Boiled potatoes

Simple buttered boiled potatoes tossed with fresh parsley — the honest, everyday Czech side.

Ingredients

• potatoes800 g
• butter20 g
• parsley1 tbsp
• salt1 tsp

Method

1. Prep the potatoes. Peel 800 g of potatoes and cut any larger ones in half so everything is roughly the same size — this ensures they cook evenly.
2. Boil until tender. Place the potatoes in a pot, cover with cold salted water using the 1 tsp of salt, and bring to the boil over high heat. Reduce to a steady simmer and cook for 15–20 minutes, until a knife slides in with no resistance.
3. Drain and steam-dry. Drain the potatoes thoroughly, then return them to the hot pot off the heat for a minute or two — this lets the surface moisture evaporate and stops them going watery.
4. Toss and plate. Add the 20 g of butter to the warm potatoes and toss gently until it melts into a glossy coating. Scatter over the chopped parsley, give one last gentle turn, and serve straight away.

Safety & hygiene Important

• Reheating cooked potatoes. Cooked potatoes left at room temperature for more than two hours can harbour bacterial growth — cool any leftovers quickly, refrigerate, and reheat thoroughly until piping hot before serving again.