Young potatoes come out watery? All you have to do is add it while cooking

In the summer, vegetables reign in the kitchen, i.e. and young potatoes. It is for these seasonal gifts of nature that we look forward to longing throughout the year. This time we will focus on potatoes, and more precisely on their correct cooking. Thanks to our method, watery will never come out.

Young potatoes are more watery than the older ones due to their properties and cultivation. They contain more water because they did not have much time to mature, and thus to evaporate excess moisture.

The weather conditions in which they were cultivated are also important. If the weather is rainy, then they absorb more water from the ground.

After cooking, the tubers come out watery due to a thin skin, which poorly stops moisture and makes the vegetables overcook quickly.

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Young potatoes should be firm after cooking. That is why the cooking time is the most important.

We cook these vegetables briefly in salted water. They are enough for 15-20 minutes. It is worth giving up cover, thanks to which the excess moisture will evaporate freely, and the tubers will keep their structure.

Remember to add salt to cold water. Then the vegetables will absorb the taste evenly and will not be bland. We recommend cooking them on medium heat to reduce the risk of rapid breakup. After cooking, let’s leave young potatoes for a moment in a hot potso that they evaporate and slightly concentrated.

When cooking young potatoes, it is worth adding a little milk to the water. This simple trick will make the vegetables keep their structure and do not get watery nor rubber.

If we want to improve their taste, after straining, we recommend adding some butter to them and wait for it to dissolve. Thanks to this addition, the tubers will be firm and creamy.

Before serving, we usually sprinkle young potatoes with dill. A better method is to throw a green branch into the pot at the end of cooking. Then they will be even tastier.