Name: Boiled Potatoes
Ingredients: potatoes; 1 tablespoon coarse sea salt (for every 12 potatoes)

Boiled Potatoes

Ingredients

potatoes
1 tablespoon coarse sea salt (for every 12 potatoes)

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.
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.

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 provides the bulk and fluffy texture of the cooked potato.
Coarse sea salt: Seasons the potatoes as they boil, flavouring the flesh from within.

“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.