To Boil Potatoes
Ingredients
Directions
Prepare
Select potatoes of the same type and size.
Wash and scrub the potatoes clean without cutting them.
Rinse the potatoes and place them compactly in a saucepan.
Cover the potatoes with cold water.
Boil
Bring the water to a boil and add about 1 tablespoon of salt per quart of water.
Simmer the potatoes until nearly done, then boil rapidly for the last 2-3 minutes.
Check for tenderness by probing with a fork.
Dry and serve
Drain the water immediately and let the steam escape by lifting the lid.
Place the potatoes on a trivet or by the side of the fire to evaporate moisture.
Peel and serve quickly, either in a hot napkin or a covered dish.
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 starchy flesh that becomes tender and fluffy when cooked in water.
- Salt
- Seasons the cooking water so the potatoes absorb flavor as they cook.
The step that matters
Drain and let the steam escape. Excess surface moisture makes boiled potatoes watery and dull in flavor. Draining right away and letting steam escape lets the surface dry, so the potatoes stay firm and taste better.
“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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