Boiled potatoes – tender without falling apart
A good boiled potato is tender all the way through and holds its shape on the plate. Choose similar sizes, use gentle heat and let the potatoes steam-dry before serving.
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Ingredients now shown for 4 people as a side dish.
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Boiled potatoes – tender without falling apart
4 people · About 25–40 minutes
Equipment: Lidded saucepan and colander
Quantities follow your selection; time and temperature do not scale automatically.
Ingredients
For the potatoes
- 800 g even-sized waxy potatoes, for example Asterix or Beate
- Cold water to just cover the potatoes
- Fine salt: 8 g per litre of cooking water, measured according to the actual water volume
- Chopped dill or parsley, optional
Allergens: No declarable allergens in the basic recipe.
Method
Prepare
Wash the potatoes. Leave the skins on, or peel if preferred. Cut only the largest potatoes so the pieces are roughly the same size.
Measure water and salt
Put the potatoes in the pan and add cold water to just cover. Measure the water used and add 8 g fine salt per litre. This salt quantity depends on water volume, not the number of people.
Simmer
Bring to the boil with the lid on. Reduce the heat and simmer with the lid ajar for about 15–25 minutes after boiling, depending on size. Large whole potatoes may need longer.
Test and steam-dry
Insert a thin knife into the largest potato. When it slides easily into the centre, drain the water. Let steam escape uncovered for 2–3 minutes and serve, with herbs if desired.
https://sapidus.no/en/oppskrifter/kokte-poteter
About portions and timing
Cuisine: International
Estimated timing: about 10 min preparation · about 20 min cooking · about 3 min resting. These times are estimates for the basic method and have not been measured in the kitchen. Follow the method and any time ranges above.
Tick ingredients as you prepare them and steps as you finish them.
0 items checkedMethod
Wash the potatoes. Leave the skins on, or peel if preferred. Cut only the largest potatoes so the pieces are roughly the same size.
Put the potatoes in the pan and add cold water to just cover. Measure the water used and add 8 g fine salt per litre. This salt quantity depends on water volume, not the number of people.
Bring to the boil with the lid on. Reduce the heat and simmer with the lid ajar for about 15–25 minutes after boiling, depending on size. Large whole potatoes may need longer.
Insert a thin knife into the largest potato. When it slides easily into the centre, drain the water. Let steam escape uncovered for 2–3 minutes and serve, with herbs if desired.
Get to know the spices in this dish
About this version
The basic recipe is home-tested in the Sapidus kitchen. The advice for individual varieties is guidance; each option has not been home-tested separately. Quantities are for a side dish. Check that the potatoes are tender rather than just watching the clock.
Good to know before you cook
Mandelpotet needs gentle heat
Preferably cook with the skins on. Bring gently to the boil, then hold just below boiling until only just tender. Check early; small potatoes can cook quickly.
Cooking water is not final seasoning
Most salt remains in the water that is drained away. Taste the potatoes alongside the rest of the meal before adjusting.
Save leftovers
Cool leftovers quickly in small portions and refrigerate. Cold boiled potatoes are excellent for frying the next day.
Sources and further reading
Sources were compiled with AI assistance.