Boiling performs magic on potatoes.
Why are boiled potatoes so often considered boring and basic? The bubbling, salty water has a particular way of loosening them up: Stiff, dusty spuds emerge from the saltwater jacuzzi uncharacteristically shiny, their stony hearts softened so that they’re creamy, mild and comforting.
A potato is a tuber, a food source — starchy energy — for the plant. As you cook potatoes, the heat first penetrates the outside, slowly working its way to their cores. Their cell walls open up. Starches absorb water, and pectins are released. Cells move apart from one another easily. And the result is that the potatoes become softer, lush and a pleasure to eat.
Boiled potatoes are deliciously comforting. Pay attention during a few easy steps to optimize their appealing lushness. A boiled potato is endlessly versatile — for salads or sides, for mashing or crushing. Split them in half and roast them cut-side down in the oven for easy, extra-crisp potatoes. But they are just as delicious straight out of the pot and simply dressed with butter.Paying attention to the way you boil your potatoes will pay off — for optimal texture and flavor.
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