Ingredients:

  • 2 lbs (900 g) All-Purpose Potatoes, peeled or unpeeled, cut into uniform, medium chunks (approx. 1.5 inches / 4 cm).
  • Approx. 8 – 10 cups (2 – 2.5 Litres) Cold Water, enough to cover potatoes by 1 inch.
  • 1 Tbsp (15 g) Coarse Sea Salt
  • 1 – 2 Tbsp (14 – 28 g) Unsalted Butter (Optional, for serving)
  • 1 tsp (5 ml) Fresh Parsley, finely chopped (Optional, for serving)
  • Freshly Cracked Black Pepper, to taste (Optional, for serving)

Instructions:

  1. Clean and Size the Potatoes: Scrub the potatoes thoroughly. Decide whether to peel them or leave the skins on. Cut the potatoes into uniform, medium-sized pieces (roughly 1.5 inches / 4 cm). Uniformity is vital to ensure even cooking.
  2. Load the Pot and Salt: Place the cut potatoes directly into a large stockpot. Pour cold water over the potatoes until they are covered by at least one inch (2.5 cm). Add the 1 tablespoon of coarse sea salt.
  3. Bring to a Boil: Place the pot over high heat, uncovered. Bring the water and potatoes slowly to a rolling boil. Starting cold ensures the potato center cooks evenly with the exterior.
  4. Reduce and Simmer: Immediately reduce the heat to a medium-low simmer. The water should bubble gently. Skim off any foam that rises to the surface.
  5. Cook Until Tender (20–30 minutes): Continue simmering until the potatoes are easily pierced to the center with a fork or thin skewer, with absolutely no resistance.
  6. Drain Thoroughly: Remove the pot from the heat immediately. Carefully pour the potatoes into a colander in the sink.
  7. Steam Dry (The Fluff Factor): Return the drained potatoes to the empty, hot pot. Cover the pot with a clean tea towel, then put the lid on tightly. Allow them to sit for 3–5 minutes. This evaporates excess surface moisture, guaranteeing a fluffy interior.
  8. Season and Serve: Remove the lid and tea towel. If using, add the butter and gently toss or shake the pot to melt the butter and coat the potatoes. Add black pepper and fresh parsley. Serve immediately.