COOKING THE BEST...
Boiled Potatoes

A waxy textured potato will hold its shape well and have a wonderful smooth texture.

For boiled potatoes choose even sizes or cut them to even size, cover with cold water, add a pinch of salt and bring to the boil very gently. When the water is boiling turn the heat down so the potatoes just boil with a gentle ripple - this way they will stay whole and won’t be too watery to eat. Vigorous boiling will cause most potatoes to break up. When just cooked, drain and return to the pan to rest for a brief period before serving.

New potatoes should be started and cooked in boiling water. Add salt to the water if you wish.


to keep warm
You can keep boiled potatoes in a warm oven covered with buttered paper for a short while.


For best flavour with potato salads add your dressing ahead of time to allow flavours to be absorbed.

“The freshest potatoes taste the best" Andy Gibb - V Base Christchurch Convention Centre