Do not boil potatoes in water. Replace it with this and it will be much tastier

Boiling potatoes in water is a technique that has been known for generations, but it has its limitations. Water is neutral – it does not add any additional flavor notes to the dish. Moreover, in the process, some of the natural flavors and nutrients are transferred to the liquid, which usually ends up in the sink. As a result, the potatoes taste good, but they often require intensive seasoning after cooking. Butter, salt, sauce and spices are intended to make up for what was missing at the stage of thermal processing.

acts as a natural aroma enhancer. Contains essence of vegetables, herbs and spiceswhich is in progress cooking gradually penetrate into the potatoes. Thanks to this, they become more expressive and deeper in taste. This makes them taste great, even solo. And when added to salads or made into a puree, they raise their flavor profile to a whole new level.

The technique is almost identical to cooking in water. Only the fluid changes. peel, wash, cut if necessary and place in a pot. Instead of pouring water over them, we use hot vegetable broth.

It is important that there is enough liquid to cover the potatoes, but not in excess. Cooking should go smoothly over moderate heat (too intense boiling may worsen the structure of the vegetables).

The broth itself can take different forms:

• homemade vegetable decoction,
• broth prepared in advance and stored in the refrigerator,
• cube or concentrate version.

Of course, the best result is achieved with home-cooked broth, but even simpler variants will significantly improve the taste. This can be easily explained because potatoes have a structure that quickly absorbs aromas. When cooking, they act like a sponge – they absorb the flavors of the liquid they are in. The water provides nothing but salt, while the broth brings the full spectrum of vegetable notes.