Before boiling jacket potatoes, I cut them - I tell you why

There is no easier or faster side dish than potatoes boiled in their skins. And in order not to have to worry about peeling it, I use a little trick: before boiling the potatoes in their jackets, I cut them in a circle and pull off the skin in one motion.

Cooking potatoes

Potatoes in skins are not only quick, but also delicious. Seasoned with aromatic oil and herbs, potatoes will not leave anyone indifferent. It can be served with sour cream sauce, with herring, with sauerkraut... And when boiled in the skins, the entire amount of vitamins and minerals is retained in the potatoes. It contains a lot of potassium, which is necessary for normal heart function and to maintain water balance.

If the potatoes are small or you need to quickly feed the family, I always make a tasty and simple dish - jacket potatoes:

1. I pour cold water over the tubers for 2 minutes. During this time, the dirt gets wet and easily comes off the surface.
2. I scrub the potatoes with a sponge.
3. I rinse under running water.
4. Now the most important thing: I take a knife and make a shallow cut in a circle. Like this:
   

Then I cook as usual: I put the potatoes in a saucepan with cold water, bring to a boil over high heat, and then reduce to medium. Cooking takes 20–30 minutes. The smaller the potatoes, the faster they cook. I turn off the heat when it becomes soft and can be easily pierced with a toothpick.

Pulling off the uniform

“In order for the peel to be easily separated from vegetables, you need to place them in cold water after cooking,” my mother often repeated to me when I was just learning to cook. A lot of time has passed since then, but I still use my mother’s advice to this day.

So, the jacket potatoes have become soft (cooked). To quickly clean it:

1. Place the freshly cooked potatoes into a saucepan of cold water. You can add crushed ice to the water. This will enhance the effect - the peel will literally peel off the tubers on its own.
2. After 5 minutes, take the potatoes in your hands and lightly press on the skin. The uniform will slip off on its own. You will be left with half a peel and a “naked” potato in your hands. Everything is very fast and simple:
   

Making delicious potato balls

Of course, jacket potatoes are delicious on their own. But sometimes you want to cook something special. Our family loves potato balls. And the guests always sweep them off the table first.

I’m sharing a proven recipe:

1. Grate boiled potatoes in their jackets on a coarse grater (about 500 g).
2. Add to the potatoes 100 g of grated hard cheese, a raw egg, 1-2 tbsp. flour, salt and pepper to taste.
3. Stir well and put in the refrigerator for 15 minutes.
4. Cut 100 g of hard cheese into small cubes.
5. Divide the slightly chilled potato dough into 8-10 parts.
6. Lubricate your hands with sunflower oil and form a flat cake.
7. Place a cube of cheese in the center, lift the edges of the dough and lightly roll between your palms to form a ball.
8. So we make 8-10 balls and place them on a baking sheet.
9. Preheat the oven to 190 degrees.
10. Cook the balls for 15–20 minutes until golden brown.

You can deep fry the potato balls. Sometimes, in addition to cheese, I put a piece of mushroom, bacon, or shrimp inside.The dish must be eaten hot, with mayonnaise or tomato sauce.

So, thanks to a cut in the skin, jacket potatoes are peeled with one movement of the hand. I have already forgotten the last time I pryed it with my nails or cut it with a knife. I wish the same for you - use the trick to your health!