I've been making this dish since I was a child.*Don't over-boil the potatoes. Recipe by Yuuyuu0221

Just because.Once you add the garlic, be careful not to let it burn! Recipe by Silvy1978

I learned this recipe for boiled potatoes in my Home Economics class a long time ago. I wanted more flavor, so I added some margarine and now the kids love it. They prefer aonori to parsley as topping.There's nothing to it!Add the salt right when you start boiling the water to get a nice salty flavor Adjust the amount of salt to taste. Recipe by chyaaki

I'm into rice cooker cooking. If you cook potatoes in a rice cooker, the flavors penetrate it well and they come out dense and floury. So I figured German style potatoes would come out well too.Depending on the rice cooker, the liquid in the pan may be gone, and the potatoes may be cooked before the program is up. In that case, switch the cooker off a bit earlier.If you add grainy mustard,it will have a nice sharp refreshing flavor that cuts through the oil. Please try adjusting the amount of mustard to taste. Recipe by Shunnosuke

My nephew dubbed these potatoes ‘special potatoes’ 30 years ago. Every time he came to my house, this is what he wanted with supper. I’m still making them. It came out of stewed potatoes. When I want something similar to the center of a baked potato, but don’t want to wait that long to bake it, I make these. Use a thin skinned potato that you don’t have to peel or peel your potatoes. It’s up to you!

I got a lot of little new potatoes as a gift, so I just sauteed potatoes in butter and they were delicious. My daughter wanted to have them again, so now they are a family favorite. Add green beans, peppers or broccoli for color and to make the dish look pretty. The recipe here uses the minimum amount of ingredients. It goes well with beer or wine!The potatoes taste better with skins on. Sauté the onions very well! The onions are the key to the flavor of this dish! No fancy seasonings are used, but the natural flavors of the ingredients are enhanced amazingly well. No garlic is used so you don't have to worry about garlic breath the next day. It's delicious when cold too! Recipe by cocorarara

There was a recipe for chicken wings, potatoes and corn simmered in canned corn liquid in a supermarket flyer some time ago. I used to make it a lot, but I wondered if I could make a simpler version, so I adapted it to make a meatless boiled potato version.I used half a can of corn. I didn't evaporate the liquid too much. For 3 servings. Recipe by Harukarubi

I love eating seafood boils and I love potatoes me and my little brother eat french fries all the time so I thought what would be better than just having potato boil. That’s soft for a little baby to eat.

I often cook potatoes in the microwave to save time, so I make fried potatoes this way too. It's a bother to take care of the oil after deep frying, so I just panfried the potatoes in olive oil for a crispy finish.Cook the potatoes in the microwave until soft, then cook the surface until crispy in a frying pan.The microwaving time varies depending on your microwave, so please adjust it.Add some salt or herbs to vary the flavor. For an easy-to-make amount (about 2 servings). Recipe by yaburie

Traditionally these potatoes are made with yellow fleshed potatios. From what zi haveread they were originally made to use up leftover broth and became a delicious way to use yellow or red potaotes This version of mine spices them up just a touch, they really are me.tingly good!.