Boiled Potatoes with Butter (Buttered Potatoes)

Introduction: Simply boiled potatoes tossed in butter and herbs, a practical and satisfying side dish from the colonial kitchen garden.

Cultural Background: Potatoes became an increasingly common crop across the colonies over the period, and this simple preparation, letting the vegetable’s flavour shine with just butter and herbs, reflects the practical, unfussy cooking of most colonial households.

Tips: Choose small, even-sized potatoes so they cook through at the same rate. Toss with butter while the potatoes are still hot for the best coating.

Variations: Add a little chopped fresh dill or chives instead of parsley. Serve alongside roasted or stewed meats.

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

Reheating: Reheat gently in a pan with a little extra butter, or in a microwave.

Nutrition: Per serving (approx.): 220 kcal, 4 g protein, 9 g fat, 32 g carbohydrate.

FAQs:

Q: When did potatoes become common in colonial America?

A: Potato cultivation increased over the course of the colonial period, becoming an increasingly important crop, particularly among certain immigrant communities.

Q: What herbs would have been available in a colonial kitchen garden?

A: Parsley, dill, chives and sage were among the common herbs grown in colonial household gardens.