Gekookte Aardappelen
Authentic Dutch boiled potatoes cooked to tender perfection in salted water, drained dry, and steam-fluffed in the pan for the traditional crumbly texture that soaks up meat gravy.
Ingredients
- • 1kg medium Dutch floury potatoes (such as Nicola or Bintje), peeled
- • 1 tbsp fine cooking salt
- • Cold fresh water
- • Fresh parsley sprigs for garnish
Preparation Steps
Peel the potatoes cleanly and cut them so they are all roughly the same size, halving larger tubers. Place in a heavy cooking pot.
Cover the potatoes with cold water until submerged by about 1 inch. Add the cooking salt and place over high heat. Once boiling vigorously, reduce heat to medium and simmer with the lid slightly ajar for 18 to 20 minutes until fork-tender.
Pour off all the water completely while holding the lid slightly open. Return the pot uncovered to low heat for 45 seconds, gently shaking the pot so the escaping steam leaves the potato surfaces dry and powdery.
Transfer the dry-steamed potatoes to a classic ceramic serving bowl, garnish with fresh parsley sprigs, and serve immediately alongside rich meat jus or gravy.