Why Chefs Always Boil Potatoes Whole: Here's Why You Shouldn't Cut Them Before Boiling

Many amateur cooks cut potatoes before cooking.

At first glance, this action is absolutely correct.

After all, small potato pieces cook faster than large ones.

But there is a problem that almost all non-professional cooks are not aware of.

Thus, pre-cutting negatively affects the consistency and taste of boiled potatoes.

This is why chefs prefer to cook the tubers whole.

What happens if you cut potatoes before cooking

In this case, the vegetable will lose starch while in boiling water.

Because of this, the potato pieces will become “watery” or simply overcooked.

The crumbliness and bright taste will disappear. In general, the result will not be a very appetizing side dish, emphasizes the expert of the online publication Belnovosti in the field of cooking, cook, fourth-category baker Yulia Arkhipova.

As for the time saved, not everything is good in this regard either.

Pre-cutting allows the potatoes to be cooked just a couple of minutes earlier.

In general, the game is not worth the candle: the cooking will not be particularly accelerated, and the dish will lose its good consistency and pleasant taste.

That's why chefs never cut potatoes before "processing" them in boiling water. Take a cue from the pros!