Fluffy Boiled Potatoes for a Summer Snack
A snack of red potatoes seasoned with salt and sugar, steamed dry until delightfully fluffy.
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 →
In-season red potatoes boiled with a touch of salt and sugar, then steamed dry until their surfaces turn delightfully fluffy and powdery. Once the potatoes are tender, drain the remaining water and gently shake the pot over low heat so the edges break down, releasing an extra savory aroma. Mild and gently sweet, they make a wonderful summer snack for kids.
- Servings
- about 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Red potatoes9
- Water2 cups
- Salt1/2 tsp
- Sugar1 tbsp
Steps
Prepare the ingredients
Rinse the muddy red potatoes clean in water and peel them.
Add the potatoes and 2 cups water to a pot.
Pour in just enough water so the potatoes are about 2/3 submerged.
Boil the potatoes
Add 1/2 tsp salt and 1 tbsp sugar as well.
Cover with a lid, and once it begins to boil, lower the heat and boil for at least 20 minutes.
Adjust the time depending on size: about 15 minutes for smaller ones, and 25 minutes or more for larger ones.
Steam dry until fluffy
When a skewer slides smoothly all the way to the center, pour off the remaining water.
The potatoes are so naturally fluffy that their outer layers already start to peel away.
Cover with the lid again to steam them through and completely evaporate any remaining moisture.
Shake the pot gently now and then; the potato surfaces will break down slightly to form a powdery, fluffy coating while the bottom begins to lightly scorch.
Take it off the heat just before the bottom burns.
Finish
Adding a bit of sugar while boiling today gave them a subtle sweetness that makes them taste even better.
Could that lightly scorched crust at the bottom be the very best part of boiled potatoes?
It has the savory depth of scorched rice along with the potato's own nutty sweetness.
The inside crumbles so softly that you will want a spoon rather than a fork—fluffy just like castella sponge cake.
Ppunwife's tips
- Adjust the boiling time depending on size: about 15 minutes for smaller ones, and 25 minutes or more for larger ones.
- If you shake the pot gently now and then, the potato surfaces will break down slightly into a fluffy, powdery texture while the bottom begins to lightly scorch.
FAQ
What is the secret to getting the potatoes delightfully fluffy and powdery?
Once the potatoes are tender all the way through, pour off any leftover water, cover with the lid, and shake the pot gently over heat to steam away all moisture.
How should I adjust the boiling time for different potato sizes?
Generally boil for at least 20 minutes; adjust to around 15 minutes for smaller potatoes and 25 minutes or more for larger ones.
How much water should I add to the pot?
For 9 red potatoes, add 2 cups water, or enough so the potatoes are submerged about two-thirds of the way.
