5 secrets of boiled potatoes that professional chefs know

Boiled potatoes with fresh herbs and garlic are an excellent addition to any meat, poultry and fish dishes. The main thing is that it is tasty and cooked evenly. Due to improper preparation, the root vegetable may still remain raw inside.

What tricks of professional chefs should be remembered:

1. If you want to get a tasty result, then choose potatoes of the same size. Otherwise, part of the potatoes will be cooked, and the rest will not be ready yet.
2. In order for the texture of the potatoes to be even and without cracks, put them in the pot only after the water boils.
3. Do not cut the potatoes to speed up the cooking process. This deprives vegetables of the lion's share of vitamins.
4. Few people know that potatoes need to be cleaned correctly. Try to cut only a thin layer of skin. Otherwise, we will deprive the dish of any benefit.
5. It is necessary to salt at the very end, otherwise the color will deteriorate greatly. After the water has already been drained, add finely chopped greens, garlic and a piece of butter.