Ingredients
3 quarts water
6 tbsp sea salt
6 tbsp Old Bay Seasonings
6 tbsp dried basil
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
10 medium red potatoes
Directions
Pour water into 5 quart Dutch oven. Add spices and stir until spices are mixed into the water. Wash and Cut the eyes from and quarter potatoes lengthwise and place in the pan. (Leave skin on)
Boil over medium high heat until tender. (Check by inserting fork) Boil ten more minutes. When potatoes are tender turn off heat and let sit in spices for a minimum of 10 minutes before serving. Serve with real butter, not margarine. (Hint) after cooling the skin is easily removed from these potatoes and they make the best potato salad you’ve ever tasted. I put extra cayenne and black pepper in mine but it is usually too hot for small children.
3 quarts water
6 tbsp sea salt
6 tbsp Old Bay Seasonings
6 tbsp dried basil
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
10 medium red potatoes
Directions
Pour water into 5 quart Dutch oven. Add spices and stir until spices are mixed into the water. Wash and Cut the eyes from and quarter potatoes lengthwise and place in the pan. (Leave skin on)
Boil over medium high heat until tender. (Check by inserting fork) Boil ten more minutes. When potatoes are tender turn off heat and let sit in spices for a minimum of 10 minutes before serving. Serve with real butter, not margarine. (Hint) after cooling the skin is easily removed from these potatoes and they make the best potato salad you’ve ever tasted. I put extra cayenne and black pepper in mine but it is usually too hot for small children.
