How to Boil Potatoes Correctly – The Simplest Methods

The main reasons are: boiling them too long without checking for doneness, cutting them too small, using a starchy variety (good for mash, but not for a side dish), or forgetting to lower the heat after it comes to the boil (vigorous boiling destroys the structure). Use low-starch varieties such as “Red Scarlett”, “Adretta” or “Udacha”. They hold their shape well during boiling. Watch the time closely – 15–20 minutes at most for large pieces.

Young potatoes with thin, delicate skin cook much faster than old ones – just 10–15 minutes after it comes to the boil. Whole small tubers from the spring harvest take 10 minutes, medium ones 12 minutes, and large ones 15 minutes. Young potatoes are often boiled in their jackets – the skin is very thin and edible, and does not need peeling. I serve them with dill, sour cream and spring onions – a classic of the spring table.

Yes, for express cooking. Prick a whole potato in its skin with a fork in several places, wrap it in a damp paper towel and cook at maximum power for 8–10 minutes per 1–2 medium tubers. For peeled, cut potatoes, cover them with water and put on a lid – 10–12 minutes at full power. The microwave is the fastest method, but the taste and texture will be poorer than with classic boiling. It is fine for quick cooking.

Use only enamelled or stainless steel cookware – cast iron and aluminium cause potatoes to darken on contact. Add 1 tablespoon of vinegar or lemon juice to the water – the acid sets the colour. Do not leave the potatoes in the hot water after boiling – drain them through a colander straight away. Eat the cooked potatoes within 1–2 hours or turn them into mash at once. After they have cooled completely, potatoes will inevitably darken a little – this is normal.