Boiled Golden Potatoes

Preparation info

  • Makes


    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

Try this basic method with any of the many potato varieties now found at our markets.


  • 1 to 1½ pounds Yukon Gold or Yellow Finn potatoes, scrubbed but left unpeeled, quartered or halved
  • Salt, to taste
  • Unsalted butter, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh parsley (optional)


    1. Place the potatoes in a saucepan in which they fit comfortably in a single layer. Add enough cold water to cover by 1 or 2 inches. Bring to a boil; add a sprinkling of salt.
    2. Boil the potatoes gently, uncovered, until they are tender when pierced with a knife blade or a fork, usually about 15 minutes. Drain in a colander. Serve, topping each portion with a pat of butter and a sprinkling of freshly ground pepper. Add a sprinkling of parsley, if desired. Let each person gently mash the butter into his or her own potatoes on the plate.