You will need
    • water;
    • salt;
    • pan;
    • butter;
    • microwave;
    • utensils for microwave ovens;
    • knife.
Many potato varieties are characterized by their ability to quickly soft after boiling. If time preparing side dishes is limited, take for cooking round vegetables with firm flesh and light brown skin. This variety is prepared fairly quickly and does not lose its shape during thermal processing. To prepare mashed potatoes choose crisp varieties with white and friable flesh.
Clear the required amount of potato with vegetable knife. This device will save you time and effort, and will also allow you to get a nice and evenly peeled vegetables. Note that the smaller are the parts that you cut the potatoes, the faster shecooked.
Put the potatoes in a pot and add hot water. Put the saucepan on a high heat and wait until the liquid starts to boil. Once the water is boiling, add salt to taste, add a few tablespoons of butter and reduce heat. Cook the potatoes on high heat is not recommended, because the likelihood is high that the inside of the tubers will remain raw. Animal fats included in the composition of oil form on the surface of the protective film. Potatoes which is this "cap" is cooked twice as fast. After 15-20 minutes drain the water and remove the vegetables from the pan. Serve boiled potatoes, garnished with fresh greens, slices of cucumber and tomato.
To cook and crisp the potatoes for a few minutes and in a microwave oven. Peel a few medium-sized tubers, cut them to pieces. Lubricate cookware that is suitable for the microwave, with butter or oil. Lay on it the potatoes, salt and season it. Cook the potatoes for 8-10 minutes in medium waves. The finished dish sprinkle with parsley and dill and serve.