Boiled Potatoes with Shallots and Sage
By America's Test KitchenPublished on August 3, 2009
Yield
Serves 4
Ingredients
Before You Begin
The cooking time will vary depending on the size of the potatoes. For potatoes that measure 2 to 2½ inches in diameter (you will need 12 to 17 potatoes to make 2 pounds), plan on 15 to 18 minutes of cooking time. For potatoes that measure 1½ to 2 inches in diameter (you will need 18 to 24 potatoes to make 2 pounds), plan on 12 to 15 minutes of cooking time. For potatoes that measure 1 to 1½ inches in diameter (you will need 25 to 31 potatoes to make 2 pounds), plan on 10 to 12 minutes of cooking time. For potatoes that measure less than 1 inch in diameter (you will need 32 or more potatoes to make 2 pounds), plan on 8 to 10 minutes of cooking time.
Instructions
- Melt 3 tablespoons butter in a small skillet over medium-high heat. When the foaming subsides, add minced shallot and cook until golden, 2 to 3 minutes. Add minced sage and cook until fragrant, about 1 minute. Scrape the mixture into a medium serving bowl.
- Place the potatoes and 1 tablespoon salt in a Dutch oven and fill with enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat, cover, reduce the heat to medium-low, and simmer, stirring once or twice, until the potatoes are just tender when pierced with a thin-bladed knife or skewer, 8 to 18 minutes depending on the size of the potatoes. Drain the potatoes.
- Cut the potatoes in half. Place the halved potatoes in the bowl with the butter and toss to coat. Season with salt and pepper to taste and toss again to blend. Serve immediately.
Yield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We found, while developing our boiled potatoes recipe, that the best potatoes for boiling and buttering are less than 2 ½ inches in diameter. We boiled them with their skins on until a paring knife or skewer glided easily through one. In our boiled potatoes with butter recipe, we wanted the flesh to be exposed to soak up the butter and seasoning, so we cut the potatoes in half after they were fully cooked and then immediately added them to the bowl with the olive oil. As soon as the potatoes were coated with fat, the seasonings could be added.
Before You Begin
The cooking time will vary depending on the size of the potatoes. For potatoes that measure 2 to 2½ inches in diameter (you will need 12 to 17 potatoes to make 2 pounds), plan on 15 to 18 minutes of cooking time. For potatoes that measure 1½ to 2 inches in diameter (you will need 18 to 24 potatoes to make 2 pounds), plan on 12 to 15 minutes of cooking time. For potatoes that measure 1 to 1½ inches in diameter (you will need 25 to 31 potatoes to make 2 pounds), plan on 10 to 12 minutes of cooking time. For potatoes that measure less than 1 inch in diameter (you will need 32 or more potatoes to make 2 pounds), plan on 8 to 10 minutes of cooking time.
Instructions
- Melt 3 tablespoons butter in a small skillet over medium-high heat. When the foaming subsides, add minced shallot and cook until golden, 2 to 3 minutes. Add minced sage and cook until fragrant, about 1 minute. Scrape the mixture into a medium serving bowl.
- Place the potatoes and 1 tablespoon salt in a Dutch oven and fill with enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat, cover, reduce the heat to medium-low, and simmer, stirring once or twice, until the potatoes are just tender when pierced with a thin-bladed knife or skewer, 8 to 18 minutes depending on the size of the potatoes. Drain the potatoes.
- Cut the potatoes in half. Place the halved potatoes in the bowl with the butter and toss to coat. Season with salt and pepper to taste and toss again to blend. Serve immediately.
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