Sweet, Salty, and Fluffy Boiled Potatoes
A fluffy seasonal new potato snack lightly seasoned with salt and saccharin, then finished by steaming on low heat.
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 with a light seasoning of salt and saccharin, then steamed on low heat to achieve a fluffy texture and a savory browned crust on the bottom. Pouring off the water and gently shaking the pot brings out powdery, floury potato surfaces for an even softer, more comforting flavor.
- Servings
- about 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- New potatoes8, 570 g (medium)
- Salt1/2 tsp
- Saccharin (or sugar 1 tbsp)3 pinches
- Water3 cups
- You can use 1 tbsp sugar instead of saccharin.
Steps
Prepare the ingredients
I prepared 8 medium-sized new potatoes.
The weight is 570g.
Add water to the potatoes
Pour in enough water to just submerge the potatoes.
Pouring 3 cups of water reaches about this height.
Season
Season by adding 1/2 tsp salt and about three pinches of saccharin.
You can use 1 tbsp sugar instead of saccharin.
Boil the potatoes
Turn the heat to high, and once it starts boiling bubbling away, reduce the heat to medium-low, cover with a lid, and boil for 15 to 20 minutes.
Adjust the boiling time depending on the size of the potatoes; pierce one, and if it goes all the way through easily, they are done.
Fluff the potatoes
Pour off all the water, turn the heat very low, and cover with a lid to let them steam; the remaining moisture evaporates and the potatoes turn fluffy.
If you shake the pot occasionally, the surfaces of the potatoes bump into each other and begin to develop a powdery, floury coating.
It is even more delicious when a browned crust forms on the bottom, so just finish by letting them toast to about this extent.
Finish
Boiled potatoes are truly delicious when eaten hot.
As long as you manage the boiling time and heat well, you can enjoy new potatoes at their most delicious.
How about some simple and savory boiled potatoes for a snack?
Ppunwife's tips
- If you season the potatoes while boiling them, the subtle sweetness along with just the right amount of saltiness makes them truly delicious to eat just as they are.
- When boiling potatoes in a pot, if you give them enough time and finish by steaming them, they break apart easily at the touch of a spoon, and you even get a bonus toasted potato crust on the bottom.
- Adjust the boiling time depending on the size of the potatoes; pierce one, and if it goes all the way through easily, they are done.
- Pour off all the water, turn the heat very low, and cover with a lid to let them steam; the remaining moisture evaporates and the potatoes turn fluffy.
- If you shake the pot occasionally, the surfaces of the potatoes bump into each other and begin to develop a powdery, floury coating.
FAQ
Can I use sugar instead of saccharin?
You can adjust the seasoning by substituting 1 tbsp of sugar for the three pinches of saccharin.
How do I check if the potatoes are cooked through to the center?
They are completely cooked through if a chopstick or skewer pierces all the way into the center with no resistance.
How do I get that powdery, floury coating on the potato surface?
After pouring off all the boiling water, cover with a lid and let them steam over very low heat while occasionally shaking the pot so the potatoes bump against one another, which brings out the powdery texture.
