Boiled Boniato

Simple as can be, and absolutely delicious, especially served along with stews or roast meats with gravies or pan juices. It is best to skin the potatoes before boiling as the often blotchy peel discolors the flesh. The aroma of roses or violets and tea that wafts up as you peel is very slightly retained after cooking. The cooked potato is creamy, close-textured, and lightly sweet.

Two caveats: Keep the potatoes well submerged as they boil, or they turn gray. Serve them as soon as t