Kitchen Tips Tuesday: Boiling Potatoes

spuds, potatoes, three

Boiling potatoes is not exactly rocket science. You basically boil a potato in water, right?
Well, theoretically the answer is yes, but there are right and wrong ways to do everything.

Potatoes are a very dense vegetable, and the inside of the potato often cooks at a much slower rate than the outside. This can result in unevenly cooked, often mushy potatoes.

The solution:

It is best to put the potatoes into a pot of cold water, and then bring the whole thing to a boil. This way, the water and the potatoes heat up at the same rate, allowing them to cook more evenly.

While many people peel their potatoes before cooking, we prefer to scrub them with a brush and leave the skin on. It holds them together better, and the skins slip off easily once they are cooked, saving us the time and effort of peeling them first.

Cooking time varies based on the size of the potatoes. They are done when they are tender when poked with a fork, knife or metal skewer. This should take about 10-20 minutes.

Don’t forget to salt the water, and leave the lid off the pot to keep them firm.

Drain them well before mashing, slicing, dicing or just drizzling with butter and eating fresh from the pot!

photo: Glasshouse Images

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