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Boiled and steamed potatoes

Boiled potatoes

  1. Select a waxy textured potato labelled for boiling or salads* if the potatoes need to hold their shape.
  2. Cut potatoes into even sized pieces so they will cook at the same rate.
  3. Place into a saucepan with a lid.
  4. Add enough cold water to just cover the potatoes. Use boiling water with new potatoes. Season to taste.
  5. Place the lid on the saucepan and bring to the boil.
  6. Once they come to the boil reduce heat and simmer gently. Vigorous boiling will cause most potatoes to break up.
  7. Drain and toss in a little oil, butter or chopped fresh herbs.
  8. When making potato salads, for a better flavour, add the dressing to warm potatoes and allow enough time for flavours to be absorbed.

Healthy tips

  • When boiling, use as little water as possible. Vitamin C and B group vitamins are water soluble, which means some of them will dissolve into the cooking water. By using only a little water this loss is kept to a minimum.
  • Keep the pieces large, and there will not be as much surface area for the vitamins to leach from.

Steamed potatoes

  • Select a waxy textured potato labelled for boiling or salads*.
  • Steaming potatoes stops water soluble nutrients being lost as the potatoes are not covered in water.
  • Steamed potatoes do not need to be seasoned.
  • The potatoes do not break up as can happen with boiled potatoes.

*For more information on end use of potatoes, view theĀ poster, Potato varieties and how they cook.