Devon Boiled Potatoes Recipe

Devon Boiled Potatoes

“‘I hope lunch will be satisfactory. There is cold ham and cold tongue, and I’ve boiled some potatoes.’”
–Thomas Rogers, And Then There Were None, 1939

Christie claimed that this novel was the hardest for her to write. It became her best-selling novel and the best-selling mystery of all time, with more than 100 million copies sold. Most critics and fans consider it her masterpiece. An unknown host lures 10 strangers to an island off the coast of Devon, and the deteriorating quality of their meals heightens the tension. At first, the food and drink provide goodwill: “The food had been good, the wine perfect. . . . Everyone was in better spirits.” But after two of the guests die, meals decline in sustenance and goodwill. (“Eight little Soldier Boys travelling in Devon; / One said he’d stay there, and then there were seven.”) By the time half of the guests have died, the survivors meet in the kitchen and eat from tins, standing up. Boiled potatoes lie exactly halfway between comfort food and bare bones. Use whole potatoes of the same size so they cook evenly.

Serves 4

Ingredients 

  • 1 pound (450 grams) small potatoes1 tablespoon olive oil
  • ½ teaspoon sea salt
  • 2 tablespoons unsalted butter, melted

Instructions

  1. In a large pot over medium heat, add the potatoes and cover them with cold water by 1 inch (2.5 centimetres).

  2. Add half the salt and bring to a boil. Cook, uncovered, until tender, about 8–15 minutes. If too much water boils off, add a little more.

  3. After 8 minutes, poke the potatoes with a skewer. When it moves easily through the center, they’re done.
  4. Drain the potatoes and place in a serving bowl.

  5. Drizzle the potatoes with the melted butter, season with the remaining salt, toss gently, and serve.