"This can't get any easier, and is a nice side dish, but be forewarned that the potatoes will be tender but a little dry. I like as is, but some do pour olive oil over the potatoes."
Pour chicken broth over potatoes. If not completely covered, then add water until all potatoes are submerged.
Boil on medium heat until tender, about 30-40 minutes.
If you need to speed up the process, can boil covered for the last 10 minutes.
Drain.
Return potatoes to pot with flame off and let sit for a minute or two so any remaining water on potatoes can evaporate.
Can enjoy as is, or pour olive oil over potatoes to make more moist.
Enjoy!
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I used one large potato for 2 servings. The cooked potatoes were drizzled with the olive oil and then sprinkled with freshly ground pepper and sea salt.
Always start potatoes in cold water, turn on the heat, and bring them to boil. Adding potatoes to already-boiling water can cause a reaction with the starch and result in a mealy potato. Here is a rule to remember: If it grows below the ground, start it in cold water.
Your best bet for boiling is going to be waxy potatoes like Yukon Gold or red potatoes. They will hold their shape better when boiled (which is important for potato salad), cook more quickly, and be tender and creamy once cooked.
For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.
Bring a pot of water to a boil. Score potatoes around the middle with a sharp knife. Carefully drop potatoes in the boiling water and cook them until you can easily pierce them with a knife. Remove and let cool a little so you can handle them.
The presence of acid in boiling water can retain structure-providing carbs in potatoes, so they don't break down and soften as easily as they would in a pot of boiling water sans vinegar.
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.jpg "Easy and Savory Boiled Potatoes Recipe - Food.com (11)")
