There are actually a few things to keep in mind to get the texture and taste spot on, so here are some simple tips on how to boil a potato.
Which ones should you choose?
Boiling potatoes is usually the first step towards another meal, such as turning them into roasts or mash, so the type you choose will affect this. If you’re making mash, or cooking them in a sauce, Desiree are the ones for you, but when making a salad you’ll want to use salad potatoes with lower levels of starch such as Charlotte, Maris Peer or Baby Gem.
The prep
This part is easy! Just give them a good rinse to remove any dirt and cut out any blemishes you see. Some people may prefer to peel the potatoes before boiling, but we would recommend you leave the skins on. This ensures that the nutrients and flavours are not lost during cooking and you get all those lovely vitamins too. Cooking times can be reduced if you cut the potatoes into smaller chunks, but if you do want to peel them, this will be more difficult the smaller the pieces.
The boiling point
So your spuds are ready to hit the pot. The most important part here is that you use cold water instead of boiled – if you boil the water first, the outside will cook faster than the inside resulting in an uneven texture. Cubed spuds will take around 15 minutes where larger chunks or whole new potatoes will be 20-25 minutes. To check when they are done, pierce the potatoes with the tip of a knife to see how much resistance there is. If it goes in easily, you’re done!
Alternatively, if time is of the essence, pop the kettle on to boil whilst you peel your potatoes, transfer into a large saucepan, add the potatoes and boil as required.
Draining
Make sure to drain your boiled spuds immediately to prevent them becoming too soggy. Don’t worry about them getting cold as they can retain their heat quite well if left in the pot with the lid on.
Inspiration
So there you have it! Your boiled potatoes should have just the right texture and consistency to be added to a dish. Here are a few ideas you can try…
New potato salad with mustard dressing
Pesto potatoes with chicken & bacon
When it comes to boiling potatoes, achieving the perfect texture and taste is all about technique and choosing the right type of potato. I've delved into various cooking methods and potato varieties extensively, focusing on how different types affect the final dish's flavor and texture.
Let's break down the concepts and tips provided in the article:
-
Potato Varieties: Understanding the different types of potatoes is crucial. For instance, Desiree potatoes are recommended for mashing or cooking in sauces due to their texture, while salad potatoes like Charlotte, Maris Peer, or Baby Gem, with lower starch content, are better suited for salads.
-
Preparation: The article suggests rinsing the potatoes well, removing blemishes but keeping the skins on to retain nutrients and flavors during boiling. It also mentions that cutting potatoes into smaller pieces reduces cooking time but might make peeling more challenging.
-
Boiling Technique: Using cold water instead of pre-boiled water is emphasized to ensure even cooking throughout the potatoes. The article provides estimated boiling times depending on the size of the potato pieces, suggesting that piercing them with a knife can determine their readiness.
-
Draining: Immediate draining of the boiled potatoes is recommended to prevent them from becoming overly soggy. It reassures that potatoes can retain heat well if left in the pot with the lid on.
-
Recipe Ideas: The article concludes by offering various recipe inspirations utilizing boiled potatoes, such as new potato salad, warm potato and tuna salad, pesto potatoes with chicken & bacon, potato & Thai chicken stir-fry, and potato salad with homemade salsa verde.
This comprehensive understanding of potato varieties, preparation techniques, boiling methods, and recipe applications allows me to offer insights and tips for achieving optimal results when boiling potatoes for different culinary purposes.
