At first I didn't. But Peter made me a present about a year ago - a cookbook for children with many tasty and easy recipes. The present was for me, but as he told me, we would cook together the recipes from the book. Peter is nearly 10 years old. He is one of these contemporary children, who are not afraid to help their mothers cook and who do not divide work in women and men types, which is such a huge progress for country on the Balkan Peninsula like Bulgaria.
So, he likes to help me while I prepare the dinner - to shape the meatballs for our favorite Italian wedding soup, to hold the mixer while we beat egg whites for our Tiramisu or to create dishes like trout stuffed with yellow cheese, which is one of his signature dishes (soon to be published here).
So, the present was for me, but I knew, we would be together with him to prepare the dishes. Two of the recipes really surprised me - boiled eggs without boiling and boiled new potatoes with garlic and rosemary also without boiling, I really liked the idea. So here is how to do it and I must assure you, these potatoes are soft and tasty on one hand and on the other - such a perfect dish to prepare with your little ones.
- 2 lbs. (1 kg) fingerling potatoes
- 1/4 cup salt (this is not a typo, you really need a lot of salt)
- 3 sprigs of fresh rosemary
- 3 garlic cloves, peels on, smashed
Put potatoes into a large pot and add water to cover one inch (2-3 cm) above potatoes. Add salt, rosemary and garlic and bring water to boil. Then turn off the heat immediately. Leave potatoes into the pot until water gets cool.
Serve with some butter. That is all.