How to boil potatoes

How to correctly and quickly boil potatoes is a question that not only beginner housewives ask but also experienced cooks. There are many tricks and nuances in cooking potatoes. In this article, we will try to discuss everything related to cooking potatoes - we hope the tips will be useful for readers. So.

How to boil potatoes in a pot – the classic method

Boiled potatoes are added to salads, used as filling for pies, as well as for mashed potatoes; they pair wonderfully with any products, whether it be meat, fish, or other vegetables. Before the appearance of kitchen appliances (multicooker and microwave), potatoes were boiled in a pot with water. They always turned out soft, juicy, with a sweet taste, and were served with fresh dill and sunflower oil.

To boil potatoes, you need to take: 500 grams of potatoes, drinking water (at least 2 liters), table salt, a tablespoon, a knife, and a deep pot with a tight lid.

1. Wash the tubers well under running water using a soft brush or sponge. Soak the potatoes in water beforehand if there are heavy contaminants (dried dirt or plant debris) on the skin.
2. Despite all its advantages, potatoes have one important drawback - they are difficult to peel. No, the skin can be easily removed with a knife, but this process is very, very long and tiring. Therefore, be patient, peel all the potatoes from the skin, eyes, and green spots.
3. Cut the peeled potatoes into large cubes or cut them in half. Slice them so that the pieces are the same size.
4. Place the vegetables in a pot filled with drinking water and add salt.
5. Put the vegetables to boil on the stove, maintaining a strong fire until bubbles appear. Keep the lid slightly closed.
6. As soon as you hear the lid rattling, immediately remove the lid; otherwise, the starchy water may quickly overflow onto the stove - such cases are not uncommon. Set the stove power regulator to medium.
7. Cook whole potatoes for 20 minutes, and chopped ones for 15 minutes. Before turning off the stove, check the readiness of the product by piercing it with a knife. If it breaks apart easily, then it's time to finish the boiling process.
8. Drain the boiled vegetables in a colander, pour off the liquid to the last drop, and leave for a couple of minutes. When all the water has drained, you can transfer the potatoes back to the pot and cover it with a lid, letting it cool.

It is useful to know. Potatoes are placed in the pot with cold water. If they are added later, during the boiling process, the inside may not cook through.

How to boil potatoes in their skins

Potatoes cooked in their skins are very tasty; they are served on the table with green onions, dill, drizzled with sunflower oil, and if sprinkled with spices, then... you'll lick your fingers. The beneficial substances contained in the skin bring nothing but benefits to the body. So let's learn how to prepare this healing dish.

What kind of potatoes can be boiled in their skins? Freshly dug potatoes that have been recently harvested are suitable for this purpose, as the skin hardens and often turns green during long storage. It's also worth mentioning that you should only boil vegetables that do not contain nitrates and solanine under their skin - these substances are harmful to humans. If you are not sure about the quality of the root vegetables, it is better to prepare them the traditional way - wash, peel, and boil in water.

500 grams of unpeeled potatoes are boiled in 3 liters of water, with the addition of salt (1.5 tablespoons).

1. Sort the root vegetables - select vegetables of the same size.
2. Wash the tubers in water using a sponge. Do not remove the skin; you will boil the vegetables with it. Examine the washed root vegetables again, identify any green spots, and cut them off with a sharp knife.
3. Choose a pot of the right size so that all the potatoes take up only half of the volume.
4. Place the washed vegetables into the pot and cover them with cold water so that it rises 3-5 cm above the vegetables. Close the lid and put it on the stove to boil.
5. Keep the pot on high heat until it boils. Reduce the stove power to medium when the water starts to boil.
6. Boil the potatoes in their jackets for 20 minutes, slightly open the lid to prevent water from accidentally overflowing.
7. To check for readiness, you need to pierce the potato with a knife - an undercooked one is hard to pierce, a cooked one is very easy, and an overcooked product falls apart immediately.
8. After boiling, drain the vegetables in a colander and pour off the water. Let cool.
9. Transfer the fragrant and very tasty jacket potatoes to a plate, serve on the table with herbs and sunflower oil.

It's good to know. For salads, it is recommended to boil vegetables with the skin on, without peeling them first. Only by this method of cooking do the potatoes remain firm, do not fall apart, do not turn into puree.

Helpful tips

1. Do you want boiled potatoes to take on a refined aroma? Then add a few cloves of garlic, cut in half, or a whole onion during the boiling process. A universal seasoning or bay leaf effectively flavors the dish.
2. How to speed up the cooking process of vegetables? There is one trick or secret from culinary experts, call it what you like. It consists of the following: during boiling, put a piece of butter in the water. The melted butter will cover the surface of the water with a thin film, reducing the evaporation process, as a result, the potatoes will cook 5 minutes faster.
3. The liquid in which the peeled potatoes were cooked acquires a rich flavor and is filled with nutrients. This broth is suitable for preparing soup with vegetables.