At first glance, boiled potatoes seem like a dish that cannot cause any difficulties.
But this is not always true.
Surely you have sometimes encountered the situation where potatoes are clearly served undercooked, and they turn out bland and tasteless. This happens because the wrong cooking technique was chosen, says our magazine’s expert on culinary issues, chef Yulia Arkhipova.
What you should not forget when cooking potatoes
First of all, you should make the right choice of the main product. The tubers should not be too big or too small: the best option is medium size. The potatoes should look about the same so that they cook at the same time.
Place the potatoes in a saucepan. For half a kilo of potatoes, take half a liter of water. Turn on the heat and bring to a boil.
Then add one small spoon of salt.
At this stage, you can add dill, parsley, and any other greens to the pan for flavor. Also add a couple of bay leaves.
Reduce heat to minimum and cook the side dish under the lid for 15 minutes.
