Method:

• Peel potatoes (see notes) if required or wash/scrub if keeping skins on.

• Cut into even sized pieces (I usually find the average sized potato is best cut into 4). If you are using baby new potatoes, you don't need to cut.

• Place potatoes into a pan of cold water that has had around 1/2 to 1 teaspoon of salt added. Use enough water to just cover the potatoes.

• Turn on stove & bring water to the boil.

• Turn down to medium, cover & simmer until tender. This should take around 20 minutes. Test with a knife. If it goes in easily, the potatoes are cooked (see note).

• As soon as the potatoes are cooked, drain the water. Leaving them sitting in water will result in soggy potatoes. Allow the steam to evaporate from the potatoes.

• If you are having boiled potatoes, add a little parsley & butter, if desired.

Notes:

Types of potato:

The variety depends on what you plan to do with them. For example, you may wish to boil potatoes to make into mashed potato or just plain boiled potatoes, in which case you would use a floury type such as Yukon Gold, King Edward, Kerrs Pink, or you may wish to have plain boiled potatoes, if you are boiling them for potato salad then red potatoes would be a good choice.

Baby new potatoes are a great choice for boiled potatoes, to be served as is, or with a little parsley & butter on top.

To peel or not:

Again, this depends on what you are boiling the potatoes for. In most cases you would peel the potato.

How long to boil:

Again, this depends on what you plan to do with the potatoes. For example, if you are making mashed potatoes, cook until tender, but not falling apart). If the potatoes are for potato salad, I would tend to cook for a slightly shorter period, so they are cooked through, but still slightly firm. You don't want the potatoes to be too soft & falling apart in potato salad.

How many potatoes:

Allow around 200-250g potatoes per person.