Place the prepared potatoes in a saucepan, cover with cold water, add the salt and bring gently to the boil.

When boiling, skim and reduce the heat so the potatoes simmer gently for 20 - 25 minutes until cooked. Drain and serve in a vegetable dish.

Notes

This applies to main crop potatoes prepared barrel-shaped 5 cm long or trimmed to the size and shape of a medium-sized potato.

If boiled too rapidly certain varieties of potato will break up.

To test if cooked, remove one potato with a perforated spoon and pierce it with a knife. If it is cooked the point will enter without resistance, alternatively, apply gentle pressure to the potato with the fingers - the potato will yield if cooked.