Everyone knows that one type of potato is better suited for boiling, another for frying. But somehow we never thought about cooking potatoes in their skins.
There is no time to choose the tubers - they often cook what they have, because the potatoes are not peeled, which means they should not boil well.
But it's not just about peelings. In addition to the fact that it's best to cook the prettiest and smoothest tuber, you need to think about how it will taste. Especially if it's an ingredient for a future salad.
Which potatoes to choose for boiling in their skins
Let's start with the basics. These should be tubers of the same size, not large, but not the smallest either. That way they will cook equally quickly.
If the root vegetable is going to be crumbled into a salad, then the shape does not matter.
Color
During the cooking process, the potatoes may lose their color and only their shade will remain from the bright yellow. Therefore, this point is not important.
Variety
And this is already important. For boiling in their skins, it is better to choose tubers of varieties with a minimum starch content. They do not fall apart, do not spread out and retain their shape.
Therefore, preference is given to tubers with a white core.
