The right way to boil potatoes (even if you think you already know how).
In order to properly boil a potato, we have to first peer into the future and determinewe are boiling a potato. If we want fluffy mash, or in any situation where a crispy exterior and/or airy, well-seasoned interior are the primary goals, we need starchy russets. But for potato salad and other dishes that demand a firm spud not prone to mealiness, we want a waxy variety.
My wife is a big biology nerd, and she likes to say that the answer to every question in biology is surface area. The same goes for boiling potatoes. Unless we’re dealing with little fingerlings or new potatoes, we should probably cube them, increasing the ratio of surface area to volume, and therefore shortening the cooking time. This is also a good idea if we are worried about uneven cooking .
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