How To Cook How And How To Boil Potatoes - Part 2 - Recipe

Potatoes are one of the products that are most often present on the Bulgarian table. The list of dishes prepared by them is long, and as for the heat treatment - all known options are suitable and the results are always delicious.

We will pay attention to the boiling of the root. In this regard, there are two ways to approach - to boil the potatoes to the point that they are suitable for consumption or to boil them with a thought, with an idea of ​​what to do next, because ... it matters.

How much to cook the potatoes and how to determine their readiness

• For whole potatoes, cooking lasts 25-30 minutes. To find out if the heat treatment is enough, pierce one of the tubers in its thickest part. It doesn't have to be hard. Do not overcook the root, it should not fall apart in the dish.
• It is important to drain the water after boiling the potatoes. Do not let them stay in it for a long time. Then return them to the pan, which you put on a very low heat or on a freshly turned off stove.
• Close the container with a lid and leave for 2-4 minutes, periodically shaking the pan gently so that the potatoes can change places. The bottom should remain dry and the potatoes should be covered with a dry crust.
• In case you do not need such a coating, as you have decided to prepare a puree, for example, then pour the finished potatoes in a colander to drain their decoction. So they will dry naturally.
• If you need hot potatoes, you probably know that they retain their heat perfectly. Just cover them with paper and close with a lid after removing the liquid with a colander (the paper will absorb moisture). So they will stay warm for the next 15-20 minutes - a time during which you could prepare another dish.
• If your desire is just the opposite - to quickly cool the finished tubers - then put them for a few minutes in a bowl placed in ice.

Boil the potatoes step by step

• Clean the tubers of dirt and other contaminants. Wash them under running water, preferably with a brush, especially if you intend to prepare them without peeling. But even if you remove the bark, it's a good idea to wash them first so you don't get your hands dirty. It is mandatory to remove all green areas and sprouts from the tubers (if any).
• Cut the potatoes into 2-4 pieces or leave whole. Whatever you choose, the size of the pieces / potatoes should be as uniform as possible in order to cook evenly.

Tip: to turn a potato into cubes, first cut it into circles that are as thick as you want the side of the cube to be. Arrange several washers on top of each other, cut them into long strips and cross them.

• If necessary, rinse the potatoes, put them in a saucepan, pour cold water to cover them completely, add salt and stir.
• Bring the liquid to a boil over medium heat, then reduce the temperature and cook until fully cooked. Closing the pot with a lid is not recommended.
• If the potatoes are sliced, check their readiness after 5-7 minutes of boiling the water, piercing with a fork or knife. Continue to observe and try every 5 minutes 2-3 more times (the time depends on the size of the pieces).
• Finally, drain the liquid and use the potatoes to make the desired dish.

Tip: The remaining decoction is itself an almost finished product and can be used as a base for vegetable broths or to make sauces.

The alternative to boiled potatoes

We will hardly surprise you by telling you that this is their steaming. Put the potatoes (whole or cut into 2-4 pieces, peeled or not) in a bowl and add salt (1 teaspoon of salt per 500 grams of vegetables).

In a large saucepan pour boiling water, put in it the bowl with the tubers and 1-2 sprigs of fresh mint, if fresh. Close tightly with a lid and place on the hob. Let them cook on low heat (the water should barely simmer) until fully cooked. The time varies from 15 to 25 minutes and depends on the size of the potatoes and whether they are old or not.

Steamed potatoes retain less moisture and look like baked potatoes.