Slow-cooked Potatoes
James Carrier
Use this method to discover what a treat carefully cooked potatoes are in their skins, with butter and parsley, or how good a warm potato salad can be when the only liquids in it are flavorful oil and vinegar, not water the potatoes have absorbed.
How to Make It
1
Scrub thin-skinned white or red potatoes (1 to 2 in. wide). Place them, no more than two layers deep, in a pan and cover them by about 1 inch of water. Set over high heat; just before water boils, reduce heat to maintain water temperature at 185° to 195° (when a few bubbles pop up from pan bottom regularly but surface of water is smooth). Cook, uncovered, just until potatoes are tender when pierced: for 1-inch diameter, about 25 minutes; 1 1/2 inches, 35 to 40 minutes; and 2 inches, about 50 minutes. Serve, or turn off heat and leave in water up to 30 minutes.
Ingredients
thin-skinned white or red potatoes (1 to 2 in. wide)
Directions
1
Scrub thin-skinned white or red potatoes (1 to 2 in. wide). Place them, no more than two layers deep, in a pan and cover them by about 1 inch of water. Set over high heat; just before water boils, reduce heat to maintain water temperature at 185° to 195° (when a few bubbles pop up from pan bottom regularly but surface of water is smooth). Cook, uncovered, just until potatoes are tender when pierced: for 1-inch diameter, about 25 minutes; 1 1/2 inches, 35 to 40 minutes; and 2 inches, about 50 minutes. Serve, or turn off heat and leave in water up to 30 minutes.
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