When to salt boiled potatoes: most people do it wrong their whole lives
Many cooks do not pay attention to such a detail as the timeliness of adding salt during the cooking process.
It is known that if you fry potatoes and salt them at the very beginning, the vegetable will release juice and will not be so tasty. But what about boiled potatoes - they do not have a crispy crust?
When to salt potatoes
Experts say it is best to add salt at the end of cooking. This applies not only to potatoes, but also to soups, porridges, and so on.
Another important point: the vegetables need to be cooked in a sufficient amount of water, i.e. there should be enough water to cover the tubers at least a centimeter from above.
Once the potatoes are ready, they should not be left in water for a long time, covered with a lid. This will not only make the tubers taste watery, but they also risk becoming soggy – a lot depends on the variety.
And the last thing that can improve the taste of boiled potatoes besides salt is vegetables.
For example, you can add 2-3 cloves of garlic during cooking, or one onion.
Another interesting way is with carrots. The potatoes are not only tastier after this, but also brighter and more aromatic.
