Boiled Potatoes
Ingredients
Directions
Prepare
Wash and peel the potatoes.
Soak them in cold water.
Boil and dry
Cover with boiling salted water and boil slowly until soft but not broken.
Drain all the water.
Place the potatoes uncovered on the back of the range to let the steam escape.
Serve
Sprinkle with salt before serving.
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
- Their starch softens as they cook, giving a soft, mealy interior once the surface stays intact.
The step that matters
Boil slowly, not hard. A vigorous boil knocks the potatoes against each other and the pot, so the outside splits and the flesh breaks down into water. A gentle simmer cooks them through while keeping them whole.
“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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