Potatoes boiled in their uniforms differ significantly in their qualities from those cooked in a peeled form. Its original taste and denser structure are suitable for adding to salads and for self-consumption.
It is necessary
-
- medium to small potatoes;
- water;
- salt;
- pan.
Instructions
Step 1
Choose a potato to cook in their skins. The tubers should be clean and even, without damage, wireworm strokes, rot. Select the size of the boiled potatoes, they should be approximately the same so that the cooking time for each of them coincides. It is preferable to boil young potatoes in their skins. It is delicious on its own due to its special aroma and fresh taste.
Step 2
Rinse the potatoes under running water. Wash the skins of the young potatoes very carefully. As a rule, after boiling it is eaten without removing the uniform. If the tubers are heavily soiled, soak them in water for a while. The adhered earth will get wet and wash off easily.
Step 3
Place the washed potatoes in a saucepan. Keep in mind that if you boil potatoes in their skins, they can slightly stain the enamel of the pan. Take a metal container or a container that is not too new for boiling potatoes in their skins.
Step 4
Pour water into a pot of potatoes. The liquid should barely cover the top layer of the tubers. Place the pot over high heat. Close the lid. When the water boils, reduce the heat to low, open the lid slightly so that the water does not pour out.
Step 5
Boil the potatoes, depending on their size, for 20-30 minutes. Salt boiling water 10 minutes before the end of cooking.
Step 6
Steam the potatoes in their skins. To do this, put the prepared tubers in an electric steamer, pour water into it and set the time according to the instructions. Or, place the potatoes in a pot equipped with a stand. Pour water to the level of this stand, put on fire. The cooking time will be about the same as when boiling in water.
Step 7
Determine the doneness of the potatoes with a fork. If the largest tuber is easily pierced, then all the potatoes are boiled. Drain and serve potatoes. Brush young potatoes immediately with butter, vegetable or butter, sprinkle with chopped dill, parsley, basil, cilantro, green onions, and a clove of garlic pressed through a press.
