It is with boiled potatoes that many potato dishes begin: from favorite potato salad to mashed potatoes.
Do you know how to cook potatoes like us?
At first we will study the theory, we will understand with grades, cubes, a peel and salt.
There are two ways: cook any potatoes, because it will still cook and be edible.
Or cook intelligently, wondering what to do with boiled potatoes.
Let’s go on the second way and call you with you.
For mashed potatoes We recommend to take a high-starch potato mash.
Mashed potatoes from it will turn out gentle and magnificent, however, very high-calorie.
Tip: When boiling potatoes for mashed potatoes, put the tubers in boiling water.
For soup and salad it is better to choose varieties of potatoes with low starch content.
They do not fall apart during cooking and do not disrupt our weight loss program.
Tip: for lettuce tubers when cooking, put in cold water.
So from the potato washed out part of the starch, and it will not crumble.
Generally, wax potatoes are the best candidates for cooking. These are early varieties (they are also called fingerling or “wax”). They retain their shape well, due to the low starch content (about 16%), boiled pulp has a pleasant texture.
These tubers are usually not very large, the maximum size of a female fist and thin-skinned.
May be red, gold or purple.
Waxy Potatoes in a Pot
Read more about potato varieties and their use here
about the most popular early and middle early potato varieties here
how to dig and preserve the crop of potatoes here
You can boil the potatoes whole or diced — both methods have the right to life. In any case, the size of the tubers or cubes should be equal in size, then they will all be prepared at the same speed.
If there are small and large tubers in the pan, remove the prepared small ones and set them aside, and let their more substantial comrades boil a little longer.
Tip: If you cook potatoes for soup, it can be cut into cubes.
Just rinse them under running water to wash away the starch.
Clear or not clear?
That’s a moot point.
Even the name of the potato — “in uniform” — reports the special, honorable status of this cooking method. Optimally, it is better to leave the peel — especially if young potatoes! Firstly, it is tasty because the rind preserves the flesh from excessive water exposure.
And all the best from the taste of the vegetable (and the most useful substances) is next to the peel. Secondly, the rind immediately transfers the dish from the “official” category to the “home-made” category.
Thirdly, it is economical. Fourthly, the special aroma of boiled potatoes is preserved.
If you value time, simply cut the potatoes into 2-4 pieces.
And, of course, be generous, cutting off all the green parts of the potato, which were formed due to the excess of the potatoes in the light.
This is bad!
It is impossible to eat!
Potatoes are perfectly filled with tastes of other products with which it is prepared.
Therefore, salt the water in which you will cook potatoes for soup or salad.
Tip: for making mashed potatoes water is not necessary to salt! According to the advice of the French chefs, salt should be already ready mashed potatoes.
Salt during cooking will prevent the creation of the perfect consistency of mashed potatoes.
Add to the water spicy herbs, spices and other seasonings (blends) to improve the taste of potatoes.
Some cooks cook potatoes in vegetable or chicken broth, others add vegetable or butter, garlic cloves, onions or celery.
Some are black peppercorns, parsley and rosemary.
And, of course, dill goes well with potatoes.
Boiled potatoes with dill
How much to cook potatoes and how to determine readiness
Cooking potatoes takes an average of 25-30 minutes (for whole tubers).
To find out if a potato is ready or not, pierce it with a thin knife in the thickest part of the tuber. It does not have to be firm in the center.
Do not digest the potatoes!
It should not fall apart in the pan when cooking.
It is important to drain immediately after cooking!
Do not let the potatoes stay in the broth for a long time while you are cooking other dishes. Drain, return the pot with potatoes to the weakest fire or to the electric burner off.
Cover the pot with a towel and leave for 2-4 minutes, gently shaking the pot from time to time so that the tubers are mixed and swapped.
The bottom of the pan should be completely dry, and the tubers themselves are covered with a dried crust.
Tip: If you do not need a crust, especially in the case of further preparation of mashed potatoes, follow the recommendations of the chef Jamie Oliver.
To do this, fold the boiled potatoes into a colander, drain the broth, and shake it.
Potatoes a little dry up in the most natural way — without a crust.
If you need warm potatoes, it retains heat quite well. Leave it after drying-shaking on the stove, cover with a paper napkin (to absorb moisture) and a lid. Go about your business — the potatoes just another 15-20 minutes. will be warm.
If it is necessary to cool down faster, scroll it a couple of times in the salad dressing dryer or hold for 1-2 minutes. in a bowl set on ice.
Options for serving boiled potatoes as a snack
Now let’s move on to the practice and finally, step by step, boil the potatoes.
1. Clean the tubers from dirt. Rinse them under running water, preferably with a brush, especially if you cook the potatoes in a uniform. But even if you peel potatoes, it is better to pre-wipe it thoroughly, so that the rind is less dirty hands.
Be sure to remove all sprouts and green parts.
2. Leave the tubers whole, cut into 2-4 pieces or cut into cubes, it all depends on the size and future use.
All pieces (tubers) should be about the same size.
Tip: to cut the potatoes into cubes, first cut them into circles equal in thickness to the side of the cube.
Then put some circles on each other and cut them first along on long slices, and then across — into cubes.
3. Rinse the potatoes if necessary. Transfer to a saucepan and cover with cold water.
It should cover the potatoes completely.
Salt and mix.
4. Bring to a boil over medium heat.
Reduce heat and simmer until ready.
We do not recommend to cover the pot with a lid.
5. In 5-7 minutes. check the readiness of the potatoes.
Diced, it is prepared quickly enough.
Check the potatoes 2-3 more times every 5 minutes with a knife or fork.
6. Drain the decoction.
Drain the potatoes and use as directed.
Tip: Chef Stanislav Pesotsky advises to pay attention to starch water, which remains after cooking peeled potatoes, especially in large quantities. “She herself is almost a finished product.
Use it as a base for vegetable broths, or, cooking a little, as a base for sauces. ”
An alternative method of cooking boiled potatoes for garnish
Use steam bath. To do this, put the potatoes (in uniform or peeled, whole or cut into 2-4 pieces), put in a bowl and salt at the rate of about 1 tsp. 500 g of vegetables. Pour boiling water into a larger pot, put a bowl of potatoes on it and add 1-2 sprigs of fresh mint to it, if it is new potatoes.
Put the lid on the stove tightly. Cook over low heat so that the water barely boils until the potatoes are completely cooked.
It takes 15-25 minutes, depending on the youth and size of the potatoes.
Steamed potatoes contain less moisture and are similar to baked potatoes.
And now, when you have cooked potatoes, cooked according to the rules, use it as an ingredient for other dishes.
For example, for stuffed tomatoes, okroshka with horseradish, shrimp and corn patties, seaweed salad and sweet pepper, soup young Kenyan beans, fast vegetarian musaka and of course for Russian salad and vinaigrette.