Boiled Potatoes

Boiling or all-purpose potatoes such as red-skinned, Yukon Gold, or Yellow Finn (1/2 pound per person), peeled and halved or quartered depending on size
1 tsp. salt

1. In a large saucepan, cover the potatoes with plenty of cold water, add the salt, and bring to a boil. Cover partially and cook over medium heat until just tender, 20 to 30 minutes depending on thee size.
2. Drain the potatoes and return them immediately to the saucepan. Reduce the heat to low and dry the potatoes by holding the saucepan over the heat and shaking the potaotes around until all visible moisture is gone. Serve at once.

These are good with gravy that you have made from the drippings of a roast, or with just a little butter and salt and pepper.