Boiled potatoes as a side dish (Czech Vařené brambory)

Peeled potatoes simmered in salted water with caraway seeds and fresh lovage, then drizzled with melted butter. The classic Czech side dish.

Course Side Dish

Cuisine Czech

Keyword boiled potatoes recipe, boiled potatoes side dish, caraway potatoes, Czech boiled potatoes

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 229kcal

Put 2 pounds potatoes in a large bowl, cover them with lukewarm water, and peel them with a vegetable peeler. Cut out any black spots.
Quarter the peeled potatoes and drop them into a pot of cold water.
Drain the potatoes, then pour in fresh cold water until it sits about 1 inch (2.5 cm) above them.
Add 1 teaspoon salt, 2 teaspoons caraway seeds, and chopped 1 Tablespoon lovage greens to the water.
Cover the pot and bring the water to a boil over high heat. Then turn the heat down to minimum and leave the lid slightly ajar, so the water bubbles gently.
Cook for about 15 minutes, then prick a piece with a fork. If the fork slides in with no resistance, the potatoes are done. If not, cook them 3 to 5 minutes more and test again.
Drain the potatoes carefully. Serve them warm, drizzled with 2 Tablespoons unsalted butter, melted.

Potatoes: Waxy or all-purpose types hold their shape when boiled; starchy russets tend to fall apart.
No kitchen scale? One medium US potato weighs roughly 6 oz (170 g); use that to estimate the amount you need.
Simmer, never a rolling boil: gentle bubbles keep the pieces whole.
No fresh lovage? Use dried lovage (start with less, it is stronger), or skip it and let the caraway season the potatoes.