Boiled potatoes are often the first part of a larger meal and may end up getting mashed or roasted, so the type you which will affect the final result. For instance, if you’re going to mash, Roosters Maris Pipers will be the best choice and if you’re going to fry them, you can’t go wrong with Golden Wonders or Queens.
The first thing you need to do is give them a good rinse to get rid of any dirt you see, as well as cutting out any blemishes you catch. Some people prefer to peel their spuds before cooking but we recommend you leave the skins on to preserve the nutrients, vitamins and flavour which would be lost during the boiling process. If you cut the potatoes up you can reduce the overall cooking time but make sure they are all the same size so that they are all ready at the same time!
Ok, so they are washed and ready – time to get cooking! The most important thing to remember here is to use cold water and bring that to the boil, instead of putting them directly into boiling water. It will take a little longer, but this ensures that the inside and outsides cook at the same time so that the texture remains even. Cubed spuds will take around 15 minutes and larger chunks or whole new potatoes will be around 20-25 minutes. To check when they are done take a knife and pierce the spud with the tip to see how much resistance there is. If it yields easily, its ready!
So your spuds are boiled and ready – make sure to drain them straight away so that they don’t become too soggy. Now you’re done! Your boiled potatoes should have the perfect consistency and texture and are ready to serve up. Here are a few recipes you can add them to…
There’s not much better out there than a roast potato that strikes the perfect balance between a crispy outside and fluffy, piping hot inside. An essential part of any roast, getting your spuds spot on can make or break the meal so make sure to follow these tips on how to make roast potatoes shine every time.
Whether they are served up with sausages or mixed up with cheese and spinach, mashed potatoes are a spud staple that are super versatile and delicious.