Potatoes Boiled in their Jackets

Ingredients

• a small plate is placed by the side of each guest to receive the skins
• Put them into a saucepan with a little cold water
• add half a cupful of cold water
• If a little salt is thrown in occasionally
• pepper

Method

1. 1

   Choose potatoes of uniform size, scrub them clean.

2. 2

   Put them in a saucepan with a little cold water, boil gently.

3. 3

   Add salt occasionally.

4. 4

   If large, add cold water as needed.

5. 5

   Probe with a fork to check tenderness, then pour off water and let dry.

6. 6

   Serve with skins on.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 478. The excerpt below is the record exactly as published.

Potatoes Boiled in their Jackets. — Potatoes are frequently boiled and baked in their jackets, and a small plate is placed by the side of each guest to receive the skins. They are certainly nicer prepared in this way than in any other, and also better, for the most nutritious portion of the potato is said to lie quite close to the skin, and it is frequently cut off when the potato is carelessly peeled; at the same time, this method is an inconvenient and not very tidy way of serving them. Choose potatoes of uniform size, and scrub them with a soft brush until they are perfectly clean. Put them into a saucepan with a little cold water, not quite sufficient to cover them. Boil them as gently as possible, for the more slowly they are cooked the better the3^ will be. If a little salt is thrown in occasionally it will be found a great improvement. If the potatoes are large, add half a cupful of cold water every now and then. In order to ascertain whether or not they are done enough, probe them occasionally with a fork, and when they are ten- der throughout pour off the water, put the saucepan once more on the fire, and let it remain until the potatoes are quite dry. Send them to table with the skins on. Time to boil the pota- toes, from half an hour to an hour, according to size and quality. Potatoes, Broiled. — Parboil large potatoes, peel, and cut them into thick slices. Broil the slices on a gridiron over a clear fire until brown on both sides. Serve on a hot dish, with pepper

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