Have you ever had a boiled potato, which, it would seem, cannot be cooked incorrectly, ended up being tasteless or, in general, despite careful monitoring, was boiled into dust?
I confess that I had several such disappointing experiments, after which I decided to thoroughly study this process and identify important conditions for yourself, adhering to which boiled potatoes will always turn out perfect. So, if you, too, at times, doubt the correctness of your actions, nI invite you to test your knowledge on this list.
So, let's start from the very beginning - from the appearance of potatoes. Examine it carefully for green rind as these areas will be very bitter after cooking. This unusual color is due to the presence of solanine glycoalkaloid in the peel, which, in fact, is a poison - we certainly do not need such an additive in food, so we carefully cut off all the green spots.
In order to preserve as much vitamin C in potatoes, you need to lower it in boiling water - in this case, the loss of vitamins will be minimal.
If you cook potatoes for salads, then you need to cook it in a peel, moreover, all the potatoes in the pan should be about the same size. If you are preparing mashed potatoes, then it is better to cut the tubers into pieces - this way they will cook many times faster. And yet - the most delicious mashed potatoes are made from white potatoes - keep this in mind.
Typically, potatoes should cook for about 25 minutes., but you cannot put the pan on the fire, set the timer and leave the kitchen - from time to time, pierce the potatoes with a knife or fork so that they do not overcook.
So that the tubers end up being salty enough, add salt to the pan immediately - 1⁄2 tsp. l. salt per liter of water, and so that the potatoes remain intact after cooking, first pierce them with a fork.
Well, have you already used these tips or were you previously unknown to you? In any case, now you always have a cheat sheet at hand that will help you cook potatoes as appetizing and tasty as possible!