Small boiled potatoes are a quiet classic on Eastern North Carolina barbecue plates. They are plain in the best way: tender, salty, and ready for sauce.
Eastern NC Boiled Potatoes for Barbecue Plates
Small boiled potatoes are a quiet classic on Eastern North Carolina barbecue plates. They are plain in the best way: tender, salty, and ready for sauce.
Ingredients
Method
Instructions
- Scrub potatoes and leave them whole if small. Halve larger potatoes.
- Place in a pot and cover with cold water. Add salt.
- Bring to a boil and cook until fork-tender, 12 to 18 minutes.
- Drain well. Toss with butter if using, pepper, and a little more salt.
- Serve warm beside chopped barbecue and slaw.
Notes
- For a barbecue plate, keep the seasoning simple.
- Leftovers make good breakfast potatoes the next morning.
Related Recipes
- Eastern North Carolina Chopped Barbecue with Vinegar-Pepper Sauce
- Summer Tomato Sandwich
- Cucumber and Onion Salad
