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Potatoes, Boiled

Boiled potatoes seasoned with salt, cooked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Potatoes, Boiled

Ingredients

Directions

Prepare

  1. Peel the potatoes and remove any eyes.

  2. Wash the potatoes in cold water.

Boil

  1. Bring a pot of water to a boil and add 1 teaspoon of salt for every pint of water.

  2. Add the potatoes to the boiling water, ensuring they are fully covered.

  3. Boil the potatoes for about 20 minutes, checking for doneness with a fork.

  4. Once nearly done, pour off the water quickly.

Dry and fluff

  1. Set the pot aside with the cover slightly open to let steam escape.

  2. Shake the pot gently a few times to make the potatoes fluffy and dry.

Recipe from a historical cookbook (Internet Archive).

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 cooks into a tender, soft interior, and surface moisture can be steamed off for a fluffy texture.

The step that matters

Pour off the water quickly once nearly done. Potatoes left sitting in hot water keep absorbing moisture and can turn waterlogged and mushy. Draining promptly and letting steam escape helps them stay dry and fluffy.

“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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