Boiled potatoes

It has long been thought that if there is no potato on the table, an "expensive vegetable", which is comparable only to bread, one can say that the person did not seem to eat at all.

The history of potatoes originates from South America: it was there that pirates found it while searching for gold, and in Russia it began with Peter the Great, who in the distant seventeenth century brought several bags of these tubers from Holland. And today this miracle-vegetable is an indispensable food product, the protein of which contains literally all the amino acids available in plants. Doctors say that if you eat three hundred grams a day of such a product as boiled potatoes, then the human need for potassium, carbohydrates and phosphorus will be completely satisfied.

Fiber contained in the tubers of this plant, not only does not irritate the mucous membrane in the stomach, but even useful during exacerbation of diseases such as an ulcer or gastritis.

It is unlikely that there will be a reasonable person who will argue that boiled potatoes are not the most common, universal and easy-to-prepare garnish not only in Russia, but all over the world.

There are a lot of recipes for cooking this vegetable, connoisseurs say that their quantity reaches five hundred. It can be a part of various salads, soups and side dishes, but most of all it is used as an independent dish.

To cook potatoes boiled as a separate dish, you need to have only three ingredients - it's the vegetable, water and salt. At the same time, it will be superfluous to know that there are many varieties of this product - more than 4 thousand, although, according to breeders, the earliest varieties are the most delicious, useful and fast-preparing.

Boiled potatoes can be obtained by boiling it whole, cutting into pieces, peeled, peeled, etc., then you can refill it, add various sauces and other vegetables.

It would seem that if you want to cook boiled potatoes, you do not need a recipe: you just need to clean it, put it in water and cook. However, this is not quite true. You need to know what to cook potatoes, how long and on what fire.

Let's try to give some tips for making the dish tasty and useful.

1. Potato boiled turns out more delicious, if it is salted at the very beginning.
2. Starchy potato varieties are cooked over medium heat to make a uniformly cooked dish, rather than raw from inside and boiled outside.
3. Young potatoes are put immediately into boiling water and cook for only 15 minutes, and a very fine and hard salad variety - about five minutes, but then does not get right away, and another ten minutes languishing in hot broth.
4. Welded in a uniform, the potato retains its valuable substances, while the peeled loses half of it. In this case it is desirable that the dishes in which the tubers are boiled should not be copper or tin, so that vitamin C.
5. Useful substances and vitamins are destroyed not only from long-term storage of potatoes in water, but also as a result of heating the already prepared dish, as well as during digestion.
6. Peel potatoes before cooking should be very carefully, removing all the eyes and green parts.

The phenomenal nature of potatoes in cooking is that it can perfectly combine literally with all products known to us - poultry, fish, meat, vegetables, mushrooms, dairy products, etc.

Although potatoes are a favorite product of many people, not all eat it, because it is believed that it immediately gets fat. However, nutritionists deny this fact. They argue that the moderate use of properly prepared carrots in no way affects the weight and does not harm the body. And vice versa, during the dinner the boiled potatoes are not harmful, it is even necessary.