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Boiled Potatoes
Reviews: 198
Ingredients:
-
Many potato dishes start with partially or even fully
cooked potatoes; boiling or steaming is the simplest way
to get the job done. You can use these techniques for
starchy, waxy, and all-purpose potatoes, though the
results will vary; consult the chart on page 337 to match
the right potato with the dish you plan to make. (If
boiled potatoes are your ultimate goal, use any red- or
thin-skinned waxy variety.) In general, it’s fine to peel
and/or cut potatoes before boiling or steaming, and obviously
that speeds things up. The results will also be a bit
waterlogged (less so if you steam), so if time is not an
issue, cook your spuds whole; it’s easiest to peel them
when they’re still hot.
- 2 pounds potatoes
- Salt
How to make
Boiled Potatoes
Boiled Potatoes
- Peel the potatoes before cooking if you like. If you’re in a hurry, cut the larger ones into halves or quarters.
- Cut or whole, the idea is to have all the pieces about the same size. Put them in a large, deep pot and cover with cold water. Add a large pinch of salt and bring to a boil.
- Keep the water rolling until the potatoes are done, anywhere from 15 to 30 minutes, depending on the size of the pieces and how tender you want them. The potatoes are done when a skewer or sharp knife inserted into one meets almost no resistance.
- Drain the potatoes well and let them dry out a bit.
- If peeling, give them an extra few minutes to cool enough to handle.
Comments for
Boiled Potatoes
Boiled Potatoes
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