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Preheat oven to 400 degrees F. Toss the chopped potatoes, garlic cloves, olive oil, salt, pepper, paprika, thyme, and oregano in a large bowl. Lay the potatoes, skin side up, in a single layer on a parchment-lined baking sheet or in a large cast-iron skillet, making sure there is no overlap.
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Instructions. In a large saucepan or stock pot, add the baby potatoes, bay leaf, Kosher salt, peppercorns, garlic cloves, and enough water to cover the potatoes by about an extra inch. Bring the water to a boil, then reduce the heat and simmer for about 5-8 minutes. Once the potatoes are fork tender, remove from heat.
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Cover the potatoes with an inch or two of cold water. Starting the potatoes in cold water helps them cook more evenly. Stir in the salt. Stir 1 teaspoon of salt into the water until dissolved. Bring to a boil, then reduce to a simmer. Place the pot over medium-high heat and bring to a boil.
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To boil purple potatoes, start by rinsing them under cold water to remove any dirt. Then, place them in a pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil. Once the water is boiling, reduce the heat and let the potatoes simmer for about 15-20 minutes, or until they are tender when pierced with a fork.
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Instructions. Clean the potatoes, pierce a few times with a fork and place them on a paper towel in the microwave. Cook until they just start to become tender, but not cooked all the way., about 4 minutes. Combine oil, garlic and 1 teaspoon of the rosemary in a bowl that will hold the potatoes.
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Boiled purple potatoes can be used in a variety of dishes, including salads, soups, stews, and mashed potato recipes. Their vibrant color can add a unique visual appeal to any culinary creation. 5.
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Insert a probe thermometer it should go in easy enough and record a temperature of 185 degrees. Drain the water out of the pot. Smash the potatoes with a fork. Add butter, salt, and pepper. It's ready to serve. If you want to use the potatoes for potato salad, keep whole, and then place into a bowl of ice water.
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I quartered the potatoes and put them in a cast iron skillet (you can use any large sauté pan) with oil, salt, garlic powder, and black pepper. Set them over medium heat and cooked them until they are golden brown on each side. They brown a lot better this way than in the oven.
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Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with nonstick foil and spray with cooking spray. Rinse and scrub potatoes clean and pat dry. Peel if desired, then cut into bite sized chunks and place into a large bowl. Drizzle with olive oil and toss to coat.
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Microwave your purple potatoes to skip the need to preheat your oven. Pierce them all over with a fork and pop them on a microwave safe plate and cook for about 7-10 minutes on full power, turning them over at the 5 minute mark. All microwaves vary in strength, so start with 7 minutes and add more time as needed.
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Preheat your oven to 400 degrees. Place the potatoes directly on the oven rack. If using an air fryer just put your potato directly in the basket and set to 400 degrees. Bake or air fry the potatoes for about 1 hour or until the internal temperature of the potato hits 210 degrees. Remove the potatoes.
How Long to Boil Potatoes
Plus, they're a great source of vitamins like vitamin C and vitamin B6, along with minerals like potassium and fiber. The antioxidants in purple potatoes can help support heart health by reducing the risk of heart disease, regulating blood pressure, and reducing inflammation.
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1. Put your potatoes in a big saucepan, fill with water, and boil. Add enough water to cover your potatoes by 2 inches (5.1 cm) and season it with salt. Turn the burner to high and bring it to a boil, then lower the heat and let simmer until a knife can just cut the potatoes. This should take 20-25 minutes.
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Transfer potatoes to a microwave-safe bowl. Cover with an inch of water and add a pinch of salt. Cover the bowl with plastic wrap and poke holes to vent. Microwave. Microwave on high for 5 minutes. Check for doneness. Continue cooking for 5 more minutes, or until done. Drain and cool. Drain potatoes in a colander.
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Bring to a boil. Once boiling, cook until fork tender, about 8 to 10 minutes (pierce a piece of potato with a fork to assess doneness). Drain and return the potatoes to the pot. When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned.
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Put the potatoes in a medium pot or saucepan. Add the salt and enough cold water to cover by 1-inch. (Note: starting with cold water helps the potatoes to cook more evenly.) Place on high heat and bring to a boil. Lower heat to medium and boil uncovered for 12-30 minutes depending on the size of the potatoes.
