Hello Everyone!
Here’s a quick and easy way to enjoy some boiled potatoes!
Rice Cooker Potatoes
1 Pound Red Potatoes
1 Clove Garlic, sliced
1 Bay Leaf
3/4 teaspoon Kosher Salt
3 black peppercorns (whole)
1 dried sliced shallot
Pinch of Red Pepper Flakes
Pinch of Dried Thyme
Start by washing your potatoes and cut off any stem bits or bruises, DO NOT PEEL, anything healthy in a potato is in the skin, so leave it on. I use red potatoes because the skin is delicious, if you use russet potatoes, peel them and dice them. You want all of your potatoes to be roughly the same size, so cut any large ones in half, but leave them as whole as possible. Drop the potatoes in your rice cooker and cover them with water. Add all of the ingredients except for the butter, put the lid on, and turn on the cooker. After about 20 minutes the water should start to boil, and you can start checking your potatoes with a fork to see if they are tender or al dente.
Drain your potatoes from the liquid, and then fish them out from between the garlic pieces and black peppercorns (you probably don’t want to bite into one of those). At this point you can leave them whole or dice them up and serve them with butter (don’t add salt, it will just ruin the flavor). Enjoy!
Love and Happy Spatulas,
PS, Want to know how a college student keeps all of her spices in a row? Read this.