Boiled Potatoes
Ingredients
Directions
Prepare
Pare the potatoes.
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.
Add 1 tablespoon of salt for every 12 potatoes.
Boil for an additional 15 minutes.
Drain and serve
Pour off all the water.
Cover the potatoes with a clean towel for 3 minutes to dry.
Shake the potatoes and transfer them to a hot dish.
Serve immediately.
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
- Form the main body of the dish, cooking through to a soft, floury interior.
- Coarse sea salt
- Seasons the potatoes as they cook in the boiling water.
The step that matters
Pour off all the water and let the potatoes dry. Leftover surface water makes the potatoes soggy and dilutes their flavour. Drying them briefly in a towel lets excess moisture evaporate, so they stay fluffy and hold seasoning well when served.
“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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