Cooking Potatoes

BEFORE COOKING:

Right before boiling, peel the potatoes (or wash them thoroughly and leave them in their skins) and, if necessary, cut them.

COOKING:

Method I: Place whole potatoes into a small amount of cold water – this ensures they cook evenly and are neither raw nor glassy in the centre.
Method II: Diced potatoes can be dropped into boiling water.
Boil the potatoes for 20–25 minutes (depending on their size). Finely diced potatoes (e.g. for soup) boil for 15 minutes. Ensure the potatoes are completely covered with water during boiling. Start timing from the moment the water returns to a boil. Immediately after the water starts boiling, add salt (about 2 teaspoons per 1 litre of water). It is also advisable to add a little extra salt (about 1 teaspoon per 1 litre of water). Boil with the lid on – this reduces cooking time and minimizes vitamin loss. To check if the potatoes are done, insert a fork (it should go in easily) or simply taste them.

AFTER COOKING:

Once boiled, drain the potatoes. They can also be left on the stove for a moment to allow any remaining water to evaporate from the bottom of the pot, so the potatoes become a bit drier – making them fluffier, not watery, and they can be stored longer.

SERVING SUGGESTION:

Serve boiled potatoes whole with butter and dill, or mash them with milk and butter.

Enjoy your meal!