Boiled Potatoes
Ingredients
Directions
Prepare
Wash the potatoes and cut off the ends.
Place them in a pot and cover with boiling water.
Cook
Add 1 teaspoon of salt and cover the pot.
Boil for about 35 minutes, or until tender.
Serve
Use a skimmer to remove the potatoes and arrange them on a napkin on a hot dish.
Cover with the ends of the napkin and serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Potatoes
- Starch swells as they cook, turning the flesh soft and tender while the outer skin holds them together.
The step that matters
Boil only until tender. As potatoes cook, their starch swells and cell walls soften. Boiling past that point makes the cells separate, so the potatoes turn mushy and fall apart.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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