Dalmatian Boiled Potato Recipes

DALMATIAN BOILED POTATO

Steps:

• If you use baby potato just "shave" the skin, otherwise, peal potato and cut into 5 cm large pieces.
• Cook in salted water until soft.
• Put olive oil, finely minced garlic and parsley in pot, add well strained potato and stir. Leave it on fire not more than one minute stirring all the time to cover potato with garlic and parsley. Serve hot with fish.

CHARD & POTAOES | BLITVA | CROATIAN RECIPES

Steps:

• Peel and wash the potatoes.
• Set them to boil in a large pot of salted water and allow to boil.
• As the potatoes boil, seperate the chard stem and leaf. Chop the stems and leaves roughly.
• After the potatoes have boiled for 20 minutes, add the chard stems to the water.
• Allow the potatoes and stems to boil for another 10 minutes.
• Add the chard greens and allow to boil until wilted (60 seconds).
• Pour out the potatoes and chard into a colander and allow to drain very well.
• As the potatoes and chard drain, heat the butter and olive oil up up on the stovetop over medium heat. Use either the same pot that you used to boil the vegetables, or a different heavy-bottomed one, like the French oven pictured, which will then double as a serving dish too.
• Add the garlic to the oil and butter mixture, allow to become fragrent (60 seconds).
• Immediately add the potatoes and chard into the oil and butter. Add a big pinch of salt and lots of freshly cracked black pepper. Stir and roughly mash the potatoes. You can mash them into a finer puree if you would like, but I prefer to keep the potatoes more rustic. It suits the dish better.
• Allow to come to room temeprature, check if salt and pepper is to taste, and serve.

BASIC BOILED POTATOES

Steps:

• Place potatoes in a Dutch oven or stockpot and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-30 minutes or until tender. Drain well. Serve eight potatoes with butter and parsley if desired. Refrigerate remaining potatoes.

NORTH CROATIAN BOILED POTATO

Steps:

• Gently peal potato skin, and if possible just "shave" it.
• Cook for about 25-30 minutes (until toothpick can easily go through). Drain potato.
• In another pot put butter and finely minced parsley leaves. When butter starts to foam, add potato and fry it on butter 1-2 minutes. Serve hot.