Cook a big pot of red potatoes, and you'll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion you're serving immediately, then refrigerate the rest for the recipes that follow.
- 5 pounds medium red potatoes (about 24)
- Melted butter and minced fresh parsley, optional
- Place potatoes in a Dutch oven or stockpot and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-30 minutes or until tender. Drain well. Serve eight potatoes with butter and parsley if desired. Refrigerate remaining potatoes. Yield: 4 servings plus 16 leftover potatoes.
Originally published as Basic Boiled Potatoes in Quick Cooking July/August 2001, p12
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