Potatoes are one of the basics. The recipe is for small new potatoes, but you can use any small potatoes. If you don’t have small potatoes (up to 1 inch in diameter), then use any other thin-skinned potato (not a thick-skinned baking potato like the russet) and cut it up into 1 inch pieces. If you don’t cut it up, it will take too long to cook. Serves 2.
1 pound small red new potatoes 2 tablespoons coconut oil (or soft butter) 1 Bay leaf (optional) Salt
Put the potatoes into a pan and cover with cold water. Add a half teaspoon of salt and a bay leaf. Bring to a boil, cover and simmer for 8 to 10 minutes. Test potatoes with a small knife; they’re done when the knife inserts easily. Drain the potatoes. Remove the bay leaf. Put the coconut oil (or butter) into the still warm pan. Return the potatoes to the pan and stir to cover with the oil.