Boiled potatoes – tender without falling apart
A good boiled potato is tender all the way through and holds its shape on the plate. Choose similar sizes, use gentle heat and let the potatoes steam-dry before serving.
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All recipes start at 4 people, as a side dish.
Ingredients now shown for 4 people as a side dish.
Choose a variety to adapt the cooking time, ingredients and method below.
Cuisine: International
Estimated timing: about 10 min preparation · about 20 min cooking · about 3 min resting. These estimates describe the basic method and are not measured kitchen timings. Follow the method and any time ranges above.
Method
Prepare
Wash the potatoes. Leave the skins on, or peel if preferred. Cut only the largest potatoes so the pieces are roughly the same size.
Measure water and salt
Put the potatoes in the pan and add cold water to just cover. Measure the water used and add 8 g fine salt per litre. This salt quantity depends on water volume, not the number of people.
Simmer
Bring to the boil with the lid on. Reduce the heat and simmer with the lid ajar for about 15–25 minutes after boiling, depending on size. Large whole potatoes may need longer.
Test and steam-dry
Insert a thin knife into the largest potato. When it slides easily into the centre, drain the water. Let steam escape uncovered for 2–3 minutes and serve, with herbs if desired.
Get to know the spices in this dish
About this version
The basic recipe is home-tested in the Sapidus kitchen. The variety-specific options are guidance and have not each been home-tested. Quantities are for a side dish; check tenderness rather than relying only on the clock.
Good to know before you cook
Mandelpotet needs gentle heat
Preferably cook with the skins on. Bring gently to the boil, then hold just below boiling until only just tender. Check early; small potatoes can cook quickly.
Cooking water is not final seasoning
Most salt remains in the water that is drained away. Taste the potatoes alongside the rest of the meal before adjusting.
Save leftovers
Cool leftovers quickly in small portions and refrigerate. Cold boiled potatoes are excellent for frying the next day.
Sources and further reading
Sources were compiled with AI assistance.