Boiled Potatoes

Ingredients

• 1 tablespoon salt
• 7 potatoes

Method

1. 1

   Wash, pare, and place potatoes in cold water.

2. 2

   Boil enough water to cover potatoes, adding salt.

3. 3

   Boil until soft, about 20 minutes, checking with a fork.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 27. The excerpt below is the record exactly as published.

boiled potatoes, RECIPES 81 % teaspoon pepper and teaspoon salt. Place in hot greased frying pan and cook until brown on the bottom, fold over and serve. 904 — Fried Potatoes. Potatoes for frying should be previously boiled un¬ less they are to be fried in deep fat, which is seldom practical on a small boat, besides being a smelly pro¬ ceeding. Slice cold boiled potatoes, season with salt and pepper and fry until brown in a frying pan in which there are 4 tablespoons melted fat. To make French fried potatoes melt enough lard in a kettle to make the fat 2 or 3 in. deep and drop into it when boiling vigorously a few raw potatoes at a time, which have been sliced lengthwise in eighths, remov¬ ing when brown. 905 — Baked Potatoes. The easiest and most digestible way in which potatoes can be cooked. Scrub the potatoes clean and place them in a hot oven until soft. This will take about 40 min. Figure the time so they can be served as soon as cooked, otherwise they will get soggy. 906 — Boiled Potatoes. Select potatoes of equal size, wash, pare and place them in cold water until ready to cook. Boil enough water to cover the quantity of potatoes to be cooked, adding to it 1 tablespoon salt for each 7 potatoes

Cook this with the app: pantry check, scaling, and the assistant.