Kako skuvati krompir u ljusci? (How to cook potatoes in skins?)

Sastojci (2-4 osobe): 500 g – 1 kg krompira (po mogućstvu slične veličine), ½ - 1 kašičice soli (opciono), voda – dovoljno da prekrije krompir za oko 2–3 cm.

Priprema:

1. Izaberi krompir približno iste veličine da se ravnomerno skuva.

2. Dobro ga operi pod hladnom vodom da ukloniš svu zemlju.

3. Stavi krompir u šerpu i dodaj dovoljno hladne tako da voda bude 2–3 cm iznad krompira, jer tokom kuvanja deo vode ispari.

4. Dodaj soli (opciono).

5. Stavi šerpu na srednje jaku temperaturu (5) i pusti da voda provri.

6. Smanji temperaturu na srednju (4 od 6) i poklopi šerpu.

7. Kuvaj:

- Mali krompir (mladi krompir): 15–18 minuta.

- Srednji krompir (približno 7,5 cm ili 3 inča): 25–30 minuta.

- Veliki krompir (približno 10 cm ili 4 inča ili više): 30-35+ minuta.

- Veoma veliki (25 cm ili 6 inča ili više): 35-45 minuta.

8. Probij krompir viljuškom – ako viljuška lako ulazi do sredine, krompir je kuvan.

9. Ocedi krompir i pusti ga nekoliko minuta da se malo ohladi pre nego što ga oljuštiš ili isečeš.

Savet: 

Ako želiš da krompir zadrži što više hranljivih materija, možeš ga kratko potopiti u hladnu vodu nakon kuvanja da se zaustavi proces kuvanja, posebno ako ga kasnije pržiš ili pečeš.

Ingredients (2-4 people): 500 g - 1 kg of potatoes (preferably similar in size), ½ - 1 teaspoon of salt (optional), water - enough to cover the potatoes by about 2-3 cm.

Preparation:

1. Choose potatoes of approximately the same size so that they cook evenly.

2. Wash it well under cold water to remove all the dirt.

3. Put the potatoes in the pot and add enough cold water so that the water is 2-3 cm (0.8-1.2 inches) above the potatoes, because during cooking some of the water evaporates.

4. Add salt (optional).

5. Put the pot on medium high heat (5) and let the water boil.

6. Reduce the temperature to medium (4 out of 6) and cover the pot.

7. Cook:

- Small potatoes (baby potatoes): 15–18 minutes.

- Medium potatoes (approx. 7.5 cm or 3-inch size): 25–30 minutes.

- Large potatoes (approx. 10 cm or 4 inches or more): 30-35+ minutes.

- Extra large (25 cm or 6 inches or more): 35-45 minutes.

8. Pierce the potatoes with a fork - if the fork easily goes into the middle, the potatoes are cooked.

9. Drain the potatoes and let them cool for a few minutes before peeling or cutting them.

Tip:

If you want the potatoes to retain as many nutrients as possible, you can briefly soak them in cold water after cooking to stop the cooking process, especially if you fry or bake them later.