Ingredients
Scale
- 2 pounds of medium-sized Yukon Gold or red potatoes (these varieties hold their shape well)
- 1 tablespoon kosher salt (for boiling water)
- 2 tablespoons unsalted butter (optional, for flavor after boiling)
- Fresh herbs like parsley or chives (optional, for garnish)
- Substitution tip: If you don’t have Yukon Gold, red potatoes work wonderfully; avoid russets for slicing as they tend to crumble.
Instructions
- Start by washing your potatoes thoroughly under cold water to remove any dirt. I always think of this as the first step in making a meal that feels like home—clean and ready for love.
- Fill a large pot with enough water to cover the potatoes by about an inch. Add 1 tablespoon kosher salt to the water, which seasons the potatoes from the inside out as they cook.
- Place the potatoes in the pot. If they’re whole and medium-sized, they’ll take about 15-20 minutes to boil. You can test doneness by poking them with a fork; it should slide in easily without the potato falling apart.
- Once done, drain the potatoes in a colander and let them cool just enough to handle safely. This is where I grab a cup of coffee or check on the kids—because boiled potatoes wait for no one!
- Using a sharp knife, slice the potatoes evenly. For salads or side dishes, I like about 1/4 inch thick slices. If you’re making something like a gratin, thinner slices work best.
- Optional: Toss the sliced potatoes gently with 2 tablespoons of melted butter and fresh herbs for an extra touch of flavor. This trick comes from my mom’s kitchen—simple ingredients, big taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Boil Potatoes and Slice, recipe, cooking, food
