Boiled Potatoes

Pommes de Terre au Naturel

Ingredients

  • 6 Potatoes of Uniform Size (If Possible)
  • Boiling Water
  • Salt

Method

Potatoes should always be boiled in their skins, or jackets, if possible. Never be guilty of paring a New Potato before boiling. Towards the close of winter, just before the new crop comes in, the Potatoes may be pared, so that blemishes may be removed. But this is scarcely ever necessary in our state, unless the old Potatoes have sprouted and shriveled.

Wash and scrub the Potatoes well, and put them in their jackets in & pot of boiling water, which has been well salted. Let them cook until they are soft enough to be pierced with a fork. Do not let them remain a moment longer, or they will become waxy and watery. Nothing is more disagreeable than a watery Potato. When done, take them out and drain dry. Put into steamer, sprinkle with salt, and cover and let them stand over the kettle (lid open) on the fire for a few minutes for the water to evaporate. After five minutes, take off and peel quickly, and serve in a covered vegetable dish. Nothing is more unpleasant than to be given a cold Potato at the table. Properly cooked, the Potato should be dry and flaky and most acceptable.

If the Potatoes are old and beginning to sprout, it will be found better to put them on in cold water after paring or peeling, and let them cook gradually.

The Creoles use the water in which the Potatoes have been boiled for destroying the green flies and insects that infest rose bushes.