Ingredients

The following ingredients have 4 Servings
  • 3 quarts of water
  • 12 ounces fine salt (approximately 1 1/2 cups)
  • 4 1/4 pounds one-to-two bite sized new white boiling potatoes (*see notes, washed)
  • 1 stick cold butter (4 ounces, cut into 8 pieces)
  • Optional:
  • Chopped parsley for garnish

Instruction

  • Bring water to a boil in a large stockpot or soup pot over high heat.
  • When water reaches the boil, stir in all of the salt.
  • Lower the potatoes into the water, one or two at a time, taking care not to splash yourself.
  • Return the water to a boil, lower heat to medium and simmer until the potatoes are tender, between 15 and 25 minutes, depending on the size of the potatoes. (**See notes for methods on testing the potatoes for doneness.)
  • Pour the water and potatoes into a colander in the sink and leave to air dry for 5-10 minutes.
  • Transfer the potatoes to a serving dish and dot with the pieces of butter.
  • Serve as is or garnish with chopped parsley.