PER­FECT BOILED FINGER­LINGS

Reader's Digest - - Food On Your Plate -

Put whole finger­lings in a pot and cover with cold wa­ter. Now add salt, start­ing with 1.5 ta­ble­spoons per 4 cups of wa­ter, and then sprin­kle in more un­til the wa­ter tastes as salty as the sea. (Don’t worry: Most will go down the drain, and the lit­tle that’s ab­sorbed will make all the dif­fer­ence.) Add aro­mat­ics: gar­lic, a halved onion, car­rots, cel­ery, a bay leaf, and fresh herbs such as rose­mary, thyme, and sage. Bring wa­ter to a gen­tle sim­mer and cook any­where from 25 min­utes to two hours, un­til you can slide a fork into a potato without re­sis­tance. (The larger the pota­toes and batch, the longer they’ll take.) Turn the heat off; leave the pota­toes un­til the wa­ter is warm. Dis­card the aro­mat­ics and herbs, drain the pota­toes, and toss with melted but­ter or olive oil and minced pars­ley, chives, and/or tar­ragon. Add black pep­per and salt to taste.

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