Boiled potatoes - 436 cooking recipes

1. The appropriate size of the cut pieces is 3-4 centimeters in length\width, so that the product is quickly cooked and does not lose nutrients. Ideally cut a medium-sized potato into four to six wedges.

2. Heating should occur gradually. Fill with cold water and place on the stove with a lid - this is not a vegetable that is dipped in boiling water. After boiling, you can throw some greens, a couple of peppercorns, and bay leaves into the pan for taste and aroma.

3. Peel off the skin as thinly as possible, and cut out all spots of suspicious color without leaving any residue.

4. When planning to boil potatoes in their skins, it is important to choose root vegetables of the same size. The largest or very small – it doesn’t matter, the main thing is that they cook evenly. Add salt immediately, after boiling, reduce the heat and boil for about 25 minutes - thanks to these simple steps you can avoid cracks on the surface.

At the end of cooking, drain off excess water immediately so that the potatoes are not watery and cool faster. Boiled potatoes are tasty when fresh, but you shouldn’t throw them away when they’re cold. You can prepare new dishes from yesterday’s side dish: knead potato dough for baking, fry cutlets, make dumplings, make a salad.