The classic accompaniment for meals that appears on the plate of many Belgians almost every day is the boiled potato. Every potato is suitable for this, from floury to firm.
It is best to begin with cold water, which ensures that the boiling process is more even. Do not add salt until the water boils, to make sure that the salt does not stay stuck at the bottom and become too hot, damaging the pan and giving off a bad taste. Start timing the cooking from the moment that the water boils. 20 minutes is usually exactly right.
Tip: For "krieltjes" and new potatoes, it is better to bring the water to the boil first and then add the potatoes. Add a little salt first and then the potatoes. The cooking time can be determined more accurately that way. Otherwise the cold potatoes slow down the cooking.