Rice, pasta & potatoes
Starch methods are about water ratio, salt, time and rest. Per-person guidance lives inside each method — not as thin fact pages.
Methods
- How to cook rice
Separate cooked grains with a fixed ratio, a rest, and safe cooling.
- How to cook pasta
Al dente pasta in well-salted water with enough space and clear timing.
- How to boil potatoes
Allow 200–250 g potatoes per person. Start whole or large, evenly sized potatoes in cold salted water and stop when a fork slides in with slight resistance.
- How to make crisp roast potatoes
Use a hot oven, dry potatoes, enough oil and plenty of space. Parboil for 5–8 minutes for extra rough, crisp edges.