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.

How to choose and prepare potatoes for cooking

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.

How to cook potatoes tasty

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.

in a saucepan

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.

in the microwave

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:

1. Wash, peel, cut vegetables into equal pieces.
2. Take a bag (it should not have drawings or patterns on it), put vegetables in it. Salt, pour spices, add sunflower oil. You can add pieces of bacon - it will add aroma and taste.
3. Seal the bag, mix thoroughly.
4. Make 2-3 holes so that the air comes out, put it to cook for 5-8 minutes. Turn on maximum power.
5. After cooking, carefully cut the bag, do not burn yourself with hot air! Put the dish on a plate. It can be decorated with greenery.

In a slow cooker

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.

How long to cook potatoes after boiling

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.

jacket potatoes

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.

in the soup

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.

On puree

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.

Video recipe: how to cook young potatoes with dill

We are sure how to cook potatoes, everyone knows - the process, at first glance, is primitive: pour water, throw it in, wait.

However, we decided to empirically find out:

1. Will a potato thrown into boiling water cook faster than the same tuber sent into cold water.

2. How much faster is a potato cut before cooking than a whole one thrown.

3. How much faster boiled peeled potatoes than potatoes in their skins.

4. How does the taste of potatoes boiled in boiling water differ from those boiled in initially cold water.

For the experiment, we took 6 approximately identical tubers of the same variety.

• Two of them were peeled, put in saucepans and one of the peeled potatoes was poured with boiling water, the other with cold water. They put it on the stove.
• We also freed two more tubers from the peel and also sent one to cold, the other to hot water. However, before that, they were cut into slices about 1 cm thick.
• We did not peel the remaining 2 potatoes and, right in the peel, also put them to boil in boiling and cold water.

The weight of all potatoes was approximately 70 g. All were boiled in the same amount of water.

Chef Igor Murakhin checks the readiness of the dish...

What did we get

conclusions

1. Any potato of each type (peeled, peeled and shredded, "in uniform") is cooked for the same time, regardless of whether you throw it into cold or boiling water.

2. If you want to cook potatoes faster, peel them and cut them into slices. It will cook in just 20 minutes and will be good for mashing if boiled in boiling water.

3. All types of potatoes (peeled, peeled and shredded, "in uniform"), boiled in boiling water are exactly the same in consistency: a little watery. As well as the same taste and tubers cooked in initially cold water: they turn out to be more crumbly.

And further...

Chef's Tip: To check if a potato is done, pierce it with a toothpick or skewer. If it passes freely through the tuber, it's time to turn off the stove.

What does science say about cooking potatoes?

If experiment, then experiment to the end. That is why, immediately after boiling and tasting, we hurried for an expert opinion to a nutritionist, fitness instructor and athlete Ilya Andreev. And here's what we found out...

"When mixing a small amount of water and starch and furtherheating (from 60 to 100ºС) the gelatinization process begins. So, with a longcooking usually get a paste (glue from starch). It forms withinpotato cells and the moisture contained in it itself has a greater influence on this process.

The human body is not able to absorb starch in its pure form, thereforewe use pre-heat-treated products,containing it.During heat treatment, the texture of the products becomes softer andthey are better and better digested and absorbed. It happensdue to the rate of conversion of protopectin to pectin. And the speed, in turn, depends on the properties of the products. For example, the conversion rate of beets or legumes is much slower than that of potatoes or fruits.

This speed also depends on the environment: in an acidic environment, the transformation slows down, which is why in sauerkraut soup, potatoes are put before it, before cabbage. Now you know why one softens faster and the other slower."

About vitamins

During heat treatment, a group of fat-soluble vitamins (A, D, E, K) are preserved and do not lose their properties. Worse with water-soluble - group B. When decoction, they partially (30%) pass into the broth, and when stewed, they are lost in large quantities.
Short-term heat treatment is best suited, while it is almost not accompanied by the release of juice.
During cooking in a large volume of water, most of the minerals pass into the decoction. That is why they are often used for the basis of first courses.

When boiling potatoes in the usual way, most of the nutrients are lost - they are washed out and turn into a decoction. The more complex the cooking methods (grinding, stewing), the more useful substances dissolve. Long cooking times also deprive the final dish of most of the vitamins and minerals.

That, in fact, is all. Now you know how to cook potatoes, almost everything!

IT IS NECESSARY TO KNOW

1. To make potatoes delicious, put garlic or dill in a saucepan (if it is dried, wrap it in gauze).

2. If the potatoes are cooked in their skins, add a few drops of vinegar to the water so that the skin does not burst.

3. If you are going to cook potatoes in a "uniform", wash the tubers thoroughly and be sure to dip them in hot water. In this case, almost all mineral substances are preserved, they are associated with protein, which instantly coagulates in hot water and does not allow useful substances to be destroyed.

4. If you do not have the opportunity to pour hot water over the potatoes, put them in cold water and quickly bring to a boil, then reduce the heat to a minimum, salt and cook under a tightly closed lid.

5. To make the potatoes cook faster, add some margarine or butter to the water.

6. The average duration of cooking potatoes is 15–20 minutes. It is better to cook tubers of the same size so that they cook at the same time.

7. Pour water only up to the top level of the potatoes and make sure that it does not boil too much.

8. When boiling young or slightly sprouted potatoes, an unpleasant aftertaste of glycoalkaloids appears. You can avoid this as follows: drain the water that has become hot (but not yet boiled), and fill it with new hot water.

9. So that vitamin C is not destroyed during the heat treatment of potatoes, it is necessary: ​​do not reheat mashed potatoes (vitamin losses in fresh mashed potatoes already amount to 30 percent); when cooking, lower the tubers into boiling salted water and cook over low heat under a tightly closed lid; when frying, lower the potatoes into a very heated fat, poured in a thin layer.

10. Some varieties of potatoes are very soft, even if you cook it over low heat. To prevent this from happening, you need to put 3 slices of pickled cucumber in the pot in which the potatoes are boiled, then the potatoes will remain whole and will not lose nutrients.

11. Boil potatoes over moderate heat so that they cook evenly. Potatoes boiled over high heat remain raw on the inside and overcooked on the outside.

12. To make the potatoes crumbly and tasty, after peeling, pour salted boiling water over them and simmer under a lid.

13. Cook potatoes over medium heat so that the starch swells evenly. In high heat, the potatoes burst on the outside, but remain raw on the inside.

14. Sometimes potatoes have an unpleasant odor, so many do not want to use them for food. This matter is fixable: you just need to put in a pan in which you boil potatoes, a few peas of black pepper and a couple of bay leaves.

15. Mashed potatoes are much healthier than sliced ​​boiled potatoes.

16. Diced potatoes are boiled for 12-15 minutes.

17. Potatoes with a high starch content boil so quickly that the vegetable cannot be cooked whole even in heavily salted water. In such cases, add cucumber or cabbage pickle to the water, or rather a little vinegar.

18. Potatoes in the "uniform" do not deteriorate for several days at room temperature, if they are heavily salted during cooking.

19. To keep the potatoes from overcooking, boil them in a small amount of water, covered, for 10 minutes, then remove the lid and wait until all the water has boiled away.

20. So that the potatoes do not boil in tomato sauce, pour them in 10 minutes after the tubers are put in vegetable soup.

21. Mashed potatoes will taste better if the potatoes are boiled in vegetable or meat broth.

22. In order for the potatoes cooked in the “uniform” to retain a pleasant aroma, peel them cold (with the exception of dishes that require the “warm” presence of potatoes).

23. Sprouted and greened potato tubers cook only peeled. Green spots on the tubers indicate the presence of solanine in them - a toxic substance. You can use such a vegetable for food, only when cleaning it is necessary to cut off a thick layer of peel. Let the tuber get smaller, but you will protect yourself from harmful substances under the skin. "Eyes" must be carefully cut out, they also have a high concentration of harmful substances.

24. It's no secret that potatoes spoil when exposed to low temperatures. In this case, it becomes frostbitten, "sweet". At the same time, it is not always possible to correct its taste, because the starch contained in the potato turns into sugar. And sugar, even if it is exposed to low temperatures, will not turn into starch.

25. Keep in mind that frozen potatoes darken when boiled. This happens because sugar, when dissolved, combines with proteins.

26. To make frozen potatoes boil, so that they turn out tasty and do not lose nutrients, you need to use a small amount of water: it should cover the potatoes by 1 cm. If there is a lot of water, the nutrients will dissolve in it, and the potatoes will “boil out”, become tasteless.

After pouring the potatoes, close the saucepan with a lid. When the water boils, the fire should be reduced and cook further until tender.

Remember that potatoes should not be poured with cold, but with hot water, even boiling water is better. If you use cold water, the loss of vitamin C will be about 25 percent, and if you pour boiling water over the potatoes, only 6 percent is lost.

27. When old potatoes are boiled, dark spots may appear on them. To prevent this from happening, add a little salt and vinegar to the water in equal proportions.

28. If you add boiled mashed potatoes to yeast dough, it will turn out soft and airy (at the rate of 3 medium potatoes per 1 kilogram of flour).

29. If you want to bake potatoes, then rinse them well beforehand; and so that the tubers do not burst, prick them with a fork.

30. It is better to peel potatoes with a stainless knife, otherwise vitamin C is destroyed and hands turn black.

31. Do not keep potato dishes in an aluminum pan for a long time.

32. Soups and mashed potatoes are best prepared from floury potatoes, which quickly boil soft during boiling.

33. If you cook potato soup with vegetables containing acid (pickles, sorrel), put them at the end of cooking, otherwise the potatoes will turn out tough.

34. Cook potato soup shortly before meals, otherwise it will lose its taste and nutritional qualities.

35. If you are making potato soup with pasta, put the pasta in first and cook it for 10 minutes, then add the potatoes.

36. Did the potato soup turn out watery? Soak the crumb of stale bread in the broth, rub through a sieve and add to the soup.

37. In a salad, it is better to select non-boiling potatoes.

38. For sweet dishes, use the most selective potato tubers.

39. A thin cut potato peel speaks not only of the ability to peel potatoes, but also that the hostess knows how to save vitamins, which are more under the skin than in the core.

40. Potatoes stored in the light germinate quickly.

41. Deep-fried potatoes (fries) are best cooked on a mixture of margarine, vegetable oil and pork fat. Do not use butter - it has a low combustion temperature: protein substances, burning, contaminate the product and worsen its taste.

42. Throw the tubers of young potatoes into a metal egg net, turn it in different directions under running water for a few minutes - and the potatoes are peeled.

43. To make mashed potatoes fluffy and tasty, completely drain the broth before the end of cooking and put a little butter on the bottom of the pan. Close the pan with a lid and put on a minimum heat for 3 minutes. Next - traditional actions: knead, beat, gradually dilute with milk (1 cup per 1 kilogram).

44. To make fried potatoes crispy, dry them in a towel before frying, dip them in well-heated fat and salt only when the vegetable is almost ready.

45. When a potato is frozen, it acquires a sweet aftertaste, which you can get rid of if you hold the tubers for 6 days at a temperature of 18–20 degrees.

46. ​​It is best to store potatoes at a temperature of 3-5 degrees.

47. Put watery potatoes overnight in a dry, warm place to dry out. Then it will cook delicious.

48. Potatoes “in uniform” will be cleaned much faster if you immediately pour cold water over them after cooking.

49. If you peel potatoes 1 hour before cooking, you can store them without water by covering them with a clean, damp cloth.

50. Put the peeled potatoes in cold water, otherwise it will darken from contact with air. But do not keep chopped potatoes in water for a long time, in this case vitamin C dissolves in it, which the vegetable is very rich in.

51. Do not pour out the water in which you boiled potatoes, because potato broth makes porridges very tasty, especially millet, as well as soups, sauces and fish soup.

52. If you need potatoes for a side dish or salad, boil them in their skins.

53. Grated raw potatoes will darken less if you pour a little hot milk into it or add onions.

54. Do not dilute mashed potatoes with cold milk, in this case the mashed potatoes will turn gray, use only hot milk. Young potatoes are not suitable for mashing. But you can make a delicious side dish from it by boiling the whole tubers and pouring them with sour cream sauce.

55. Potatoes cooked without skins will turn out especially white if you add a little lemon juice to the water.

56. When breading potato cutlets, make sure that the breading does not get into the product, otherwise the cutlets will fall apart when frying.

57. Potato cutlets will turn out fluffier if you add a little baking soda to them.

58. To properly fry potatoes, cut slices should only be spread on hot oil and fried over high heat. We do not close the pan with a lid, we interfere as little as possible: two or three times is enough. If you fry potatoes over low heat, under a closed lid, stirring constantly, then in this case you will get stewed potatoes.

59. If you want potatoes fried in oil in thin slices to be crispy, salt them when they are quite ready.

60. You can quickly peel new potatoes if you hold them for 15 minutes in salted water or put them in hot and then cold water.

61. Potato roll or casserole will look very beautiful if, before baking, brush them with an egg, then sprinkle with breadcrumbs and drizzle with fat.

62. If you need to roll out sticky puree, grease the table and rolling pin with vegetable oil.

63. Grease the baking trays for potato casseroles well and sprinkle with ground breadcrumbs so that the product does not stick to the surface of the baking sheet.

64. One medium potato tuber weighs about 100 grams.

65. What is the calorie content of potatoes? "Mature" potatoes contain approximately 110 kcal in their legal 100 grams, and young - 88 kcal.

Surely, after reading our tips, you remembered some more recommendations from experienced housewives. It is almost impossible to collect them all, because every woman has some secrets of her own in cooking tasty and healthy food. We wish you success in cooking wonderful dishes from everyone's favorite potatoes!

Since ancient times, a lot of various and tasty dishes have been prepared from potatoes: casseroles, stews, salads, they are fried, stewed, boiled, etc. And any housewife needs to know how to properly cook this vegetable, because in this way you can cook a lot of dishes. Like any other, potato dishes require their own subtleties and nuances, only then they will turn out to be unusually tasty and healthy.

How to cook potatoes in a pan correctly?

If you feel like cooking mashed potatoes or just boiled potatoes, then the following recommendations may be useful.

Select tubers of the same size, which will allow all potatoes to cook at the same time. If they are of different calibers, then small potatoes will boil, and large ones will remain damp. If you can’t pick up the same tubers, then just cut the large ones into several parts.

Next, wash the vegetables and start cleaning them. So, potatoes in a pot. It must be filled with water until completely covered and add salt to taste. Under a closed lid, the potatoes must be brought to a boil, and then reduce the heat. Record 20-25 minutes. If the tubers are cooked longer than this time, then there is a risk that they will boil and turn into a watery puree. Therefore, after 20 minutes, you need to check the readiness of the potatoes with a fork. When the fork becomes easy to enter into the largest tuber, the pan can be removed from the stove.

Once the potatoes are ready, immediately drain the water. If it is mashed potatoes, then start cooking it according to the recipe, if you just want boiled potatoes, then put it on a dish, pour over melted butter, sprinkle with herbs and you can start eating.

Choice of young potatoes

If you know how to cook new potatoes, then consider that you own a truly royal recipe. So, before you start cooking new potatoes, you need to choose the right one.

The best option, of course, would be tubers grown in your summer cottage or garden. But not everyone has such a great opportunity, so we will go to the market.

It is preferable to buy young potatoes in the market, since you can buy a real homemade product there.

Choose medium-sized young tubers, as you will need to boil the potatoes in a saucepan whole. Be sure to inspect the potatoes for green spots. If they are, this indicates that the growing tubers were poorly covered with earth and unsuitable for food.

The process of cooking young potatoes

Let's describe in detail how to cook young potatoes. First of all, the skin must be removed from the tubers. You don't need to cut it with a knife, just scrape it lightly. After all the tubers are peeled, they need to be washed, put in a saucepan and pour water. At this stage, there may be two options: pour potatoes with cold water or boiling water. Many cooks believe that while the water in the pan is heated, the vegetable will absorb excess liquid and become tasteless.

In the water where the new potatoes will be boiled, you need to pour a little salt. We put the pan on the fire for about 25 minutes. To prevent the product from overcooking, you can carefully check its readiness with a toothpick. You should not do this with a knife, this will only spoil the appearance and taste of the new potatoes.

So the potatoes are ready. Drain the water, add green onions, parsley, dill and butter to the tubers. Carefully mix everything, close the lid and wrap the pan with a warm scarf. We leave the container for a quarter of an hour. This will allow the young potatoes to brew, as well as to be saturated with the aroma of herbs and oil.

Secrets of a young potato

You have learned how to boil new potatoes, but there are little secrets that will make this simple dish just great.

If you serve salted cucumbers or salted red fish with potatoes, then consider that you have created a masterpiece.

If, after cooking, young potatoes are fried on all sides in vegetable oil, then it will acquire a golden color and a stunning crust.

If you didn’t have time to cook anything else (except potatoes), then sour cream and garlic will help you out. Just make a sauce out of them, and the taste of the dish will be unforgettable.

Potato in skin

Potatoes boiled in their skins, or as they say in other words - in their uniforms, are considered very useful, because thanks to the skins, vitamins remain in the tubers and are not digested. In addition, unpeeled boiled potatoes have a special aroma and elasticity. Let's learn how to boil potatoes in their skins correctly.

Select potatoes of the same size, wash them with a brush, put them in a saucepan and cover with water. Potatoes must be salted. If the volume of dishes in which it is cooked is 2-3 liters, then 1 teaspoon of salt will be needed. Salt will not only give the best taste to the potatoes, but also prevent them from cracking. Next, bring the potatoes to a boil at maximum heat and immediately reduce the heat. Boil vegetables for 25-30 minutes. As soon as the tubers are ready, remove the pan from the heat and drain the water.

Boil potatoes for salad

Many young housewives are wondering how to boil potatoes for salad so that they remain strong. If the potatoes turn out to be soft and crumbly, then it will not be possible to cut them into even and identical cubes, which is completely unacceptable for a properly prepared salad. Boiled tubers are suitable only for mashed potatoes.

So, to cook potatoes for salad, you need to boil them in their skins. And only in its entirety! We already know how to cook potatoes in a saucepan and the fact that the peel allows you to maintain the elasticity of the tubers, so we will focus on which vegetables to choose for the salad so that they cook in the best possible way.

Potatoes will not crack during cooking if the selected tubers are pierced with a fork from all sides, and the water in the pan is salted. Boiling time will depend on the type of potato. If you need a product specifically for salad, then buy potatoes that are low in starch.

Immediately after boiling, pour cold water over the tubers, which will make it easy to remove the peel from them. And, of course, an important rule: you can not leave boiled potatoes in water. From this, it acquires an unpleasant smell, bad taste and will fall apart when cut.

Potatoes boiled in pieces

If you need to cook something very quickly, then we will tell you how to boil potatoes in slices. First, determine how you will cut the vegetables: large slices, cubes, quarters or halves. Remember that the smaller the pieces, the faster they will cook. After the potatoes are ready, be sure to drain the water. Meat, fish or fresh vegetables are ideal for this dish as a side dish.

Can you cook potatoes in the microwave?

Many people know how to cook potatoes in a saucepan, but not everyone knows that you can cook them quickly and tasty in the microwave. And this can be done in different ways, which we will now consider.

1. Select medium-sized potato tubers, wash them well and place them in a deep microwave-safe dish. Add water, but quite a bit, about 3 mm, cover the dishes with a lid, put in a microwave oven. Make the power maximum, and set the time to 10-12 minutes. After 10 minutes, you can check the stage of readiness of the potatoes, and if the vegetables are hard, then just add a few more minutes.

2. Wash the potatoes, make small cuts in each tuber and put them on a plate. In this case, water is not needed. Put the plate in the microwave, set the maximum power and time for 6-7 minutes. Then check the doneness of the potatoes and add a few more minutes if they are not done.

3. Take a baking bag, potatoes and salt. Wash the vegetables, remove the skin and cut the potatoes into pieces. Salt and fill the bag with them. Put it in the microwave oven, set 15-20 minutes of time and maximum power. After the signal for cooking, remove the bag and carefully, so as not to burn yourself with steam, cut it open and put the potatoes on a dish.

Bon Appetit!

Almost every day we have to cook various potato dishes. It can be both simple dishes and complex ones. You can cook hundreds of different dishes from potatoes: cook soup, make casseroles, pancakes, appetizers and even salads.

How to boil potatoes

Note to novice housewives:

• Choose medium sized tubers.
• Potatoes must be undamaged.
• Next, you need to wash the tubers, peel.
• If you have large tubers, then after you have peeled the potatoes, you need to cut them into several pieces.

Tip for housewives: small and medium-sized potatoes will cook faster. But if you cut a potato into several parts, then during cooking this vegetable will lose most of its nutrients.

How to boil potatoes properly:

• prepared potatoes must be put in a saucepan, pour cold water. The water should just cover the potatoes;
• put the saucepan on the stove, cover with a lid. Turn on medium fire;
• wait for the water to boil, reduce the fire and cook until tender. Salting potatoes is necessary only after boiling.

How to cook new potatoes

Every housewife knows a very simple recipe for cooking young potatoes. Very tasty and healthy young potatoes with butter, seasoned with fresh herbs.

How to weld:

• young potatoes are not peeled with a knife, but a thin peel is scraped off;
• after such preparation, the potatoes must be thoroughly washed;
• then put in a saucepan with already boiling water. After 5 minutes, you can salt the dish and wait for readiness. Boil potatoes over medium heat;
• many housewives do it differently: they put the peeled new potatoes in cold water and boil them as usual. With this method of cooking, the dish turns out to be no less tasty, only the potatoes will be watery;
• cooking time for young potatoes - about 20 minutes, until tender. Potatoes should not boil!
• how to check the readiness of potatoes: with a toothpick. If it enters the tubers smoothly, then you can remove the saucepan from the stove. You should not check the readiness of potatoes with a knife, as it can be divided into several parts;
• after such a check, the water must be drained, put a piece of butter and chopped fresh dill in a saucepan. Close the lid to shake the pot of potatoes a few times. Oil and greens should be evenly distributed;
• after 10 minutes of "rest" under a closed lid, the dish can be served at the table.

How to boil potatoes in their skins

Jacket-boiled potatoes are used to make cold appetizers. It is important to know how to properly cook this vegetable.

Hostess tips:

• small tubers can boil quickly, and large ones do not always fit in a pan;
• potatoes of different sizes should not be boiled together, as small potatoes will cook quickly, and large ones will still be tough;
• choose medium-sized potatoes, without damage.

How to cook:

• Wash the potatoes thoroughly, put in a saucepan, pour water from the tap.
• You can add some salt right away. It will protect the delicate skin from cracking and improve the taste of the potato.
• To avoid cracking the peel, you need to: cook the tubers until the water boils, then reduce the heat of the stove. Boiling time for medium-sized tubers is within 25 minutes.
• You can also preserve the integrity of the peel in this way: before cooking, chop the potatoes in several places with an ordinary fork. After boiling, drain hot water and pour cold. After a minute, the water must be drained.
• It is undesirable to leave boiled potatoes in water, because they quickly absorb liquid, lose some of the nutrients and become simply tasteless.

How to cook potatoes in the microwave

Preparation is always the same, potatoes need to be sorted out, tubers of the same size selected, washed and peeled.

How to boil potatoes:

• put the potatoes in a deep plate, pour water;
• the plate must be covered with a lid (a special cap for heating dishes);
• set the maximum power;
• it is necessary to cook potatoes in the microwave for 3 minutes;
• it will take a little longer to cook potatoes in their skins - about 7-9 minutes. To make potatoes cook faster, make cuts in the skin with a sharp knife. Boil potatoes without adding water.