Boiled potatoes are a classic and versatile side dish, perfect for accompanying meat or fish main courses, or as a main dish, ideal for making ahead and perfect for a lunch on the go. But what's the best way to boil them? Is it best to do it with the skin on, or can you peel them first? Here's everything you need to know to boil your potatoes to perfection.
Is It Best to Boil Potatoes With or Without the Skin?
An excellent base for a creative and delicious salad, boiled potatoes lend themselves to a variety of preparations. However, many wonder whether it's best to peel potatoes first and then cook them, or whether the reverse is more practical. It's generally recommended to boil potatoes with their skins on for a number of reasons:
- Higher concentration of nutrients. Potato skin contains a good amount of fiber, vitamins (especially vitamin C), and minerals: by cooking the potato with the skin on, these nutrients are not lost in the cooking water and remain inside the flesh.
- Faster and more efficient cooking. The peel protects the pulp during cooking, preventing it from falling apart too easily and becoming only useful for pureeing.
- Less waste. By eliminating the peeling step, the amount of food waste is reduced.
When to Peel Potatoes Before Cooking Them
But are there times when it's better to peel them before cooking? The answer is yes: for example, if the peel is particularly thick or damaged; in this case, the peel could impart a bitter flavor to the dish.
For some specific preparations, you can peel them, both for practical reasons and for specific characteristics: for example, for gnocchi, if you prefer to use yellow, floury potatoes, many people peel them before cooking to obtain a smoother, more homogeneous puree. You can peel them in any preparation that requires mashing, such as when you need to use them for a filling. Even for mashed potatoes, some people peel the potatoes first, but this will certainly result in a less compact dish.
Tips for Best Boiling Potatoes
If you want to boil potatoes at their best, you need to pay attention to some details:
- Potato selection. Depending on the intended use, choose the most suitable potato variety. For example, white-fleshed potatoes are ideal for mashing, while yellow-fleshed potatoes are better eaten whole or chopped. Make sure the potatoes are firm, free of blemishes, and have smooth skin. Avoid sprouted or soft-skinned potatoes.
- Preparation: Wash the potatoes thoroughly under running water, scrubbing them gently with a brush to remove any remaining dirt.
- Cold water. Immerse the potatoes in plenty of cold, salted water before bringing them to a boil. This will ensure more even cooking and firmer potatoes. Add salt to the cold water. This helps flavor the potatoes as they cook.
- Cooking time. Cooking time varies depending on the size and variety of potatoes. On average, it takes about 20-30 minutes from boiling. You can check for doneness by inserting a fork: if it goes in easily, the potatoes are done.
- Peel them immediately. After draining them, peel them as soon as possible: the heat softens the skin, making it easier to separate from the pulp.
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