and cut them into equally sized cubes about 34-inch square.

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