Prep 5 mins
Cook 15 mins
As my grandparents have always called them, "new" potatoes. Sliced red potatoes boiled and then covered in butter sauce. Simple and quick.
- 5 -10 small red potatoes (amount varies according to your preference or the number of people who will be eating)
- 2 tablespoons butter (again, amount varies) or 2 tablespoons margarine (again, amount varies)
- chives (enough to sprinkle on top of potatoes)
- salt and pepper
- 6 cups water (enough to cover potatoes and allow to boil)
- Bring water to a boil as you slice potatoes thick or thin, leaving the skin on. (I keep my slices "potato chip shaped" and not too thin!).
- Boil potatoes until tender (when a fork can be inserted with ease), about 15-20 minutes.
- Drain in colander.
- Place potatoes in a big bowl and add plenty of butter/margarine. (I use at least 2-3 tablespoons maybe more, depending on number of potatoes used and whatever our mood happens to be!).
- Then sprinkle chives on top of potatoes to taste and for a little more color.
- *Add salt and pepper to taste.
- *Can add some bacon bits and shredded cheese on top or mixed if you like. I haven't ever tried that, but sounds like it might be good.
My late in-laws were vegetable farmers and they would dig up some of their potatoes early to make this dish. They taste good and are easy to make. I served these with your smothered hamburger steak #12842. Thanks mysonshine. Bullwinkle.