On Sep 6, 2:51*pm, Hackmatack > wrote:
>
>
> A trick a restaurant friend taught me for cooking potatoes when you have
> more time than effort to spend: Cover with cold salted water, bring to a
> rolling boil, let boil for one minute, cover pot, turn off the heat, and go
> do something else. *By the time the water is cool enough to handle the
> potatoes, they will be done just right, not over or under cooked. They can
> then be reheated or sauted. That's how they do it at his restaurant, at any
> rate.
>
> I've tried this many times with small unpeeled potatoes, and the result was
> always perfect -- not waterlogged as I might have expected. *I have not
> tried it with large peeled potatoes, which might waterlog more easily.
>
>
Try a steamer insert and you'll not have water logged potatoes.