Catherine Brown

Vegetables

Boiled Floury ‘Mealy’ Potatoes

Preparation info
  • Yield:

    4

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: These must be boiled in their skins. Taking off a circle of skin at either end of the potato or taking a circle off round the potato allows the potato to expand without bursting its skin.

Ingredients

  • 1 kg (2 lb 4 oz) floury potatoes, washed (Golden Wonder, Maris Piper, Kin

Method

Cooking Potatoes

Peel off a thin strip of skin round the potato from top to bottom or take a circle off at either end. This prevents the potato bursting and makes it easier to peel. Cut the larger potatoes as they should all be roughly the same size. Put the potatoes into a pot of boiling water and add salt. Bring to the boil and simmer until they are just cooked, checking frequently