Excellent Boiled Potatoes
Equipment
Ingredients
Main Ingredients
yellow potatoes (peeled, halved)
11 piece
sea salt
30 g
lemon (halved)
1 piece
salted butter
225 g
fresh parsley (chopped)
15 g
Instructions
Peel and prepare potatoes
Peel each potato carefully, keeping the shape intact. Place peeled potatoes straight into a pot of cold water to prevent oxidation. Once all are peeled, cut them in half.
Season the water
Add a generous amount of sea salt to the water so it tastes pleasantly seasoned. Squeeze in a little lemon juice to help keep the color.
Boil the potatoes
Cover and bring to a gentle boil over medium heat. Once boiling, remove the lid. Cook for 12–15 minutes until the potatoes are 98% done — tender but still holding their shape.
Add butter and simmer
Drain most of the water, leaving about 2 tablespoons in the pot. Return to low heat, add the salted butter, and let it melt slowly until the mixture starts to simmer. Spoon the butter over the potatoes.
Rest the potatoes
Once the butter has melted and started to bubble, turn off the heat. Cover the pot tightly and let the potatoes sit for 1 hour to absorb the butter and become soft and flavorful.
Garnish and serve
Gently toss the potatoes to recoat them in the warm butter. Scatter over chopped fresh parsley, spoon some of the butter sauce on top, and serve immediately.
Original recipe
Storage
Best served fresh. Reheat gently to avoid breaking the potatoes.
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