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7 Tips for boiling potatoes at home: Potatoes are a staple vegetable used in daily meals. Whether it is a potato curry with gravy, a dry potato stir-fry, mashed potatoes (*bharta*), or stuffed potato flatbreads (*parathas*), they all taste delicious. Potatoes are used to create a multitude of dishes. Often, recipes require boiled potatoes—such as for *aloo paratha*, mashed potatoes, or *dum aloo*. However, sometimes potatoes do not boil correctly; the skin doesn't peel off properly, or they get overboiled and turn mushy. If you are making a curry, the potatoes might break apart after boiling, ruining both the texture and the taste. Could you be boiling them the wrong way? Let’s find out the correct method for boiling potatoes.

The correct way to boil potatoes
– Always boil potatoes with their skins on. Some people peel them before boiling, but this exposes the potatoes directly to the hot water. Removing the skin beforehand can cause the potatoes to become crumbly and break apart.

– Adding a little salt to the water while boiling is a great way to enhance the potato's flavor. If you are boiling potatoes for *chaat*, *tikki*, curry, or snacks, adding salt improves the taste.

– Adding salt also loosens the potato skin, making it easier to peel—even with large potatoes.

– If you are boiling potatoes in a pressure cooker, add a spoonful of any cooking oil. The oil forms a thin coating on the potatoes, making them easy to peel. It also keeps the potatoes soft without letting them break or turn mushy.

– You can also try adding a few drops of lemon juice while boiling the potatoes. This prevents the potatoes from changing color after boiling and retains a slight tanginess, which enhances their flavor.

– Some people also add a bay leaf while boiling potatoes. The aroma of the bay leaf infuses the potatoes, further improving their taste. You can use these boiled potatoes in dishes like potato curry, pulao, or spicy preparations.

– If you do not have lemon or bay leaves, you can use white vinegar instead. Adding vinegar helps the outer layer of the potatoes remain firm; this prevents them from becoming overly mushy and ensures they can be cut into neat, clean pieces.