How to boil potatoes in their jackets so they don’t get boiled, and what to do if all the pots are full

Jacket potatoes are used to make various dishes. The rarest chef has never prepared tubers using this method. Despite the ease of production, you need to know how and how much to cook jacket potatoes. This will preserve the beneficial characteristics of the vegetable.

Jacket potatoes are usually prepared for salads. The skin retains the dense structure of the tubers, so after cutting, the slices keep their shape and do not crumble. Also, unpeeled potatoes are boiled to make zraz, pancakes, and mashed potatoes.

How long to cook jacket potatoes: chefs' tips

All you need to make is water, tubers and salt. There are no exact cooking regulations. The process takes from 15 to 30 minutes depending on the number and size of potatoes. Cooking can be divided into 5 steps.

Preparation . Select size 1 potatoes. Wash thoroughly under running water. Rub dirty tubers with a soft brush or foam sponge. Make sure that the skin is not damaged.
Water. The amount of cooking water depends on the number of tubers. In any case, the water must cover the vegetables one hundred percent. If the liquid boils away during cooking, add hot water.
Time . On average, boil potatoes in their skins after boiling water for 20 minutes. After 15 minutes, you can check the readiness by piercing the skin with a fork. If the teeth fit perfectly into the tuber, it’s time to remove the pan from the heat and drain the water. Hard potatoes should be left for another 15-20 minutes.
Salt . It is recommended to salt the water 10 minutes after the start of cooking. The spice will give the dish a salty taste and prevent cracking of the skin. One teaspoon per liter of water is enough.
Cooling down. If you need potatoes for a salad, it is better to pour cool water over the tubers after cooking. This will make it easier to remove the “uniform” and maintain the dense structure of the pulp.

Temporal aspects

For making it is better to choose young potatoes, but not all seasons allow you to do this. An “adult” root vegetable (large, small) is no worse suited for cooking in its uniform. But when cooking, you should take into account several aspects related to the size and “age” of vegetables.

Old potatoes. It is not recommended to cook old, caked potatoes in their jackets. Rotten, “big-eyed” tubers should be excluded. If the appearance is completely satisfactory, then in 25-30 minutes the potatoes will be ready.
Young potatoes. An ideal option for making with skins. Boil medium-sized young potatoes in their skins for 15-20 minutes. Young tubers can be eaten without removing the skin.
Size . The larger the potatoes, the more time it will take to make them. On average, 25 minutes is enough to cook large potatoes in their jackets.

Cooking: 5 methods

Modern kitchens, furnished with appliances, allow you to choose a more successful method of preparing food. The dish can be prepared not only on the stove, but also using a microwave or multicooker.

In a saucepan

Description . An excellent housewife must know how to properly boil jacket potatoes in a saucepan. After removing the pan from the heat, be sure to drain the water and remove the lid to allow the tubers to cool in the air. If you throw in a hot liquid, especially under a lid, the potatoes will continue to evaporate and, most likely, will become boiled.

pot;
potatoes - 500 g;
water - 1 l;
salt - teaspoon.

Place the washed potatoes in the pan.
Pour in cool water, covering the vegetables one hundred percent.
Place on high heat and cover with a lid.
Wait for it to boil, add salt.
Reduce heat, open the lid slightly to let steam escape.
Leave for approximately 20 minutes.
Check readiness with a skewer, fork or knife.
If the potatoes are soft, drain the water.
Leave hard tubers for another 10 minutes, check readiness.

In a slow cooker

Description . It is convenient to cook jacket potatoes using a modern household appliance. All you have to do is set the program and wait for the signal. During production, you can do other things.

multicooker;
water;
potato;
salt.

Wash the potatoes thoroughly.
Place in a bowl, add salt.
Pour in water to completely cover the vegetables (the level should be a couple of mm higher).
Close the lid and set the “Steam” program to half an hour.
After the signal, remove the bowl and drain the remaining liquid.

Microwave

Description . Vegetables in their jackets cook fastest in the microwave. Water and dishes are not necessary in this case.

microwave;
tight plastic bag;
potato tubers.

Dry well-washed potatoes by blotting with a napkin.
Prick with a toothpick in several places.
Place in a bag, tie (fasten).
Place in the oven.
Set the power to 600-700 W and time to 10 minutes.
Pierce the inflated bag.
Check the readiness of the tubers.
If the potatoes are hard, repeat the cooking process for another two minutes.

In the oven

Description . Using this unusual method, you can “boil” small potatoes in their jackets so that they do not boil over. The result is a tasty vegetable, as if cooked in ashes, a good option for a side dish.

potato;
vegetable oil;
salt;
baking tray

Wash and pat the tubers dry with a napkin.
Grease with oil.
Sprinkle salt on top.
Place on a baking sheet.
Bake at 200°C for about half an hour.
Check for doneness with pricks and increase cooking time if necessary.

In a steamer

Description . A double boiler helps preserve the “real” taste of vegetables and vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) . The result is a necessary and tasty preparation that can be used for making dishes or as a side dish for fish and meat.

double boiler;
potatoes - 500 g;
water.

Wash the potatoes and prick them with a fork in several places.
Pour water into the steamer.
Place the tubers in a bowl.
Cook for 15-25 minutes depending on the size of the potatoes.
Check doneness with a fork.
Place in a saucepan and cover with a towel.

Useful characteristics of tubers

Having learned how to boil potatoes in their skins for a salad for a long time, it remains to find out why this cooking method is still useful. “Mundir” gives a certain advantage over clean potatoes. The table shows the main information about the vegetable cooked in its skin.

Table - Characteristics of jacket potatoes

Sign	Meaning
Starch content, %	14
Calorie content per 100 g, kcal	78
Vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature)	- WITH; - TO; - Group B
Microelements	— Potassium; - calcium; - magnesium; - phosphorus; - sodium; - choline; - selenium

Any cook chooses how to cook jacket potatoes. The main thing is to make sure that it is not overcooked. The bursting skin indicates that the tubers should be removed from the heat. Check carefully for doneness without piercing the potatoes all the way through.

Housewives reviews

I also never manage to cook it the same way as carrots, I always overcook it and it constantly crumbles. That's why now I cook it in the microwave: D I put it in a bag, close it and put it in the microwave for 10 minutes, but whoever has the power, I open it and see if it's not enough, I add more time. But later it’s comfortable to clean and everything is smooth, and it’s even faster than cooking)

When cooking, I add salt at the rate of 1 teaspoon per 3 liters of water. And I put the potatoes themselves in boiling water. It is also better to pour in a small amount of water so that it covers the potatoes one hundred percent. I also heard that you can add a couple of tablespoons of lemon juice to the water before adding the potatoes. The best production time is 35 minutes)

Yes, how simple! We take potatoes, wash them very well, then put them in water and cook. Well, everything that’s complicated) We check the degree of readiness with a fork. There are, of course, aspects, but I do them without thinking about them at all. For example, we take medium-sized potatoes themselves. And absolutely all of them are of the 1st size, otherwise one large one and another small one will be cooked differently in time. Plus, we take young potatoes, with not very thick skins; with thick skins, they are already old, tasteless, and it’s not very useful to cook them in their skins. Almost everyone waits for the water to boil and then puts the potatoes in there, but I put them straight into cool water and don’t see any difference. The only thing is that I add salt in the center of cooking, otherwise the salt will simply be absorbed into the skin and will not reach the potatoes. Well, later, as soon as it’s cooked, I immediately put it under cool water, like eggs, so that the skin can be removed better. And I cook for 30-40 minutes, probably over medium heat.

I cook potatoes in the microwave when I need to cook something quickly. Wash three medium potatoes well, pierce the skin with a knife, well, 5 times (just poke with a knife) and put in a plate in the microwave. 7-10 minutes is enough. It becomes like baked. Remove the skin with a knife and add: mushrooms, sausages, various salads, various vegetables. You can grate cheese on top until it’s hot. In general, it turned out to be such a side dish. Very quickly.

Recipe for jacket potatoes

Jacket potatoes are the simplest potato dish that can be prepared completely by anyone with a saucepan, stove, water and potatoes.

What we will need:

Pot. Its size depends on how many jacket potatoes you want to cook. The recognized standard of housewives is to fill half the pan with potatoes and the other half with water. Below we will analyze the prerequisites for this approach;
Potato;
Salt (one large pinch per liter of water, then use your taste as a guide);
Butter (optional);
Fresh herbs and sour cream (optional);

A beautiful dish for any day, isn’t it?

How to choose suitable potatoes?

If you have the opportunity to purchase potatoes of a certain variety, then choose Gala or Red Scarlett; other varieties can be found in a special section on our website. If you buy vegetables in a hypermarket, where it is unclear what variety, then just take what is available. For jacket potatoes this is not very important.

Try to use only young and strong potatoes. Firstly, the skin of young potatoes is easy to clean. Secondly, in such a dish potatoes are the only ingredient. It will not be possible to disguise a bad vegetable with other ingredients.

How to cook jacket potatoes: step-by-step {instructions} with photos

The potatoes should be thoroughly washed under running water.

Fill half the pan with potatoes, then pour water to the brim. If you change the proportions and add less water, the jacket potatoes will not have time to cook before all the water boils away.

Place the pan on the stove while it is on.
Salt the water generously. Be sure to salt before starting production, otherwise the finished potatoes will be unsalted inside.
Leave to cook for 20-30 minutes over high heat. Prick occasionally with a fork. As soon as the root vegetable becomes soft, it’s ready!

Useful tips

Any housewife prepares jacket potatoes in different ways. Some people find the perfect recipe on their own. There are people who don’t bother at all with the question of how to boil potatoes in their jackets, but simply throw them into the water and wait for the final result. To each his own.

We talked to several housewives who were happy to tell you especially for you about the tricks that will make your potatoes unforgettable! Here they are:

Serve jacket potatoes with fresh, rich sour cream. If you oversalt the potatoes a little, just a little, you will get a very contrasting taste. Your family will literally love it!

Choose natural sour cream with a fat content of 20% or more

Greens will never harm the finished potatoes. If you can get the freshest dill, parsley, cilantro and tomatoes with cucumbers, you can safely serve such beauty even on a festive table!

Greens and potatoes are the best friends of all time! =)

Do not leave the potatoes to cool covered after cooking. It is better to immediately cut it into large pieces. So she will immediately lure her family to the table with her steam, and will also evaporate excess water from herself.

Cut potatoes cool down great!

It is customary to salt jacket potatoes when eating them; we advise you to make sure that you have plenty of salt at home. You can over-salt with a little salt, as it sticks to the food better and is quite difficult to remove!

Large salt mixes well with any boiled potatoes

What are our two main seasonings? Right! Salt and pepper. Buy fresh, tasty peppercorns and crush them in a coffee grinder or mortar. Believe me, with this seasoning you will get the best potatoes you have ever tasted.

Do you want to make any dish delicious? Buy some good dark pepper!

The kartofell.ru team wants you to enjoy your meal! Please write in the comments your own personal recipe for jacket potatoes if you think they are very tasty and unusual. The more people share together, the more delicious we all live!

The benefits and harms of jacket potatoes

Nutritionists talk about the usefulness of boiled potatoes. Some doctors advise clients on healing potato diets (Diet is a set of rules for human food consumption) . Mashed potatoes are given to children in the first year of life, as it is nutritious and harmless to the growing body.

But not always boiled potatoes will benefit the body. How much of the necessary substances will be retained in it depends almost entirely on the manufacturing method. In addition, every product has contraindications. The article will tell you the benefits and harms of jacket potatoes and how to cook them correctly.

Chemical composition, microelements and traits of jacket potatoes

Potatoes contain essential amino acids: 0.293 g in 100 g of boiled jacket potatoes and 0.324 g in a baked product.

Complex of essential amino acids:

Leucine. Boiled - 0.112 g, baked - 0.119 g. Helps build muscle and burn fat. Participates in the metabolism of fats and carbohydrates. Strengthens the immune system.
Isoleucine. Boiled - 0.076 g, baked - 0.08 g. The amino acid serves as the basis for protein and is involved in the process of energy exchange. Promotes rapid recovery of the body after physical activity.
Valin. Boiled - 0.105 g, baked - 0.125 g. Participates in the formation and maintenance of the immune system of a growing organism. Helps brain function in case of excessive intellectual burden. Increases the body's endurance and stability in stressful situations.

In addition, tubers contain vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, group B, fiber and organic acids.

100 g of young potatoes contain 20 ml of ascorbic acid. During prolonged storage, the amount of vitamin C (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C miniaturizes and by spring it becomes three times less.

Nutritionists believe that potatoes cooked with their skins are healthier. The skin contains microelements valuable for the body.

Mineral composition of jacket potatoes / fraction of the daily value per 100 g

Element Boiled Baked Calcium 5 mg / 0.5% 15 mg / 1.5% Iron 0.3 mg / 3.1% 1.1 mg / 10.8% Magnesium 22 mg / 5.5% 28 mg / 7% Phosphorus 44 mg / 6.3% 70 mg / 10% Potassium 379 mg / 8.1% 535 mg / 11.4% Sodium 4 mg / 0.3% 10 mg / 0.8% Zinc 0.3 mg / 2 .7% 0.4 mg / 3.3% Copper 0.2 mg / 20.9% 0.1 mg / 13.1% Manganese 0.1 mg / 6% 0.2 mg / 9.5% Selenium 0 .3 µg / 0.5% 0.4 µg / 0.7% Fluorine 49.4 µg / 1.2% -

How much sugar is in potatoes

Presence of sugars in potatoes (per 100 g):

sucrose - 0.18 g;
fructose - 0.28 g;
glucose - 0.33 g.

In mature tubers, the sugar content is low - from 0.5% to 1.5%, it varies depending on storage conditions.

What does the composition depend on?

There are more than 5 thousand types of potatoes in the world. They all differ in composition.

In addition to varietal affiliation, the composition is influenced by:

storage conditions and duration;
the climatic conditions in which it was grown;
fertilizers

Calorie content, BJU and nutritional value of jacket potatoes

How many calories a product contains depends on how it was prepared.

Calorie content of the product in uniform:

boiled - 87 kcal;
baked - 93 kcal.

100 g of boiled and baked jacket potatoes contains the same ratio of the daily requirement of BZHU:

proteins - 3%;
fat - 0%;
carbohydrates - 7%.

Boiled potatoes in their jackets contain 20.1 g of carbohydrates per 100 g of product. This is about 91% of the total energy from the serving.

Baked in the skin - 21.2 g of carbohydrates, which is 89% of the energy.

Composition of jacket potatoes
boiled	baked
Fats	0.1 g	0.13 g
Squirrels	1.87 g	2.5 g
Carbohydrates	20.13 g	21.15 g
Water	76.98 g	74.89 g
Ash	0.92 g	1.33 g

Is it suitable for weight loss?

Boiled and baked jacket potatoes without salt restore and maintain weight, and participate in cleansing the intestinal tract of waste and toxins.

Why jacket potatoes help you lose extra pounds:

it is simply absorbed by the body;
low-calorie;
starch is broken down into regular sugars, and this does not lead to excess weight gain.

Specialists have developed diets (Diet is a set of rules for human consumption of food) , where the main product is potatoes, and drinks, cabbage, and eggs are given as additional supplements.

What vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) and beneficial characteristics are found in jacket potatoes

What are the benefits of jacket potatoes? When consuming 300 g of potatoes per day, the body is saturated with useful mineral substances.

Vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature)	Boiled	Baked
Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) A	—	1 mcg
Beta carotene	2 mcg	6 mcg
Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) K	2.2 mcg	2 mcg
Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) C	13 mg	9.6 mg
Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) B1	0.1 mg	0.1 mg
Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) B3	1.4 mg	1.4 mg
Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) B4	13.5 mg	14.8 mg
Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) B5	0.5 mg	0.4 mg
Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) B6	0.3 mg	0.3 mg
Vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) B9	10 mcg	28 mcg

Benefits for beauty and figure

Vitamin A (a low-molecular organic compound of relatively simple structure, essential for all living things) A participates in the rejuvenation of the body by forming new cells and slows down the aging process.

The complex of essential amino acids is involved in metabolic actions. Leucine promotes fat burning.

For human health

Vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B have a positive effect on almost all body systems:

B1 is involved in the functioning of the cardiovascular system, helps the thyroid gland, regulates the activity of the nervous system;
B4 helps improve memory;
B5 restores metabolism, participates in the production of steroid hormones;
B6 is responsible for the metabolism of proteins and fats, lowers cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) ;
B9 is responsible for the growth and development of embryonic tissues during pregnancy and helps the body absorb iron.

Vitamin C (a low molecular weight organic compound of relatively simple structure, essential for all living things) C is responsible for strengthening the immune system, participates in the synthesis of hormones, and strengthens the skeletal system.

Vitamin K (a low molecular weight organic compound of relatively simple structure, essential for all living things) K affects the process of blood clotting (the internal environment of the human and animal body) .

Other useful characteristics

Potatoes have valuable health qualities:

diuretic;
anti-sclerotic;
antispasmodic;
anti-inflammatory.

Which potatoes are healthier - peeled or in their skins?

The usefulness of potatoes depends on the following reasons:

a young tuber or an old one;
what fertilizers were used to grow the vegetable;
what the prepared product is used with.

In young potatoes that have not yet been stored in the vegetable storehouse, useful substances are found in full. Some vitamins and microelements are found specifically in the skin. Therefore, it is recommended to cook young tubers in their uniforms and eat the skin along with the pulp.

When purchasing potatoes at the market or in a store, it is difficult to find out about the criteria for feeding the vegetable, or more precisely about the fertilizers that were used. There is a risk of buying a product with a huge content of nitrates. It is recommended to consume such potatoes only in their peeled form.

Potatoes grown on our own plot are cooked with their skins on.

Boiled peeled root vegetables lose some of their vitamins and microelements - they dissolve when cooked in water. Therefore, the best option is to bake potatoes in the oven or over a fire.

How to cook to preserve beneficial characteristics

Stages of making boiled jacket potatoes:

pour enough water into the pan so that after immersion the potatoes disappear, but do not sink deeply;
add salt to cool water;
choose tubers of uniform size;
lower the vegetables after the water boils;
The readiness of potatoes is determined by the cracked skin.

Stages of making baked jacket potatoes:

take tubers of uniform size, wash them, coat them with vegetable oil and salt;
make punctures in 2-3 places with a fork so that the skin does not burst;
cover a baking sheet with parchment paper and lay out the tubers in such a way that they do not touch;
preheat the oven to 180°C and bake for 30-35 minutes;
readiness is checked with a knife or fork.

The golden crust appears thanks to the oil.

How to boil jacket potatoes

Content

Jacket potatoes are not only a tasty dish, they are included in almost all recipes: salads, okroshka, and so on. Because it is cooked in the skin, more necessary substances remain inside than in the pure one. But a lot of starch also remains. Its calorie content is 87 calories per 100 g. It would seem that there is nothing easier than boiling potatoes in their jackets. But in essence, you need to know a lot of subtleties for everything to work out. In this article we will show you how to cook jacket potatoes in a saucepan, slow cooker, double boiler, and also in the microwave.

How long to cook jacket potatoes

In a saucepan, jacket potatoes need to be cooked for 20-25 minutes.

In a slow cooker and double boiler, potatoes should be cooked for 35-40 minutes.

In the microwave, this process will take only 5-8 minutes.

Secrets of making jacket potatoes

For cooking, varieties with a low starch content are best suited. These are oblong, coffee-colored tubers with a yellow center. They are the least likely to boil over. Varieties with the highest starch content may become mushy during cooking. And if you reduce the production time, the middle remains raw.

Duralumin and enamel dishes are not suitable for manufacturing; they may darken. It is better to use a stainless steel or Teflon-coated pan.
To reduce the risk that the potatoes will boil, you can add a pinch of citric acid or twice as much salt to the water as usual.
For Olivier salad, okroshka and other dishes, potatoes must be boiled literally in the same way as for a side dish.
There is no particular difference in what water to cook potatoes in. But so that it does not stick together when cutting, it must be thrown into boiling water.
Very quickly, large potatoes are cooked in the microwave in a bag. Medium and small can be cooked without a bag, but be sure to add water, otherwise you will get another dish - baked potatoes.

How to cook jacket potatoes in a saucepan

This recipe with photos will help you cook jacket potatoes on the stove correctly.

We will need potatoes, water and salt.

Carefully wash the root vegetables in water. If necessary, use an iron scraper, but be careful not to destroy the skin.

Place the potatoes in a saucepan and add water so that it covers the tubers one hundred percent. Add 1 teaspoon of salt.

Place the pan on the stove and turn on high heat.

As soon as the water boils, cover the pan with a lid and reduce the heat. After boiling, boil the potatoes in their jackets for 20-25 minutes over medium heat. Production time depends on the size of the tubers. It is better to check readiness with a toothpick.

It is better to serve the finished potatoes fried, pouring them with vegetable oil (preferably unrefined). If desired, you can sprinkle with herbs or crushed garlic.

How to cook jacket potatoes in a slow cooker

In a slow cooker, jacket potatoes are cooked according to the same principle as in a saucepan. In our step-by-step instructions you will see how easy it is to do.

To make it, take potatoes, water and salt.

First you need to rinse the vegetable in running water. Particularly dirty areas can be rubbed with a brush or scraper, without disturbing the integrity of the skin.

Place the tubers in the multicooker bowl. Pour water so that it covers them approximately halfway. Add 1 teaspoon of salt.

In the Redmond multicooker, we cooked on the “Cooking” mode for 45 minutes. You can also use the “Extinguishing” mode for 1 hour.

How to cook jacket potatoes in the microwave

This method allows you to quickly and comfortably cook small and medium-sized tubers.

To make it you need to take potatoes and water. Salt is added as desired.

Wash potatoes in running water.

We take any microwave-safe dishes and place unstained tubers there. Fill it about halfway with cool water. If desired, the water can be slightly salted.

Place the dish with potatoes in the microwave and cover with a lid.

Cook at maximum power (1000 W) for 5 minutes. The production time depends on the total weight of the potatoes: the larger it is, the more minutes it will take.

How to cook jacket potatoes in the microwave in a bag

It is very convenient to cook potatoes in the microwave in an ordinary plastic bag. The most important thing is that there are no holes in it!

To make it, you need to take potatoes and a thicker bag.

I wash the tubers especially carefully, but so as not to destroy the skin.

Place the vegetables in a bag.

Wrap the bag very tightly.

Place the bag of potatoes on the microwave plate, knot side down. Under no circumstances should we pierce it!

Turn on the microwave at 1000 W for 5 minutes. The bag will inflate during the manufacturing process. Don't worry, it won't burst, and the tubers will cook thanks to the steam formed inside.

How to cook jacket potatoes in a double boiler

To prevent jacket potatoes from boiling over, you can cook them in a double boiler. It's quite simple!

We'll need potatoes and water.

Carefully wash the tubers in running water. Use three scrapers as needed, but keep the skin intact.

Pour water into the corresponding compartment of the steamer.

Place the washed tubers in a steamer bowl. They should not touch each other. You can use multiple tiers as needed.

Turn on the steamer for 40 minutes.

Useful tips

To clean the tubers better, immediately after cooking you can immerse them in cool water. But this slightly reduces the taste properties.
If, when cutting for salad, the potatoes still stick to the knife, then it must be moistened with cool water. Then you will be able to cut everything into even cubes.

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