In cold weather, boiled potatoes are simply a hit. Especially when paired with lightly salted fish and sauerkraut. The only problem is that in autumn and winter, it is not easy to find quality tubers on the shelves — frozen or old vegetables often appear. We share a clever hack that will help turn any potatoes into a delicious side dish.
Unfortunately, few vegetable sellers adhere to strict storage rules. As a result, by November and December, we often have to buy old potatoes that have significantly lost their flavor. While such tubers can still be 'saved' in soups by adding meat and aromatic spices, it is more challenging when it comes to a standalone side dish. We have a hack that will make even tough potatoes tender and appetizing. At the end, we have prepared a few bonus tips.
Here’s what to add while boiling
Many know that butter and dill can work wonders with potatoes. However, we usually add these products at the end. There is another ingredient, completely unexpected, that makes the taste of potatoes more expressive and pleasant. We are talking about regular onions.
Experienced cooks recommend boiling a chopped onion along with the tubers. At the end, you can simply drain the unwanted vegetable along with the water. This trick works for both boiled potatoes and mashed potatoes. For convenience, you can place the peeled onion whole — this way, you can easily fish it out of the finished dish.
Cover the potatoes and onion with cold water and boil until fully cooked, adding salt to taste. If you throw the vegetables into boiling water, they will quickly overcook on the outside but remain hard on the inside, which can spoil the appearance and taste of the dish.
How else to enhance the taste of potatoes?
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During boiling, add a couple of cut garlic cloves to the pot. This trick will help make the tubers more aromatic.
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Bay leaves and sliced carrots will enrich the broth. This will improve the flavor of the potatoes.
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To prevent the tubers from overcooking, add vinegar at the very beginning (one tablespoon per liter of cold water). If you need the potatoes to cook faster, place a piece of butter in the boiling water. It will create a film that prevents evaporation.
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In stores, you can find ready-made seasoning mixes for boiled potatoes. Just be careful not to overdo it, so as not to spoil the taste of the vegetables.
Bonus tips
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Buy clean and dry potatoes, ensuring they are free of moisture and dirt. Try to choose tubers that are uniform in color and free from damage.
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Store potatoes at a temperature of 2-3 °C, that is, in the refrigerator, on the balcony, or in the cellar. Also, watch the humidity. If it exceeds 95%, the tubers will start to rot.
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Never consume green potatoes. Such vegetables contain the toxin solanine. Cut away the green areas with a margin of 2-4 millimeters.
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For boiling potatoes, it is best to use white and pink varieties with medium starch content. If you plan to cook perfectly boiled tubers, they will make a wonderful side dish for meat or fish dishes. Enjoy your meal!
