Perfect Boiled Potatoes

"Need a quick and easy side dish that goes with almost anything? Try these perfect boiled potatoes! Honestly, you might first think of bland and mushy potatoes. But I've tested this recipe multiple times to master the tricks to the ideal creamy texture and sweet, buttery, salty flavor. All you need to know is the best variety of potatoes and the formula for how long to boil them. Every time we make them, Alex and I can't stop sneaking bites from the pot! ( Really.)"

"For the best boiled potatoes, I recommend using a waxy potato, like yellow, red, Yukon gold, new, and fingerling potatoes. Waxy potatoes are a type of potato with thin, shiny skin and a creamy flesh. Here's why to use them here: Waxy potatoes hold their shape when boiled because they're low in starch. The texture when boiled is buttery and the flavor is almost sweet."

"Cut the potatoes uniformly: Chop the potatoes into bite-sized pieces, or slice baby potatoes in half. Start a large pot of salted water to a boil. Use 1 tablespoon kosher salt. It's easiest to boil the water first, then add the potatoes (instead of starting with potatoes and water in the pot). Add the potatoes and boil 15 to 20 minutes. Gently add them to avoid splash"

Choose waxy potatoes such as yellow, red, Yukon Gold, new, or fingerling for boiled potatoes because their low starch content helps them hold shape and yields a buttery, sweet flavor. Avoid starchy russet potatoes for boiling because they tend to fall apart; reserve them for mashed potatoes. Cut potatoes uniformly into bite-sized pieces or halve baby potatoes for even cooking. Bring a large pot of salted water to a boil, using about 1 tablespoon kosher salt, then add the potatoes. Boil gently for 15–20 minutes until tender; add potatoes carefully to avoid splashing.

Read at A Couple Cooks