When do you salt boiling potatoes? Most of us choose the wrong moment

Potatoes often appear on our tables as an addition to fish, meat or as an ingredient of vegetable dishes. We add them to soups and even salads and eat them both on holidays and every day.

Although Therefore, it seems to be a simple activity, some people make many mistakes. Especially one related to the time of salting them. When should this be done? Here’s everything you need to know about cooking potatoes properly.

Even small mistakes in cooking potatoes can spoil the whole effect. The taste, smell and appearance of potatoes depend on their type (there are different varieties, for example Agata, Impala, Lord or Zagłoba), the method of storage (frozen potatoes may be sweet, while bitter-tasting potatoes are overripe potatoes), and on the actions we take. According to experts, the moment of adding salt to potatoes is particularly important.

Most people do it at the wrong time. Salting the potatoes should take place when the water begins to boil. There is no point in salting them right after placing them on the burner. Firstly, because salt causes the loss of valuable minerals such as potassium. Once the water has started to boil, the added salt will dissolve in it faster and spread evenly. The entire cooking process will be much more efficient, which also reduces energy consumption.

Adding salt to cold water will cause it to settle at the bottom of the pot. A higher temperature will be needed to heat the water, which will make the entire process slower and therefore cooking will take longer. This means more energy loss and higher fees.

How to salt correctly? First, add salt when the water begins to boil. Secondly, using appropriate measuring cups. The optimal portion of salt is 1 flat teaspoon for approximately 2-3 liters of water. Some people also recommend salting potatoes only when they soften. They will not lose their nutritional value during the cooking process.