It is unlikely that anyone will argue with the fact that potatoes are one of the most popular and affordable products in the world.
Thanks to these qualities, potatoes are actively fried, boiled, baked and otherwise manipulated. However, according to the expert of the online publication BelNovosti, chef Yulia Arkhipova , not everyone knows how to cook potatoes so as to preserve the maximum of useful properties and taste characteristics.
The tips in this article will help you avoid mistakes when boiling potatoes.
Don't put potatoes in cold water.
This common mistake results in the starch and nutrients being washed out of the tubers, resulting in potatoes that are less flavorful and nutritious.
Therefore, you should only put the potatoes in the pot when the water has already boiled. Due to the sudden temperature change, the starch simply won't have time to wash out, and the potatoes will turn out crumbly, not watery.
Do not salt potatoes at the beginning of cooking.
Salt slows down the cooking process, so it's best to add it at the end, when the potatoes are almost done. If you add salt earlier, the dish will take longer to cook, and you may end up with mush.
Do not boil potatoes in a large amount of water.
Less water means more nutrients are retained. Ideally, the water should cover the potatoes by just a couple of centimeters
Do not cook potatoes longer than necessary.
Overcooked potatoes lose their taste and nutritional value, so you should carefully monitor the cooking time: young potatoes are cooked for about 20 minutes, old ones – about half an hour.
Earlier, the expert explained why you should put a crust of bread in the pan when frying meat.
Expert: Julia Arkhipova
