Many gourmets simply adore crumbly potatoes.
This consistency is very suitable for a member of the nightshade family!
In addition, crumbliness is often combined with bright taste qualities.
And crumbly potatoes go perfectly with meat and light vegetable salads.
But how do you achieve exactly this kind of side dish?
It is clear that you need to choose the “right” variety of potatoes.
In addition, there is one little trick that will guarantee perfect cooking results.
An unexpected secret of crumbly boiled potatoes was shared by the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova.
How to make crumbly potatoes
Wash the nightshade, peel it and chop it.
Place the resulting pieces not in cold water, but in already boiling water.
This is very important! A sharp temperature change will help to “seal” the starch inside the vegetable.
During the period of being in the boiling liquid, the chopped tuber will not lose an important component. The result is crumbly and very appetizing potatoes.
By the way, there is another important point related to water: there shouldn’t be a lot of it.
Use just enough liquid to completely cover the potato pieces. There should not be a thick "layer" of water over the nightshade. Otherwise, the potatoes will turn out watery.
For reference
Boiled potatoes are an easy-to-prepare dish made from peeled potatoes boiled in salted water or steamed.
Expert: Julia Arkhipova
