Boiled Potatoes with Butter
A cornerstone of Dutch family dinners: floury Dutch potatoes boiled gently in salted water, steam-dried until wonderfully powdery, and rolled in sweet melted butter with sea salt flakes and garden chives.
Ingredients
- • 900g floury Dutch potatoes (such as Bildtstar, Bintje, or Doré), peeled
- • 1 tbsp coarse sea salt
- • 50g salted Dutch farmhouse butter
- • 2 tbsp fresh garden chives, finely snipped
- • Freshly ground white pepper
Preparation Steps
Peel the potatoes and cut them into uniform halves or quarters so they cook evenly. Rinse in cold water to remove excess surface starch.
Place the potatoes in a large pot, cover with cold water by 2cm, and add the coarse sea salt. Bring to a rolling boil over high heat, then reduce to a gentle boil for 18 to 20 minutes until a paring knife glides easily through the center without resistance.
Drain all the water from the pot. Place the pot back over the lowest flame uncovered for 1 minute, shaking the pot gently so the steam escapes and the edges of the potatoes turn delightfully fluffy and crumbly (afgieten en droogstomen).
Drop the farmhouse butter directly into the steaming pot, gently tossing until each potato glistens with melted butter. Season with freshly ground white pepper, scatter with snipped chives, and transfer to a warmed serving dish.