Broiled Boiled Potatoes
Parboiled potatoes finished on a grill or under a broiler until golden brown and crispy on the outside while remaining fluffy inside. A simple technique for elevating boiled potatoes.
Ingredients
- 6 whole Potatoes, medium-sized (Any variety suitable for boiling)
- 1 teaspoon Salt (For boiling water)
- 2 tablespoons Vegetable oil or butter (Optional, for brushing before broiling)
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Instructions
- 1Wash the potatoes very clean under cold running water, scrubbing to remove any dirt.
- 2Place the potatoes in a saucepan and cover with cold water. Cover the saucepan with a lid and bring to a boil over high heat.
- 3As soon as the water boils, pour it off and cover the potatoes with fresh cold water. Add the salt.
- 4Bring the water back to a boil and cook the potatoes until they are just tender but not fully cooked through, about 8-10 minutes. They should still be slightly firm in the center when pierced with a knife.
- 5Pour off the water immediately and drain the potatoes well. Let them sit uncovered for 2-3 minutes to allow steam to escape and the surfaces to dry slightly.
- 6If desired, brush the potatoes lightly with oil or melted butter. Preheat your broiler or prepare a grill with a clear, medium-hot fire.
- 7Place the potatoes on a gridiron or broiler pan over the heat source. Turn them frequently, every 2-3 minutes, until they are a nice golden brown color all over, about 10-12 minutes total. Watch carefully to ensure they don't become too hard or burnt, as this will spoil the flavor.
- 8Remove the potatoes from the heat and serve immediately while hot.
