Boiled Potatoes
Ingredients
Directions
Prepare
Peel the potatoes thinly and cover them with cold water.
Bring the water to a boil, then add salt.
Boil and dry
Boil the potatoes slowly for about 20 minutes, or longer if necessary.
Drain the water and let the potatoes dry on the stove for 5 minutes, shaking the pan occasionally.
For new potatoes, place them in boiling water and boil for about 12 minutes.
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
- Provide the starchy base that cooks through to a tender, fluffy interior.
- Coarse sea salt
- Seasons the cooking water so the potatoes take up flavour as they boil.
The step that matters
Boil the potatoes slowly. Gentle boiling cooks the potato interior evenly while the outside stays intact. Vigorous boiling can break the surface and leave the centre undercooked.
“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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