Potatoes are one of the most popular vegetable side dishes. Boiled potato dishes will equally brighten the table for a simple family dinner and a festive dinner party. There are several techniques that allow you to cook potatoes much faster, while maintaining their taste and useful properties.
It is necessary
-
- water;
- salt;
- pan;
- butter;
- microwave;
- utensils for the microwave;
- knife.
Instructions
Step 1
Many varieties of potatoes are characterized by their ability to quickly boil. If you have limited time to cook the side dish, use round vegetables with firm flesh and light brown skin for cooking. This variety cooks rather quickly and does not lose its shape during heat treatment. For mashed potatoes, choose crumbly varieties with white and friable flesh.
Step 2
Peel the required amount of potatoes with a vegetable knife. This appliance will save you time and effort, and will also allow you to get beautiful and evenly peeled vegetables. Note that the smaller the pieces into which you cut the potatoes, the faster they will cook.
Step 3
Place the potatoes in a saucepan and cover with hot water. Place the pot over high heat and let the liquid boil. After the water has boiled, salt the dish to taste, add a few tablespoons of butter to it and reduce the heat. It is not recommended to boil potatoes over high heat, as there is a high probability that the tubers inside will remain moist. Animal fats, which are part of the oil, form a protective film on the surface of the water. Potatoes, which are in such a "cap", are cooked twice as fast. After 15-20 minutes of cooking, drain the water and remove the vegetables from the pan. Serve boiled potatoes garnished with fresh herbs, cucumber and tomato slices.
Step 4
You can cook ruddy and crumbly potatoes in a matter of minutes in the microwave. Peel a few medium sized tubers and cut them into pieces. Lubricate microwave-safe dishes with butter or vegetable oil. Spread the potatoes on it, salt and season them. Cook the potatoes for 8-10 minutes on medium wave mode. Sprinkle the finished dish with parsley and dill on top and serve.
