Potatoes Boiled
Ingredients
Directions
Prepare
Clean or peel the potatoes very thinly.
Soak the potatoes in cold water for 1-2 hours.
Boil and serve
Bring a pot of salted water (1 tablespoon salt per quart) to a boil.
Add the potatoes and boil until tender.
Drain the potatoes and place them on the stove uncovered until dry.
Serve in an uncovered dish.
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
- Form the dish itself; their starch turns soft and fluffy when cooked through in water.
- Coarse sea salt
- Seasons the cooking water so the potatoes take up flavour as they boil.
The step that matters
Drain and dry the potatoes on the stove. Surface moisture left on boiled potatoes dilutes flavour and makes them watery. Letting them sit uncovered on the warm stove lets steam escape so they dry out before serving.
“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.
More boiled potatoes recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.