Potatoes are the main hero of the cuisine, but dishes containing them are often disappointing.
The reason lies in a detail that 95% of cooks ignore. The result is a tasteless side dish, a raw center, or mush instead of a crispy crust.
For perfect mashed potatoes, cook the potatoes for 20–25 minutes after boiling.
Overcooked tubers absorb excess water, turning into a sticky mass. To preserve the texture, drain the water immediately and mash the vegetable while it is hot.
Adding cold butter or milk is a fatal mistake: the temperature changes abruptly, and the puree loses its airiness.
Fried potatoes require a different approach. The slices are dipped in hot oil for 4-5 minutes, then turned over only once.
Frequent stirring destroys the crust, and instead of golden slices, you get a stewed mass.
Salt is added at the end - the crystals draw out moisture, depriving the dish of crunch.
Baked potatoes often remain tough due to improper preparation. Pierce the skin with a fork, otherwise the steam will burst the tuber from the inside.
Preheat the oven to 200°C, bake for 50–60 minutes.
Readiness is checked not with a knife, but with a thin wooden skewer: metal leaves marks, disrupting the structure of the pulp.
The secret to a bright taste is the variety. Young potatoes are ideal for frying, old ones - for mashed potatoes. Ignoring this rule nullifies all efforts. A vegetable that should conquer becomes a reason for disappointment.
No more failures, just applause.
