Boiling potatoes

This is a simple task and you would be forgiven for wondering whether it really warrants an entry in the tips and techniques section. Indeed, it is simple, but there are a few basic rules that I prefer not to repeat in every recipe involving potatoes. And I think it important to ensure that I have all the basics covered so that the recipes on my blog to be as easy to use and widely accessible as possible.

The most crucial thing is that the potatoes should be covered with cold water, rather than put into boiling water. This helps them to cook more evenly. The only exception is when you are parboiling for roasting, because in this instance it is desirable for the outsides to cook more quickly than the centre.

Cover the potatoes so that the water level is at least 3cm above them. Add a pinch of salt or two, put on a high heat and cover. When the water starts to boil, take the lid off and turn down to a medium heat to simmer.

To test whether the potatoes are done, insert a skewer through the thickest part of one of the larger potatoes. It should be easy to push through and, if the potato slides off the skewer easily when lifted out of the water, then they are done.

In my opinion, these are the main things to bear in mind. Other posts on the topic go into more detail, a few launching into a debate about whether or not potatoes should be peeled before boiling. I want to keep this short and sweet, but in case it is keeping you awake at night, here are some of the posts on the topic:

• Delia online: How to steam potatoes
• Iqio: How to boil potatoes
• Mighty guide: How to boil potatoes
• Ihowd: How to boil potatoes 

Comments

[paula]

Hi there Vicky,

Just tried out the smoked mackrel pate.....it was delicious and a seriously easy recipe ...no cursing and minimal washing up involved. Next on the list are your chocolate brownies. Keep up with the blog - its great!

[Vix]

Thanks Paula. Glad you enjoyed the pate. Would be interested to hear how the brownies go! Vix