COOKING THE BEST...
Boiled Potatoes

• Select a waxy textured potato labelled for boiling or salads if you want the potatoes to hold their shape.
• Cut potatoes into even sized pieces so they will cook at the same rate.
• Add enough cold water to just cover the potatoes (Use boiling water with new season potatoes).
• Cover and bring to the boil.
• Once they come to the boil reduce heat and simmer gently.
• Vigorous boiling will cause most potatoes to break up.
• Drain and toss in oil, butter or fresh herbs.
• For potato salads you get better flavour when you add your dressing to warm potatoes and allow enough time for flavours to be absorbed.

Healthy tips…

• When boiling use as little water as possible. Vitamin C and B group vitamins are water soluble, which means some of them will dissolve into the cooking water. By using only a little water you will keep this to a minimum.
• Keep the pieces large, and you will not have as much surface area for the vitamins to escape.
• Steaming is very quick so the nutrients remain high.