Basic Boiled Potatoes

Title:
Basic Boiled Potatoes

Yield:
4 Servings

Categories:
2-tnt,
Potatoes,
Southern




Ingredients:





     2 lb Uniform-sized potatoes


          Unsalted butter; melted


          -(optional)


          Salt and black pepper in a


          -pepper mill; to taste


          -(optional)






 1. If the potatoes are refrigerated, take them out of the refrigerator at


 least half an hour before you cook them. Wash them under cold, running


 water, scrubbing off any dirt without breaking the skin, and put them in a


 large kettle that will easily hold all the potatoes. Add enough water to


 cover them by about an inch. Take the potatoes out, cover the kettle, and


 put it over medium-high heat.


 


 2. When the water is nearly but not quite boiling, add the potatoes. Now


 let the water come to a full, rolling boil. Reduce the heat to medium-low


 and cook at a bare simmer until they are tender. It is impossible to give


 exact times; it can take from 10 to 30 minutes, depending on the size and


 age of your potatoes.


 


 3. Drain off all the water and let the potatoes sit, uncovered, in a warm


 place for about 5 minutes. Have a heated bowl ready. Quickly peel the


 potatoes with your hands (don't use a knife or potato peeler), the skins


 will skip right off. Put them in the bowl as they are peeled.


 


 4. Serve them tossed with melted butter, salt, and a liberal grinding of


 black pepper, if desired, or use as directed in other recipes.


 


 NOTES : A side bar says:  Start with good potatoes; The potatoes should be


 be same size (roughly).  Don't cut them to uniform size either, since this


 would expose the inner potato to water.     Resist the temptation to rinse


 the potatoes in cold water to speed the peeling.


 Recipe by: Classical Southern Cooking, p. 244


 


 Posted to TNT Recipes Digest by Lou Parris 
on Apr


 29, 1998