Here's how to boil potatoes, the most traditional side dish for German meals - "Salzkartoffel", translated as "salt potato". Peeled and quartered, potatoes are cooked in salted water.
Boiled potatoes are star accompaniments to all kinds of meats and fish. Leftovers are used for Bratkartoffel.
New potatoes are great for cooking in their jackets (peels), but once the potatoes are a bit older and the skins thicker, peeling is necessary.
How long to boil potatoes is a common question. Medium potatoes that have been quartered will take about 20 minutes. Use a knife to check if they are ready. If the knife goes in easily, they're done. Overcooking makes them too soft and mushy.
Boiled Potatoes
Ingredients:
Use one medium potato per person.
1 tsp. salt (optional)
Instructions:
Use one medium potato per person.
Wash well, remove sprouts and blemishes, and then peel. Use potato peeler or small paring knife.
Immediately put peeled potatoes into bowl of water to prevent discoloring.
When ready to cook, cut into quarters and place into pot. Cover with water.
Add salt. (optional)
Bring to boil. Reduce heat, cover, and continue boiling gently until tender. (see above)
Drain by holding lid on pot with potholders and lifting lid a bit from the edge. You can also gently pour into large colander to drain water.
Serve immediately.
Hints:
Save cooking water to use in soups or gravies. You can also add it when baking bread.
To make potatoes 'mealy', put folded towel over pot (remove cover first) for 5 minutes. Shake pot gently. Remove towel which will have absorbed excess steam.
If you need to keep potatoes warm, leave towel on. Potatoes will stay warm for about 15 - 20 minutes.
Ingredients: 
