Boil Potatoes And Slice Them.

Got it! Here’s a clear, step-by-step method for boiling and slicing potatoes so they turn out perfect:

Boiling and Slicing Potatoes

Ingredients

• Potatoes (any type, e.g., Yukon Gold, red, or russet)

• Salt (optional)

• Water

Instructions

1. Prep the potatoes:

   • Wash the potatoes thoroughly.

   • Peel them if you want (optional—leaving the skin on adds texture and nutrients).

2. Boil:

   • Place potatoes in a large pot and cover with cold water by about 1 inch.

   • Add 1 tsp salt to the water if desired.

   • Bring water to a boil over medium-high heat.

   • Reduce heat to medium and simmer until potatoes are tender when pierced with a fork.

     • Small cubes: 10–12 minutes

     • Medium chunks: 15–20 minutes

     • Whole medium potatoes: 20–25 minutes

3. Drain:

   • Carefully drain the potatoes in a colander.

   • Let them cool slightly so they’re easier to handle.

4. Slice:

   • Place potatoes on a cutting board.

   • Slice them to your desired thickness—thin for salads, thicker for mashing or roasting later.

💡 Tips:

• To keep slices from breaking, let the potatoes cool slightly before cutting.

• For potato salad, slice while still slightly warm; for roasting, slices can be fully cooled.

• Yukon Gold and red potatoes hold their shape better; russets are softer and fluffier.

If you want, I can give a quick method for perfectly uniform slices that won’t crumble. Do you want me to do that?