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Perfectly tender boiled potatoes, a simple and versatile side dish. They're a fantastic base for salads, mashed potatoes, or can be enjoyed on their own with a bit of butter and salt. Ready in under 30 minutes!
For 4 servings
Prepare the potatoes. Wash the potatoes thoroughly under cool running water. You can peel them or leave the skin on for more nutrients and fiber. If using larger potatoes, cut them into uniform 2-inch chunks to ensure they all cook at the same rate.
Start in cold water. Place the prepared potatoes in a large pot or Dutch oven. Add the salt, then pour in enough cold water to cover the potatoes by at least 1-2 inches. Starting with cold water is crucial as it helps the potatoes cook evenly from the inside out.
Bring to a boil, then simmer. Place the pot over high heat and bring the water to a rolling boil, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to medium-low to maintain a gentle, steady simmer.
Cook until tender. Let the potatoes simmer for 15-20 minutes. The exact time will depend on the size and type of your potatoes. Start checking for doneness at the 15-minute mark by piercing a potato with the tip of a paring knife or a fork. It is ready when the utensil slides in easily with no resistance.
Drain and dry the potatoes. Once tender, carefully drain the potatoes in a colander. For a fluffier texture, return the drained potatoes to the hot, empty pot and place it back on the warm burner (with the heat turned off) for 1-2 minutes. Gently shake the pot to help evaporate any remaining surface moisture.
Serve immediately. The potatoes are now ready. Serve them hot, tossed with butter, fresh herbs like parsley or chives, and a sprinkle of black pepper, or use them as the base for your favorite potato salad or mashed potatoes recipe.
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Perfectly tender boiled potatoes, a simple and versatile side dish. They're a fantastic base for salads, mashed potatoes, or can be enjoyed on their own with a bit of butter and salt. Ready in under 30 minutes!
This american recipe takes 25 minutes to prepare and yields 4 servings. At 174.64 calories per serving with 4.54g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
After draining, toss the hot potatoes with 2 tablespoons of melted butter and 1/4 cup of mixed fresh herbs like chopped parsley, chives, and dill.
After the drying step, toss the potatoes with 2 minced garlic cloves, 2 tablespoons of olive oil, and 1/4 cup of grated Parmesan cheese. Season with salt and pepper.
After boiling, place the potatoes on a baking sheet. Gently smash each one with the bottom of a glass. Drizzle with olive oil, sprinkle with salt, pepper, and rosemary, then bake at 400°F (200°C) for 20-25 minutes until crispy.
Potatoes are an excellent source of potassium, an electrolyte that is crucial for nerve function, muscle contractions, and maintaining healthy blood pressure.
A medium potato can provide a significant portion of your daily Vitamin C needs, which is vital for immune function, skin health, and acting as an antioxidant.
When consumed with the skin on, potatoes are a good source of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Plain boiled potatoes are naturally free of fat and cholesterol, making them a heart-healthy component of a balanced diet.
Yes, boiled potatoes are quite healthy. They are a good source of potassium, vitamin C, and fiber, especially when the skin is left on. Boiling is a low-fat cooking method, and they are naturally gluten-free and low in sodium before seasoning.
A typical 227g (1/2 lb) serving of plain boiled potatoes contains approximately 170-190 calories. The final calorie count will increase depending on what you add, such as butter, oil, or sour cream.
Waxy potatoes are best for boiling if you want them to hold their shape, such as for potato salad. Good choices include Yukon Gold, Red Potatoes, and Fingerlings. Starchy potatoes like Russets are also great for boiling, but they become very soft and are better suited for mashing.
Potatoes can fall apart or become mushy if they are overcooked or if the water is boiled too vigorously. A gentle simmer is key. Using a starchy potato like a Russet can also make it more prone to breaking down.
Yes, you can boil potatoes a day or two in advance. Let them cool completely, then store them in an airtight container in the refrigerator. They are great for quick side dishes or for making potato salad.
No, peeling is optional. Potato skins are rich in fiber, vitamins, and minerals. Just be sure to scrub them well before cooking if you decide to leave the skins on.