Comment cuire les pommes de terre

Valable quand

• The portion is 200–250 g potatoes per person.
• Potatoes are whole or cut into even 4–5 cm pieces.
• Whole and large potatoes start in cold salted water.
• Timing starts at a gentle simmer; size and variety determine the endpoint.

À quoi ça doit ressembler

Ce qu'il te faut

• 200–250 g potatoes per person
• Cold water
• Salt (about 1 tsp per liter of water)
• Pot with a lid
• Sharp knife and cutting board
• Fork and colander

Étape par étape

1. 1

   Choose evenly sized potatoes; halve the largest and rinse them.

   • Matériel: Sharp knife and cutting board + Fork and colander.
   • Chaleur: No heat during preparation.
   • Temps: 2–5 minutes.
   • Aspect: The pieces are even enough to become tender together.
   • Si ça tourne mal: Uneven sizes leave small potatoes broken down and large ones hard.
   • Prêt quand: The pieces are even enough to become tender together.

2. 2

   Cover with cold water and salt it. Bring to a boil, lower the heat and simmer gently.

   • Matériel: Pot with a lid.
   • Chaleur: The stated working heat.
   • Temps: 5–40 minutes depending on ingredient and method.
   • Aspect: The water simmers steadily; potatoes do not knock hard against each other.
   • Si ça tourne mal: A hard boil splits the surface before the center is tender.
   • Prêt quand: The water simmers steadily; potatoes do not knock hard against each other.

3. 3

   Keep the potatoes at a gentle simmer. Start testing the largest after 15 minutes.

   • Matériel: Pot with a lid + Fork and colander.
   • Chaleur: Gentle simmer.
   • Temps: 15–25 minutes.
   • Aspect: The water simmers steadily; potatoes do not knock hard against each other.
   • Si ça tourne mal: A hard boil splits the surface before the center is tender.
   • Prêt quand: The water simmers steadily; potatoes do not knock hard against each other.

4. 4

   Test the largest potato with a fork. Drain and let the potatoes steam dry.

   • Matériel: Fork and colander.
   • Chaleur: Low heat or off during the final check.
   • Temps: 1–5 minutes.
   • Aspect: The fork slides in with slight resistance and there is no hard center.
   • Si ça tourne mal: If the fork falls straight through, the potatoes are beginning to overcook.
   • Prêt quand: The fork slides in with slight resistance and there is no hard center.

Si ce n'est pas comme prévu

• Uneven sizes leave small potatoes broken down and large ones hard.
• A hard boil splits the surface before the center is tender.
• If the fork falls straight through, the potatoes are beginning to overcook.

Sécurité alimentaire

Soulève le couvercle loin du visage et égoutte l'eau chaude à deux mains avec des maniques sèches.