Ingredients:

  • 2 lbs (Approx. 900g) Waxy or all-purpose potatoes (Yukon Gold or Maris Piper), scrubbed clean
  • Cold water (Enough to cover potatoes by 1 inch)
  • 2 Tablespoons Coarse Salt (Kosher or sea salt)
  • 1 large Bay Leaf (Optional)

Instructions:

  1. Wash potatoes thoroughly. Peel if desired. Cut potatoes into uniform, even-sized chunks (roughly 1.5-inch chunks) to ensure consistent cooking.
  2. Place the cut potatoes into a large pot. Cover the potatoes completely with cold tap water, ensuring the water level is about 1 inch (2.5 cm) above the potatoes.
  3. Add the coarse salt and the bay leaf (if using) to the cold water. This seasons the potato from the inside out.
  4. Place the pot over high heat and bring the water to a rolling boil, uncovered.
  5. Once boiling, immediately reduce the heat to maintain a gentle, steady simmer. Cook for 15–25 minutes, depending on size.
  6. Test for doneness by piercing a potato piece with a sharp knife or fork. It should slide in with almost no resistance.
  7. Immediately drain the potatoes completely using a colander.
  8. Return the drained potatoes to the empty, warm pot. Place the pot back on very low heat for 1–2 minutes, gently shaking occasionally, to steam off residual moisture. This is a crucial step for fluffy texture.
  9. Remove from heat. Discard the bay leaf. Dress immediately with melted butter, fresh herbs, or desired finishing elements.