Plain Boiled Potatoes
A simple and economical method for boiling potatoes, emphasizing nutrient retention and proper cooking techniques for different types of potatoes.
Ingredients
- 2 pounds Potatoes (Choose potatoes of similar size for even cooking.)
- 6 cups Water (Enough to cover the potatoes.)
- 1 teaspoon Salt (For seasoning the water.)
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These simple baked potatoes are a comforting classic, perfect for a weeknight meal. The potatoes are boiled until tender, then baked with butter, salt, pepper, and breadcrumbs for a crispy, golden crust. The addition of cream adds a touch of richness, making these potatoes a satisfying side dish. Serve them hot, garnished with fresh parsley for a touch of freshness.
Instructions
- 1Thoroughly wash and scrub the potatoes with a hard brush to remove any dirt. Do not peel them.
- 2Place the potatoes in a large pot and cover them with cold water. Add salt. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the potatoes are tender when pierced with a fork. Cooking time will vary depending on the size and type of potato. New potatoes will take about 10-15 minutes, while larger, older potatoes may take 30-45 minutes. If the potatoes are very large, you can add a little cold water to the pot once it reaches a boil to slow down the cooking process and prevent the outside from becoming too pulpy before the inside is cooked.
- 3Once the potatoes are cooked, drain them in a colander. Return the potatoes to the pot and place the pot back on the stove over very low heat (or remove from heat entirely). Place a dry cloth under the lid of the saucepan, and place the lid half on. Let the potatoes steam dry for 5-10 minutes, shaking the pot gently occasionally to prevent sticking. Be careful not to overdo the shaking and break the potatoes.
- 4Serve the potatoes hot, either whole or peeled. They can be enjoyed plain or with butter, herbs, or other seasonings.
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