In their skins, baked, fried, boiled, how and how much to boil potatoes correctly so that they retain their useful composition and acquire an excellent taste. Now it’s hard to imagine that everyone’s favorite root crop was previously considered tasteless, poisonous and grown only at the expense of pretty flowers in flower beds. In many homes, potatoes have long been a favorite product from which a wide variety of dishes are prepared. Knowing a few secrets of cooking a root crop, you can get a truly magnificent dish for every taste.

Potatoes in their skins or jackets are often boiled for preparing various salads and as an independent dish for your favorite herring (sprat, herring). To make the potatoes tasty and quickly cooked, it is good to choose root crops of the same size, smooth. The variety of potatoes also plays an important role and affects the taste. So for boiling in casings, “American” is suitable - a vegetable that was one of the first to be bred and popularized in the 18-19 centuries. You can choose a different variety, but it is better for these purposes to use the root crop, which contains little starch.

How much to cook potatoes in their skins will depend on how the product is prepared. So on the stove, the cooking time is 17-22 minutes after boiling water, in a slow cooker, the cooking time is a little longer - about half an hour. The fastest way to cook potatoes in their skins is in a CB oven, in just 7-8 minutes.

Before cooking the tubers, they must be thoroughly washed under running water, then put in a saucepan (if cooking will be on the stove) and pour water. You can take any liquid - cold, warm or boiling water.

To prevent the root crop from bursting, a little salt should be added to the water.

The readiness of potatoes can be checked by piercing them with a fork or a toothpick. Typically, the cooking time is from 17 to 45 minutes (depending on the type of vegetable).

Good ripe potatoes, properly cooked in salted water, can be eaten without taking off their "uniform". If it is supposed to remove the peel, then it is better to pour the vegetable after cooking for a short time with cold water so that the skin can be removed more easily.

How to cook mashed potatoes

Despite the fact that mashed potatoes are a frequent guest in the diet, it is not always possible to cook it perfectly in terms of texture and taste. Sometimes, instead of an airy fragrant dish, you can get a sticky substance similar to batter. How to cook mashed potatoes correctly, the secrets of the best chefs will tell you.

Unlike cooking tubers in their uniforms, you need to choose varieties with a high starch content for mashing. You can save this substance in full if, after cleaning, immediately put the washed vegetables in a saucepan, and do not leave them in water for a long time. Experienced housewives advise to boil the product in boiling water - so it will cook evenly and will not lose starch.

To make the tubers cook faster, you need to cut them into 2 or 4 parts (depending on size), place them in a deep container and pour the liquid so that it is slightly higher than the vegetables themselves.

Garlic or onions placed on top of vegetables will help improve the taste of the product.

You need to cook the root crop for about 25 minutes, then drain all the water into a suitable container (it will come in handy for dressing the dish) and remove the onion, you can leave the garlic. Mash the potatoes immediately after cooking, otherwise after it will harden and become like a sticky mass after processing. The liquid remaining after cooking the vegetable is mixed with milk and gradually introduced into the puree, kneading it with a crush. At the end, be sure to add the right amount of butter to give the dish a light, airy taste.

You can improve the taste of everyone's favorite food if you fill the potatoes with processed cheese, sour cream or mayonnaise. A beaten egg will help to make it denser and more nutritious, and roasted onions and carrots will give a rustic taste. Dill, green onion or tarragon will not spoil the taste of food.

How long to cook potatoes in soup?

Despite the fact that the potato does not belong to a dietary product, everyone eats it every day, including it in the composition of the first courses. The duration of cooking this product will depend on its variety in the first place. So how long to cook potatoes in soup? Usually this time is from 15 to 30 minutes. If you grate vegetables on a Turk, then the cooking time will be 10-15 minutes, no more.

If the tubers are coarsely chopped, then they will cook longer, small ones - much faster. Most housewives add potatoes of various sizes to soups. Small pieces will boil during the cooking process and make the broth more saturated, while large ones will retain their shape and delight after excellent taste. For "cabbage" tubers are boiled separately and introduced at the very end of cooking. This is necessary so that the acid, traditionally added to the soup, does not make the vegetable hard and unpleasant in taste.

Considering that root crops are cooked on average for about 25 minutes, you need to correctly put other products into the boiling broth in stages. So rice groats are often put together with a vegetable or a little earlier, but vermicelli is added 3-5 minutes before the food is ready.

Principles of cooking peeled potatoes in a saucepan

Peeled potatoes in a saucepan are prepared for various dishes, both first and second. Depending on what everyone's favorite root crop will be prepared for, the principles of its preparation depend.

1. Young potatoes are first peeled from a thin top layer, washed under running water and placed in a saucepan. You can remove the upper part with a knife or a regular kitchen sponge, using the hard part for this. Large vegetables should be cut into several pieces before cooking, small ones can be boiled whole. Water is poured over the product so that it is 1 cm higher, no more, you need to add salt 5 minutes before the end of cooking. Ready-made tubers need to be seasoned with oil, after draining the remaining water, add herbs and seasoning to taste.
2. If the potatoes are boiled as a side dish, then first you need to wash and peel them, removing the “eyes” without fail. After that, the tubers should be made approximately the same size, put in a container, pour water just above the vegetable and turn on the fire. When the water boils, you need to reduce the fire a little and cook the product under the lid until cooked, which will take about 20-30 minutes. Before turning off the water, you need to salt it, boil for a few more minutes and turn off the fire. Ready-made root crops can be mashed in IMLI puree and served whole, seasoned with fried vegetables or butter.

For soups, it is recommended to use potato varieties with an average starch content, for mashed potatoes - with a high one. This root vegetable can be combined with any vegetables, meat or fish. Properly cooked, he will never get bored and will become a regular guest on the family table.

What modes to use in a multicooker

In a slow cooker, potatoes are stewed, fried, boiled, steamed and baked. That is, prepare in any way, on its own or with the addition of other products. The duration of cooking will depend on how much the root crop will be crushed. The cooking method will play an important role - this way the product will be fried faster, but it will take a little longer to steam in a special form.

Despite the high popularity of potatoes, many do not know exactly how long it takes to cook potatoes for a side dish (whole, slices, for mashed potatoes) and for various dishes, so in this article we will look at how to cook potatoes correctly and for how many minutes to make them tasty. and in the desired state (whole, soft, boiled, etc.).

How many minutes to cook potatoes in a pan

The speed at which potatoes cook in a pot is influenced by factors such as the type of potato chosen (higher starch varieties cook faster) and whether the potato will cook whole or cut. Consider below the average values ​​for how long potatoes can be cooked in a saucepan on the stove:

• How long does a whole peeled potato boil? Medium-sized potatoes will cook for 20-25 minutes after boiling water in a saucepan.
• How many minutes does it take peeled potatoes, cut into pieces? If the potatoes are cut into pieces, the cooking speed will decrease to 15-20 minutes after the water boils in the pan.
• How many minutes to cook potatoes in their skins? Jacket potatoes will be cooked in a saucepan in 20 minutes after boiling water (if the potatoes are very large, then the cooking time can be 25 minutes). Read more in the article:.
• How many minutes do you need to boil new potatoes? Young potatoes can be cooked in 15 minutes after boiling water.
• How many minutes to cook mashed potatoes? For mashed potatoes, cut into pieces and boil for 15-20 minutes.
• How many minutes to boil potatoes in soup? Finely chopped potatoes in the soup are cooked quickly, on average 10-15 minutes (depending on how small they are cut into pieces).
• How many minutes to cook potatoes for salad Olivier? For salads, in particular for Olivier salad, potatoes are boiled for 15-18 minutes after boiling water in a saucepan (in the last minutes of cooking, its readiness is checked with a toothpick, knife or fork so that it is soft, but not boiled).

Having learned how much potatoes are boiled in a saucepan, we will further consider the process of cooking it in order to know how to cook it correctly so that it is tasty and soft.

How to cook potatoes in a pot

Cooking potatoes consists of two stages, namely the preparation of potatoes for cooking and the cooking itself in a saucepan. Let's take a closer look at how to boil potatoes in a saucepan:

• We select the required amount of potatoes for cooking and rinse thoroughly in cold water (from dust and dirt).
• We clean the washed potatoes from the peel with a knife or a special potato peeler, cut out all the darkened places and the so-called "eyes". Wash the peeled potatoes again in cold water, then cut into several parts (large tubers are cut into 4-6 cubes).
• We re-wash the potatoes cut into pieces from the released starch and pour cold water in a saucepan of a suitable size. Water should completely cover the potatoes and be 2-3 cm above it in level.
• We put the pan on a high heat and bring the water to a boil, after adding salt to the water (1 teaspoon of salt without a slide per 1 kg of peeled potatoes filled with water).
• After boiling the water in the pan, reduce the fire (the water should not boil much), after which we remove the foam formed on the surface of the water with a spoon.
• After boiling water in a saucepan, potatoes should be boiled for an average of 20-25 minutes until cooked (you can check whether the potatoes are cooked or not, using a knife or fork, piercing the largest pieces, if they are soft and easily pierced, then cooked).
• It is imperative to drain all the water from the pot with boiled potatoes, otherwise it will soften in it and begin to crumble. Ready boiled potatoes can then be used as a ready-made side dish by adding butter and chopped greens to it, or mashed from it.

Note: peeled potatoes are not recommended to be stored for a long time and must be poured with cold water, as it darkens with prolonged contact with air. It is better to peel potatoes from the skin just before cooking.

How to cook potatoes in a slow cooker?

Raw potatoes can also be cooked quickly and easily in a slow cooker, and the cooking process is not much different from cooking in a saucepan. Let's take a closer look at how to cook potatoes in a slow cooker:

• The first step is to prepare the potatoes for cooking: wash, peel, rinse thoroughly again and cut into several pieces (4-6 pieces).
• We put the peeled and chopped potatoes in the multicooker bowl, pour cold water (the water should completely cover the potatoes and be 1-2 cm above it) and add salt (1 teaspoon without a slide per 1 liter of water).
• We turn on the multicooker and set the “Cooking” mode for 30 minutes.
• At the end of cooking, we check the potatoes for readiness by piercing them with a fork, and if they are ready, we throw them into a colander so that all the water is glassed and served to the table, or used to prepare other dishes.

How to cook potatoes in a double boiler?

One of the ways to prepare boiled potatoes is to cook them in a double boiler, which is in demand among lovers of a healthy diet, since it is believed that more nutrients are stored in the potatoes during this cooking. To cook potatoes in a double boiler, you must perform the following sequence of actions:

• Wash and peel the potatoes, then cut into 4-6 pieces (cubes) and rinse again.
• Pour water into the double boiler to the mark and put the prepared potatoes on the grate.
• Turn on the steamer and steam the potatoes for 30 minutes.
• We wash off the protruding starch from the finished boiled potatoes and serve.

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Who among us has never eaten boiled potatoes? Such people are probably very rare.

Everyone knows that potatoes, due to their taste and nutritional qualities, are almost one of the most valuable food products. And it is not for nothing that one well-known proverb says: "Bread is our father, and potatoes are our mother."

And who among you knows exactly how long it takes to boil potatoes? And in order not just to cook, but to cook it tasty and healthy? And what is the right way to cook? And what should be done about it?

I want to immediately notice that there are old potatoes - one that is more than three months old, and young.

So, the old potatoes must be carefully peeled, then washed, put in a container - usually a saucepan - and poured with hot water. It is worth noting that the water level in the pan should be one centimeter higher than the potatoes in it. Then, if you want the potatoes to be delicious, add one or two lumps of sugar (or a teaspoon) or one tablespoon of lemon juice. Juice is needed so that the potatoes do not turn black and are even tastier.

Potatoes should be boiled over medium heat. If you cook over high heat, then the potatoes will boil only on the outside, and inside will be raw. Cooking time always depends on the size of the potatoes. If the potatoes are medium in size, you need to cook for about 20 minutes. So that the potatoes do not completely boil, then after boiling for about 15 minutes, the water from the container must be completely drained, and the potatoes should be steamed on low heat. If you are in a hurry and hungry and want to cook faster, add one tablespoon of oil to the water.

Unlike old, young potatoes, you need to boil them whole for about 10-15 minutes.

Many people boil potatoes with their skins on. And for good reason: potatoes boiled in this form retain vitamins best, and with enough salt added to the water, they will taste like baked potatoes.

Not always cooking according to the instructions, the desired result is obtained. For convenience and simplicity, in order not to time the timer, the readiness of potatoes can be determined in a simple way - pierce the largest specimen with a fork or knife. It is clear that if the potatoes are not cooked, the knife will enter it with difficulty.

Most people cook potatoes according to the recipe of our grandmothers. Potatoes are peeled, washed, placed in a pot of cold water, brought to a boil, salted, tasted and, after another piercing with a fork or knife, it is ready. Then they simply drain the water and serve it on the table.

If you immediately put the potatoes in boiling water, less starch will be washed out of it and more vitamin C will remain. This is because the decomposition of vitamin C occurs more actively from 40 to 70 degrees, that is, before the water boils.

Some housewives specifically do not boil potatoes in salt water. But cooking in salted or salted is healthier! In this state, the potato loses less minerals than this.

And a couple of tips. To make it easy to peel the already prepared potatoes in their skins, after draining the boiling water, they are immediately poured with cold water. If you want to boil young potatoes harvested in the summer, wash their skins thoroughly before dipping them in water, and after boiling they do not need to be peeled at all. To make it easier to wash the skin, leave the potatoes for half an hour in water before peeling.

Never leave cooked potatoes in water. A five-minute such state spoils its taste very much.

Don't know how to boil potatoes? Our culinary advice will help you learn all the subtleties of this process. Find out in what water to boil potatoes and how long!

Potato is perhaps the most common vegetable not only in our country, but throughout the world. And how many different dishes and ways of cooking potatoes exist! Potatoes are boiled, fried, baked, cooked whole and in slices, and tasty and healthy dishes are constantly obtained. Learn how to boil potatoes in our culinary advice!

It would seem, what could be easier than boiling potatoes? However, novice cooks often have questions like "how to boil potatoes", "how long to boil potatoes" and "how to boil potatoes properly".

We will try to answer all these questions and give you as much useful information as possible so that you can cook any dish that uses boiled potatoes at any time!

What is the process of boiling potatoes? Of course, with potatoes and water! If you decide to boil potatoes, then you should thoroughly rinse each potato under running water, remove any remaining earth and possible offshoots. After that, clean potatoes can be placed in a pot of cold water.

In what water to boil potatoes, you ask? Potatoes should begin to boil in cold water, this will allow the potatoes to evenly heat up along with the water. If you place a raw potato in already boiling water, there is a big risk that by the time the middle of the potato is cooked, the flesh closest to the skin will already be boiled and tasteless.

There is no exact answer to this question, because it all depends on the number of potatoes, the volume of water, the degree of heating, the presence of a lid on the pan and other factors. On average, potatoes should be boiled for 15-25 minutes, after which you can check the degree of readiness.

But there is a very simple way that will help you accurately determine whether the potatoes are cooked or should be kept in water for some more time.

As soon as the water with potatoes begins to boil, boil the potatoes for 10-15 minutes, then use a fork, toothpick or skewer. Gently pierce one potato halfway through - this will help you understand if the potatoes have been cooked completely or if they should be kept in water for some more time.

1. If the core of the potato is hard and the fork is pulled out of the potato with effort, continue to boil the potatoes.
2. If the fork slides in and out of the potato easily and the middle is soft, the potato is done.

If you are limited in time and want to cook potatoes faster, then we can offer you to boil pre-cut potatoes.

To do this, it is enough to cut the potatoes in a way that is suitable for your dish - halves, quarters, cubes or large slices.

The main thing to remember is that the smaller you cut the potatoes, the less time it will take to fully cook them. Therefore, do not forget from time to time to check the potatoes in boiling water for the degree of their readiness.

We hope that our tips will help you and you will no longer have questions about how to boil potatoes, what water to use and how long it takes to fully cook.

Dishes based on young potatoes allow you to diversify the summer diet. Tubers boiled in salted water can be served peeled and peeled, whole and cut into pieces. Young potatoes are added to light soups, salads, vegetable stews, okroshka. She, in combination with dill, green peas and vegetable oil, can be an independent dish. How to cook young potatoes so that they do not lose nutrients? How long does it take to properly cook an early vegetable?

Cooking features

How long it takes to cook potatoes depends on the variety. For salads and soups, take vegetables with a low starch content. These potatoes hold their shape well during cooking. Starch varieties are perfectly boiled soft, so they are suitable for mashed potatoes. In young tubers, the starch content is always low, which means that it is undesirable to make a “crushed” of them.

How long are potatoes of different varieties boiled? The tubers of "Sineglazki" have a relatively thin peel, so they are not cooked in their uniforms. Mature potatoes of this variety are mashed. Young tubers, peeled and cut, are thrown into soups 20 minutes before the dish is ready. Potato "Leader", even in the soup, even as a whole, is processed for a quarter of an hour. The variety "Red Scarlett" is considered to be slowly boiled soft. In uniform, it takes 25 minutes to cook, in a crushed state - about 15.

Regardless of the variety, potatoes with a dense top layer will be less boiled. You can find out how thick the skin is by scraping over the surface of the tuber. If the peel is poorly peeled, the loss of valuable substances during the cooking process will be minimal.

Before cooking, potatoes must be sorted by size. It is correct to cook tubers of the same size together, otherwise some of the vegetables risk either overcooking or remaining raw. If you take potatoes of different sizes, a small one is cooked whole, and a large one is cut into pieces.

Boiling whole potatoes without skins and in their skins

Very young, easy-to-peel potatoes are most often cooked without a peel. First, the tubers are thoroughly washed. If the potatoes are heavily soiled, they are pre-soaked for 10 minutes, and then the water is changed several times. Further, the peel is not cut off, but scraped with a knife or scraper. The peeled potatoes are washed again.

Cooking method.

• Peeled tubers are placed in a saucepan and poured with water so that the liquid covers them with a small margin (2-3 cm).
• Potatoes are salted at the rate of a teaspoon of salt per 500 g of vegetables. The pot is placed on a strong fire.
• After boiling, open the lid. The next 20-25 minutes, the potatoes are boiled over low heat.
• At the end, the water is drained. Vegetable oil, chopped greens are added to the still hot potatoes. Everything is mixed.

If desired, boiled young potatoes can be served with soy or mushroom sauce, with a salad of early cabbage, cucumbers, tomatoes and green onions.

Jacket potatoes are boiled in the same way, only the peel is not peeled at the beginning of the process, but at the end, when the tubers are cooked and cooled. The degree of readiness of vegetables can also be determined empirically: boiled potatoes are easily pierced with a fork, knife or toothpick. In a pressure cooker, the dish cooks faster than on the stove - a third of an hour. In a slow cooker, jacket potatoes are boiled for half an hour, in a double boiler - 35 minutes. Tubers during cooking will definitely not crumble if at the very beginning they are pierced with a fork in several places. It is advisable to rinse ready-made hot potatoes with cold water. Thanks to this trick, the tubers are easier to peel.

How long are tubers boiled in soups

New potatoes are a suitable ingredient for light vegetable soups. So that the tubers do not darken, they are cleaned immediately before being placed in the broth. If for some reason a 10-15-minute hitch turned out, the peeled potatoes can be rubbed well with salt and left to lie for a while. Later, the tubers are finely chopped. Pieces are thrown after boiling water. How much time is needed for cooking, we will consider further.

In order for a light soup to have a rich taste, vegetable broth is prepared on the basis of various roots (parsley,). A whole head of onion is also put there. After half an hour, the broth is filtered and brought to a boil again, after which the potatoes are laid. It is cooked from 15 to 20 minutes (depending on how finely the tubers were cut). At the same stage, other vegetables are added to the soup: carrots, cauliflower, young peas.

When is the soup salted? Salt, spices and finely chopped greens should be added correctly at the end of cooking. To reduce the cooking time of potatoes, immediately after laying them in the vegetable broth, you can pour two tablespoons of vegetable oil. The acceleration of the cooking process will occur due to the oily film formed on the surface of the soup.