Dutch Potatoes

Ingredients

• eight small potatoes
• one quart boiling water
• two tablespoons butter
• one-half tablespoon salt
• three tablespoons butter
• one tablespoon lemon juice
• one-third teaspoon salt
• one tablespoon finely chopped parsley
• a few grains cayenne

Method

1. 1

   Wash and pare potatoes, soak in cold water for half an hour.

2. 2

   Drain, put in saucepan, cover with boiling water with added butter and salt.

3. 3

   Cook until soft, drain, return to saucepan, add remaining butter, lemon juice, salt, and cayenne.

4. 4

   Cook three minutes, shaking pan frequently.

5. 5

   Remove to serving dish and sprinkle with parsley.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 54. The excerpt below is the record exactly as published.

DUTCH POTATOES. Wash and pare eight small potatoes, and soak in cold water, to cover, one-half hour. Drain, put in sauce pan and cover with one quart boiling water to which has been added two tablespoons butter, and one-half table- spoon salt. Cook until soft, and drain. Return to sauce pan, add three tablespoons butter, one tablespoon lemon juice, one-third teaspoon salt and a few grains cayenne. Cook three minutes, shaking pan frequently. Remove to hot serving dish, and sprinkle with one table- spoon finely chopped parsl

Cook this with the app: pantry check, scaling, and the assistant.