Ten common potato-cooking mistakes that can ruin your dish

Incorrect potato variety selection

Not all potato varieties are suitable for every dish. Choosing the wrong type can result in overly watery or excessively firm potatoes.

For instance, potatoes with a high starch content are best for mashed potatoes as they have a soft texture after boiling. In contrast, firmer varieties are ideal for frying as they hold their shape during cooking.

Improper potato cutting

Another common mistake is improper slicing. Large chunks may cook unevenly, while overly thin slices might overcook and turn mushy.

Improper cutting of potatoes leads to uneven cooking (illustrative photo: Freepik)

For frying, slice potatoes thinly, and for mashed potatoes, cut them into medium-sized pieces to ensure even cooking.

Skipping soaking before frying

Before frying, soaking potatoes in water for 15–20 minutes is essential to remove excess starch.

This step makes the potatoes crispier and less greasy during frying. Skipping this can result in overly soft potatoes or cause them to stick to the pan.

Overcooking potatoes

Overcooking potatoes is another frequent error. Potatoes should be cooked until tender but not falling apart.

Such potatoes will be ready when they can be easily pierced with a fork. Monitoring cooking time and keeping an eye on the process is crucial.

Not adding salt to boiling water

One of the biggest mistakes is boiling potatoes without salting the water. Salt enhances the flavor and helps maintain their natural taste and aroma.

Salting the water also helps the potatoes retain their shape rather than becoming mushy.

Frying at low temperatures

Potatoes fried at low temperatures absorb excessive oil, making them greasy rather than crispy.

Potatoes should be fried at medium or high temperature (illustrative photo: Freepik)

Frying potatoes at medium to high heat is recommended to achieve a perfect crust while keeping the interior soft.

Using wrong amount of oil

Using too much or too little oil is another mistake. Excessive oil makes potatoes overly greasy, while too little prevents them from forming a proper crust.

A moderate amount of oil is best, ensuring the potatoes are evenly coated for a pleasant texture.

Not tasting during cooking

Failing to taste potatoes during preparation is a common oversight. It's important to check their flavor while boiling or frying to determine if additional salt or spices are needed.

Serving immediately after frying

After frying, potatoes should "rest" for a few minutes to allow excess oil to drain and enhance crispiness. Serving immediately may leave them greasy and less crispy.

Leaving cooked potatoes out too long

Proper storage of cooked potatoes is crucial. Leftovers should be transferred to an airtight container and refrigerated promptly.

Cooked potatoes left at room temperature for too long may spoil and lose their taste.

Sources used: Eating Well, The Spruce Eats, Serious Eats, The Kitchn.