Pommes de Terre Bouillies

Simple Boiled Potatoes

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 7 Irish potatoes
  • Water
  • 1 teaspoon salt
  • 1


  1. Select potatoes of uniform size. Peel, then cut into fourths. Trim each quarter to resemble a small whole potato. Put little potatoes into cold water as they are carved. Put trimmings into another pan of water and turn them into a potage.
  2. When potato quarters are all shaped into small potatoes, drain and cover with fresh cold water. Add salt, sugar, and butte