Do you want to cook the potatoes so that they are neither too hard nor too soft? We are more likely to overcook them through an incorrect cooking techniquehowever, the addition of a certain sour juice avoids this error. After adding a little potatoes, they will become firm and compact, which is what we like the most.
At the beginning let’s explain the correct technique. It turns out that this is not so obvious. You have to remember a few key rules …
Wash the potatoes thoroughly and put them in a pot with cold, salted water. When the water boils, then we measure time, paying attention to the type and size of the vegetables.
We cook the flour potatoes for 15-18 minutes, while those with medium starch content need 20-22 minutes. Potatoes, which we cook in full, require 20-25 minutes, and sometimes even 30-35 minutes.
Before straining, it is worth checking their condition with a fork. If it gets easy to enter, it means that they are ready to give and there is nothing to extend this process.
Sometimes, however, it happens that we miss the right time of cooking potatoes. This happens especially when we also deal with other things in the kitchen, preparing dinner.
In this case A trick with lemon juice will be helpful. We pour it only when the water begins to boil. For 2 kg of potatoes, just add 1/3 cup of liquid.
Why does it work? Lemon juice contains citric acid, which slows down starch oxidation. Therefore, potatoes retain their color, but above all they do not overcook and do not fall apart. It is thanks to this addition that they retain compact and firmness.
Most importantly – Lemon juice does not change the taste of potatoes. So you can serve them both for meat and fish dishes with the addition of fresh dill or mushroom, roast or cream sauce.
Nothing prevents them from using them to prepare potato dumplings or Silesian dumplings. Of course, you can also add them to various salads.
