This cooking method is considered the most useful. The skin of the potato contains Does the Skin of a Potato Really Have All the Vitamins? vitamins A, B1, B3, B6, proteins, fiber, potassium, iron and other trace elements necessary for a person.
To ensure that the potatoes boil evenly, try to pick up tubers of the same size. Wash them thoroughly from dirt (it is better to do this with a stiff brush) and pierce with a toothpick in several places so that the peel does not burst.
Pour the tubers with cold water so that it completely covers them. Then salt: about ½ tablespoon of salt per 1 liter of water. But you can put more: the potatoes will take as much salt as they need.
Then cover the pot with a lid and put it on high heat.
After boiling, cook the potatoes over medium heat for another 20-25 minutes.
If the potatoes are old, then most likely the time will have to be increased to 30 minutes. And for young potatoes, 15 minutes may be enough.
The readiness of potatoes is very easy to check. You need to pierce the tuber with a knife or fork. If it is soft, then the jacket potato is ready. After boiling, drain the water, let the potatoes cool slightly and, if necessary, simmer.
Perhaps the most difficult thing here is to get rid of the peel and all the eyes and green places. Otherwise, the process is practically the same as cooking potatoes in their skins.
Do not keep peeled potatoes in the air. If you are not going to cook right away, put the tubers in water so that they do not darken.
It is better to take medium-sized tubers, as they will cook faster. Large tubers can be cut in half or into several pieces.
jamieoliver.com Place raw potatoes in a saucepan, pour cold water into it and season with salt. If you put vegetables in boiling water, then the middle may not boil. However, opinions on this matter are divided even among famous chefs. For example, leading culinary programs Martha Stewart pours cold water over potatoes, but hot water.
If you need to keep the potatoes from overcooking, add 1 tablespoon of vinegar to 1 liter of water.
Place the saucepan over medium heat. When the water boils, turn it down.
After boiling, whole peeled potatoes are cooked for 20-25 minutes, cut into pieces - 15-20 minutes.
Before turning off the stove, check the readiness of the potatoes: pierce them with a knife.
jamieoliver.com Then drain the water. If this is not done, the potatoes will soften.
Most often, for a salad, they take potatoes in uniform. Only it is cooked a few minutes less than usual, so that the vegetables are firmer.
If you don't like peeling boiled potatoes, peel raw potatoes and cut them into small cubes or as you need for a salad.
Then pour the potatoes with cold water, salt and cook over medium heat, stirring occasionally. To test the readiness of small cubes, just try one of them.
As a rule, after boiling water, they are boiled for 10-12 minutes.
The main thing is not to digest them. After all, for a salad, you need a firm potato that will not turn into mashed potatoes.
For soup, potatoes are usually cut into strips and placed in an already boiling broth.
Potatoes are boiled in soup for 7-10 minutes.
However, the cooking time may vary depending on the size. The larger you cut the potatoes, the longer they will cook.
Potatoes can be cooked not only in traditional ways. For example, boil in a saturated saline solution. The result is a fret potato that tastes like a baked potato. Ideal to spice up salads or a casual dinner.
photorecept.com Remove all the dirt from the tubers, put them in an enamel pan and fill with cold water so that it completely covers the potatoes.
Pour a lot of salt into the pan: about 300-400 g. You may have to add more in the process, because the salt should not completely dissolve.
Bring the water to a boil over high heat, then reduce the temperature and cook the potatoes under a loose lid for about 30 more minutes, stirring occasionally.
By the way, the saline solution can then be used many more times to make fret potatoes.
Potatoes are a favorite product in the kitchen. You can come up with a variety of dishes using it: from boiled potatoes, to mashed potatoes or casseroles! It can be cooked not only using a saucepan, but also a double boiler, pressure cooker. But novice cooks sometimes don't know how to boil potatoes. Here's a quick, easy way to make boiled potatoes.
To choose the right products, you need to understand what dish you will cook. For mashed potatoes, varieties with a high percentage of starch are suitable. They will boil better, in some of them the peel bursts during cooking, they cannot be used to cook jacket potatoes. The following varieties are perfect for cooking or mashing: blue-eye, blue or lorch. They should be cooked for 20-25 minutes.
If, for lunch or dinner, a soup or salad is prepared, for example, Russian salad, then the vegetable should not be boiled soft, for this the percentage of starch should be 15 percent or less. These varieties include "Leader", "Red Scarlett" or "Nevsky" potatoes. To avoid food being cooked unevenly, tubers of equal size should be chosen. If small potatoes are cooked together with large ones, then the latter must be cut into pieces.
In order to make mashed potatoes, vegetables need to be peeled, and for jacket potatoes, just rub with a brush from dirt or scrape off debris with a knife. After such a simple preparation, you can lower them into water and boil them. Advice for those who do not know how to peel vegetables with a knife: there is a special vegetable cutter, thanks to which the process of preparing food is accelerated and simplified many times over.
To understand how to boil potatoes, you need to remember when to salt the potatoes during cooking, how much salt to put. It is always salted before being put on fire. For half a kilo of the finished dish, a teaspoon of salt is needed. Be sure to fill the food with water completely, close the dishes with a lid, since it is impossible to boil potatoes without liquid - it simply will not cook to the end.
Having placed potatoes (amount of 4-5 pieces), they must be poured with cold water. For faster cooking, they can be cut into slices or pieces. Then salt, cover with a lid, bring to a boil. After you need to reduce the heat, cook for another 15-20 minutes until cooked. To check whether the dish takes longer to cook, you can pierce vegetables with a fork or knife: it is easily and gently pierced to the middle - the dish is ready. Here's how to boil potatoes.
As a rule, microwave ovens are trusted only to heat up dishes without thinking about how to cook potatoes in the microwave, although cooking it there is easier and faster, and a wide range of different dishes will please any hostess. Let's talk about one interesting way to cook a vegetable familiar to everyone - potatoes in a bag. A big plus is that during the preparation of the dish you do not need to use any additional utensils. Recipe:
The method of cooking potatoes in a slow cooker is not much different from cooking on the stove. Peel, cut, salt and pour water. Turn on the "Soup" mode and cook for 40 minutes. If there are too many tubers, the bowl of the device is filled to the brim, then you can add 10-15 minutes to the standard mode. To improve the taste, you can add spices to taste. If you cook potatoes using an iron container, then you can beat them with a blender and mash them.
Cooking potatoes is divided into two periods: before boiling and after. As soon as the water begins to boil, it is necessary at this moment to reduce the fire and continue to cook the dish. Cooking time depends on what dish will be. Boiling time is the biggest secret of how to boil potatoes properly. Culinary Tip: Follow the recipes, but don't forget to test doneness with a fork.
The healthiest cooking method is jacket potatoes, because the skin prevents the beneficial substances from being boiled out of the dish itself. The big advantage is that it only takes 15-20 minutes to prepare. If you add a little butter, the cooking time will be reduced. And the result is excellent. To make it easier to peel the potatoes after boiling, you need to put it and pour it with cold water, and then peel it with a knife.
When we add vegetables when making soup, we cut them into small cubes, so they cook faster: potatoes cook in 10-15 minutes. But if we plan to cook puree soup, then the cooking time increases, because we need to let the vegetables boil, absorb more moisture. When cooking soup, potatoes are best added one of the first, so by the degree of readiness of this vegetable, you can judge the taste and result of the whole dish.
To prepare soft, tender mashed potatoes, you need to take not young, but mature potatoes. Cooking it will take more time - about half an hour, but the result will not disappoint anyone. During this period, the vegetables will boil as much as possible, it will be much easier to crush them. Add milk, butter, mix everything thoroughly - and you can please yourself and your loved ones with delicious puree.
For most, potatoes are the second bread. It is prepared in various ways as a side dish. It is also included in many dishes. And now we will tell you how to cook delicious potatoes in a saucepan.
Ingredients:
Cooking
We clean the potato tubers and wash well. We cut it into pieces, fill it with water and let it stand for 10 minutes. Then we drain this water, put the potatoes in a saucepan and pour water on top. Salt, put the peeled garlic clove. Bring to a boil over high heat, then make it smaller, cover the pan with a lid and bring to readiness. Drain the liquid, pour in the milk brought to a boil and mash the potatoes until mashed. Then add the oil and mix well. If you want to get a lush mass, then you can additionally beat the puree with a mixer.
Ingredients:
Cooking
My potatoes, peel, put in a saucepan, fill with water and place on the stove. Salt after boiling. For flavor, you can put a bay leaf or a peeled garlic clove in the water. When the potatoes are cooked, drain the water, and place the potatoes on a dish, pour over with melted butter and crush with chopped herbs.
If you are interested in how to cook potatoes in slices, you can safely use this recipe. The cooking technology is exactly the same.
Ingredients:
Cooking
Peel young potatoes. You can do it with a knife, but it's a rather long process. It is much easier to do this with a metal dish brush. If the potato is small, then leave it whole, but if it is large, then cut it into several parts. We put it in boiling water, which should cover the potatoes by about 2 cm. If you want to get more boiled potatoes, then you need to salt closer to the end of cooking. The lid of the saucepan should be slightly ajar during the process. When the potatoes are ready, drain the water, put butter, chopped greens. Cover the pot with a lid and shake vigorously a couple of times.
Potatoes are one of the main suppliers of potassium. In addition, it contains vitamins and minerals necessary for the normal functioning of the body. To preserve all the useful components of potatoes, you need to learn how to cook it correctly.
Potatoes can be boiled in a pan, peeled or with the skin on. Before the cooking process, do not keep the tubers in water for a long time or store them in the light. Potatoes that do not have green spots are selected for consumption, as this is the first sign of long-term storage of the product and its toxicity.
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To cook potatoes in a saucepan, you need to choose the right ratio of water, salt and the potato itself. Usually, for 500 g of potatoes, which are completely covered with water, one teaspoon of coarse salt is consumed. The tubers should be chosen the same size so that they all cook at the same time. To prepare boiled potatoes, you will need ingredients such as:
To boil potatoes in a pan you need:
Serve boiled potatoes hot with butter or vegetable oil.
Potatoes boiled in their skins lose much less nutrients than peeled ones. The speed of preparation depends on the size of the tubers and their time in the ground. To prepare boiled potatoes in uniform you will need:
To boil potatoes in their skins:
If the jacket potato is served as a side dish, then it should be cooled slightly without water under the lid, the salad potatoes should be kept for several minutes in cold water.
There are two ways: boil any potato without thinking about the end result - after all, it will still be cooked and will be edible. Or cook intelligently, because the taste of the finished dish will depend on the quality of the boiled potatoes.
Waxy potatoes in a pot
You can boil potatoes whole or diced - both methods have the right to life. In any case, the size of the tubers or cubes must be equal in size, then they will all cook at the same speed. If there are small and large tubers in the pan, remove the ready-made small ones and set aside, and let their more respectable comrades cook a little longer.
Advice: Rinse potato cubes for soup under running water to remove excess starch.
To clean or not to clean? It all depends on what plans you have for boiled potatoes. For salads, it is better to cook potatoes "in their skins." The peel protects the tubers from boiling water and helps them keep their shape better. Young potatoes boiled in their skins are also a storehouse of useful substances. especially potassium. In addition, such potatoes have a particularly bright aroma, and economical housewives appreciate this method for the absence of waste. If young potatoes, it is better to leave her "in uniform"!
When peeling potatoes, cut off all the green parts - it's bad to eat!
Potatoes perfectly absorb the tastes of other products with which they are cooked. First of all, we can not do without salt.
Advice: You don't need to add salt to make puree! According to the advice of French chefs, it is necessary to salt already prepared mashed potatoes. Salt during cooking will interfere with the creation of the perfect consistency of mashed potatoes.
Add herbs, spices and other seasonings (mixtures) to the water to improve the taste of potatoes. Some cooks boil 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 ready-made potatoes.
Boiled potatoes with dill
Cooking time for potatoes in boiling water - an average of 25-30 minutes (depending on the size of the tubers)
To find out whether a potato is ready or not, pierce it with a thin knife in the thickest part of the tuber. Do not overcook potatoes, they should not boil right in the pan.
It is important to drain the water immediately after cooking! Do not let the potatoes sit in the broth for a long time while you are preparing other dishes. Drain the water, return the pot with potatoes to the lowest heat or to the switched off electric burner. Cover the pot with a towel and let it sit for 2-4 minutes, shaking the pot gently from time to time to rotate the tubers. The bottom of the pan should be completely dry, and the tubers themselves should be covered with a dried crust.
Advice: if you do not need a crust, especially in case of further cooking mashed potatoes, follow Chef Jamie Oliver's recommendation. To do this, put the boiled potatoes in a colander, drain the broth, and shake it. The potatoes will dry out a little in the most natural way - without a crust.
If you need warm potatoes, leave them after shaking dry on the stove and cover with a paper towel (to absorb moisture) and a lid. Go about your business - potatoes for exactly another 15-20 minutes. will be warm. If, on the contrary, you need to cool the tubers faster, scroll them a couple of times in a salad dryer or hold for 1-2 minutes. in a bowl on ice.
Options for serving boiled potatoes as a snack
Use a steam bath. To do this, put the potatoes (in their skins or peeled, whole or cut into 2-4 parts) in a bowl and salt at the rate of about 1 tsp. for 500 g of vegetables.
Pour boiling water into a large saucepan, put a bowl of potatoes on it and add 1-2 sprigs of fresh mint to it, if it is a new potato. Cover tightly and place on the stove. Cook over low heat until the water barely boils until the potatoes are fully cooked. This will take 15-25 minutes, depending on the youngness and size of the potatoes. Steamed potatoes contain less moisture and are more like baked potatoes.
1. Clean the tubers from dirt. Rinse them under running water, preferably with a brush, especially if you cook potatoes in their skins. But even if you peel the potatoes, it is better to rub them well beforehand so that the peel does not get your hands dirty. Be sure to remove all sprouts and green parts.
2. Leave the tubers whole, cut into 2-4 parts or cut into cubes, it all depends on the size and further use. All pieces (tubers) should be approximately the same size.
Advice: To cut potatoes into cubes, first cut them into circles equal in thickness to the side of the cube. Then stack several circles on top of each other and cut them first lengthwise into long slices, and then across into cubes.
3. Rinse potatoes if necessary. Transfer to a saucepan and cover with cold water. It should cover the potatoes completely. Salt and stir.
4. Bring potatoes to a boil over medium heat. Reduce heat and simmer until fully cooked. We do not recommend covering the pot with a lid.
5. After 5-7 minutes. check the readiness of the potatoes. Cut into cubes, it cooks quickly enough. Check potatoes 2-3 more times every 5 minutes with a knife or fork.
6. Drain the decoction. Dry potatoes and use as directed.
Advice: Stanislav Pesotsky, chef advises to pay attention to starch water, which remains after cooking peeled potatoes, especially in large quantities. “It itself is almost a finished product. Use it as a base for vegetable broths or, by reducing it a little, as a base for sauces..
And now that you have boiled potatoes cooked according to the rules, use them as an ingredient for other dishes. For example, for stuffed tomatoes, okroshka with horseradish, shrimp and corn patty, seaweed and sweet pepper salad, young Kenyan bean soup, quick veggie moussaka and of course for Olivie And vinaigrette.
Lenten Olivier salad
