BOILED POTATO

                                                             BOILED POTATO

How To Boil Potatoes

What You Need

Ingredients
Waxy or all-purpose potatoes
1 teaspoon salt

Equipment
Chef’s knife (optional)
Saucepan or pot
Slotted spoon

Instructions

1. Prepare the potatoes. Scrub the potatoes clean. If desired, cut the potatoes into large, evenly-sized cubes.
2. Transfer the potatoes to a saucepan and cover with cold water. Transfer the potatoes to a saucepan or pot large enough to hold all the potatoes with some room on top. Cover the potatoes with an inch or two of cold water. Starting the potatoes in cold water helps them cook more evenly.
3. Stir in the salt. Stir the salt into the water until dissolved.
4. Bring to a boil, then reduce to a simmer. Place the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to a bare simmer. Do not cover. (Covering changes the environment in the pot and can make the potatoes turn mushy.)
5. Check the potatoes after 5 minutes. Cubed potatoes will cook more quickly than whole potatoes; smaller potatoes will cook more quickly than larger potatoes. Begin checking the potatoes after around 5 minutes of simmering; most potatoes will be done in 10 to 20 minutes.
6. The potatoes are done when tender. The potatoes are done when they are tender all the way through. You can test this by poking the potato with a fork, paring knife, or skewer. If the utensil slides easily all the way to the center, the potatoes are done.
7. Drain the potatoes. Drain cubed potatoes in a strainer or lift whole potatoes out with a slotted spoon. If your recipe calls for cold potatoes, you can run the potatoes under cold water or dunk them in an ice water bath to cool them down more quickly.