Boil Potatoes And Slice Them. Arrange With Meatballs And Cheese And Bake For A Delicious French Treat - Delish Grandma's Recipes (2024)

FAQs

How long do potatoes need to boil for mashed? ›

Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.

Yes, you can boil a baked potato instead of baking it. Boiling a potato can be a great alternative if you're short on time or don't have access to an oven. It will result in a softer texture compared to baking, but it can still be delicious and versatile for various dishes.

Whole potatoes will take longer than cut-up or cubed potatoes, so it's important to test your potatoes for doneness. When they are ready you should be able to easily pierce them with a fork all the way through. You'll want to boil potatoes any time you don't want them to dry out (as they can when baked in the oven).

Dense potatoes don't absorb seasonings easily, so you'll need to salt the water liberally so that the water the potatoes do drink up also carries in seasoning. And because potatoes are so timid in flavor, they need that salt to bring them out of their shells. Pour some salt in, then keep going.

In a large pot, add potatoes, 1 tablespoon salt, and cold water to cover by 1 inch. Bring to a boil, reduce heat to medium, and cook uncovered until potatoes are tender and can easily be pierced by a knife, about 10 to 15 minutes (20 to 25 minutes for larger potatoes).

Parboiling Makes Potatoes Crunchier

Potatoes are extremely starchy, as you may know, which makes them really tough to break down during the cooking process. One of the best ways to do this is by boiling, but obviously, boiling will not produce that delicious crunch that we are working toward.

You don't need to, but if you like really crispy potatoes, there's a method that requires a few minutes of pre-cooking. Basically, you put the potatoes into already boiling water for a few minutes to soften up the outside. Then drain, add some fat and flavourings, and with the lid on briefly shake and rotate the pot.

I love it when cooking involves a bit of a science experiment. In this case, research suggested adding baking soda to the pot when parboiling potatoes; having water of higher alkalinity than usual helps the outside edges of the potatoes break down more, opening up the possibility of a crisper outside texture.

The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

Waxy potatoes will hold their shape when boiled—and dressed with a ton of cheese and pepper. This makes waxy varieties the best choice for dishes where you want the potatoes to maintain their shape: Think potato salad, gratin, smashed crispy potatoes, cacio e pepe potatoes, or a tray of salt-roasted spuds.

Should I soak cut potatoes before boiling? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

For good measure: Be careful not to overcook potatoes you plan to mash, because the starch cells will break down and create a sticky mash. Cook them just until a thin-bladed knife meets a bit of resistance. It is also important to drain the potatoes well after cooking to prevent gumminess.

This comes down to personal preference. Potato skins have great potato flavor. Not only do they add flavor, but some really like the texture of potato skins in mashed potatoes. If, however, you are looking for a super-light and fluffy mash with no color contrast, then you may want to consider peeling the potatoes.

Bring water to a boil over high heat, then reduce heat to medium and cook at rapid simmer until potatoes are easily pierced with a paring knife, about 10 minutes for chopped potatoes and 20 minutes for whole potatoes.

How long can peeled and cut potatoes sit in water before cooking, before they begin taking on too much water? A: We usually recommend no more than 24 hours. You can keep the potatoes from absorbing the water by making sure the water is not salted, and is chilled (you can even add ice to the water).