Instructions

1. Select waxy or low starch potatoes, such as fingerlings, red skinned potatoes or Yukon golds. Avoid starchy potatoes, such as russets, which do not hold together when boiled.

2. Wash each potato thoroughly under running water to remove dirt and debris. Use a vegetable scrubber, if you have one. .

3. Place your whole, clean potatoes in a pot.

4. Cover the potatoes with cold water, with an additional inch or two of water on top. Add 1 teaspoon salt for every quart of water.

5. Cook over medium to high heat until the potatoes are soft all the way through when poked with a fork, but not mushy.Expect them to take roughly 10 to 20 minutes to cook completely, depending on the size and density of the potatoes.

6. Remove each potato from the pot with tongs and place them in a bowl or colander to cool. Avoid pouring the potatoes into a colander, because they may break apart.

7. Let the potatoes cool completely.

8. Slice each potato in half lengthwise. Slice each half in half again, lengthwise, to create wedges.

9. Finish the wedges by adding your favorite sauces or seasonings. Try garlic butter, cheese, Cajun seasoning or just salt and pepper.