Boiled and sliced potatoes are a classic and incredibly versatile dish, perfect as a base for salads, a side for main courses, or as the foundation for creative potato recipes. This method delivers perfectly tender potatoes every time, with an emphasis on maintaining their shape for beautiful slices. Whether you plan to sauté, roast, or serve them as is, this recipe ensures an excellent result with minimal effort.
Ingredients:
- 6 medium-sized potatoes (Yukon Gold or Russet work well)
- 1 tsp salt (for boiling)
- 1 tbsp olive oil (optional, for serving or sautéing)
- Freshly ground black pepper (to taste)
- Fresh herbs like parsley or chives (optional, for garnish)
Instructions:
- Prepare the Potatoes:
Wash and scrub the potatoes thoroughly to remove any dirt. Peel the potatoes if desired, or leave the skins on for added texture and nutrients. - Boil the Potatoes:
- Fill a large pot with water, enough to fully submerge the potatoes. Add 1 teaspoon of salt to the water.
- Bring the water to a boil over high heat.
- Once boiling, reduce the heat slightly and add the potatoes.
- Let the potatoes cook for 15-20 minutes, depending on their size. Test with a fork: the potatoes should be tender but not falling apart.
- Drain the potatoes and let them cool slightly for easier handling.
- Slice the Potatoes:
- Once cool enough to handle, place the potatoes on a cutting board.
- Using a sharp knife, slice the potatoes into ¼-inch thick rounds or into wedges, depending on your preference.
- Serve or Use in Other Dishes:
- The boiled and sliced potatoes can be served immediately as a side dish, drizzled with olive oil and sprinkled with freshly ground black pepper and herbs.
- Alternatively, you can sauté the slices in a bit of oil for a crispy finish or use them in salads, casseroles, or gratins.