How to cook potatoes so that they do not fall apart. How to cook potatoes in a pan? How long are young potatoes cooked, potatoes in their skins? Cooking peeled potatoes in a pot

The cooking time of potatoes depends on the variety of tubers, their size and the method of heat treatment. On average, whole tubers are cooked in a saucepan for 20 to 30 minutes. The potatoes are pre-washed with a brush, removing the dirt as much as possible, then they clean and cut out the eyes, spots, the green layer (if any) and traces of damage with a knife.

For each case there is own way preparing and boiling potatoes, all of which are discussed below.

Jacket potatoes are boiled, as a rule, for salads, although they are often eaten just like that, with butter and salt. Potatoes boiled in their skins in a pot have a special taste and a dense texture, which helps to preserve their integrity during further use.

For cooking, it is worth taking medium-sized tubers of approximately the same diameter so that they cook at the same time. For potatoes in uniforms choose tubers without damage.

Cooking:

• rinse under running water and carefully brush off the dirt with a brush.
• Place the tubers in a bowl cold water(it should completely cover them), put salt and turn on the maximum power.
• As soon as the water boils, the fire must be reduced and the potatoes continue to cook under the lid.
• For 5 min. until ready, put a couple of grains of black pepper and bay leaf into the pan.
• Readiness of potatoes to check with a wooden torch or a knife. If the tubers pierce without effort, the potatoes are ready.
• Drain, let the potatoes cool for later use in cold appetizers, or cut into slices, layered with butter, and serve hot.

Advice! Salt for cooking is put "by eye", or you can do without it at all. On average, a full teaspoon of salt is enough for 2 liters of water.

Recipe for delicious and fragrant potatoes

To make boiled potatoes tasty and fragrant, it is not enough just to boil them in water. Cooked according to the presented recipe, potatoes may well be not only a side dish, but also be an independent dish.

Cooking:

• Rinse a small or medium size and peel it.
• Put the tubers in a saucepan with cold water, salt and put on fire.
• As soon as the water boils, put a small bunch of celery and bay leaves into the water.
• Reduce the heat, cover the pan with a lid and cook the tubers until tender (total cooking time - about 25 minutes).
• Check potatoes with a knife. When ready (became soft), drain the water and add greens and parsley.
• Heat the butter in a frying pan and fry finely chopped onions and young carrots in circles on it. When the onion is reddened, add finely chopped garlic (a couple of cloves) and a pinch of dry rosemary.
• Transfer the potatoes to the pan, press down a little with a crush, sprinkle with dill and mix well.

Advice! Peel potatoes right before cooking, otherwise they will darken, or you can put them in a container of cold water - this way they will retain color for several hours.

Read also: Meat with vegetables in a pan - 5 recipes

How to cook new potatoes

The most valuable features and delicate taste has young potatoes. The peel is not cut off with a knife, because it is not only tasty in itself, but also has a mass useful qualities. To make young boiled potatoes tasty, the top layer should not be cut off from it, but scraped off, after washing the tuber under water.

Cooking:

• Select tubers of the same size (small or medium).
• Rinse under water and brush.
• Peel off the top layer of the peel by lightly scraping the surface with a knife (or using an iron brush).
• Pour the tubers with water and put the pan on the fire.
• As soon as the potatoes boil, put in it a spoonful of salt and stems from a bunch of dill, tied with a thread.
• Cook potatoes over medium heat until tender.
• Drain the water from the pan, remove the dill branches.
• Pour a couple of tablespoons of unrefined sunflower oil with a smell, pour finely chopped dill or green onions close the lid and shake.

Good to know! There are several ways to peel new potatoes. One of them is as follows: the washed tubers are placed in a pot with coarse rock salt, covered with a lid and shaken well, then washed with water, removing the remaining peel with your fingers.

Cooking peeled potatoes in a pot

If the potatoes are ripe, they must be peeled before cooking. To do this, use a special knife for peeling potatoes or the most ordinary knife. The tubers are washed well, the eyes and black dots are removed, and then they are “adjusted” to one size, for which larger potatoes are cut in half. The whole further process of cooking peeled potatoes comes down to waiting for its readiness.

Cooking:

• Place the peeled potatoes in a saucepan, cover with water and put on fire.
• As soon as the water boils, salt the potatoes, put a bay leaf, a couple of peas allspice and put out the fire.
• Boil potatoes for 25-30 minutes, depending on the size of the tubers.
• Drain the water, discard the spices, put the fried cracklings in a pan in a saucepan and mix well.

Advice! Instead of cracklings, you can put slices of bacon fried to a crunch along with melted bacon in the finished potato.

How to boil potatoes without overcooking

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To preserve the integrity of the potatoes, cucumber or cabbage pickle is added to it during cooking. You can also put a slice of lemon or pour a spoon table vinegar. To prevent potatoes from overcooking, you need to take pink or yellow varieties of tubers, and also make a few punctures with a toothpick before laying them in water.

Cooking:

• Put the washed and peeled tubers into a saucepan, add water, salt and acidic ingredients. Turn on the fire.
• As soon as the water boils, reduce the heat and boil the potatoes for 20-30 minutes, depending on the size of the tubers.
• Check for doneness with a torch and drain the water from the pan as soon as the potatoes are ready.

Good to know! Often housewives resort to another method: as soon as the water boils, it is drained by about half and cold water is added. Potatoes are always boiled over moderate heat.

Cook potatoes in pieces

The advantage of slicing potatoes is that they cook much faster. Pieces will not turn into porridge if you take mature tubers of a non-crumb variety. This method is also suitable for making purees.

Cooking:

• Rinse the tubers well and peel them using a knife or vegetable cutter.
• Rinse the potatoes again and cut them into several pieces.
• Put the potato pieces in a pot of water (it should cover them completely) and put on fire.
• As soon as the water boils, put salt, cloves and bay leaf (after 5 minutes seasonings can be thrown away).
• After 15 min. potatoes are ready. It remains to drain the water and put the butter.

Advice! Vegetable oil flavored with various products will add additional flavor to the potatoes. You can make garlic, rosemary, pepper oil by lightly frying these products in it.

Boiled mashed potatoes in a pot

For mashing it is better to use crumbly varieties of mature potatoes, although others are quite suitable for this dish. Preparation is usual - wash, peel and cut into pieces. You can cook whole tubers, but it will take more time.

Cooking:

• Well washed and peeled potatoes put in a pot of cold water and put on fire.
• As soon as the water boils, add salt, bay leaf and a pea of ​​allspice - all this will make the puree fragrant.
• Small pieces of potatoes need 15 minutes to cook. It is necessary to drain the water and remove the pepper and parsley.
• Put butter, a little hot boiled milk into potatoes and crush well.

Almost every day we have to cook various potato dishes. It could be like simple meals, as well as complex. You can cook hundreds of different dishes from potatoes: cook soup, make casseroles, pancakes, appetizers and even salads.

How to boil potatoes

Note to novice housewives:

• Choose medium sized tubers.
• 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.

Tip for housewives: small and medium-sized potatoes will cook faster. But if you cut the potato into several parts, then when cooking this vegetable will lose most useful substances.

How to boil potatoes properly:

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

How to cook new potatoes

Very easy cooking recipe young potatoes every hostess knows. Very tasty and healthy young potatoes with butter, seasoned with fresh herbs.

How to weld:

• young potatoes are not peeled with a knife, but a thin peel is scraped off;
• after such preparation, the potatoes must be thoroughly washed;
• then put in a saucepan with already boiling water. After 5 minutes, you can salt the dish and wait for readiness. Boil potatoes over medium heat;
• many housewives do it differently: they put the peeled new potatoes in cold water and boil them as usual. With this method of cooking, the dish turns out to be no less tasty, only the potatoes will be watery;
• cooking time for young potatoes - about 20 minutes, until tender. Potatoes should not boil!
• 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. You should not check the readiness of potatoes with a knife, as it can be divided into several parts;
• after such a check, the water must be drained, put a piece in a saucepan butter and chopped fresh dill. Close the lid to shake the pot of potatoes a few times. Oil and greens should be evenly distributed;
• after 10 minutes of "rest" under a closed lid, the dish can be served at the table.

How to boil potatoes in their skins

Jacket-boiled potatoes are used to make cold appetizers. It is important to know how to properly cook this vegetable.

Hostess tips:

• small tubers can boil quickly, and large ones do not always fit in a pan;
• potatoes of different sizes should not be boiled together, as 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 in a saucepan, pour water from the tap.
• You can add some salt right away. It will protect the delicate skin from cracking and improve the taste of the potato.
• To avoid cracking the peel, you need to: cook the tubers until the water boils, then reduce the heat of the stove. Boiling 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 hot water and pour cold. 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 cook potatoes in the microwave

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

How to boil potatoes:

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

Potatoes for eating should not be diseased, not rotten and not have a green tint (comes from storage in the light) - this is very dangerous to health.

Before peeling, I always wash the potatoes with cold water to wash off the dirt. It's just more pleasant for me to clean it, although the cleaned one will have to be washed again. Cut off the peel with an ordinary sharp knife or a special knife for peeling potatoes. It is enough to scrape a young potato with a knife. All the vitamins are under the peel, so you should cut it very thinly. At this time, I put a pan with enough cold water so that the potatoes are completely covered, but no more, over high heat.

I thoroughly wash the peeled potatoes with cold water and cut them in half or into quarters, leaving the small ones whole. When the water in the pan boils, you can put potatoes in it: this way you save the maximum of useful substances. Often potatoes are peeled for future use and it stands in cold water for hours, or even a day, giving it all the vitamins - leaving it for more than half an hour is not worth it at all.

Now, when the water boils, reduce the heat to medium, cover the pan with a lid so that the tubers boil evenly. Note that when cooking over high heat, the potatoes can boil soft, but at the same time remain damp inside. By the way, advice: to reduce the cooking time of potatoes, add 1 tbsp to the pan. vegetable or butter.

It is better to salt the potatoes at the end of cooking, 5-10 minutes before they are ready, because the potatoes can boil and lose their shape in salt water. Adding a small amount of apple cider vinegar to the pan will also help prevent overcooking.

Readiness of potatoes can be checked with a thin wooden skewer or a toothpick. We drain the water, put the potatoes on a dish, add a piece of butter, chopped dill greens - we serve an excellent potato side dish to the table!

Potatoes cooked in their skins, or "in their uniforms", are not in vain considered more useful than peeled ones. The peel is the best way to preserve vitamins and minerals. In addition, such potatoes are best suited for cooking, baking, and, however, as an independent dish.

For cooking in their skins, it is better to choose potatoes of the same medium size and the same variety. Young potatoes are best. Before cooking, you should wash the tubers well, scrape with a knife, and so that the peel does not burst when boiling, I pierce it in several places.

Putting potatoes in their skins is often recommended to put in salted cold water so that the skin does not burst. We cover the saucepan with a lid. Cook over medium heat until the potatoes are done, until a wooden skewer is free to pierce the tubers. The main thing is not to digest. Next, drain the water, cool the potatoes and peel. New potatoes can be served unpeeled.

Some salad recipes call for boiled potatoes. For this, potatoes are usually boiled “in their skins”, and we will now consider how to boil potatoes in their skins. It would seem that a simple matter - threw the potatoes into the pan and cook until tender. But, no, there are some secrets here on how to properly boil potatoes with skins in a saucepan so that they do not overcook and are not raw inside.

Can you boil potatoes with their skins on?

Old potatoes from last season can be boiled with their skins on, as long as they don't show signs of rot, smell bad, and don't have a lot of sprouts. If the potatoes freeze in winter, most likely, by spring they will be sluggish and shriveled. Such potatoes only spoil the taste of the dish and can cause food poisoning. Go through the potatoes, and for boiling in the skin, choose dense, strong tubers, with no more than a dozen sprouts, about the same size.

For boiling potatoes in their skins, it is better to use medium-sized potatoes. Medium-sized tubers will boil more evenly and the cooking process is easier to control.

Prepare the potatoes: wash them in running water and cut off the sprouts. At this stage, green potato sprouts are somewhat poisonous, and it is better not to tempt fate and your stomach on a fortress.

How long to cook potatoes in their skins?

Cooking time for potatoes is individual. After all, there are many varieties of potatoes and each variety has its own characteristics. On average, the cooking time for medium-sized potatoes is 20-25 minutes after boiling.

This is if you do not use some tricks when cooking potatoes "in uniform". This time can be increased or reduced.

1. Potatoes need to be poured with cold water, brought to a boil over high heat, and immediately after boiling, you need to reduce the heat so that the water barely boils. The thing is potato starch. With sharp and strong heating, it will swell too quickly, and the potatoes will burst, take in water and become tasteless.

2. If the potatoes are small, and there is not much time, you can pour one or two tablespoons into the pan vegetable oil. This will speed up the cooking of potatoes in their skins by five minutes. Salt has the same effect. One tablespoon of salt will increase the density of the water and the potatoes will cook faster.

3. If the potatoes are large, they will certainly crack when cooked. Moreover, the potatoes will boil on top, and inside it will be raw, and there is a recipe for how to avoid this. Before cooking, prick the potatoes with a fork in several places. And immediately after boiling, pour a few tablespoons of table vinegar into the pot with potatoes, or a glass of pickle from cucumbers. In an acidic environment, potatoes will cook a little slower, but more evenly. The same acid will not allow the potato to burst.

To test whether potatoes are ready, pierce the largest tuber with a sharp, thin knife. The knife should be easy to enter into the potatoes, and just as easy to get out. When the potatoes are ready, do not leave them in the water. Drain the water immediately and leave the pot with the potatoes open. So, the water will evaporate faster, and the potatoes will not be watery.

To prepare salads, you need to wait until the potatoes have cooled completely. Then the starch will cool completely, and the potatoes will not stick to the knife and hands.

If you come across a certain variety of potatoes, then no matter what you do, the shape of roundness will still not be preserved. There is advice, from some of whom I have heard and use myself, that potatoes should be laid in water that is already starting to boil, and not immediately in cold water, and cook with the lid not tightly closed.

So that the potatoes do not boil during cooking, try to choose potatoes of the same size and after boiling water, immediately make a very small fire, with a strong boil, the potatoes boil.

If you cook potatoes in their salad uniforms, then add more salt, so the potatoes do not boil soft and it will be more convenient to cut them.

That's how much I cook and try new varieties of potatoes, I am more and more convinced that the boilability of tubers still depends more on the variety than on the method of cooking. I have very crumbly varieties with a starch content of about 18%, no matter how you boil them, they burst and literally crumble into molecules. And there are varieties of so-called chips, with a starch content of no more than 10-12%, they almost always remain whole, dense.

So that the potatoes do not boil, a strong boil is allowed only at the beginning of cooking, and at the end of cooking, turn off the fire - after boiling the potatoes for 10 minutes. Then leave it on the fire for another 10 minutes. Then the potatoes should not boil.

It is necessary to carefully monitor and pierce the potatoes with a needle or fork during cooking, controlling the degree of readiness.

If you prefer to boil potatoes without skins, but they fall apart, try adding a little baking soda to the water - half a teaspoon. Then your potatoes will be whole and slightly crispy.

Potatoes will not boil if not overcooked. And yet, when cooking, it is better not to mix the potatoes, otherwise you can definitely damage its integrity with a spoon. The readiness of potatoes is easy to check by piercing the largest potato with a knife (the knife should go in easily). And salt the water immediately after boiling, the potatoes are then still raw, and will not fall apart if the salt is mixed in water.

Potatoes need to be turned off in time so that at the end of cooking the water does not boil much, but quietly stops boiling. And the potatoes turn out to be strong, unboiled, if you add salt at the beginning, and not at the end. And a lot depends on the type of potato.

It is advisable to pick up potatoes of the same size, medium-sized tubers are boiled for 15 minutes, medium-sized ones are boiled for 20 minutes. After peeling the potatoes, they need to be put in a saucepan with already salted water. So that the potato does not boil, it does not need to be digested, and it also depends on the variety, there is friable, in the tubers of which there is a high content of starch.

Loose potato varieties (starch content 14-25%) - Temp, Stolovy-19, Belousovsky, Lugovskoy, Orbita, Bronnitsky, Weaving, Vestnik.

so that the potatoes do not fall apart during cooking, they must be boiled in their skins

So that the potatoes do not boil soft, I add a little brine to the water from salted or pickled cucumbers or tomatoes. You need a little, literally a third of a glass, but the potatoes are strong, not boiled. Such potatoes are well suited for preparing various salads.

Well, it depends on the type of potato. There is one that I would even like to boil, but it remains intact. Usually such hard varieties pink and white potatoes melts well. But you can just boil the potatoes really in their skins, and as soon as it boils, salt the water and add a little bit. This will make it tighter.

Different varieties of potatoes boil differently due to the different starch content. The more it is, the less root crops need to be cooked. The average cooking time is 15 minutes. But it is possible to know more precisely how much to cook potatoes, depending on the variety, only by experienced methods. You just need to check the degree of readiness of the dish from time to time with a fork to avoid overcooking.