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A Fine Pot of Boiled Potatoes

Potatoes are far more nutritious than either pasta or rice, brilliant as they are. Just as easy to cook and incredibly versatile. We’ll add a Potato Dish of the Day. Meanwhile, seek out a 10kg bag of main crop Irish potatoes for your local shop or Farmers Market or buy directly from the many farmers who are setting up direct farm sales – order ahead for contactless delivery.

Serves 4

900g(2lb) ‘old’ potatoes such as Golden Wonders, Kerr’s Pink or Red Duke of York

3 teaspoons of salt to every

1.2litres (2 pints) water

Put the potatoes in a deep saucepan, cover with fresh, cold water and add salt. Cover and bring to the boil and continue to cook over a medium heat about 15 minutes, until half-cooked. Pour off most of the water,leaving about 2.5cm (1 inch) liquid in the saucepan. Reduce the heat,cover and leave the potatoes to steam for the remainder of the cooking time, at least a further 15 minutes, until a skewer goes through the centre easily.

Put into a hot serving dish and serve with lots of good butter or a terrific olive oil (rather than on top) and some flaky sea salt.


Chopped Potatoes with Wild Garlic

Cut the cooked, peel or unpeeled potatoes into large cubes or wedges. Serve with lots of snipped wild garlic or butter drizzled over the top.

This is a recipe by
Darina Allen
View all my recipes

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