Buttered Potatoes
Buttered potatoes: 2 pounds of red potato chunks boiled in salted water with olive oil until fork tender, about 15 minutes, then drained and tossed with butter, salt and pepper. Serves 8.
Want This Recipe Later?
Ingredients
- 2 pounds red potatoes scrubbed and cut into large chunks
- 1 tablespoon olive oil for the cooking water
- 1 teaspoon kosher salt for the cooking water
- 4 tablespoons butter
- salt and pepper to taste
Instructions
- Put the potatoes in a large stockpot and add enough water to cover them completely. Add the olive oil and 1 teaspoon kosher salt. Bring to a boil over medium heat and boil until the potatoes are fork tender, about 15 minutes.
- Remove the pot from the heat and drain off the water.
- Add the 4 tablespoons butter along with salt and pepper and stir until well combined.
- Serve warm.
Notes
Done when a fork or butter knife slides easily into a larger chunk. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 153kcalCarbohydrates: 19.8gProtein: 2.4gFat: 7.5gSodium: 299mgFiber: 2.4gSugar: 0.9g
Made this recipe? Tap a star to rate it.