Please STOP boiling potatoes in WATER!

Haha, got it! It sounds like you’re not a fan of the traditional way of boiling potatoes. There are definitely other ways to prepare potatoes that can bring out their full flavor and texture without the usual water bath. Here’s a fresh approach that skips the water and still gives you delicious potatoes:

Roasted Potatoes (No Boiling!)

Instead of boiling, try roasting them for a crispy exterior and a fluffy interior. Here’s how:

Ingredients:

• 4-5 medium potatoes (Yukon Gold, Russet, or red potatoes work well)

• 2 tablespoons olive oil

• 2 teaspoons garlic powder (or fresh garlic)

• 1 teaspoon dried rosemary (or thyme, oregano, or your favorite herb)

• Salt and pepper, to taste

• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Potatoes: Wash the potatoes thoroughly. If you like, leave the skins on for a rustic feel, or peel them if you prefer. Cut the potatoes into even-sized chunks or wedges (about 1-inch pieces).

3. Season: Place the cut potatoes in a bowl, drizzle with olive oil, and toss to coat. Add garlic powder, rosemary, salt, and pepper. Mix well until all potatoes are evenly seasoned.

4. Roast: Spread the potatoes out in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and crispy on the outside and tender on the inside.

5. Serve: Once they’re crispy and golden, remove from the oven and sprinkle with fresh parsley for a burst of color and freshness. Serve as a side dish or enjoy on their own!

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Alternative: Smashed Potatoes (No Boiling!)

Another fun way to enjoy potatoes without boiling them:

Ingredients:

• 4-5 small potatoes (or baby potatoes)

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• Salt and pepper, to taste

• Fresh herbs or cheese (optional, like Parmesan, rosemary, or chives)

Instructions:

1. Roast the Whole Potatoes: Preheat the oven to 425°F (220°C). Wash the small potatoes, then coat them with olive oil, salt, and pepper. Place them on a baking sheet and roast for 25-30 minutes, until tender and easily pierced with a fork.

2. Smash and Season: Once roasted, take the potatoes out and gently smash each one with the back of a fork or a potato masher to create a rustic “smash.” Drizzle with a little more olive oil and sprinkle with garlic powder and fresh herbs or cheese if you like.

3. Finish Roasting: Return to the oven and roast for an additional 10-15 minutes, or until crispy and golden.

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Why Skip Boiling?

• Crispy Texture: Roasting potatoes directly gives them a crispy, caramelized outer layer while keeping the inside soft and fluffy.

• More Flavor: Roasting brings out the natural sweetness and flavor of the potatoes more than boiling does.

• Less Waterlogged: Boiling can sometimes make potatoes waterlogged and a bit mushy. Roasting keeps the texture intact and concentrates the flavors.

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So, next time, ditch the boiling and try roasting or smashing your potatoes for a tastier, more flavorful result!