I Tried the Excellent Boiled Potatoes from 'Pride and Prejudice,' and They Reminded Me That Simple Can Be Spectacular

The humble potato. Although it’s been a staple in the human diet for millenia and has been powerful enough to play a role in wars and mass emigration, spuds are often thought of as a budget-friendly background player. If viral recipes like 15-Hour Potatoes, Million Layer Potatoes, and Tartiflette are any indication, a fair share of an entire generation probably believes potatoes need a lot of dressing up to be worthy of celebrating. (No wonder we get so many questions from readers about whether it’s safe to eat potatoes with sprouts, after they forgot about them for weeks. Hey, I’ve been there, too!)

While recently rewatching Pride and Prejudice, though, I was reminded of how excellent potatoes can be when they’re given the respect they deserve. 

What Are Pride and Prejudice Boiled Potatoes?

In case you’re unfamiliar, Pride and Prejudice is a Jane Austen novel-turned-movie about class, manners, and the blooming relationship between witty, middle class Elizabeth Bennet and proud, wealthy Fitzwilliam Darcy (aka Mr. Darcy). One memorable moment occurs around a table, when Mr. Collins, a cousin of the Bennets, joins the family at dinner. After taking a bite, he says, “What a superbly featured room and what excellent boiled potatoes. Many years since I have had such an exemplary vegetable. To which of my fair cousins should I compliment the excellence of the cooking?” 

The Bennett matriarch reassures Mr. Collins that they have more than enough means to “keep a cook;” a sign of how well off a family was at the time. This is one of many examples during the story of the tension between differing levels of affluence—and how that affects the characters ability to connect on a deeper level.

How to Make Boiled Potatoes, Pride and Prejudice-Style

Austen superfans have taken to the internet to debate the exact, era-appropriate potato recipe that is worthy of this praise. Although no one specific dish has been cemented as the Pride and Prejudice potatoes, a rendition shared on our sister site Allrecipes seems like it might be in line with what graced plates at the time (circa 1813). 

Here’s how to recreate the 3-ingredient recipe:

1. Boil the potatoes. Round up very small red potatoes and scrub them clean. Place the potatoes in a large pot of salted water. Bring the water to a boil, then reduce the heat to medium-low. Simmer until tender, or for about 10 to 15 minutes. Drain the potatoes in a colander, shake to remove any excess moisture, and allow the potatoes to cool for a couple minutes.
2. Dress the spuds. In a large bowl, add small pieces of softened butter and a handful of finely chopped fresh chives. Slice the potatoes in half, add them to the bowl, and toss to combine. Once the butter has melted and the potatoes are evenly coated, season to taste with salt and black pepper.

Tips For Making Boiled Potatoes

With just 3 ingredients and in about 20 minutes, you can add this potato side dish to your menu any night of the week. If you decide to join me and give this recipe a try, too, here are a few pointers to keep in mind.

• Start cold and salty. To ensure the potatoes cook evenly, start them in cold water. No need to overdo it with the water, though. All you need is enough to cover the potatoes by 1 inch. Add a generous amount of salt (our Test Kitchen recommends something similar to pasta water; about 2 tablespoons per 6 quarts) so you can season the potatoes as they cook. 
• Halve the spuds before you boil. The key to boiling potatoes is to start with pieces that are similar in size so they all finish cooking at close to the same time. If your small potatoes are a mix of small and more-like-medium, slice the big ones in half to even things out. Feel free to skip the slicing post-boil, in this case.
• Opt for different herbs. Sour cream and chive baked potatoes prove that chives are a natural pairing for potatoes. But that’s far from your only option. Consider tossing your boiled potatoes with softened butter and fresh parsley, oregano, or thyme if you prefer. Chopped roasted garlic would also be a delightful addition.

The Verdict on Pride and Prejudice-Inspired Boiled Potatoes

My first bite of these boiled potatoes were a vivid reminder that it’s been far too long since I let potatoes step into their well-deserved spotlight—without gussying them up so much with bacon, sour cream, cream cheese, and Parmesan. As much as I appreciate those other ingredients they tend to outshine the mild, earthy natural sweetness of the spuds. In this understated recipe, I adored the way the butter, salt, pepper, and herbs accentuated the root vegetable’s buttery texture and subtle flavor. What I loved most of all? How simple and affordable it is to recreate this dish.

Initially, I tried these alongside Baked Pork Chops and a salad for dinner, but could also see this side playing nicely with Sticky Cherry Chicken, Garlic Butter Steak Bites, Slow Cooker Brisket, or even an omelet or fried eggs for brunch. Since I’m also a fan of our Test Kitchen’s Greek Lemon Potatoes, next time, if I have some citrus handy, I might add a squeeze of lemon juice to brighten things up. But otherwise, I have zero prejudices against this unpretentious potato recipe and look forward to adding this to my go-to side dish arsenal.