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Boiled Potatoes or Peeled Potatoes

4 servings

Ingredients

• Potatoes (as needed)
• Water (a little)
• Salt (a little)

Instructions

1. Wash the potatoes before peeling so they can be peeled cleaner.
2. Peel them thinly with a small, sharp, pointed knife, carefully scooping out each 'eye', and immediately place the potatoes in water, then wash them thoroughly and leave them in fresh water until use.
3. Rinse again and put them on with fresh water, add salt (fresh potatoes need more salt than old ones), and skim off any foam that forms on the water.
4. Cook covered until tender, neither too vigorously nor too slowly; lightly poke them with a fork to check for doneness – they should not fall apart, but also not be hard.
5. Drain carefully so no water remains, leave the pot uncovered over the heat for a few minutes to evaporate any residual moisture, and only then cover tightly until serving.
6. Transfer to a heated bowl and bring to the table steaming, but covered.

Modernized from a treasured 19th-century German cookbook.