Boiled Potatoes

Makes: 4 servings

Time: About 30 minutes

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You can use this technique for starchy, waxy, and all-purpose potatoes, though the results will vary. If boiled potatoes are your ultimate goal, use any red- or thin-skinned waxy variety. It’s acceptable to cut potatoes before boiling, for speed, but the results will be a bit waterlogged. So if time is not an issue, cook your spuds whole, then peel them if you wish and cut them after they cool a bit.

  1. Peel the potatoes before cooking if you like. If you’re in a hurry, halve or quarter larger ones. 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 salt and bring to a boil.
  2. 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 thin-bladed knife inserted into one meets almost no resistance.
  3. Drain the potatoes well and let them dry out a bit. If you’re peeling them, give them an extra few minutes to cool enough to handle. See the list, right, for serving ideas, or use in another recipe. To store for later, cool, cover tightly, and refrigerate for up to 3 days. Reheat in the microwave or use in any recipe that calls for cooked potatoes.

6 Simple Finishes for Boiled Potatoes

Toss hot potatoes with any of the following ingredients — or a combination — and serve immediately.

  1. Butter or olive oil with salt and black pepper
  2. Sesame oil, a splash soy sauce, and a sprinkle of sliced scallions or cilantro
  3. Miso, a couple of tablespoons
  4. Chopped fresh herbs like chives, tarragon, parsley, rosemary, mint, or chervil
  5. Chopped roasted nuts, like hazelnuts, almonds, walnuts, or pecans
  6. Any Vinaigrette (page 628)