Jacket potatoes are a dish for bachelors and fasting people. They are easier to prepare than hard-boiled eggs.
It is enough to just wash the vegetables and pour water. The rest is a matter of physics. But peeling potatoes or boiling them for a salad so that the tuber does not fall apart is already science.
So, when boiling potatoes in their skins, housewives encounter two troubles. The first is cracked or overcooked tubers. The second is the skin of the vegetable sticking to it during peeling.
Here are 4 subtleties of cooking potatoes in their skins.
First, steam it.
If you don't have a steamer, you can make one from a large saucepan and a colander. The potatoes are cooked perfectly, without cracking or falling apart. The taste changes for the better.
When cooking potatoes in a steamer, do not forget to turn the tubers.
If you cook it the traditional way, then after the water boils, cook it on a moderate heat. It is also believed that the longer the vegetable is cooked, the tastier it is. But then you will have to cook it on a low heat.
Secondly, take medium-sized tubers
Be sure to choose the same potatoes so that all the tubers are cooked at the same time. There is also an opinion that large tubers are not so sticky, which makes peeling easier.
Third, make a cut
A longitudinal cut around the tuber axis will help to peel the vegetables easily after cooking. You won't even have to cool the potatoes, but pull the skin from different sides, and it will peel off by itself.
Fourthly, proper cutting
The last thing that prevents you from enjoying the cooking process is cutting. To prevent boiled peeled potatoes from sticking to the knife blade, it should be regularly moistened in boiling water or cold (boiled) water.
To prevent the slices from sticking together in the salad, in the vinaigrette, for example, the potatoes need to be mixed with vegetable oil in a separate container. After that, you can mix them with other boiled vegetables and then the salad will turn out more colorful, and not turn into a beet color.
