Overview
- Placing potatoes in a pot of cold water and bringing it up to a boil ensures even doneness, whereas starting in hot water softens the exterior while the center stays undercooked.
- Gentle, steady heating helps larger potatoes cook through consistently and keeps them intact for dishes like potato salad.
- A roomy pot with even heat distribution improves results, and salting early can help flavor penetrate more deeply.
- Steaming is presented as a gentle option that better preserves nutrients while delivering good texture and appearance.
- For pressure cookers, guides recommend using a cold-water start with 200–300 ml water and cooking under pressure for about 7–8 minutes before cooling the potatoes with cold water.