Boiled potatoes are always a great side dish option that goes well with meat, fish or poultry.
Therefore, it is important to learn how to cook it as deliciously as possible.
Moreover, it won’t be difficult to cope with the task: you just need to master three tricks, reveals the secrets of chef Yulia Arkhipova , an expert on culinary issues for the online publication BelNovosti.
What do they consist of?
Do not cut the tubers
Many people divide whole potato tubers into 2-3 parts to speed up the cooking process. This really helps speed up the cooking process, but inevitably affects the taste of the side dish.
Therefore, it is better to choose small potatoes, but boil them whole.
Pre-processing
We are used to the fact that only rice should be put into water before cooking to get rid of starch. But it is better to do the same with potatoes.
30 minutes will be quite enough.
You'll be surprised how much the quality of your side dish changes.
Don't delay
Once the potatoes are fully cooked, you can't leave them in water - the quality of the side dish will decrease. Therefore, you should drain the water immediately.
In this case, the potatoes will turn out delicious.
Earlier we shared a recipe for stewed potatoes from a Soviet canteen .
Expert: Julia Arkhipova
