Boiled Potatoes

Boiled Potatoes

Evenly cooked, tender potatoes start with cold water and a gentle simmer.

Total 35 min Makes 4 servings Calories 180/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Boiling potatoes seems simple, but starting them in cold water and simmering gently ensures even cooking from edge to center. This method works for mashing, salads, or serving whole with butter and herbs, and it prevents the mushy exteriors and raw centers that come from boiling too hard.

Ingredients

  • 2 pounds Yukon gold or red potatoes, scrubbed and halved if large
  • 1 tablespoon salt, plus more for the water
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon black pepper

Method

  1. Place the potatoes in a 6-quart saucepan and add cold water until they are covered by about 1 inch.

  2. Add 1 tablespoon of salt to the water and stir to dissolve.

  3. Set the pan over high heat and bring the water to a boil.

  4. Reduce the heat to maintain a gentle simmer and cook until the potatoes are fork-tender, 15 to 20 minutes depending on size.

  5. Drain the potatoes in a colander and let them sit for 2 minutes to release excess steam.

  6. Return the potatoes to the warm pan, add the butter, pepper, and parsley, and toss gently to coat before serving.

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    Boiled Potatoes

    Boiling potatoes seems simple, but starting them in cold water and simmering gently ensures even cooking from edge to center. This method works for mashing, salads, or serving whole with butter and herbs, and it prevents the mushy exteriors and raw centers that come from boiling too hard.

    35 min 4 servings 180 cal

    Ingredients

    • 2 pounds Yukon gold or red potatoes, scrubbed and halved if large
    • 1 tablespoon salt, plus more for the water
    • 2 tablespoons unsalted butter
    • 1 tablespoon fresh parsley, chopped
    • 1/2 teaspoon black pepper

    Method

    1. 1

      Place the potatoes in a 6-quart saucepan and add cold water until they are covered by about 1 inch.

    2. 2

      Add 1 tablespoon of salt to the water and stir to dissolve.

    3. 3

      Set the pan over high heat and bring the water to a boil.

    4. 4

      Reduce the heat to maintain a gentle simmer and cook until the potatoes are fork-tender, 15 to 20 minutes depending on size.

    5. 5

      Drain the potatoes in a colander and let them sit for 2 minutes to release excess steam.

    6. 6

      Return the potatoes to the warm pan, add the butter, pepper, and parsley, and toss gently to coat before serving.