How to cook potatoes in a saucepan correctly in their skins whole, tasty for mashed potatoes, in pieces for salad, with meat

2 servings

25 minutes

67 kcal

No rating

Boiled young potatoes with dressing

Ingredients

Cooking process

Recipe video

How to choose the right ingredients

What to serve with

Some tips

Other options

I recently came across the fact that my daughter doesn’t know how to boil potatoes. It would seem that everything is quite simple, but there are so many nuances that need to be taken into account. But we cook potatoes almost every day - sometimes just for lunch, sometimes for soup, sometimes for salad. Therefore it is important to know. So today I am sharing some recipes and tips so that you too have this much needed knowledge.

How many potatoes do you need per person?

The recommended daily allowance of potatoes for an adult ranges from 200 to 350 g, depending on age, gender, ability to work, etc. In addition to starch, this vegetable contains almost all minerals, fiber, vitamins, and a balanced set of amino acids.

Potatoes cooked in their skins are especially useful (they contain a lot of potassium). But this product should not be abused, otherwise it can cause serious harm to health. Let's not forget about its high calorie content, high glycemic index and quickly digestible carbohydrates.

Potato pieces for salad

This vegetable is the only one of its kind that is never eaten raw.

The recipe follows.

What ingredients will be needed?

To prepare the dish you will need:

small-sized tubers - 6 pcs.;
butter - to taste;
salt - 1 tsp;
clove buds - 2 pcs.;
laurel leaf.

To consume boiled pieces intended for salad, it is recommended to use potato varieties with a low starch content (below 15% of the tuber weight).

Step-by-step cooking process

Sequence of cooking steps:

First you need to wash the potatoes, peel them, then chop the vegetables into cubes or arrange them in another way depending on the intended purpose of the product.
Next, you need to fill the pan with drinking water to 1/3 of the volume of the dish, put the container on the fire, bring the mixture to a boil, and put the tuber pieces into the water.
When the liquid begins to bubble again, add cloves and bay leaves and add salt.
The product should be cooked for 2 minutes. from the start of a new boil, after which you should drain the vegetables in a colander.
Place the dried potato cubes in one layer on a plate to cool.

Tubers boiled using the presented method will retain their shape until they are used.

What can I add?

To create additional flavor and aroma, you can add a little dressing consisting of granulated sugar, salt (a pinch of each component) and ½ tsp to your food. vinegar (70%). The finished composition should be stored in a glass jar in the refrigerator.

Rules for serving dishes, decoration

Cooked potato pieces are intended for decorating a variety of salads.

Cooking secrets

What to serve with mashed potatoes

Mashed potatoes go well with grated cheese (you can mix it into the mashed potatoes or sprinkle it on top), sour cream, cheese or mushroom sauce, and ketchup.
When serving, you can sprinkle the puree with herbs. Spices for mashed potatoes
When chopping mashed potatoes, you can add a spoonful of grated lemon zest, red and black pepper, dill or parsley.
How to make mashed potatoes thick
If you accidentally poured more milk into the mashed potatoes than planned, and there are no additional boiled potatoes, you can use methods for thickening mashed potatoes (using mashed potatoes from 1 kilogram of potatoes and pouring in 2 glasses of milk instead of 1): - put on low heat and boil for 3-5 minutes, waiting for excess liquid to evaporate;
— add grated cheese and/or pour in a raw chicken egg, simmer for 10 minutes over low heat after boiling; - add 1 tablespoon of flour, mix thoroughly and also boil for 3-5 minutes; - add powdered potatoes - 2 tablespoons of powder will be enough for 1 kilogram of potatoes. It is important to remember that the puree will become thicker as it cools - within a few seconds of cooling on the plate the puree will no longer be flimsy. How to change the color of mashed potatoes
The color of mashed potatoes can be easily changed by adding a little beetroot broth.
Calorie content of mashed potatoes
Calorie content of mashed potatoes is 90 kcal/100 grams.
Potato varieties for cooking mashed potatoes
The most suitable varieties for cooking mashed potatoes are “Sineglazka” and “Golubizna” - when cooked they have the highest viscosity.
How to reduce the cooking time of mashed potatoes
You can reduce the cooking time of potatoes by peeling them and cutting each potato into 4-5 parts.
Firstly, there will be less water (and time for boiling it), and secondly, small parts of the potatoes will cook instead of the usual 20 for only 10-12 minutes. Salt in puree
Salt is added before serving the puree so that the puree retains its airiness.
Secrets of storing potatoes for mashing
1. Potatoes must be mashed immediately for mashing; do not store potatoes for mashing. 2. If the puree is being prepared for several days, you should immediately add more water during cooking so that the puree retains its airiness. Otherwise, it will begin to “tan” within a few hours. 3. Before serving, beat the puree additionally with a whisk - then it will be saturated with oxygen and regain its former airiness.

New tastes

The taste of boiled potatoes has been familiar since childhood. Simple methods will add new notes of taste to a traditional dish and allow the hostess to boast of originality.

Add 1 piece of carrot and onion, cut into 4 pieces, to the pan in which the potatoes are boiled. After the water boils, add salt, a couple of bay leaves, a few peas of allspice, coriander, and a little cumin. 5-10 minutes before readiness, place 3 sprigs of parsley into the pan.
Finely chop the garlic and dill and mix. Cut the butter into small cubes with a side of 1-1.5 cm. After the potatoes are ready, drain the water, immediately add the butter, cover with a lid and let stand for 2 minutes. Then add the garlic and herb mixture, cover the pan again and shake well several times to mix the contents.

Place peeled and washed tubers in meat or chicken broth prepared in advance. Add salt, cook until tender, place in a deep dish. To fill, take half a glass of the broth in which the tubers were boiled, add butter, 1 tablespoon of lemon juice, a pinch of ground pepper and chopped herbs. Drizzle the dressing over the cooked potatoes.
Boil the potatoes with the addition of bay leaf and allspice. Mix equal parts of sour cream and unrefined vegetable oil; olive or regular vegetable oil with the smell of seeds will do. Add salt to taste. Pour the mixture over the hot potatoes, sprinkle with finely chopped green onions and mix carefully so as not to damage the tubers.
Instead of water, pour milk into the raw potatoes so that it barely covers the tubers. 15 minutes after the start of boiling, remove the lid, add salt and finish cooking in an open pan, sometimes carefully turning the top potatoes over. The milk will thicken because excess liquid will evaporate and some of the starch will be transferred. Remove the finished potatoes with a slotted spoon, pour over the milk sauce and sprinkle with chopped herbs.

For more than a century, a rare feast has gone without “second bread.” Hundreds of recipes have been invented, but even ordinary boiled potatoes can become the central dish of a hospitable table.

Methods for preparing jacket potatoes

Cooking in a saucepan

Cooking potatoes in a saucepan is the most famous method.
Cooking in a saucepan is a time-tested method of cooking potatoes. This is a simple but reliable way to create a delicious and satisfying lunch. So, how to boil jacket potatoes?

Select a few medium-ripe potatoes. New potatoes become mushy after a while because their skins are too thin.
Rinse the potatoes to remove any soil using a rough sponge.
Prepare a medium sized saucepan. Place the peeled product in it and fill it with liquid so that it covers the tubers (two fingers should fit on top);
Add salt to the container;
Cook the vegetables for five minutes, and after some time, reduce the intensity of the flame.
Pierce the potatoes with a fork. If the fork goes through easily, turn off the heat.
Drain the water from the pan, carefully supporting the tubers with the lid. Cool the vegetable if you plan to cut it into a salad. So, the jacket potatoes are ready. Add oil and spices to the dish and then serve.

The classic version of preparing this vegetable is unlikely to lose its relevance. The final dish will be a great addition to herring or baked fish.

Cooking in a slow cooker

Cooking potatoes in a slow cooker

A slow cooker is a “savior” for modern housewives, as it allows you to create a tasty and healthy dish in a matter of minutes. So, let’s list the main subtleties of preparing a dish in a slow cooker:

Before the culinary process, thoroughly clean the potatoes from any remaining soil;
Place clean potatoes in the kitchen mechanism;
Pour the liquid into a cooking container at a temperature of about 15 degrees Celsius;
Sprinkle a spoonful of salt into the liquid;
Pay attention to the included instructions and cook the tubers. On average, cooking takes 25-30 minutes in the “steaming” mode; When the tubers are soft, carefully pour the water out of the cooking pot;

Serve healthy jacket potatoes on the table!

Cooking potatoes in a slow cooker is an excellent solution for people on diets. This method does not take much time, and the culinary process is accessible to everyone.

Microwave oven for cooking jacket potatoes

Cooking potatoes in the microwave
Microwave ovens help to cook jacket potatoes the fastest. In this case, we don’t even need to look for dishes: we simply won’t need them. All you need to do is prepare washed tubers, a toothpick and a plastic bag. The following algorithm is an excellent solution in cases where you need to prepare a hearty and tasty lunch, but there is no time to cook.

So, let's tell you more about how to cook jacket potatoes using a microwave oven:

Wash the tubers and dry them with a napkin;
Make holes in the tuber using a toothpick;
Place potatoes in a plastic bag;
Place the tied bag in the microwave for ten minutes at 600 W;
Pierce the inflated bag with a toothpick again;
Check product readiness.
For cooking potatoes, it is better to choose small-sized vegetables, while large products are better suited for cooking over a fire. For convenience, you can cut the potatoes into several parts. By the way, you can place butter or cheese with pieces of ham in the cut area: this solution allows you to quickly prepare a hearty and tasty dish.

Boiling jacket potatoes in the oven

Potatoes cooked in the oven
The oven is suitable for baking vegetables. Ultimately, the dish will have a pleasant ash flavor. Prepare a baking sheet, vegetable oil, and, of course, the main component.

Boiling potatoes in their jackets:

Wash and dry the potatoes.
Brush the tubers with oil and salt them.
Place the main component on a baking sheet.
Bake for 30 minutes at two hundred degrees.
Periodically check the readiness of the tubers.

Boiled potatoes in their jackets using the oven will have an amazing taste and pleasant structure. By the way, along with the potatoes, you can throw slices of bell pepper, thinly sliced onions and tomatoes into the oven: in this case, you will have a healthy and tasty lunch.

Potatoes in a steamer

A double boiler helps preserve the natural taste of vegetables, and most importantly, a full supply of vitamins and microelements . Thanks to this, boiled jacket potatoes are not only an excellent side dish for meat or fish dishes, but also a storehouse of substances that are beneficial for the human body. Here is an algorithm for creating such a dish that will not take you much time:

Wash the tubers and make several punctures in them.
Fill the kitchen mechanism with water and fill the container with potatoes.
Cook the dish for at least fifteen minutes.
Check product readiness periodically.
Serve the potatoes hot with butter and herbs. Cut it into two to four pieces as desired.

A steamer is an assistant for lovers of a healthy diet, so cooking tubers using this mechanism will provide a tasty lunch and complete saturation of the body with fiber and other useful substances.

Whole cooked peeled potatoes with tomato sauce

A sauce made from ripe tomatoes can provide a piquant taste to boiled tubers.

What ingredients will be needed?

To create the treat you will need the components listed in the table:

Products name	Number of recipe ingredients
Sunflower oil	20–30 ml
Onion	½ head
Potato	10–12 pcs.
garlic cloves	3–4 pcs.
Tomato paste	120 g
Ripe tomatoes	1–2 pcs.
Carrot	1 PC.
Pepper mixture, table salt, parsley/dill	optional

For cooking potatoes, it is recommended to use mealy varieties of crops containing at least 22% starch by weight of the tuber.

Step-by-step cooking process

Description of preparation steps:

To begin with, the tubers need to be washed, peeled, and all existing eyes removed. Green sides should be cut off in a thick layer, as the solanine they contain can cause serious harm to health. To avoid risk, it is better to dispose of such a vegetable.
The peeled tubers must be divided into round layers, then placed in a pan of boiling drinking water. The liquid should be salted 5 minutes beforehand. until the end of heat treatment of the product.
When the potatoes are ready, you need to drain the liquid and put the pan with vegetables on high heat so that any remaining moisture evaporates from the product.
While the tubers are boiling, you need to peel the remaining vegetables, after which you should finely chop the onion, grate the carrots, chop the peeled garlic cloves, and dice the tomatoes.
Next, you need to heat a frying pan with oil, place the carrots in a container, and sauté them for 2-3 minutes.
Then you need to add pieces of onion and garlic to the golden slices, and then continue the process.
After 4–5 minutes. It is necessary to add tomatoes and tomato paste diluted in ½ tbsp to the fried vegetables. drinking water.
The resulting mass should be seasoned with salt and pepper, then the sauce components should be thoroughly mixed. If the gravy turns out to be too thin, you can thicken it with a handful of bran.
All that remains is to simmer the tomato sauce for 5–7 minutes, then turn off the heat.

What can I add?

It is useful to supplement the recipe with chili flakes and a pinch of sugar, which will add appetizing hot-sweet flavors to the food.

Rules for serving dishes, decoration

To decorate the dish, place a portion of boiled potatoes on a serving plate, then pour tomato sauce over it. You can decorate food with finely chopped herbs.

How long to cook jacket potatoes after boiling?

Potatoes boiled in their skins are considered the healthiest. The duration of cooking potatoes will depend on the purpose of their use. If you plan to serve the vegetable in this form as a side dish, then it should be cooked for a third of an hour. We always record the time from the moment the liquid boils.

Often such potatoes become one of the main components of various salads. How long does it take to boil jacket potatoes for Olivier? In this case, the duration of its heat treatment will be approximately 17-18 minutes. It is important that the potato tubers are cooked, but not mushy.

When the liquid boils, add salt to the water at the rate of ½ teaspoon per 500 ml of water. This way you will eliminate the possibility of the peel cracking during heat treatment.

As practice shows, most often we cook jacket potatoes in a saucepan. But today, many housewives have kitchens equipped with the latest technology, so you can safely use various kitchen gadgets.

How long to cook jacket potatoes for salad in a slow cooker? The duration of its cooking is 25 minutes. The “Steam” program mode is optimal. Cooking time can increase up to half an hour, it all depends on the size of the root vegetables.

Immediately after cooking, drain the hot water. If you need potatoes for a salad, it is better to pour chilled water over them. This will make it easier to remove the peel. Otherwise, leave the vegetable to cool at room temperature.

You can also boil potato root vegetables in their jackets in the microwave. The power is set at 600 W. Cook for 5 to 10 minutes.

Even if you do not plan to use the potatoes boiled in their jackets right away, there is no need to leave them in hot water. Cool, cover the dish with plastic wrap and place in the refrigerator. True, it will not be possible to store vegetables in this form for a long time. It is advisable to consume it within 48 hours.

Jacket potatoes retain all their beneficial properties. The most nutrients are contained in the peel. Many people have recently replaced their usual cooking with baking in the oven. An ideal alternative for those who want to prepare an unusual and healthy side dish.

Be sure to lubricate the potatoes with refined vegetable oil so that they do not dry out during baking. The duration of its heat treatment is at least 30-40 minutes. Once again, the size of the potato roots determines everything. It is also worth noting that for cooking with skins, you should choose whole potatoes, without dents, dark or rotten spots. In the future, such a product can be used for frying and preparing filling for pies.

Which pan to cook in?

Today's market for kitchen utensils and accessories is so wide and varied that it is becoming increasingly difficult for an inexperienced person to understand it. Which pan should I use to cook potatoes?

Take the most common one - aluminum. The material is characterized by high thermal conductivity. Vegetables cook quickly, which means less nutrients and vitamins are lost.

If possible, use dishes with a thick bottom and thin walls. The potatoes will not stick to the bottom of the inner wall.

You can also use enamel or stainless steel pans - they are absolutely universal. Suitable for preparing almost any dish, including boiling potatoes.

If you want to visually enjoy the process of boiling water, to see how the potatoes soften and crumble, take a glass pan, through the transparent walls of which you can monitor the readiness of the vegetables.

What kind of potatoes are suitable for mashed potatoes?

To make the puree smooth and airy, choose starchy varieties. These are round potatoes with light brown skin and light flesh. Starchy potatoes become very soft when cooked, which ensures the delicate consistency of the puree.

But it is better not to use potatoes with red skin. It does not boil so much, and the puree may end up with lumps.

When the potatoes are ready, drain the liquid from the pan, drain the cubes in a colander and dry them slightly. To do this, you need to put them back into the hot pan and leave for a couple of minutes, stirring occasionally. This will evaporate excess liquid from the potatoes, which is not needed at all in the puree.

Remember: the colder the potatoes, the more difficult it is to mash them.

The puree should not be mixed in a blender: because of this, it can become viscous, sticky and, of course, tasteless. It is better to make the puree by hand using a masher with holes. This won't take much effort because the starchy potatoes become very soft after boiling.

To prepare mashed potatoes from harder varieties, you can use a potato press. It will help get rid of lumps.

Then you need to add the remaining ingredients to the puree and mix well. Do not waste time and effort on this if you want the puree to be airy. At the end, you can season the puree with spices to taste and mix everything again.

What water is best to boil potatoes in?

When cooking potatoes, you should pay attention to the water, the condition and quality of which also determines the taste of the product cooked in it.

Temperature

The age-old debate - what kind of water is best to put potatoes in? Cold or boiling? There are a lot of arguments “for” and “against” each of the options, but the first one is more correct. You only need to put potatoes in cold water. In extreme cases, the liquid can be at room temperature. Why is this so important? This vegetable contains a large amount of starch, which comes out of it during heat treatment.

If you put potatoes in boiling or very hot water, the top layer will quickly digest and begin to release gluten, while the middle will remain completely raw. The product will be spoiled. It won’t work on a salad, nor on mashed potatoes. It will come out with lumps.

Rigidity

Many housewives complain about the increased hardness of tap water. You can use it for boiling potatoes. To prevent the vegetable from becoming “oaky,” as soon as the water boils, add 1 tbsp. spoon of baking soda per 3 liters of water.

If you do not want to use soda, the liquid can be softened with a slice of lemon or 1 tbsp. spoon bite.

What to put in mashed potatoes, except potatoes

Classic mashed potatoes would not be complete without milk or cream. If you want the dish to have a sophisticated aroma, add a few sprigs of thyme, rosemary or other herbs to the liquid and heat over low heat.

Another product that makes mashed potatoes tasty and airy is butter. Do not feel sorry for it and do not skimp when purchasing: the oil should be high in fat content. As an alternative, you can take refined sunflower or olive oil. However, the taste of the puree in this case will be slightly different.

Both milk and butter should be at room temperature. If they are cold, the potatoes will cool faster and the mashed potatoes will have to be stirred longer. This means that it may turn out sticky.

Some people add a few tablespoons of sour cream, mayonnaise, natural yogurt or grated cheese to mashed potatoes. You can also add a raw egg, fried onions or mushrooms for flavor.

If you want to give the mashed potatoes an unusual color, boil the potatoes along with beets, carrots or pumpkin.

Fresh herbs will add a special aroma to the finished puree. It can be stirred with the rest of the ingredients or sprinkled on the dish.

Tender potatoes

For adherents of a separate diet or people who do not eat meat, you can use boiling the tubers in milk. In this case, the recipe for boiling potatoes will be a little more complicated than the classic methods. To begin with, washed, peeled and cut into round tubers need to be evenly distributed in a deep saucepan with a thick bottom. Pour boiling milk over the contents, lightly covering the potato slices.

Boil over low heat, covered, for about 15 minutes. Add salt to the dish and cook until the plates break on their own, without covering the pan. You can add spices to the finished potatoes. It is recommended to serve the dish in deep plates, garnished with a sprig of parsley or chopped dill.

How do chefs cook potatoes?

Chefs know many secrets and subtleties of boiling jacket potatoes. Thanks to their special skills, they give this product almost any taste. However, they cook potatoes extremely simply and quickly: the cooking process takes a maximum of thirty minutes - the exact time depends on the size of the tubers. So, let's divide this process into five stages:

Washing potatoes before cooking

Start preparing the tubers. Choose potatoes that are the same size to ensure they cook evenly. Use a soft sponge to wash the soil off the tubers. If the product is heavily soiled, leave it to soak for 15-20 minutes in water, and then scrub with a hard sponge.

Boiling potatoes

The water in the saucepan should completely cover the potatoes. While the water is evaporating, add boiling water to the pan.

The average cooking time for potatoes is twenty minutes after boiling.

In this case, cook the product over high heat for the first five minutes, and over low heat for the rest of the time. Pierce the potatoes with a fork and if they are soft, remove from heat. Leave the hard vegetable for another 15-20 minutes, but be careful not to let it boil.

Salt the potatoes 10 minutes after turning on the stove. Add one spoon of salt per liter of water. In this case, salt will not only add flavor to the dish, but also prevent cracking of the peel.

If you are boiling potatoes for salad, do not forget to rinse them with cold water. Thanks to this, the product will remain intact, and the excess coat will drain off.

Mashed potatoes

How to boil potatoes in a saucepan to make fluffy and tender mashed potatoes is described in the following recipe.

Making potatoes is easy.

What ingredients will be needed?

To prepare the dish in the classic version you will need:

butter - 200 g;
potatoes - 10–12 pcs.;
whole milk - ¼ tbsp.;
egg yolks - 2 pcs.;
salt, parsley - to taste.

Step-by-step cooking process

Sequence of cooking steps:

First you need to boil the peeled, cut into pieces potatoes for 20 minutes.
After the specified time has passed, it is necessary to drain the liquid, then cook the tubers in well-salted water until ready.
Boiled parts of vegetables should be dried over high heat.
Next, you need to mash the pieces of tubers using a masher or passing them through a sieve. Using a blender is strictly not recommended: mechanical impact on the vegetable will lead to destruction of its structure.
Now you need to place butter and egg yolks into the resulting mass, carefully combine the added products, then pour hot milk into the resulting mixture.
All that remains is to mix all the ingredients of the dish again.

What can I add?

When boiling potatoes, it is recommended to add a piece of celery, 1-2 cloves of garlic and a bay leaf, which will provide the dish with new spicy notes and a bright aroma.

Rules for serving dishes, decoration

There are a huge number of variations of the original serving of mashed potatoes. The lush mass can be placed in halves of peeled multi-colored peppers, decorated with green peas, boiled eggs, carrots, and curly beet slices.

Potato cooking time

Checking the readiness of potatoes
There are several nuances that determine the cooking time of potatoes. So, the size and degree of ripeness of potatoes play the greatest role in this matter:

Old potatoes are not recommended for cooking, especially vegetables with rotten rot and shoots should be excluded. But if the vegetables look decent, they should be cooked for about half an hour.

Young tubers are ideal for boiling jacket potatoes. The cooking process takes about fifteen minutes, and very young tubers can be eaten even with the peel. By the way, the peel contains fiber and other useful substances.

The larger the potatoes, the longer they cook. On average, the cooking process takes twenty minutes after the start of boiling.

The cooking time also depends on the kitchen equipment used for cooking. It only takes about ten minutes for the potatoes to cook in the microwave, but only five in the slow cooker. By the way, in order for potatoes to remain intact, give preference to varieties with a high starch content, which helps maintain the shape of the vegetable.

Juicy and fast

How to cook potatoes deliciously using a microwave, leaving all the vitamins in it? You can use regular polyethylene. Medium-sized potatoes, with or without skins, washed in cold water, should be placed in a transparent bag, salted and poured with a spoon of olive oil. To make the dish more exclusive, you can place a few slices of bacon between the tubers. Tie the bag and pierce it in several places. Now you should put the bag in the microwave so that the potatoes lie in one layer. You need to cook the tubers for about 15 minutes, then put them out of polyethylene on a dish and pour over the accumulated liquid. The result is juicy potatoes with a maximum of vitamins. This product is best eaten with bread or sliced fresh vegetables.

There are a lot of recommendations for cooking potatoes. Only the housewife should decide how to cook potatoes, taking into account the characteristics and taste preferences of each family member. It is important to remember that this vegetable is quite high in calories and should not be abused. It is preferable to eat boiled potatoes in complex dishes with fish or other vegetables.

When to salt potatoes when boiling

Potatoes that are not young and peeled need to be salted at the end, just before they are ready.

This is motivated by the fact that, when water is salted immediately after boiling, it, firstly, absorbs a lot of salt, and secondly, it falls apart (which is especially unacceptable when cooking root vegetables for salad, which requires subsequent careful cutting).

What kind of salt

It is important what salt you use. For example, many housewives now salt everything with fashionable sea salt. You need to know that this salt, when placed in boiling water, breaks down into the minerals that make it up.

From here, boiled potatoes may develop an incomprehensible aftertaste. So it’s better to use common table salt for boiling potatoes (preferably natural rock salt, without additives).

There is another method of salting potatoes during cooking. We bring the tubers to readiness (pierced with a fork quite loosely). Drain the water and only then salt the potatoes.

Close the lid of the pan, add more oil, and stir lightly to mix everything. So the potatoes will take much less salt and will not fall apart into their component parts. This method is often used when preparing whole potatoes as side dishes.

When to salt new potatoes

Young potatoes, boiled without removing the skin, whole, can, as many culinary professionals say, be salted at any time. This will not cause any particular harm to the tubers boiled in their skins, preserving their integrity.

If you feel under-salted when taking a sample, you can slightly add salt when pouring in the milk and mix thoroughly.

Delicious recipe for baked potatoes with cheese in foil

In the recipe below, the delicacy is modernized with savory cheese. It will dissolve in the potato pulp along with butter, spicy garlic and herbs, which will be gently embraced by shiny foil.

Having tried this method of creating food just once, your household will lick the plates, spoons and fingers. And they will ask you more than once to create something delicious for dinner, lunch or an afternoon snack.

Don't refuse your loved ones. Please their tastes by pampering them with an original dish.

Ingredients:

8 medium sized tubers;
40 gr. butter;
80 gr. hard cheese;
2 cloves of garlic;
4 tsp. odorless vegetable oils;
salt and ground black pepper by eye;
favorite greens to serve.

Cooking method:

1. Rinse the potatoes thoroughly. Place a paper towel on the table and place the washed tubers on it. Dry them.

2. Take scissors and foil. Calculate how much shiny paper you will need so that it completely wraps the vegetable. Then cut the metal material into 8 appropriately sized pieces.

3. Place the potatoes on a piece of foil. Pour 0.5 tsp over it. sunflower oil, salt and pepper the fruits. Then wrap them tightly in metallic paper. At the top, twist the foil around itself.

4. Turn on the oven to 190 degrees, place the potatoes in a baking dish or on an iron baking sheet. Place the dish in the oven and cook it for about 1 hour.

5. While the vegetables are ripe, let's make cheese. Unwrap it from the packaging. Prepare a plate and a grater with a large cloth. Place the chopper in a bowl and pass the cheese through a sieve.

6. Let's move on to the garlic. Separate 2 cloves from its head. Clean them of scales. Place the wedges on a cutting board. Chop them finely. Place the mixture in a small plate.

7. Remove the finished potatoes from the oven. Check for doneness by piercing each fruit with a knife. In 60 minutes the dish should be well baked and soft.

Do not turn off the oven, but simply reduce it to minimum heat. We'll be using it again soon.

8. Now comes the fun part. Unfold the glitter paper. Make a cut on each vegetable with a knife. Take a fork and mix the potato pulp well.

9. Prepare the butter. Cut it into 8 small pieces. Transfer them to the cut fruits. After the butter, sprinkle with chopped garlic and salt.

10. Let's remember about cheese. Divide the grated mass into 8 parts and send them to the inside of the potato. And put it in the oven again for 10-15 minutes.

11. While the cheese is melting on the vegetables, wash any greens and finely chop them on a cutting board. As time passes, remove the dish from the oven and serve it hot immediately to the table. Don't forget to sprinkle the dish with finely chopped herbs.

You can enjoy the dish directly from the foil - it will be tastier this way.

In shiny paper, the tasty combination of tubers and cheese will become even better, more harmonious, and brighter. Feel free to open the shiny paper like a gift. It was brought to you by your decision to cook a dish according to such a cool recipe. All that remains is to drown in his embrace and unique relish.

How long should you cook potatoes for salad?

Most housewives cook unpeeled potatoes for salad and remove them from the heat a couple of minutes earlier than usual. The vegetable will remain firmer in its jacket. But if you don’t have time to peel boiled potatoes, you can peel them raw, cut them into cubes of the desired size and cook over medium heat, remembering to stir.

The readiness of the cubes is easy to check; you just need to try any of them. It usually takes 12-15 minutes to cook potatoes for salad. It is important not to overdo it in this matter, otherwise the cubes will turn into puree.

Sources:

Classic dish

How to boil potatoes? Given the age of speed and lack of time to prepare delicacies, most families eat simple dishes. One of the products that saves time and money is potatoes. To easily cook a vegetable, you need to adhere to the following scheme:

Wash and peel tubers of the same size.
Cut large specimens in half.
Cover the potatoes with water and salt.
Cook over medium heat.
Cook for 20 to 40 minutes, checking for doneness with a knife or fork.

To avoid wateriness, young potatoes must be immersed in boiling water; old potatoes can be placed in slightly warm water. Drain the water from the pan with the finished product and add the butter. Once the butter has melted, you can gently stir the potatoes with a large spoon or wooden spatula. Then you need to let the dish rest under the lid for 10 minutes. Potatoes prepared in the classic way can be a side dish for any meat or fish. And the decoration will be greens or any pickled vegetable.