I have this vivid memory of my grandmother’s kitchen — a place where the simplest of ingredients transformed into culinary magic. Potatoes, boiled to tender perfection, were always the unsung heroes of her meals. They might seem ordinary, but when done right, they’re like a comforting embrace on a chilly evening. The steam rising, the soft texture, a sprinkle of salt — it’s like a warm hug in a bowl.
Steps
- Begin by cleaning the potatoes thoroughly. If any are particularly large, slice them into halves or quarters to ensure all pieces are of similar size.
- Place the potatoes in a pot and add enough water to cover them by about an inch. Add a tablespoon of salt to the water, then bring it to a boil.
- Once boiling, reduce the heat and let the potatoes simmer until they can be easily pierced with a fork, which should take about 10 to 18 minutes depending on their size.
- Drain the water from the potatoes and return them to the pot or a serving bowl. Drizzle the potatoes with melted butter and extra virgin olive oil.
- Season the potatoes with kosher salt and freshly ground black pepper to your liking.
- If desired, sprinkle finely chopped parsley over the potatoes for added color and flavor. Toss everything together and keep them covered until you are ready to serve.
Ingredients
- 1 1/2 to 2 pounds of small yellow or red potatoes
- 2 tablespoons of unsalted butter, melted
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of fine sea salt for boiling water
- 1 teaspoon of kosher salt, or to taste
- 1/2 teaspoon of freshly ground black pepper, or to taste
- 2 tablespoons of finely chopped parsley (optional)
Nutritional Values
Calories: 976 kcal | Carbs: 120 g | Protein: 16 g | Fat: 52 g | Saturated Fat: 20 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 28 g | Trans Fat: 4 g | Cholesterol: 60 mg | Sodium: 2376 mg | Potassium: 2928 mg | Fiber: 16 g | Sugar: 4 g | Vitamin A: 1392 IU | Vitamin C: 144 mg | Calcium: 104 mg | Iron: 8 mg
FAQ
- Do I need to peel the potatoes before boiling them?
- No, there is no need to peel the potatoes for this recipe. New potatoes have delicate skins, which become tender and flavorful when boiled.
- How do I ensure my potatoes cook evenly?
- Use potatoes of similar size, or cut larger ones in half so they cook at the same rate. This will help ensure all pieces are fork-tender at the same time.
- Can I use different herbs besides parsley?
- Yes, you can experiment with other herbs like fresh dill or chives. A combination of herbs can also add a delightful flavor to your boiled potatoes.
- What is the best way to test if potatoes are done?
- The easiest way to check for doneness is by poking the potatoes with a fork. If the fork easily slides through, the potatoes are ready.
- Are there variations to this boiled potatoes recipe?
- Absolutely! You can add bacon bits, freshly grated parmesan, or change up the type of salt used to season the potatoes for different flavors.
Tips
- Ensure Even Cooking: Cut larger potatoes into halves or quarters to maintain uniform size. This helps them cook evenly, preventing some pieces from being undercooked while others become overdone.
- Test for Doneness: Monitor the boiling time, which can range from 8 to 18 minutes based on potato size. Test by poking with a fork; they should be tender but not mushy.
- Enhance Flavor with Fats: After boiling, drizzle the potatoes with both melted butter and extra virgin olive oil. This combination enhances their natural creamy and buttery texture.
- Season Creatively: Experiment with different herbs like dill, chives, or parsley. Consider adding freshly grated parmesan or sautéed bacon bits for extra flavor.
Equipment
- Potato Scrubber – For washing and scrubbing the potatoes.
- Mixing Bowl – To toss the potatoes with butter, olive oil, and seasonings.
- Colander – For draining the boiled potatoes.
