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