A chef’s secret: Speed up your spuds with a butter boost
There is arguably no more popular side dish than boiled potatoes for the main course. They perfectly complement any meat or fish. We prepare them at least several times a week, but we're not always aware that they can be ready more quickly. Even chefs use this trick.
Cooking potatoes? There's probably no more straightforward task in the kitchen. However, knowing how to prepare them to serve even faster is worth knowing. The meat may get cold, but the salad is ready, and the potatoes remain hard. I'm sure many of us are familiar with such a situation.
Fat affects heat penetration
Our grandmothers often used this trick, and chefs also endorse it. Not only do potatoes soften more quickly with this method, but they also have a better taste. Remember that when the vegetables boil, add a tablespoon of fat to the water. Butter works best. Once it melts, a thin layer of fat forms on the water's surface. Heat penetration will be improved so that the potatoes will cook swiftly. The effect is quicker if you cut the potatoes into smaller pieces. Additionally, they gain a pleasant, buttery aroma. A tablespoon of butter is sufficient for approximately 1 kilogram of potatoes covered with about 1.5 litres of water.
When time is short, it's better to salt at this moment
And what about salt? This is where a small mistake often occurs. Adding it at the beginning of the process will extend the cooking time as it slightly raises the boiling point of water. When we're not in a hurry, this isn't an issue. However, if we want the potatoes to be ready quickly, it's better to salt them at the very end when they are nearly soft.
A simple method to speed up potatoes' cooking time is to place them directly into boiling water. This way, the meal will certainly not be delayed, and they won't lose flavour. When cooking potatoes for a salad, it's worth adding a bit of lemon juice or vinegar to maintain a nice colour and prevent them from falling apart.
