Required: Potatoes of as much one size as possible. One large teaspoonful of salt to each quart of water.

Wash, scrub, and peel the potatoes thinly Carefully remove all specks, and, as each potato is finished, lay it in clean cold water; this helps to keep the potato a good colour.

Next put them in a saucepan with enough cold water to cover them, and salt in the given proportion. Boil them gently until they can be easily pierced with a skewer, then drain off all the water, put the pan at the side of the fire with the lid half off, so that the steam may escape and the potatoes become dry. Shake the pan gently now and then to prevent the potatoes sticking to the bottom. When quite dry and floury serve them in a hot dish.

Potatoes a la Duchesse

Potatoes a la Duchesse

Some varieties of potatoes, however, cook better if put in boiling water. Therefore, if they are not successful when put into cold, try boiling water.