Boiled Potatoes
Ingredients
Directions
Prepare
Pare the potatoes very thin, focusing on the part near the skin.
Soak in cold water for a while.
Cook and rest
Boil in a kettle of boiling water until done.
Pour off the water, partially cover, and let sit on the back of the stove for a few 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 main starchy body of the dish, which softens into a tender interior when boiled.
The step that matters
Boil until done. Potatoes cook through unevenly if they are not evenly sized, and under-boiled centres stay firm and chalky. Testing the thickest piece with a knife helps confirm they are fully tender.
“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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