Boiled Potatoes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Potatoes should always be boiled in their skins, or jackets, if possible. Never be guilty of paring a New Potato before boiling. Towards the close of winter, just before the new crop comes in, the ...
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Ingredients
- 6 Potatoes of Uniform Size (If Possible)
- Boiling Water
- Salt
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