It has long been believed that if there is no potato on the table, an “expensive vegetable”, which in its necessity is comparable only to bread, then we can say that a person did not seem to eat at all.
The history of potatoes dates back to South America: it was there that the pirates found it during the search for gold, and in Russia it began with Peter the Great, who in the distant seventeenth century brought several bags of these tubers from Holland. And today this wonderful vegetable is an indispensable food product, the protein of which contains literally all the amino acids found in plants. Doctors say that if you eat three hundred grams of a product such as boiled potatoes a day, then the person’s need for potassium, carbohydrates and phosphorus will be fully satisfied.
Fiber contained in the tubers of this plant, not only does not irritate the mucous membrane in the stomach, but is even useful during exacerbation of diseases such as ulcers or gastritis.
It is unlikely that there is a reasonable person who will argue that boiled potatoes are not the most common, versatile and easy to prepare side dish not only in Russia, but throughout the world.
There are a lot of recipes for cooking this vegetable, experts say that their number reaches five hundred. It can be part of various salads, soups and side dishes, but most of all it is used as an independent dish.
To cook boiled potatoes as a separate dish, you need to have only three ingredients - this is the vegetable itself, water and salt. At the same time, it will be useful to know that there are many varieties of this product - more than 4 thousand, although, according to breeders, the early varieties are the most tasty, healthy and quickly prepared.
Boiled potatoes can be obtained by boiling it whole, cut into pieces, peeled, peeled, etc., then you can season it, add various sauces and other vegetables.
It would seem that if you want to cook boiled potatoes, the recipe for this is completely unnecessary: it just needs to be peeled, put in water and boiled. However, this is not quite true. You need to know how to cook potatoes, how long and on what fire.
Let's try to give some advice in order to make the dish tasty and healthy.
- Boiled potatoes are tastier if salted at the very beginning.
- Starchy varieties of potatoes are cooked over medium heat to produce a uniformly cooked dish, rather than raw from the inside and boiled from the outside.
- Young potatoes are placed immediately in boiling water and cooked for only 15 minutes, and a very small and hard salad variety is about five minutes, but then it does not go right away, and for ten more minutes it languishes in a hot broth.
- Boiled in their uniforms, potatoes retain their valuable substances, while peeled potatoes lose them by half. In this case, it is desirable that the dishes in which the tubers are boiled should not be copper or tin so that vitamin C is not lost.
- Useful substances and vitamins are destroyed not only from the long-term storage of potatoes in water, but also as a result of heating of a cooked dish, as well as during overcooking.
- Peel the potatoes before cooking very carefully, removing all eyes and green parts.
The phenomenality of potatoes in cooking is that it can be perfectly combined with literally all the products we know - poultry, fish, meat, vegetables, mushrooms, dairy products, etc.
Although potatoes are a favorite product of many people, not everyone eats it, since there is an opinion that they instantly grow fat from it. However, nutritionists deny this fact. They argue that moderate consumption of properly prepared cathrofel does not in any way affect weight and does not harm the body. Conversely, during lunch, boiled potatoes are not harmful, it is even necessary.