Fluffy Boiled Potatoes with a Powdery Crust
Boiled potatoes cooked with salt and shaken in the pot to create a fluffy, powdery exterior.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A simple snack of new potatoes boiled with coarse sea salt for about 20 minutes. Once cooked, letting the remaining moisture evaporate while gently shaking the pot brings out a powdery white coating on the surface. They turn out fluffy and savory, with the lightly browned crust on the bottom making an extra treat.
- Servings
- about 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- New potatoes7, 650 g
- Water2 1/2–3 cups
- Coarse sea salt1/2 tsp
- The new potatoes are roughly medium-sized.
Steps
Prepare the potatoes
These new potatoes are roughly medium-sized; 7 of them weigh 650g.
Peel them and wash them clean.
Boil the potatoes
Boil the potatoes
Pour in enough water so the potatoes are about 2/3 submerged, and add 1/2 tsp of coarse sea salt.
The water varies depending on the size of the potatoes, but pouring in about 2 cups and a half to 3 cups should be enough.
Once the water comes to a rolling boil, lower the heat to medium-low, cover with a lid, and boil for about 20 minutes.
Cooking time can vary depending on the size of the potatoes, so open the lid to check on them.
When a toothpick or fork slides in smoothly, they are fully cooked.
Drain off any remaining water...
How to get a powdery coating on the potatoes
How to get a powdery coating on the potatoes
Leave the pot over low heat so the moisture evaporates completely, shaking the pot from time to time so the potatoes bump against each other and bruise the surface flesh slightly.
Doing this will cause a powdery coating to form on the surface.
Keep covered and leave it briefly until a lightly browned crust forms on the bottom, then turn off the heat.
Ppunwife's tips
- Cooking time can vary depending on the size of the potatoes, so open the lid to check on them. When a toothpick or fork slides in smoothly, they are fully cooked.
- Leave the pot over low heat so the moisture evaporates completely, shaking the pot from time to time so the potatoes bump against each other and bruise the surface slightly; this will create a powdery coating on the outside.
- They are also delicious broken open and sprinkled with a little sugar.
FAQ
How can I tell if the potatoes are cooked through?
They are properly cooked when a toothpick or fork slides into the potato smoothly.
How do I get a white, powdery coating on the surface of the potatoes?
Drain the remaining water after boiling, then shake the pot occasionally over low heat so the potatoes bump into each other, which brings out the powdery texture.
Is there a tip to make the finished potatoes even tastier?
It is great to lightly break the potatoes open and sprinkle on a little sugar, or scrape up the slightly browned potato bits from the bottom of the pot.
