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The most common root vegetable is, of course, potatoes. It is available in price and thousands of recipes based on this ingredient. It is boiled, fried, baked. They add to salads, prepare zrazy, dumplings, pancakes – all the dishes are countless!
There are many varieties of potatoes and they are all different not only in shape and color, but also in taste and starch content, and it depends on which dishes it is better to use this or that root vegetable variety.
- Starchy varieties are suitable for mashed potatoes and baking, the dishes will turn out to be lush and tender;
- For salads, frying, stewing – less starchy, the potatoes will remain intact and will not fall apart.
Cooking potatoes quickly – in the microwave
Wash the potatoes and pierce each 5-6 times with a fork. Place on a plate and microwave. Set the cooking time depending on the size of the potatoes:
- 1 medium tuber is cooked for 5 minutes,
- 2 tubers – 10 minutes
- 4 tubers – 15 minutes.
Remove the potatoes from the microwave with a towel or oven mitt. Cut it open and add your favorite filling: butter, herbs, cheese, sour cream, bacon.
How to quickly peel boiled potatoes
Wash the potatoes and slide the knife around them in a circle. When the potatoes are cooked and cool, remove the skins. It will come out much faster than peeling with a knife or peeler before cooking.
Turn the water left over from boiling potatoes into gravy
Combine the broth, some water left over from boiling the potatoes, salt and pepper. Add ½ spoonful of cornstarch to thicken the gravy.
Signs of a good potato
- Choose larger tubers, they are probably ripe and tastier;
- Good potatoes have firm, dense tubers;
- The peel is smooth, without dark spots and cracks;
- The eyes must be clean and free from decay.