SMASHED ROASTED HERB POTATOES-ANNETTE'S
Another fantastic way to enjoy potatoes as a side dish. These are little nuggets of happiness. Parboiling the potatoes gives them a soft center. Baking in the oven at a high temperature enables the skin to crisp up nicely. Chives and rosemary add a nice fragrant flavor. There are notes of garlic in the potatoes too. These smashed...
Provided by Annette W.
Categories Potatoes
Time 55m
Number Of Ingredients 8
Steps:
- 1. Wash potatoes and put them into a stockpot big enough to boil them in. Cover potatoes with water. Salt water with a significant amount of salt. (This salt can be iodized or Kosher salt.)
- 2. Bring water to a boil and boil potatoes until barely fork tender. About 15-20 minutes. While potatoes boil, chop your chives and rosemary.
- 3. Remove from heat and drain. Preheat oven to 450°. Move oven rack to second from the top.
- 4. While oven is preheating, cool potatoes slightly. Next, drizzle enough olive oil on a pan to allow the bottom part of the potatoes to sit in it.
- 5. Place the potatoes on the pan then take a potato masher and break them open. At this point you can decide to keep them as individual potatoes or mash them up a little more like I did. Some you may not have control of depending on how much they have cooked.
- 6. Melt your 3 Tbsp of butter in the microwave then add the 1/4 cup olive oil to it. Stir it to mix well. Use a brush and coat the potatoes and skins well with mixture. If you run out, just mix some more. Make sure you get the meat of the potatoes and skins covered with the butter/oil as this helps it crisp up in the oven.
- 7. Salt, pepper, and garlic salt the potatoes at this point very well. Sprinkle with the herbs.
- 8. Bake at 450° for 20-25 minutes. You want the skins to be crispy. Remove from oven and serve.
- 9. Top with sour cream and extra chives, if desired. Enjoy!
GARLIC HERB SMASHED POTATOES
These delicious Garlic Herb Smashed Potatoes are crispy on the outside and soft on the inside. It's an easy appetizer recipe that's filled with fresh garlic and herb flavor!
Provided by Krista
Categories Appetizer
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- In a small bowl, add garlic cloves, parmesan cheese, and fresh thyme. Mix together and set aside.
- Add potatoes to a pot and fill with water until potatoes are just covered.
- Bring water to a boil, reduce to simmer and simmer for 15 minutes. (or until tender)
- Drain potatoes and place on a baking sheet. Let rest for 5 minutes.
- Using the back of a wooden spoon or your palm, smash the potatoes.
- Drizzle potatoes with olive oil and sprinkle with sea, repeat process on the other side.
- Bake for 15 minutes.
- Remove potatoes from oven and flip.
- Bake for an additional 15 minutes.
- Remove from oven. Sprinkle each potatoes with the parmesan garlic herb mixture.
- Serve.
Nutrition Facts : ServingSize 3 potatoes, Calories 59 calories, Sugar 1 g, Sodium 47 mg, Fat 2 g, Carbohydrate 8 g, Fiber 2 g, Protein 2 g, Cholesterol 1 mg
GARLIC MASHED RED POTATOES
These creamy garlic mashed potatoes are so good, you can serve them plain-no butter or gravy is needed. This is one of our favorite red potato recipes. -Valerie Mitchell, Olathe, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.
Nutrition Facts : Calories 190 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 275mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
CRISPY GARLIC SMASHED RED POTATOES
Crispy Garlic Smashed Red Potatoes are an insanely delicious side dish recipe. They're easy enough to make for a weeknight dinner and pretty enough to serve to guests.
Provided by Kristen Stevens
Categories Side Dish
Time 45m
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot (so they are in a single layer) and cover them with an inch of water. Bring the pot to a boil then reduce the heat and simmer for 30 minutes, or until the potatoes are soft.
- In a small bowl, mix together the olive oil, salt, pepper, thyme, and garlic.
- Remove the potatoes from the pot and let them cool slightly. Turn your oven to broil with the rack near the top.
- Smash the potatoes (see notes) then drizzle them with the oil and herbs. Broil for 10 minutes, or until the tops are crispy.
Nutrition Facts : ServingSize 1 serving = ⅛ of the recipe, Calories 211 kcal, Carbohydrate 34 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 475 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g
TRULY CRISPY SMASHED POTATOES WITH GARLIC
Smashed Potatoes baked with garlic, olive oil and herbs, fluffy in the middle and truly crispy on the outside!!
Provided by Sheena Strain
Categories Side Dish
Time 50m
Number Of Ingredients 6
Steps:
- Preheat your oven to 425F or 225C
- Bring a large pot of water to the boil, then add the potatoes to it and cook until just cooked but not super soft (they will continue to cook in the oven) it will take about 15-25 minutes depending on the size of the potatoes.
- While the potatoes are cooking mix the oil and garlic together.
- Once the potatoes are cooked, drain them and then place the potatoes on a baking sheet.
- Using a potato masher or a fork 'smash' the top of the potatoes. I like to rough them up a little with a fork and remove a little of the skin on top, this ensures more crispy bits when they are cooked.
- Evenly drizzle the olive oil (or use a silicone brush) on the top of the potatoes, then season with salt, pepper, and sprinkle on the fresh thyme leaves, then immediately place the baking sheet into the hot oven.
- Bake for about 20-35 minutes, or until the top of the potatoes are good and crispy! Serve immediately, the crispiness will not be as good once the potatoes start to cool, or if they have to be reheated later on.
Nutrition Facts : Calories 228 kcal, Carbohydrate 29 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 23 mg, Fiber 5 g, ServingSize 1 serving
GARLIC BUTTER HERB ROASTED POTATOES
These roasted potatoes are buttery, garlicky, and roasted to yummy perfection. The lemon gives it a wonderfully light tang that helps balance out the flavors.
Provided by Chew Out Loud
Categories Side Dish
Number Of Ingredients 9
Steps:
- In large heavy pot, par boil potato pieces until just barely tender when pierced, 3-5 minutes, depending on size of your pieces. Drain and run under cold water.
- Preheat oven to 375F, with rack on middle position. Line baking pan with foil and set aside.
- Combine melted butter, garlic, salt, pepper, paprika, fresh lemon juice, and chives (or parsley) in a large bowl. Whisk together well, and toss well with drained potatoes until completely coated.
- Spread coated potatoes in a single layer on prepared pan. Sprinkle evenly with parmesan cheese.
- Bake uncovered, 35 min. or until cheese is melty and bubbly and golden brown. Actual bake time will vary depending on size of cut potatoes. Serve warm.
ROASTED GARLIC SMASHED RED POTATOES
I love garlic mashed potatoes, but usually the flavor is a little sharp and bitter, so I came up with this. Roasting the garlic first gives these potatoes all the wonderful garlic flavor, without the sharp or bitter bite. Almost sweet, smoky, and smooth.
Provided by akgrown
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes with skins until fork tender.
- Drain water and coarsely smash potatoes with potato masher. (until just slightly smashed).
- Squeeze the roasted garlic out of the skin into the smashed potato.
- Add milk, butter, salt and pepper. Stir with a spoon until combined. Serve hot with your favorite chicken, beef, or pork dish. No need for gravy with these potatoes! ;-).
- *NOTE: You could always mash the potatoes, to your desired consistency. I prefer the slightly smashed texture for this recipe.*.
Nutrition Facts : Calories 488.3, Fat 7.2, SaturatedFat 4.2, Cholesterol 17.4, Sodium 166.5, Carbohydrate 97.8, Fiber 10.3, Sugar 7.8, Protein 12.3
GARLIC HERB MASHED POTATOES
Garlic Herb Mashed Potatoes, made with roasted garlic, fresh herbs, and gold potatoes, are an easy side dish recipe perfect for dinner!
Provided by Krissy Allori
Number Of Ingredients 8
Steps:
- Clean potatoes and cut into 1-inch sized pieces. Cook in covered pot over medium heat in broth until very tender, about 30-40 minutes. Alternatively, cook on high pressure in electric pressure cooker for 12 minutes.
- Add cream cheese, butter, roasted garlic, herbs, salt and pepper to cooked potatoes and mash together until well blended. Add additional salt and pepper, if needed.
Nutrition Facts : Calories 200 kcal, Carbohydrate 21 g, Protein 5 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 973 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
GARLIC HERB SMASHED RED POTATOES
This easy side dish can be ready and on the table in about 30 minutes. It's so delicious and easy to do, you'll put this on your dinner rotation a lot.
Provided by Faxo
Number Of Ingredients 7
Steps:
- Place potatoes and 1 t. salt in a medium saucepan; cover with water by 1 inch; bring to a boil; reduce heat to medium-high; cook until potatoes are tender, about 20 minutes. Slip a small paring knife into one of the larger potatoes to check for doneness; if it slips in and out easily, they're done; drain. Return empty pot to the stove-top; add butter. Once melted, add garlic and white parts of the green onions. Sauté, stirring frequently, until garlic is fragrant, about 30-45 seconds. Remove from the heat. Add the green parts of the onions and parsley. Carefully add the cooked potatoes to the butter mixture; Using the back of a fork, gently press down on all potatoes until the skin breaks and potatoes smash just a bit. Gently stir potatoes and butter mixture together until combined. It's okay if some potatoes break down. Season with salt and pepper, to taste. Serve immediately. 4 servings.
Nutrition Facts : ServingSize 1 bowl, Calories 295 cal
CHEESY SMASHED POTATOES WITH GARLIC AND HERB
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Place the potatoes and rosemary sprigs on a sheet pan. Drizzle with the olive oil and sprinkle some salt. Toss the potatoes to coat with the oil,
- Bake for 30 to 35 minutes or until tender.
- In a small pan over low heat, melt the butter. Add the minced garlic, rosemary, salt and pepper to taste. Stir to combine. Let the butter get infused with the garlic and rosemary for a couple of minutes making sure the butter doesn't get brown. You could do this step in the microwave also.
- Remove the roasted potatoes from the oven and gently smash them with a potato masher.
- Pour a little bit of the melted herb butter on each smashed potato. Top with shredded cheese.
- Return the potatoes to the oven. Bake for 3-4 minutes or until the cheese melts and is a bit golden on the top. Serve hot/warm.
Nutrition Facts : Calories 325 kcal, Carbohydrate 40 g, Protein 7 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 176 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
GARLIC AND HERB MASHED POTATOES
Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. -Frieda Bliesner, McAllen, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients., Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.
Nutrition Facts : Calories 341 calories, Fat 24g fat (15g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
GARLIC & HERB SMASHED POTATOES
Provided by Amber
Number Of Ingredients 7
Steps:
- 1. Wash potatoes and chop into quarters. 2. Bring a large pot of water to a boil and drop your potatoes in. Add a pinch of salt. 3. Let cook 30 minutes or until potatoes are softened. 4. Drain and place into large mixing bowl. 5. Mince 6 garlic cloves and add to potatoes along with freshly chopped parsley, 3 tablespoons ghee, pinch of salt and pepper. 6. Use your potato smasher (I use my avocado smasher) to smash the potatoes and mix all the ingredients together. 7. Add 1/4 cup milk and mix. If you want to thin out your potatoes more, add another 1/4-1/2 cup milk. 8. Garnish with a pinch more of fresh parsley and a bit of ghee. 9. Serve.
Nutrition Facts :
ULTRA CRISPY SMASHED POTATOES WITH GARLIC + HERBS
Crispy smashed potatoes are smothered in a delicious garlic and herb sauce for a gluten-free, vegetarian, vegan, and dairy-free side dish recipe. These garlic smashed potatoes are made with red potatoes, butter or olive oil, rosemary and thyme! Learn how to make smashed potatoes with only a few simple ingredients.
Provided by London Brazil
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Bring a large pot of water to a boil.
- Add potatoes and cook for 30-35 minutes.
- In a small bowl combine butter, or oil, garlic, herbs, salt, and pepper. Whisk to combine.
- Once potatoes are fork tender, remove from pot and dry thoroughly.
- Place potatoes on a parchment paper lined baking sheet. Smash each potato twice with a potato masher or large fork. (The thinner they are, the crispier they'll be!)
- Drizzle each potato with equal amounts of the garlic herb sauce.
- Bake in preheated oven for 20-25 minutes, or until potatoes are crispy.
- Top with fresh parsley and serve immediately. Enjoy! See this recipe in Healthy Meal Plan #2.
Nutrition Facts : Calories 208 kcal, Carbohydrate 31 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 264 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
GARLIC MASHED POTATOES RECIPE
This Herb Garlic Mashed Potatoes Recipe infused with a buttery rosemary and thyme mixture is so luscious and creamy. They're the perfect side dish for any occasion.
Provided by Cree
Categories Side Dish
Number Of Ingredients 7
Steps:
- Using a paring or steak knife, peel the skin from each potato. Chop the potatoes into cubes about 1-1/2 inch thick and place in a large pot of cold water. Make sure the water level is at least a few inches above the potatoes. Add salt and boil until potatoes become fork-tender about 25 to 30 minutes. Pierce a few potatoes with a fork and if the fork cuts through the potato smoothly they're done. If not, continue to cook. You do not want under-cooked potatoes.
- Use a colander to drain the potatoes from the boiling water. Allow the potatoes to sit in the colander until they're completely drained. This may take a few minutes.
- Meanwhile, make the butter herb mixture. Melt butter in saute pan. Add fresh herbs and garlic until fragrant. Then, remove garlic and fresh herbs from the melted butter and discard. In a separate pot, heat the canned carnation milk.
- Place the drained potatoes in a large bowl and begin mashing them with either a sturdy wire whisk or potato masher. Add the heated carnation milk and melted butter mixture. Continue mashing until smooth and season with kosher salt.
- Garnish with extra melted butter and fresh herbs (optoinal) and serve.
Nutrition Facts : Calories 259 kcal, Carbohydrate 35 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 705 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
ROASTED TWO-BITE GARLIC & HERB SMASHED POTATOES
Enjoy these garlic and herb smashed baby potatoes with cheese. This easy recipe is loaded with flavor, simple ingredients, and are the perfect make-ahead appetizer for any occasion. Vegan options included!
Provided by DeannaCat
Categories Appetizer Holiday Dish Party Food Side Dish Snack
Number Of Ingredients 7
Steps:
- Preheat your oven to 400 degrees F
- In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil and a sprinkle of salt and pepper each.
- Roast the potatoes on a baking sheet for about 20 minutes, until they're tender when poked with a fork.
- Heat the called-for butter, finely chopped herbs, and minced garlic in a saucepan on the stovetop to create a melted garlic-herb butter.
- Once the baby potatoes are fork-tender, remove them from the oven. Use a fork or potato masher to press the potatoes into slightly flattened patties - about a quarter to half-inch thick. It may help to score an X the top of the potato skin with a knife before smashing.
- Use a spoon to add a small drizzle of garlic and herb butter to each smashed potato.
- Return the smashed and smothered potatoes to the oven. Continue to bake for another 20 to 25 mins until the edges turn brown and crispy.
- Add optional cheese to each potato during the final five minutes in the oven to melt the cheese.
- Serve and enjoy! They almost get better as they cool down, so don't be afraid to make them ahead for a party - or enjoy them as leftovers!
HERB GARLIC SMASHED POTATOES
Smashed Potatoes can be had as a side for a festive meal, during Thanksgiving or Christmas, or as a snack just about any time of year! A good alternative to smooth mashed potatoes, these are made by cooking the potatoes with a secret ingredient that ensures extra crispy potatoes.
Provided by Shinta
Categories Appetizer Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F
Nutrition Facts : Calories 247 kcal, Carbohydrate 32 g, Protein 4 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 32 mg, Sodium 843 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
GARLIC HERB MASHED POTATOES
Steps:
- Peel and cut the russet potatoes into 1-inch cubes. Place the cubed potatoes in a colander and rinse well with cool water.
- Place the rinsed potatoes in a pot and add enough water to cover the potatoes by one inch. Season the water with 1/2 tsp salt. Cover the pot and bring it to a boil over high heat. Boil the potatoes until they are VERY tender, about 7-10 minutes.
- Drain the cooked potatoes in a colander, then rinse briefly with hot water.
- Add the butter, milk, and garlic herb seasoning o the pot used to boil the potatoes. Stir and heat over low until the butter has melted and the milk is hot.
- Once the milk is hot, add the potatoes back to the pot, turn off the heat and mash with a potato masher. Once the potatoes are mostly mashed, use a hand mixer to briefly whip the potatoes until they are light and fluffy. Taste the potatoes and add salt to taste, if needed, then serve.
Nutrition Facts : ServingSize 1 Cup, Calories 220.18 kcal, Carbohydrate 34.32 g, Protein 4.55 g, Fat 8 g, Fiber 2.77 g, Sodium 405.58 mg
GARLIC-HERB MASHED POTATOES
Steps:
- In a saucepan simmer potatoes in water to cover until tender, about 10 minutes. Drain potatoes and return to pan. Mash potatoes with milk, cheese, and salt and pepper to taste over moderate heat until they are smooth and mixture is heated through.
AIR FRYER SMASHED POTATOES WITH GARLIC AND HERBS
This crispy smashed potatoes recipe is full of flavor, and the perfect side dish for any occasion! Load these air fryer roast potatoes up with fresh garlic, herbs, seasonings and parmesan cheese for a truly delicious bite.
Provided by Briana
Time 1h10m
Number Of Ingredients 13
Steps:
- In a stock pot, add water, kosher salt, the potatoes, and turn the heat medium, and bring to a boil. Boil potatoes until they are softened and easily pierced with a fork, about 18-22 minutes, then drain away water.
- Spray your air fryer basket with a little oil, line air fryer trays with foil or parchment. Add the potatoes, being careful not to overcrowd each tray. Take the bottom of a glass and flatten the potatoes to smash them.
- Preheat your air fryer to 400°F. Drizzle the potatoes with oil, then season generously with salt, reserving some for your garlic & herb topping that will go on later. Bake for 20-30 minutes, flipping halfway through to make sure every potato crisps up nicely.
- While potatoes are cooking, mix together melted butter, parsley, thyme, rosemary, black pepper, red pepper flakes, garlic and parmesan. Toss to combine and set aside.
- After the potatoes are crispy, distribute the garlic herb & butter topping over top of the crispy potatoes. Set the air fryer back to 400°F. Add the potatoes back to the air fryer for 3-6 minutes, keeping a close eye on the potatoes so the garlic doesn't burn. Serve, and enjoy!
- These will keep in a sealed container in the fridge for up to 5 days.
Nutrition Facts : Calories 201 kcal, Carbohydrate 21 g, Protein 6 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 19 mg, Sodium 1499 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
SMASHED POTATOES
Red potatoes are boiled, then smashed and roasted on a baking sheet until crispy on the outside, soft and tender on the inside. It's a savory side made with simple everyday ingredients that will quickly become the highlight of any meal!
Provided by Jaclyn
Time 2h40m
Number Of Ingredients 4
Steps:
- Place potatoes in a large pot (6 quart or larger). Cover with cool water until water comes 1-inch above the potatoes.
- Bring potatoes to a boil over high heat (it will take about 15 minutes+ to reach a boil). Season with salt (I use 2 Tbsp but note this is not calculated in nutrition estimate).
- Reduce heat to medium-low and cook until potatoes are tender all the way through when pierced with a knife, about 14 - 18 minutes (just test a couple of them).
- Preheat oven to 450 degrees near the end of potatoes boiling.
- Drain potatoes into a colander in the sink and let cool 5 - 10 minutes.
- Dry up any water leftover on potatoes with paper towels. Transfer potatoes to a baking sheet.
- Drizzle potatoes with 1/4 cup oil, season with salt and pepper to taste. Toss and spread potatoes and oil across baking sheet.
- Smash potatoes to about 2/3-inch thickness with the bottom of a cup.*
- Drizzle tops of potatoes with remaining 1 Tbsp olive oil.
- Bake in preheated oven for 25 minutes.
- Carefully turn potatoes (see note 2**) then return to oven and bake until potatoes are nice and tender inside, crisp on the outside (but not overly browned), about 15 minutes longer.
- Sprinkle parsley over the top and serve warm.
Nutrition Facts : Calories 253 kcal, Carbohydrate 29 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 36 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
GARLIC HERB SMASHED POTATOES
These garlic herb smashed potatoes are an easy, delicious healthy option for any season. If you're into well-seasoned and flavorful dishes, then this recipe is one to try!
Provided by Shanika | Orchids + Sweet Tea
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 17
Steps:
- Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
- Thoroughly scrub and rinse the baby potatoes until clean and pat dry.
- In a bowl, add the melted butter and herbs together, mixing until combined.
- In a large bowl, add the clean potatoes along with half the amount of the butter-herb mixture, mixing everything together with both hands until fully coated. NOTE: You can always use gloves if you don't want to get your hands messy.
- Add coated potatoes to prepared baking sheet and bake for 25-30 minutes or until the potatoes are tender. Once tender, carefully press the tops of each potato (using the bottom of a bowl or cup) until flattened and "smashed". After all potatoes are smashed, top each potato with the remaining butter-herb mixture and continue to bake for another 10-15 minutes or until the edges are crisp and golden.
- Add all ingredients to high-powered blender and blend on high-speed until foamy and smooth, about 1-2 minutes. For more creaminess, add additional vegan mayo. Add dressing to your favorite gravy boat or bowl.
- Remove from oven and let them cool slightly before serving and drizzling the tops with the dressing!
- Bon Appetit!
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- Place the potatoes and 1 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil then reduce the heat to medium-high. Continue cooking until the potatoes are tender, about 20 minutes. To test if the potatoes are done, slip a small paring knife into one of the larger potatoes. If it slips in and out easily, the potatoes are done. Drain the potatoes in a colander.
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