Fluffy Boiled Potatoes in 20 Minutes
A summer snack of fresh new potatoes boiled with salt, then shaken in the pot to coat them in a fluffy, savory layer of starch.
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 →
This snack features seasonal new potatoes boiled in salted water and then dried out so they become fluffy and floury. Once fully cooked, drain the water and gently shake the pot over low heat to bring out that soft, savory texture. They are delicious sprinkled with sugar, or mashed for potato salads and sandwich fillings.
- Servings
- about 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- New potatoes14, 700 g
- Salt1/2 tsp
- Water2 1/2 cups
- Use small new potatoes about half the size of regular large potatoes; larger potatoes will need to boil for more than 20 minutes.
- Peel the new potatoes before preparing.
Steps
Prepare the ingredients
I peeled 14 small new potatoes.
They are about half the size of large potatoes.
Boil the potatoes
Add the potatoes and water to a pot, stir in 1/2 tsp salt, and bring to a boil over high heat.
Once bubbling, reduce the heat, cover with a lid, and cook for 15 to 20 minutes.
Larger potatoes will likely need to boil for more than 20 minutes.
Create the fluffy finish
Once the potatoes are completely tender all the way through, drain the water.
Turn the heat to very low, cover with the lid, and shake the pot occasionally so the potatoes bump against each other and begin to develop a fluffy, powdery coating.
If you let the bottom scorch just slightly as if toasting, you will get a wonderfully savory scorched-rice flavor.
Finish
When serving boiled potatoes as a snack, they taste much better when you shake them to get that fluffy finish rather than just boiling them.
New potatoes are high in starch, so they fluff up nicely.
They are delightfully soft, tender, and savory.
They are delicious just lightly mashed with a sprinkle of sugar, or completely mashed for a potato salad or sandwich filling.
Ppunwife's tips
- If you let the bottom scorch just slightly as if toasting, you will get a wonderfully savory scorched-rice flavor.
- New potatoes are high in starch, so they fluff up nicely.
FAQ
How do you give the potatoes a fluffy, powdery coating?
After the potatoes are completely cooked through, drain the water, cover the pot with the lid over low heat, and shake it occasionally so the potatoes bump against each other and create a fluffy layer.
Does the boiling time vary depending on the size of the potatoes?
Small potatoes take 15 to 20 minutes over low heat once the water begins boiling, while larger potatoes need to boil for more than 20 minutes to cook through to the center.
How can you serve or use boiled potatoes?
You can crush them and sprinkle with sugar, serve them alongside braised aged kimchi, or mash them smoothly to use in potato salad or as a sandwich filling.
