How to cook perfect jacket potatoes: the secret of our grandmothers

This versatile vegetable can be cooked in many ways, and one of the easiest, but also the most delicious, is boiling in their skins.

Try cooking jacketed potatoes with these tips and you will be pleasantly surprised by their taste and aroma.If you have a slow cooker, you can use it to cook jacketed potatoes. Simply put the potatoes in the multicooker bowl, cover with water, add salt and set the "Steaming" mode for 25-35 minutes.

1. Selecting the potatoes

For jacketed potatoes, thick-skinned potatoes are best suited, as they won't boil over during cooking. Choose medium-sized tubers without damage.

2. Preparation.

Rinse the potatoes well under running water. You can even soak them for 15 minutes to remove any dirt.

3. Cooking

Put the potatoes in a saucepan, cover with cold water and bring to a boil. Add salt at the rate of 0.5 teaspoon per 1 liter of water.

4. Cooking time.

It is important not to overcook the potatoes, otherwise they will become soft and tasteless. The average cooking time is 20-25 minutes, but may vary depending on the size and variety of potatoes. Check for doneness by piercing the potatoes with a toothpick.

5. Cooling and peeling

After cooking, drain the hot water and cover the potatoes with cold water. This will help them cool down and peel more easily.

6. Serving

Jacketed potatoes can be eaten as an independent dish with butter, herbs or sour cream. They are also great for salads.

Tasty tips:

• Add bay leaf, black peppercorns or other spices to the water to taste.
• For a more savory taste, brush the cooked potatoes with butter and sprinkle with chopped herbs.

• Vegetable or chicken broth can be used instead of water.
• You can bake jacketed potatoes in the oven with rosemary, thyme, or other herbs.

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