All Simple Vegetable Recipes

The Lancashire Way To Boil Potatoes


This time-honored method breaks all the rules but the results are delicious, marred only by the thought of dealing with the saucepan!


Serves 4-6

  • 2 lb (900 g) potatoes

  • 4 oz (110 g) butter

  • plenty of salt or sea water

  1. Thinly peel the potatoes, cut into even-sized pieces and soak in very salty cold water for a couple of hours.

  2. Drain and put the potatoes into fresh, well-salted water.

  3. Boil and when nearly done add a little cold water to lower the temperature and make the potatoes floury.

  4. Drain and return to the pan, cover with a folded cloth and complete the cooking over a low heat.

  5. Lumps of potato will stick to the pan: scrape these off and mix in with the rest of the potatoes.

  6. The scorched flavour is essential. Serve with plenty of butter.

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