The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Jacques Pépin's Basic Boiled Potatoes
Jacques Pépin's Basic Boiled Potatoes
{Serving suggestion only*}
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Sometimes the simplest preparations are the most versatile. Jacques Pépin's method for basic boiled potatoes creates the perfect foundation for countless dishes. These tender, creamy potatoes develop superior texture by drying in their own residual heat after cooking. Master this technique for perfectly cooked potatoes every time—ready to be transformed into potato salad, added to stews, or simply dressed with herbs and butter for an elegant side dish. An essential cooking skill from a culinary legend. - Claude
No Jump Zone
Ingredients
About 12 small boiling potatoes, such as Red Bliss or Yukon Gold (1½ pounds total)
Directions
Wash the potatoes thoroughly and place them in a saucepan.
Add enough water to cover the potatoes by about 1 inch.
Cover the pan, bring the water to a boil, and boil gently for 18 to 22 minutes, until the potatoes are tender when pierced with the point of a sharp knife.
Pour out the water and set the potatoes aside in the pan to dry.
The residual heat in the potatoes will draw more moisture from them, making them firmer and creamier than if they were cooled in the water.
When they are cool enough to handle, peel the potatoes for immediate use in another recipe, or cool completely and refrigerate (unpeeled) for later use.
Servings\Yield
Makes 4 servings
Nutrition Facts
Nutrition Per Serving - Calories: 110; Total Fat: 0g (Saturated Fat: 0g); Cholesterol: 0mg; Sodium: 10mg; Total Carbohydrates: 26g (Dietary Fiber: 3g, Sugars: 1g); Protein: 3g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Use these boiled potatoes for several recipes, including Potatoes Persillade and Parsley Potatoes with Butter.
🧑‍🍳 The Cook:  Jacques Pépin 🔑 Keywords: potatoes, boiled, basic, technique
🗂️ Categories: 🌽 Sides, 🍅 Veggies
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Jacques Pépin's Basic Boiled Potatoes was added on May 06, 2025 and last updated on June 22, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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