Boiled Potatoes
Ingredients
Directions
Prepare
Wash potatoes until clean.
If boiling with skins, cut a narrow band of skin from the center and a little from each end. If peeling, remove the thinnest layer with a sharp knife.
Boil
Place potatoes in a large pot and cover generously with boiling water.
Cover the pot and boil for 30 minutes. For small potatoes, reduce cooking time by 2 minutes. For very large potatoes, increase cooking time to 35 minutes.
After 15 minutes of boiling, add 1 tablespoon of salt for every dozen potatoes.
Drain and serve
Drain all water after 30 minutes and let steam escape.
Serve immediately or keep warm for up to an hour, ensuring they dry rather than retain moisture.
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
- Starchy flesh cooks until tender and soft, forming the body of the dish.
- Sea salt
- Seasons the potatoes as they cook in the water.
The step that matters
Drain and let the potatoes dry. Letting surface water and steam escape keeps the potatoes from turning waterlogged and soggy, especially if they are held warm for a while.
“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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