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Add a photoServings: 4
Ingredients
- 2 lb Uniform-sized potatoes Unsalted butter, melted (optional) Salt and black pepper in a pepper mill, to taste (optional)
Directions
- 1. If the potatoes are refrigerated, take them out of the refrigerator at least half an hour before you cook them. Wash them under cool, running water, scrubbing off any dirt without breaking the skin, and put them in a large kettle which will easily hold all the potatoes. Add in sufficient water to cover them by about an inch. Take the potatoes out, cover the kettle, and put it over medium-high heat.
- 2. When the water is nearly but not quite boiling, add in the potatoes. Now let the water come to a full, rolling boil. Reduce the heat to medium-low and cook at a bare simmer till they are tender. It is impossible to give exact times; it can take from 10 to 30 min, depending on the size and age of your potatoes.
- 3. Drain off all the water and let the potatoes sit, uncovered, in a hot place for about 5 min. Have a heated bowl ready. Quickly peel the potatoes with your hands (do not use a knife or possibly potato peeler), the skins will skip right off. Put them in the bowl as they are peeled.
- 4. Serve them tossed with melted butter, salt, and a liberal grinding of black pepper, if you like, or possibly use as directed in other recipes.
- NOTES : A side bar says: Start with good potatoes; The potatoes should be be same size (roughly). Do not cut them to uniform size either, since this would expose the inner potato to water. Resist the temptation to rinse the potatoes in cool water to speed the peeling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 4 servings | |
| Calories 131 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 716mg | 20% |
| Total Carbs 29.72g | 8% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.33g | 1% |
| Protein 3.44g | 6% |
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