Cooking pros reveals the key ingredient you’re missing when boiling potatoes & it makes them so much better
THERE’S a secret ingredient you may be missing when boiling potatoes & it can prevent them from falling apart or becoming mushy.
Potatoes are a staple ingredient in any kitchen and can be cooked in so many different ways, from making chips to roast, or even mashed potatoes on your Sunday dinners, there’s no dish that can’t be made even better with this starchy vegetable.
There are two main types of potatoes, waxy and starchy, and the first step for any recipe is making sure you’re using the right type.
Starchy potatoes, unsurprisingly, have a high starch content and are best used for mash or jacket potatoes.
It’s waxy potatoes that you’re going to want to use when boiling.
So once you’re sure it’s a waxy spud you’ve got, then all you’ll have to do is add some vinegar when it’s boiling.
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Home Cook World say you should boil potatoes for 30 minutes, adding some salt and vinegar around the 13 minute mark.
You can use white, apple cider, or red wine vinegar for this, so no need to rush to the shops for a fancy kind, just get one of these out of your kitchen cupboards.
The addition of vinegar to the water will cause the potato to form a thin crust on the outer layer.
This crust will then help the spuds keep their shape and prevent them from falling apart or becoming mushy.
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