How delicious to serve boiled potatoes. Fried boiled potatoes in a pan

Potatoes are probably the most common food. This vegetable takes pride of place in any national cuisine.

It is nutritious, healthy, available both in warm and cold seasons. But in order for the potatoes to retain as much nutrients and vitamins as possible, they need to be cooked correctly.

How to choose potatoes for cooking

To make boiled potatoes tasty, you need to adhere to several rules:

• Choose tubers with a smooth surface. They must be free from mechanical damage, not eaten by pests, clean and dry.
• There should be no eyes on the potatoes. In sprouted tubers, starch is quickly converted to sugar, and therefore these potatoes have a sweet taste.
• Also, this vegetable is not recommended to be stored in the refrigerator. Alternatively, it must be kept at room temperature for two days before use. They do the same with slightly frozen potatoes: they keep them at a temperature of + 18 ° for about a week, and then their taste improves.
• Do not use green potatoes. Such tubers contain a poisonous nitrogenous substance solanine, which in large quantities can provoke poisoning.
• If potatoes with a greenish tinge of peel or pulp are used (although this is better not to practice), then it cannot be cooked unpeeled, but it is imperative to cut off all the green places. When such tubers are boiled, the solanine turns into a decoction, but if boiled with the peel, then this substance partially remains in it.
• If potatoes need to be boiled for mashed potatoes, then varieties with a high starch content are used, since such tubers quickly boil.
• In order to preserve most of the vitamins and minerals in potatoes, it is not recommended to keep it in water for a long time after cleaning.
• The peeled tubers are placed under cold running water. After such a manipulation, the boiled potatoes will become crumbly.
• Stainless steel knives are used to cut potatoes.
• Do not cook this vegetable in an aluminum or copper pot. For this purpose, it is better to use an enamelled stainless steel pan or pressure cooker.

How to cook potatoes properly

Since this vegetable is not consumed in its raw form, and with prolonged heat treatment it loses most of its nutrients, it is not recommended to cook it for a long time.

• Peeled potatoes should not be placed in cold water, but in boiling... Then it will cook faster. And so that the water does not stop boiling, the tubers or slices are dipped into the pan in small portions.
• Cut the potatoes just before the heat treatment. The pieces must be the same so that they cook at the same time. It also improves the appearance of the dish.
• Boil potatoes at a moderate boil... In this case, the lid must be closed so that steam does not escape. Therefore, it is not recommended to completely fill the tubers with water. After all, the main role in cooking vegetables is played by steam, which accumulates on the walls of the pan and the inside of the lid.
• In order to preserve more vitamin C in potatoes during cooking, they do not need to be stirred, because then the water is saturated with air, which destroys this vitamin.
• To preserve the maximum amount of nutrients, it is best to steam the potatoes.... You can use this method: after 15 minutes from the start of cooking, almost all the water from the pan is drained, leaving only a little at the bottom. Reduce the fire to a minimum and bring the potatoes to readiness with steam. In this case, the lid must be tightly closed.
• If the recipe does not specify a method for cutting potatoes, then boil it whole or cut into large pieces. So more vitamins are stored in it.
• Potatoes for salads are boiled in a peel... And to make it easier to peel, the tubers removed from the pan are immediately poured with cold water, and then the skin is easily peeled.
• Potatoes are boiled in salted water... Salt improves its taste and retains most of its nutrients. But young potatoes can be cooked without salt, because vitamin C is almost not destroyed in it.
• When boiling sprouted potatoes, the first water must be drained without boiling, otherwise it will turn out to be tasteless.
• To prevent the mashed potatoes from darkening during cooking, they should only be diluted with hot milk.
• Mashed potatoes will become light and fluffy if cooked while the potatoes are hot.

How much to cook potatoes

The cooking time of the potato depends on its size, variety, degree of ripeness and whether it is cut or not.

But most often whole tubers are boiled for 20-25 minutes from the moment of boiling. The potatoes in the double boiler will be ready in about the same number of minutes. Young potatoes take much longer to cook than old ones.

Chopped potatoes will be ready in 12-15 minutes.

• So that the potatoes do not boil during cooking, less starchy varieties are used to make vinaigrette or salads.
• To keep the tubers intact, more salt is added to the water.
• It is not recommended to add soda or ammonium to the water to speed up the cooking of potatoes, as they destroy vitamins.
• To improve the taste, the potatoes are boiled in a small amount of water, putting a spoonful of margarine in it.
• Cooked potatoes cannot be stored in a decoction. From this it becomes watery and tasteless.
• You should not pour out the potato broth, because it is in it that the most trace elements. It can be used to make soup or sauce.
• Very often, dark spots appear on boiled old potatoes. To prevent this from happening, when cooking, you need to pour a little vinegar into the water.
• A tablespoon of vinegar added to the water when cooking potatoes will help keep them whole.
• To make the boiled tubers equally soft on the outside and on the inside, they need to be boiled at a moderate boil. Then the starch in them will swell evenly, the boiled potatoes will turn out to be even, and its surface will not break or break apart.
• The taste of boiled potatoes will improve if you put two cloves of garlic and a bay leaf in the water during cooking. Some housewives also add dry dill, having previously tied it in several layers of gauze, and after the end of the process, they take it out of the pan.
• To peel young potatoes, place them in a bowl of cold salted water. Or the nodules are first put into hot water, and then immediately into cold water. There is another old, proven method: young potatoes should be folded into a strong bag along with coarse salt and rubbed well or just rolled around the table. All the skin will go away, and all that remains is to wash the nodules.

Boiled potatoes are used to prepare salads and vinaigrette. It is used for making soups, second courses. Boiled potatoes are added to sweet dishes and served for dessert.

It happens that even experienced housewives need advice on seemingly simple questions, what to say about novice cooks! Therefore, today we will talk about how to deliciously boil peeled potatoes for a variety of dishes - mashed potatoes, slices or cooked and served whole. We will find out how long it will take for the tubers to retain their density, not become too crumbly, but at the same time acquire softness.

For more than one hundred years, potato dishes have been a national Slavic heritage. What options have not been invented from it, but today they can cook it correctly, as it turns out, not everyone!

There are two methods of cooking: in a uniform - with and without peels, so it is up to us to decide whether to peel the potatoes before cooking in water. Another question is that its taste, as well as its consistency, will change greatly.

In the first case, the potatoes will be denser and well suited for slicing salads or cold snacks, and in the second we serve them as a hot side dish for meat or fish. And by itself, potatoes with herbs and sour cream or vegetable oil are very good!

You can cook a huge number of dishes from boiled peeled potatoes; from potato pancakes, to mushroom zraz and casseroles, so mastering the preparation of this simple vegetable is simply necessary!

How and how much to cook potatoes in uniforms, video from our chef

How to cook peeled potatoes properly

Training

To begin with, we thoroughly wash the tubers, you can use a sponge with a hard side for this, and then clean it with a special knife or a regular one. Be sure to put the whole potato in a saucepan and fill it with cold water so that it completely covers the tubers, otherwise they will darken in the air.

Slicing

To cook the potatoes faster, cut them into wedges. In the old days, this method was called "garlic", when the tuber is cut first in half lengthwise, then again lengthwise into quarters. In this case, the vegetable not only looks much more appetizing and aesthetically pleasing when served, but also cooks faster due to the even distribution of the thickness of the pulp.

Even if we are faced with the task of boiling peeled potatoes for mashed potatoes, this method of cutting will do.

Cooking

Fill the cut and peeled potatoes with cold water. So the starch will gradually be washed out, and the potatoes will turn out to be more beautiful when served.

When we cook root vegetables on mashed potatoes, it is not necessary to salt them right away, but if we are going to serve them chopped up, be sure to add salt and spices. This will make the dish much more flavorful. As an addition, peppercorns are suitable - at the rate of 1 pc. for 1 liter of water, bay leaf in the same proportions.

After boiling, keep the roots on low heat for 15 to 25 minutes. It all depends on the size of the slices, how we cut them, and on the variety. Potatoes with a high starch content boil more and faster, in contrast to the one in which it is less.

Life hack: If you need to boil mashed potatoes as quickly as possible, put them in boiling water or pour boiling water from a kettle. This will significantly speed up the cooking process. In addition, starch will not be washed out of it in boiling water, so the consistency of the finished garnish will be better.

Finishing cooking and serving

We check if the dish is ready with a wooden skewer, as the traditional method of checking with a fork will easily break up the cooked tubers. Is the pulp easy to serve? So, we drain the broth, open the lid, letting the potatoes breathe, and then lay them out on portioned plates or put them on a common dish and only then sprinkle with herbs, spices and pour with vegetable oil or melted butter.

Why not do this while the potatoes are in the pan, because there it will be easier to stir them - because you don't need to stir them at all, if we want to preserve the original shape of the slices, not break or crush them.

Well, for mashed potatoes, we pour the broth into a cup - it will still be useful to us, we dilute it in a 1: 1 ratio with warm milk and beat the boiled potato wedges with a mixer with it. Add butter and salt if desired.

Serve to the table, garnished with a sprig of parsley or a couple of olives cut in half.

How long to cook whole peeled potatoes

But if we want to make a familiar dish unusual by serving, we cook the potatoes without slicing them. In this case, we choose the smallest root vegetables, a little more than a chicken egg, clean and fill in a saucepan with cold water. Bring to a boil and cook, covered over low heat for 25-30 minutes. We also check it with a skewer, and then drain it and prepare it for serving, as described above.

Now you know how to boil peeled potatoes deliciously so that it turns out crumbly, but does not fall apart, how to give it an amazing summer flavor with the help of herbs and oil, and how long the whole process will take.

Peel and boil whole potatoes, depending on their size, covered in salted water. Then drain the water and cool. When cooking, potatoes (both peeled and jacket potatoes) must be completely covered with water. Boil finely chopped potatoes in soup.
Boil jacket potatoes in a double boiler - depending on the size of the tubers.

Boiled potato recipe

1. It is best to select potatoes of the same size so that it does not turn out like this: one part of the potato is not boiled, the other is overcooked.

2. Wash and peel the potatoes, scrape the young ones a little.

3. Put the potatoes in cold salted water (a teaspoon per pound of potatoes, covered to the brim with water) to avoid overcooking.

4. There should be enough water in the pot to cover the potatoes completely - and another 1 centimeter. If not enough, top up to the correct level and put the saucepan over high heat.

5. After boiling, reduce the heat to low, cover the potatoes during cooking so that the water does not evaporate.
6. Keep potatoes on fire 20-25 minutes, for faster cooking (15 minutes) you can cut the peeled potatoes into 2-3 pieces.
7. If there is a need to check how cooked the potatoes are, you can pierce the potatoes with a fork. If the potato is easily pierced completely with a fork, then the potato is ready.

That's all - the side dish is ready, you can also put the potatoes on a salad or mashed potatoes. By the way, during cooking potatoes practically did not change in weight. :)

It is better to boil young potatoes in their skins, put them in cold water, cooking time 15 minutes: after boiling, young tubers do not need to be peeled, since the peel is very useful.

How to cook jacket potatoes

Before cooking, it is worth selecting potatoes of the same size so that they cook at the same time. Young potatoes are most suitable for cooking "in their skins" - their skins are very useful.
1. Rinse the potatoes under cold water to remove dirt, scrape off with a knife.

Jacket potatoes ready for cooking

2. Place the potatoes in a saucepan.
3. Pour the potatoes with cold salted water - a couple of centimeters above the potatoes. Salt is needed to prevent the skin of the potato from cracking during cooking.
4. Place the lidded saucepan over high heat.
5. After boiling water, reduce heat and cook for 20-25 minutes.

Potatoes are boiled in their uniform

6. Check the readiness of the potatoes by piercing them with a fork. If the fork enters the potato easily and pierces its middle, then the jacket potato is ready.
7.1. If you need potatoes for salad, put them in cold water and cool, then peel and use in salad.
7.2. If the potatoes in their skins are used as a side dish, cool them a little in a container under the lid.
8. Peel the potatoes from their skins.
Serve young potatoes unpeeled (potato skins, by the way, are very good for the heart). Serve the potatoes with butter, herbs and treat. :)

Potatoes with butter, herbs and pleasure ..!

Fusofacts

PS: To prevent the potatoes in their uniforms from falling apart, you can add more salt (for 2 liters of water - a tablespoon of salt).

To save a couple of minutes of cooking potatoes, add 1 cube of 30 grams of butter during cooking. Then the potatoes will cook at a temperature slightly higher than the usual 100 degrees, and, therefore, faster.
The benefits of potatoes
The benefits of potatoes are due to the content of amino acids, vitamin C (especially fresh), potassium, tuberosin, zinc, starch in it. Potatoes have a beneficial effect on the body and a healthy person, preventing diseases, and for the patient it is a real first-aid kit.
Potatoes improve heart function, potato decoctions are useful in the treatment of ulcers, trophic diseases, boils. Raw potatoes are applied to painful areas of the skin for burns, dermatitis and inflammation. Potatoes are also useful in that they prevent many diseases - tubercle bacillus, diseases of the cardiovascular system, diuretic system. Potato starch is useful in chronic diseases of the gastrointestinal tract as an anti-inflammatory agent, potato juice is used in the treatment of arthritis. They breathe over boiled potatoes for colds.

Energy value of boiled potatoes
73 calories per 100 grams of potatoes;
proteins - 2 grams, carbohydrates - 16.7 grams, fats - 0.4 grams.

How to cook potatoes in a multicooker, pressure cooker, double boiler
In a multicooker, potatoes are cooked for 30 minutes on the "Cooking" mode. Potatoes are cooked in a pressure cooker for 5 minutes. Cook potatoes in a double boiler for 35 minutes.

How much to fry potatoes?
Fry the potatoes depending on the size of the cubes. Fry thin slices of potatoes for about minutes over medium heat. Cubes with a side of about 1 cm - - minutes.

When to salt potatoes?
The water must be salted immediately, before putting potatoes in it.

What is potato
Potatoes are an edible vegetable, very common in our country, very nutritious and relatively inexpensive.

We store potatoes correctly

2. The sweetish taste of frozen potatoes disappears if raw potatoes are kept for 3-4 days at room temperature.

3. Raw peeled potatoes cannot be kept in water for a long time - a maximum of 20-30 minutes, otherwise the loss of vitamins cannot be avoided.

4. It is better to store potatoes in the dark to preserve vitamin C.

Cooking potatoes by varieties

For soups and salads, you should choose varieties with a low starch content (less than 15%), since they do not boil soft.
1. Leader.
Cook young Leader potatoes in a salad dressing for 15 minutes, ripe potatoes for 25 minutes, in a slow cooker in the "Steam" mode "- 15-20 minutes. Cook the sliced ​​potatoes in the soup for 15 minutes.
2. Red Scarlett.
Cook Red Scarlett in a jacket for 20-25 minutes, in a double boiler for 15-20 minutes, the flesh of the potatoes is creamy-yellow does not change color during cooking. Cook Red Scarlett potatoes in the soup for 15 minutes.
3. Nevsky.
Potatoes Nevsky are well cleaned and washed, therefore they are ideal for salads and soups. Cooking Nevsky potatoes in a salad dressing should be 20 minutes. Cook the chopped potatoes in the soup for 15-20 minutes.

Student-style boiled potatoes

Student cooking potatoes
Peel the potatoes, boil. Boil the sausages, chop finely. Three cheese on a coarse grater. Mix everything together and knead in a saucepan in a thick puree, add salt. Serve until it's cold. You can add greens.

How to peel potatoes

Almost every day we have to cook various potato dishes. It can be both simple dishes and complex ones. You can cook hundreds of different dishes from potatoes: cook soup, make a casserole, pancakes, appetizers and even salads.

How to cook potatoes correctly

Note to novice housewives:

• Choose medium sized tubers.
• The potatoes must be undamaged.
• Next, you need to wash the tubers, peel.
• If you have large tubers, then after you have peeled the potatoes, you need to cut them into several pieces.

Housewives advice: small and medium-sized potatoes will cook faster. But if you cut a potato into several parts, then during cooking this vegetable will lose most of its nutrients.

How to cook potatoes correctly:

• the prepared potatoes must be put in a saucepan, pour cold water. The water should only cover the potato;
• put the saucepan on the stove, cover with a lid. Turn on medium heat;
• wait for the water to boil, reduce the heat and cook until tender. It is necessary to salt the potatoes only after boiling.

How to cook young potatoes properly

Every housewife knows a very simple recipe for cooking young potatoes. Young potatoes with butter, seasoned with fresh herbs are very tasty and healthy.

How to cook:

• young potatoes are not peeled with a knife, but a thin peel is scraped off;
• after such preparation, the potatoes need to be thoroughly rinsed;
• then put in a saucepan with already boiling water. After 5 minutes, you can add salt to the dish and wait until cooked. Cook potatoes over medium heat;
• Many housewives do it differently: they put peeled young potatoes in cold water and boil as usual. With this method of cooking, the dish turns out to be no less tasty, only the potatoes will be watery;
• boiling time for young potatoes - about 20 minutes, until tender. Potatoes should not be boiled over!
• how to check the readiness of potatoes: with a toothpick. If it enters the tubers smoothly, then you can remove the saucepan from the stove. It is not worth checking the readiness of the potato with a knife, since it can be divided into several parts;
• after such a check, the water must be drained, put in a saucepan a piece of butter and chopped fresh dill. Close the lid to shake the pot of potatoes several times. The oil and herbs should be evenly distributed;
• after 10 minutes of "rest" under a closed lid, the dish can be served to the table.

How to cook potatoes in their skins correctly

Jacket potatoes are used to prepare cold snacks. It is important to be able to properly cook this vegetable.

Tips for housewives:

• small tubers can quickly boil, and large ones do not always fit in a saucepan;
• potatoes of different sizes should not be cooked together, since small potatoes will cook quickly, and large ones will still be tough;
• choose medium sized potatoes without damage.

How to cook:

• Wash the potatoes thoroughly, put them in a saucepan, and pour in tap water.
• You can add a little salt right away. It will protect the delicate skins from cracking and improve the taste of the potatoes.
• To avoid cracking the peel, you need to: boil the tubers until the water boils, then reduce the heating of the stove. Cooking time for medium-sized tubers is within 25 minutes.
• You can also preserve the integrity of the peel in this way: before cooking, chop the potatoes in several places with an ordinary fork. After boiling, drain the hot water and pour cold water over it. After a minute, the water must be drained.
• It is undesirable to leave boiled potatoes in water, because they quickly absorb liquid, lose some of the nutrients and become simply tasteless.

How to properly cook potatoes in the microwave

Preparation is always the same, potatoes need to be sorted out, tubers of the same size are selected, washed and peeled.

How to cook potatoes:

• put the potatoes in a deep plate, pour in the water;
• cover the plate with a lid (a special cap for warming up dishes);
• set the maximum power;
• it is necessary to cook potatoes in the microwave for 3 minutes;
• boiling potatoes in their skins will take a little longer - about 7-9 minutes. To make the potatoes cook faster, make cuts in the skin with a sharp knife. You need to cook potatoes without adding water.

This cooking method is considered to be the healthiest one. Potato skins contain Does the Skin of a Potato Really Have All the Vitamins? vitamins A, B1, B3, B6, proteins, fiber, potassium, iron and other trace elements necessary for a person.

To ensure the potatoes boil evenly, try to match the potatoes of the same size. Wash them thoroughly from dirt (it is better to do this with a hard brush) and pierce with a toothpick in several places so that the peel does not burst.

Pour cold water over the tubers so that they are completely covered. Then add salt: about ½ tablespoon of salt per liter of water. But you can put more: the potatoes will take as much salt as needed.

Then cover the saucepan with a lid and put it on high heat.

After boiling, cook the potatoes over medium heat for another 20-25 minutes.

If the potatoes are old, then, most likely, the time will have to be increased to 30 minutes. And a young potato can be enough for 15 minutes.

It is very easy to check the readiness of potatoes. You need to pierce the tuber with a knife or fork. If it is soft, then the potatoes in their uniform are ready. After cooking, drain the water, let the potatoes cool slightly, and if necessary.

Perhaps the most difficult thing here is to get rid of the peel and all the eyes and green areas. The rest of the process is practically no different from cooking potatoes in their uniforms.

Do not expose peeled potatoes to air. If you are not going to cook right away, put the tubers in water to prevent them from darkening.

It is better to take medium-sized tubers, as they cook faster. Large tubers can be cut in half or in several pieces.

Place the raw potatoes in a saucepan, add cold water and salt. If you put vegetables in boiling water, the middle may not cook. However, opinions on this matter were divided even among famous chefs. For example, the host of culinary programs Martha Stewart fills potatoes with cold water, but hot water.

If you need to keep the potatoes from boiling, add 1 tablespoon of vinegar to 1 liter of water.

Place the saucepan over medium heat. When the water boils, turn it down.

After boiling, whole peeled potatoes are boiled for 20-25 minutes, cut into pieces - 15-20 minutes.

Before turning off the stove, check the readiness of the potatoes: pierce them with a knife.

Then drain the water. If this is not done, the potatoes will soften.

How to cook potatoes for salad

Most often, they take jacket potatoes for salad. Only it is boiled for a few minutes less than usual, so that the vegetables are harder.

If you don't like peeling boiled potatoes, peel the raw ones and cut them into small cubes or as needed for a salad.

Then fill the potatoes with cold water, salt and cook over medium heat, stirring occasionally. To test the readiness of the small cubes, simply try one of them.

As a rule, after boiling water, they are boiled for 10-12 minutes.

The main thing is not to digest them. After all, for a salad you need hard potatoes, which will not turn into mashed potatoes.

How much to cook potatoes in soup

For soup, potatoes are usually cut into strips and placed in an already boiling broth.

Boil the potatoes in the soup for 7-10 minutes.

However, cooking times may vary depending on the size. The larger you cut the potatoes, the longer they will cook.

How to cook French fries

Potatoes can be cooked in more than traditional ways. For example, boil in brine. The result is a frite potato that tastes like a baked potato. Ideal to spice up salads or a casual dinner.

Remove all dirt from the tubers, put them in an enamel saucepan and fill with cold water so that it completely covers the potatoes.

Pour a lot of salt into the pot: about 300-400 g. You may need to add more in the process, because the salt should not completely dissolve.

Bring the water to a boil over high heat, then reduce the temperature and cook the potatoes under a loosely closed lid for about another 30 minutes, stirring occasionally.

By the way, the saline solution can then be used many more times to prepare the frite potatoes.

A few more life hacks

1. To cook the potatoes faster, toss a piece of butter into the pot. The melted butter will cover the water in a thin film and interfere with evaporation. The temperature in the pot will rise and the potatoes will cook about 5 minutes faster.
2. Add a few chunks of onion or a couple of cloves, cut in half, to the potato for a delicious flavor. You can also add bay leaves or spices, and sprinkle the peeled potatoes with chopped dill.
3. The liquid in which the potatoes were boiled can be used as broth for making vegetable soup. It will be full of useful trace elements contained in potatoes.