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New Potatoes

Boiled new potatoes seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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New Potatoes

Ingredients

Directions

Prepare

  1. Wash the new potatoes well in cold water.

  2. Rub them with a rough towel to remove the skins.

Boil and drain

  1. Place them in a saucepan and cover with boiling water.

  2. Add 1 teaspoon of coarse sea salt.

  3. Boil quickly for 10 to 15 minutes until tender.

  4. Strain the water off and dry as you would other potatoes.

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

New potatoes
Form the main body of the dish, becoming soft and fluffy inside when boiled until tender.
Coarse sea salt
Seasons the potatoes and the cooking water, flavouring them from within as they boil.

“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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