You generally don't need to poke holes in potatoes when boiling them, as the water pressure is less intense than in a microwave or oven, and they're less prone to bursting; cutting them into chunks or boiling them whole with the skin on are better methods, but for baking or microwaving, poking holes is crucial to prevent explosions by releasing steam, says the Idaho Potato Commission and Potato Goodness. Poking holes in boiled potatoes isn't harmful, but it's unnecessary and might release flavor, while cutting them helps them cook faster and more evenly.
For best results, boil whole potatoes with the skin on. This helps them retain their structure and taste. If you want them to cook faster, cut the potatoes into even-sized chunks rather than piercing them. Poking holes is only useful when baking potatoes to let steam escape and prevent them from bursting.
Mr. Collins: "What a superbly featured room and what excellent boiled potatoes. Many years since I have had such an exemplary vegetable. To which of my fair cousins do I compliment the excellence of the cooking?"
Poking a potato with the tip of a knife or the tines of a fork before cooking is a great way to reduce the chances of it exploding. Whole potatoes contain trapped moisture. Piercing the potatoes allows that moisture to exit.
Poke Holes? Yes. This helps to avoid blow-outs as the steam builds within the potatoes as they're baking. Use a fork to puncture the potato skin 10 times (or so) per potato.
"Many restaurants also poke holes in the skin but don't wrap the potato in foil, allowing it to crisp up rather than steam," Littley explained. The use of foil doesn't speed up the baking process, but it does trap moisture, resulting in a wet, steamed potato rather than a crispy one.
The key to boiling potatoes, according to chef Gordon Ramsay, is to place them into the pot while the water is still cold, rather than boiling. That way, as the water boils, the potatoes will cook evenly with a perfect consistency all the way through.
The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes. Starting them in cold water allows the potatoes to come up to temperature gently.
You know that sinking feeling when your potatoes turn to mush or fall apart in the pot? Yeah, that's usually because of three rookie mistakes: starting with hot water, skipping salt, or cranking the heat too high.
Po – ta – toes,' said Sam. 'The Gaffer's delight, and rare good ballast for an empty belly. Potatoes or taters in Hobbitish, were root vegetables that were apparently among the staple foods of the Hobbits (Hamfast Gamgee was recognized locally as an expert on growing potatoes).
I limited myself to twenty-five, but I find the book so quotable that I could have found many more! I will start with the famous opening line that is quoted so often: 1. It is a truth universally acknowledged, that a single man in possession of a good fortune must be in want of a wife.
You only need to poke holes when cooking them in a microwave otherwise they might explode. Don't poke them if baking or grilling them.
If you'll be cooking the potatoes in the next few hours, you can leave them submerged in water at room temperature, Tiess says. If it will be longer than a few hours, place them in the refrigerator. Peeled, sliced, submerged, and refrigerated potatoes should be cooked within 24 hours.
Nutritionally, frying is the least beneficial method for preparing potatoes, as it adds extra calories without boosting nutrient value. If you're going to fry, using heart-healthy oils like olive or avocado oil and air-frying instead of deep-frying can make a big difference.
The salted water will penetrate the cut potatoes, which ensures that the spuds are well seasoned throughout. Plus, salt granules dissolve more easily in water. And even though you're salting the water, you should still taste and season your dish with salt once you've mashed the spuds and added any other ingredients.
The most common mistake when making mashed potatoes is overworking them with a blender, food processor, or mixer, which releases too much starch and turns them gluey or pasty instead of fluffy. Other frequent errors include using the wrong potatoes, not salting the cooking water, starting potatoes in boiling water, and adding cold butter/milk.
A ricer or food mill is the secret tool restaurants use to get that smooth and creamy texture without any gluey starch. It makes the biggest difference and it is actually so fun to use. Your holiday potatoes will never be the same after this!
Gordon Ramsay was diagnosed with basal cell carcinoma (BCC), a common and treatable form of skin cancer, which required surgical removal from his jawline near his ear in late August 2025, leading him to share his experience online to urge fans to use sunscreen and protect their skin. He posted photos of his bandages, emphasizing sun safety and thanking his medical team.
Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato. They used to do something similar with prime rib, sometimes baking it over rock salt. Check out the recipes below.
I found that European-style butter produced potatoes with richer, more complex flavor than versions cooked with commercial American butter. That said, the potatoes cooked in standard butter were still delicious, and for that reason, I chose not to call specifically for European-style butter in the recipe.
The food that ranked the most filling of all was, surprisingly, boiled potatoes, with eggs, oatmeal, fish and soups trailing close behind. Meat also ranked high on the satiety index, as well as Greek yogurt and vegetables.