Potatoes, which have a high starch content, boil quickly. And not every housewife will like the fact that instead of potatoes, you can find mashed potatoes in the pan.
Simple tricks will help you quickly cook potatoes so that they don’t overcook or crack during the cooking process.
How to cook potatoes correctly
If you cook peeled potatoes, you can first pour cold water over them so that the starch passes into the water and dissolves in it.
Then you need to put the potatoes in boiling salted water and reduce the heat after the second boil. You can also pour water over the potatoes and add salt, and after boiling reduce the heat. The boiling point of salted water will remain higher than that of unsalted water.
Add a little vegetable oil to the pan with the potatoes so that an oil film appears on the surface. This way the potatoes will boil faster.
If the potatoes are too starchy, it is best to boil them in their skins. But it also happens that even in their skins the potatoes are quite overcooked and can even crack.
To prevent potatoes from falling apart or bursting while boiling, they are poured with cold water and after boiling, the heat is reduced and only then salt is added.
For cooking, choose small potatoes. Large tubers take longer to cook and may not be cooked through inside. It is better to cut large tubers into pieces before cooking.
