Recipe
I use, like, a lot of freshly ground black pepper. Like a lot a lot. The water is brown when it's boiling. I also use those mesh tea balls to keep the messy ingredients from free-floating in the water.
This is the only way my husband likes his potatoes, so this is a regular side dish for us. I buy the tiny potato medleys with lots of colors. When I was alone, I only baked russets without a further thought, so finding recipes we both liked pushed me to try much cuter potatoes. :)
Servings: 4
Ingredients
- 1 pound small new potatoes
- 1 head garlic, halved crosswise
- 1 bay leaf
- 1 teaspoon black peppercorns
- Kosher salt
- 2 to 4 tablespoons unsalted butter
- Freshly ground black pepper
Steps
- Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
- Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
(https://www.foodnetwork.com/recipes/food-network-kitchen/boiled-potatoes-with-butter-recipe-1944015)