How to cook boiled potatoes

Since Russia brought potatoes, he has come a long way from the "exotic foreign" to "national" vegetable, almost completely displacing the turnips from the Russian table . It is easy to explain, given that potatoes yields a bountiful harvest at a low cost, well kept and the food from it simple and delicious. It can be cooked in different ways, combining with many products. Plain boiled potatoes may be used not only as a garnish or as an ingredient of various salads - add in boiled potatoes and dressing right here in front of you is quite a separate dish.

You will need

• • potatoes;
  • water;
  • salt;
  • aromatic herbs (e.g.,Basil
  • celery
  • savory
  • estragon)
  • For the filling:
  • 1луковица;
  • black pepper;
  • dill
  • parsley;
  • vegetable oil;
  • 2 cloves of garlic.

Instruction

1. The potatoes "in uniform".
   
   Select tubers about the same size. Thoroughly wash. Put in a saucepan and cover with cold water. Add salt at the rate of 0.5 teaspoon of salt in 2 liters of water.
2. Put the saucepan on a high heat and bring to a boil.
3. Turn down the heat to minimum and cover. Cook for 20-25 minutes. If the tubers are large, increase the cooking time.
4. Try readiness with a fork. If the prongs down easily, the potatoes are ready. Drain the water.
5. Peeled boiled potatoes.
   
   Wash and peel the potatoes. Remove all the "eyes". If there is a green area, be sure to cut them. If the tubers are too different in size, the largest cut in 2-3 pieces. Otherwise, small potatoes will fall apart when large will still be damp.
6. Type in a suitable volume pot with water, she then covered the tubers only slightly, "the finger". Put on fire and bring to a boil.
7. Place the peeled potatoes in boiling water and close the lid. Simmer 15-25 minutes. 5 minutes until cooked add salt. Optionally, you can add aromatic herbs. Place them in a "bag" of cheesecloth, tie it to the lid or the handle and dip it into the pot with the potatoes, and then remove.
8. The duration of treatment depends on the type of potatoes, the subsequent use (for salads can be a little nedoverie) and the preferences of consumers (someone who likes Parasurama).
9. Check the readiness of the tubers with a knife. If the potato slides off it easily, it is ready.
10. Drain the water. Cover.
11. Add 30-50 grams. butter, if you use potatoes as a side dish or a separate dish.
12. Dressing for boiled potatoes.
    
    Slice the onion into small cubes, greens finely crumble. Crush garlic in garlic press and RUB with a small amount of salt.
13. Saute the onion in vegetable oil. Add black pepper (it is better to grind in the mills, so it will be fragrant), herbs and garlic.
14. Add the dressing to the hot boiled potatoes and mix well.