How to Cook Russet Potatoes in Boiling Water

The reddish-brown potato, also known as the Idaho potato, roast potato or chef potato, is a sturdy rectangular tuber with thick brown skin. The reddish brown potato is a versatile potato. It is effective in frying, cooking, baking and baking. Brown is especially suitable for boiling, and because of its high starch content, mashed Brown potatoes are light and fluffy. Season the cooked brown potatoes with olive oil, sour cream or butter with salt and pepper.


hclass= "section header"> step 1

Rinse potatoes with cold water. Wash the potatoes thoroughly with a hard vegetable brush. When you can peel potatoes, keeping the skin intact can preserve the flavor and nutrients of the skin.

Step 2

Cut potatoes into two equal halves. If the potatoes are big, cut them into quarter.

Step 3

Fill the pan with cold water. Soak the potatoes in enough water, plus about an inch. You can also cook potatoes with beef, chicken or vegetable broth, or a mixture of broth and water.

Step 4

Put potatoes in cold water, and then cook them over a mild fire. Don't cover the pan.

Step 5 Nenes. Potatoes are tender and easy to crack with forks. If the potatoes are still hard, let them cook for a few minutes and then test again.

Step 6

pour cooked potatoes into the cooling pot and drain them. Put the potatoes in the filter until they are cool enough to handle, and then remove the skin with a peeler.

what you need

  • hardwood brush

  • vegetable peeler (optional)

  • Big pot

  • beef, chicken or vegetable soup (optional)

  • bifurcation

  • Cutter


Pay attention to stewed potatoes. If potatoes are overcooked, they will become pasty and disperse.

Keep the brown potatoes in a cool, dark and well ventilated place. These potatoes can last up to a month. Do not put potatoes in the refrigerator, because low temperature will affect the color and taste of potatoes. Do not wash potatoes before storage.