BUTTERY RED BLISS POTATOES

BUTTERY RED BLISS POTATOES

2 lbs. small red bliss potatoes
2 tbsp. butter, melted
1 tbsp. chopped fresh marjoram
½ tsp. salt
¼ tsp. black pepper

Use a vegetable peeler and remove the band of skin around the center of each potato, either in a straight line or squiggly line.

Place the potatoes in a large pot and add enough water to cover. Add some salt to the pot and bring the water to a boil.

Reduce heat and simmer the potatoes for 20 minutes or until the potatoes are fork tender but not mushy.

Drain.

In serving bowl, toss the potatoes with the melted butter, marjoram, salt and pepper.

Yield: Serves 8.

Red Bliss potatoes, which are grown in California, Minnesota, and the Dakotas, have a slightly different taste and texture than the Florida reds. The skin is flakier and the flesh is white, harder, and contains less moisture. Red Bliss potatoes are available most of the year. The spring and summer varieties go directly to the market and always have a sweeter, milder flavor. Just like white potatoes, the later fall crop of red potatoes is put into storage for shipment during the winter.