Many people love young potatoes, and they can be served with butter and fresh herbs.
After a long winter, you crave something delicious. Young potatoes will become even more appetizing if you prepare them correctly for boiling and peel them.
Here are some recommendations that will help you prepare a tasty lunch or dinner.
1. Choose tubers of the same size so they cook evenly.
2. Before boiling, pour boiling water over the young potatoes. If you leave them in cold water, they will become watery.
3. Peel the potatoes just before boiling; otherwise, they will darken quickly. Before you start, soak the potatoes in cold water for 10 minutes.
4. It is better to scrape the skin off the tubers with a knife, a vegetable peeler, or the rough side of a dishwashing sponge.
5. To make the potatoes cook faster, add a little butter (about 20 grams) to the water.
6. The water level in the pot should be about two fingers above the potatoes.
7. If you are making mashed potatoes, salt the young potatoes at the end of cooking. If you salt them at the beginning (1 tsp of salt per 0.5 kg of potatoes), they will turn out denser.
8. After boiling, cook the potatoes on low heat so they cook evenly.
And finally, serve the young potatoes at the table, sprinkled with fresh herbs and generously drizzled with butter.
