Peel then boil, or boil then peel?
I’m serving up some beef stew for dinner tonight, and I figured some boiled potatoes would serve as the starch. Forgive my strange question, but I have rather little experience in boiled potatoes, and would much rather get it right the first time around. Other tips would be very helpful as well!
Anyone?
Consider serving them with the peel, but if not, then certainly peel then boil.
Peel then boil, and you could fry up the boiled potatoes in a little butter after they are basically done. It gives them more flavor than leaving them plain.
Oh, and cut the potatoes into similar-sized pieces so they all boil evenly. You’ll see the color change just a little bit but do taste tests along the way to see how done they are. You want them to remain a little firm; overboiling would make them mushy and fall apart.
I peel them partially, especially the red ones, so there is a contrast of light and dark.
Peel first, and consider dropping them in the stew to cook (assuming there’s enough broth in it,) instead of just boiling in water. 
Well, yes, part of me was wondering what’s in your beef stew, if not carrots, potatoes and beef?? 
Or scrub them and leave the skin intact. These tubers are versatile.
Small red potatoes or new potatoes have a thin skin so peeling isn’t necessary.
If you must peel, do it prior to boiling. Add potatoes to cold water, add a bit of salt and bring to a boil. Once boiling begins, reduce the heat slightly and cover.
The potatoes are done when they’re fork tender.
You may also want to try Yukon Gold potatoes. They have a delicious buttery flavor.
Eeehh… well… =^^=
The thing is, I’ve got some potatoes in there, yes, but someone else is brining some chicken dish, so I want to have something to go with both of them, rather than a one pot meal dealie… I’m not sure if I’m making sense… 
Perhaps I should go over my past mistakes… how do I avoid getting grainy disintegrated potatoes? That always happens to me when I peel before I boil. Am I doing it at too high a heat?
Rather than fully boil the potatoes, just slice them thinly, par boil them, and then place in the oven having brushed with oil (Olive oil is ideal) and sprinkled with herbs such a thyme or rosemary and roast at about 180deg for about 10 - 12 mins. If the par boiling goes too far, take out of water and mash with butter.
You may end up with a grainy potato if you’re using Russets for boiling. A potato that’s good for boiling is low in starch and has a waxy feel, like a red potato.
A good boiling potato will hold up to boiling and won’t disintegrate.
I agree; if you already have “regular” potatoes in the stew, get small red potatoes, scrub, and boil in the skin. They are a nice change and go well with chicken. Again, you could lightly fry these after boiling.
Depends on the kind of potato.
And the skin is fairly thin and will probably fall off during boiling. White potatoes, same thing.
Russets, on the other hand, will retain their skin until you’ve boiled them into mush.
I’m with hop along — boil them lightly, then give them a light treatment of oil (those aerosol sprays work great) and salt, and roast them.
If you’re going to serve them as boiled potatoes, definitely get some reds and leave the skins on.
If you’re making mashed, get Yukon Golds. Traditional method is to peel, dice, and boil. Cook’s magazine swears by boiling whole in the peel to retain flavor (takes about 45 mins). I’ve tried it and it does seem to help, but not enough to make the hassle and extra time worthwhile for a standard weeknight dinner.
Parboiling and roasting is also good, makes very yummy potatoes. Of course, if you’ve gone that far, it’s only a couple of steps extra to make scalloped or au gratin, if that appeals. All-purpose or russets work fine for the sauced potatoes.
I’d guess you’re probably overcooking the potatoes. For boiled or mashed, cook them just until a fork/sharp knife goes in easily. Don’t wait until they fall apart when you poke them. For parboiled, you only need to boil them a few minutes.
You can wash them a bit, score them along the equator, boil them until for tender, plunge each potato into ice water for 10 seconds and then pull off the skin in two halves. The inside is still quite hot and good to eat.
If I had a stew with some potatoes already in it, as well as a chicken dish coming, I wouldn’t use potatoes as a side dish. I’d steam and butter some white rice.
But that doesn’t really address the actual question, so feel free to ignore it.
C’mon, kaylasdad99, show some ingenuity. Steam some brown basmati rice with the zest of one lemon and some extra virgin olive oil, then toss with some toasted slivered almonds and parsley. Just as easy, healthier, and spices up the presentation.
I can’t beleive noone has mentiond Mash
My mom (80 years young) told me if you are using Russets, and they fall apart when boiling, they are old potatoes. Fresh ones don’t usually fall apart. And they shouldn’t actually be “boiled”. You should keep the cooking water at a simmer.