Saturday, August 20, 2011

Potatoes, the Unfried Kind

 Potatoes are very good fried, as well as baked, boiled, and mashed.  Imagine Thanksgiving without them! They are quite delicious.  A while ago my dad boiled some to put in ham and potato soup (which is also delicious) and we taste-tested them by dipping them in butter and salt. So the other day I made some for lunch.

 To make:
Grab a couple small ones, peel them, chop them, and then boil them for around 8 minutes till they are tender enough.  I put tons of salt in the water to great affect because the potatoes absorbed the salt.  Serve them with salt and butter to dip them in.


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