Cloudy Potatoes

Posted on June 26th, 2008 by admin

If there is any gravy on the menu, this is what should be served with it.

INGREDIENTS

1 kg medium potatoes, peeled and quarted.

5ml salt

45ml butter

15ml freshly chopped parsley

Pepper – freshly ground

Place the potatoes in a saucepan and add salt. Add enough boiling water to just cover the potatoes.

Cover the potatoes and cook over medium heat until the water has evaporated and the potatoes are tender. The potatoes should still be firm, but must start crumbling around the edges. This should take about 25 minutes.

Add the butter, parsley and pepper. Put the lid on and shake the pot vigorously until the butter has melted. The potatoes should have a cloudy appearance.

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