We know it seems simple, but a properly-prepared potato is the base of so many much-loved dishes that we want to help make sure you get it right every time.
- Scrub the potatoes clean. Cut the potatoes into large, evenly-sized cubes, or simply halve larger ones so that they’re all roughly the same size.
- Transfer the potatoes to a saucepan and cover with an inch or two of cold water. Starting the potatoes in cold water helps them cook more evenly.
- Stir in a teaspoon of salt until dissolved.
- Bring to a boil over a medium-high heat and bring the water to a boil. Once boiling, reduce the heat to a bare simmer to cook the potatoes. Do not cover.
- Cubed potatoes will cook more quickly than whole, and smaller potatoes will cook more quickly than larger. Begin checking the potatoes after around five minutes of boiling; most potatoes will be done after between 10 and 15 minutes.
- The potatoes are done when they are tender all the way through. Test this by poking one potato with a fork, paring knife or skewer.
- Drain cubed potatoes in a colander or lift whole potatoes out with a slotted spoon. If your recipe calls for cold potatoes (e.g. potato salad), run them under cold water to cool them down quickly.
If you’re looking for a dish which showcases your potatoes, these Greek-style new potatoes are a good place to start!