Servings: 3

600 g potatoes (or as many as you think is right per person) 600 g potatoes (or as many as you think is right per person)
water water
½ tsp salt ½ tsp salt

Choose a suitable saucepan with a lid: there should be at least 3 to 4 cm of space above the cut potatoes.
Peel and cut the potatoes into pieces of approximately 2.5 x 2.5 cm.
Rinse potatoes under cold water in the saucepan, drain.
Fill the saucepan with fresh cold water so that the potatoes are just about covered.
Put the saucepan with the lid on a high temperature and wait until the water is boiling (should take about 5 minutes). If boiling a lot, take the lid off for a moment to prevent the water from boiling over.
Turn the heat almost totally down but make sure that the potatoes are still simmering (slight bubbles). Add salt.
Angle the lid in such a way that steam can escape.
Simmer for 15 to 20 minutes. Check temperature and lid every now and then to prevent too much heat build up.
Test that the potatoes are fully cooked by pricking them with a fork. If there is too much resistance give them a few more minutes.
When done drain carefully.
Serve.