Boiled potatoes are among the simplest things imaginable, and also among the most satisfying; in the past they were also one of the things the poor could afford, and I recall more than one elderly person's eyes lighting up at the memory of gathering around a bowl of them, sprinkling them with a little salt because they had nothing else, and digging in. They are of course infinitely better with olive oil and minced parsley, or butter, or the drippings of a roast. To serve 4 you'll need:
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 1/3 pounds (600 g) potatoes
- Salt
- Olive oil (optional, but I would want it)
- Minced parsley or whaterver herbs you prefer (optional, but I would want something)
Preparation:
Wash the potatoes well to remove any dirt that may have stuck to their skins. Set a pot with abundant lightly salted water on the fire and add the potatoes; when the pot reaches a boil reduce the heat slightly lest it boil over and cook until the potatoes are done, 20-30 minutes depending upon their size. To test for doneness either stick them with a potato skewer, which should go through the potato smoothly, without encountering an increase in resistance, or use a fork. Drain the potatoes, let them cool for a couple of minutes, peel them, slice them, and serve them with the seasonings you prefer.You can also peel them before you boil them. They'll cook faster, especially if you cut them up, but they'll also loose nutrients into the water, and will likely absorb water as well, becoming both crumbly and soggy.
