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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Boiled Potatoes

Recipe Tags: Potato Recipes

Date Added: December 08, 2009

Ingredients:

2 Pounds Potatoes
1 Unit Unsalted Butter melted (optional)
1 Unit Pepper to taste (optional)
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Directions:

1. If the potatoes are refrigerated, take them out of the refrigerator at least half an hour before you cook them.

2. 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.

3. Add enough water to cover them by about an inch.

4. Take the potatoes out, cover the kettle, and put it over medium-high heat.

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

6. Now let the water come to a full, rolling boil.

7. Reduce the heat to medium-low and cook at a bare simmer until they are tender.

8. It is impossible to give exact times; it can take from 10 to 30 minutes, depending on the size and age of your potatoes.

9. Drain off all the water and let the potatoes sit, uncovered, in a warm place for about 5 minutes.

10. 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.

11. Put them in the bowl as they are peeled. Serve them tossed with melted butter, salt, and a liberal grinding of black pepper, if desired, or use as directed in other recipes.

12. NOTES : A side bar says: Start with good potatoes; The potatoes should be be same size (roughly).

13. Don't cut them to uniform size either, since this would expose the inner potato to water.

14. Resist the temptation to rinse the potatoes in cold water to speed the peeling.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Potato allergies.
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