Slow-cooked Potatoes

Slow-cooked Potatoes
Photo by James Carrier

Ingredients

  • thin-skinned white or red potatoes (1 to 2 in. wide)

Scrub thin-skinned white or red potatoes (1 to 2 in. wide). Place them, no more than two layers deep, in a pan and cover them by about 1 inch of water. Set over high heat; just before water boils, reduce heat to maintain water temperature at 185° to 195° (when a few bubbles pop up from pan bot...

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