You will need
- potato tubers;
- food salt.
Choose salad potato tubers of approximately the same size as after cooking larger potatoes can be undercooked, and small – too soft after boiling.
Wash the potatoes thoroughly under running water or at least two times in a bowl (initially to wash off the main dirt and rinsing the tubers in clean water).
Do not clean the tubers from the skin, as they not only preserved a greater amount of nutrients, but they are less mushy. This potatoes boiled in the skin, called the potatoes "in uniform".
Prepare a pan for cooking potatoes. It should be big enough as to consider that the water level in it is higher than the level of stacked potatoes.
Pour the prepared for cooking the potatoes in a saucepan and cover with cold water. Water should not only hide the potato, but its level is at least 1 cm must be above the tubers.
Add water, a little salt at the rate of about half a teaspoon of salt in 1 litre of water. This will allow the skin does not crack during cooking.
Place the pot with potatoes on full heat and wait for boiling water.
Reduce heat to the minimum at which boiling does not stop. This is to ensure that the potatoes have roasted evenly throughout the volume, and not cracked would be the top and would not remain raw, which is quite possible when cooking it on high heat.
Follow the readiness of the tubers. To do this, after 20 minutes of cooking thin stick or toothpick to carefully pierce one or two potatoes to the middle. If the object easily enters the flesh of the vegetable, the potatoes are ready and further cooking is not required.
Note that the approximate cooking time of the potatoes is from 20 to 30 minutes. The duration depends mainly on the cultivar and storage conditions.
After boiling, carefully drain the water from the pan, allow the potatoes to cool. You can immediately fill in for 1-2 minutes hot tubers in cold water so the potatoes will cool down faster and to clean it from the peel will be easier.