Why Boiling Potatoes in Plain Water Is a Mistake — And What to Do Instead for Flavor-Packed Results
When it comes to cooking potatoes, most of us follow a familiar routine: toss them in a pot, cover with water, bring to a boil, and hope for the best. While this method gets the job done, it also misses a major opportunity — one that could turn bland, watery potatoes into rich, flavorful stars of the plate.
Boiling potatoes in plain water is a mistake. Here’s why, and more importantly, how to fix it.
The Problem With Plain Water
Boiling potatoes in unsalted, flavorless water does nothing to enhance their natural taste. Potatoes are like sponges — they absorb the liquid they’re cooked in. If that liquid is just plain water, they’ll be perfectly cooked but utterly bland.
Think of it this way: You wouldn’t boil pasta without salting the water. So why do it with potatoes?
The Simple Fix: Season Your Water Like a Soup
The solution is easy — treat your boiling water like a broth. Here are a few key ways to infuse flavor right from the start:
1. Salt the Water Generously
Salt is essential. It seasons the potatoes from the inside out. Don’t be shy — the water should taste like the sea. This won’t make the potatoes salty, just well-seasoned.
2. Add Aromatics
Enhance flavor even more with herbs and aromatics:
Garlic cloves (smashed)
Bay leaves
Fresh herbs like rosemary or thyme
Peppercorns
Onion slices
These ingredients subtly perfume the potatoes, making them far more interesting than the average boiled version.
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