Boiled Potatoes
Ingredients
Directions
Prepare
Pare the potatoes and soak them in cold water for 1–2 hours.
Boil
Place the potatoes in a kettle with boiling water to cover them.
Boil for 15 minutes, then add 1 tablespoon of salt for every 12 potatoes.
Boil for an additional 15 minutes.
Dry and serve
Pour off all the water and cover the potatoes with a clean towel for 3 minutes to dry.
Shake the potatoes and transfer them to a hot dish.
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
- Form the main body of the dish, becoming tender and starchy as they cook through.
- Coarse sea salt
- Seasons the potatoes as they boil in the water.
The step that matters
Drying the potatoes after boiling. Pouring off the water and letting the potatoes steam dry under a towel removes surface moisture, so they stay fluffy and do not turn watery or soggy when served.
“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.