Unlock the secret to perfectly cooked potatoes

When it comes to cooking potatoes, many of us think we've mastered the technique. But a simple addition at the right moment can transform the texture and flavor of these humble spuds.

A pinch of butter makes all the difference

The key to achieving perfectly cooked potatoes is surprisingly straightforward: it's all about the butter. By incorporating it during the cooking process, the fatty acids penetrate the starches, resulting in a tender, creamy interior and a crispy exterior.

So, what's the best way to add this magic ingredient? The trick is to introduce the butter mid-cooking, rather than at the start or end of the process. This prevents the butter from burning and imparting an unpleasantly bitter flavor.

Recipe 1: pan-seared potatoes with garlic and herbs

Ingredients: 1 kg firm potatoes (Charlotte, Amandine, or Nicola), 50g unsalted butter, 2 cloves garlic, minced, 1 sprig of fresh thyme, 1 bay leaf (optional), salt, and pepper.

Instructions: Peel and cut the potatoes into 2-3cm cubes or thick slices. Dry them thoroughly. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the potatoes and season lightly with salt. Cover and cook for 10 minutes, stirring occasionally. When the potatoes start to soften, add the butter, garlic, thyme, and bay leaf (if using). Gently stir to combine, then cover and continue cooking for another 8-10 minutes or until the potatoes are tender. Season with pepper and serve hot, spooning over the flavorful butter sauce that forms in the pan.

Recipe 2: baked potatoes with crispy skin and mashed centers

Ingredients: 1 kg potatoes, 3 tbsp olive oil, 40g unsalted butter, 1 tsp salt, 1 tsp paprika (sweet or smoked), 1 tsp dried herbs (such as Provence), and fresh black pepper.

Instructions: Preheat the oven to 200°C. Cut the potatoes into quarters or sixths, depending on their size. In a bowl, toss the potatoes with olive oil, salt, paprika, and herbs until they're evenly coated. Spread them out in a single layer on a baking sheet. Bake for 20 minutes, or until the edges start to brown. Remove the sheet from the oven and dot the potatoes with the butter. Gently toss them to coat the surface evenly. Return the sheet to the oven and bake for an additional 15-20 minutes, or until the potatoes are cooked through and the skin is crispy while the centers remain soft.

Recipe 3: boiled potatoes with a rich, herby sauce

Ingredients: 1 kg potatoes, 1.5L water, 1 tsp coarse salt, 1 bay leaf, 1 sprig of fresh thyme or rosemary, 1 clove garlic, and 30-40g unsalted butter.

Instructions: Bring the water to a boil with the salt, bay leaf, thyme, and garlic. Add the potatoes, either whole or halved depending on their size. Cook until they're tender, about 15-20 minutes. Drain the potatoes and return them to the hot pot. Add the butter and a tablespoon or two of olive oil, depending on your preference. Gently stir the potatoes to coat them evenly with the rich, herby sauce. Serve hot, garnished with additional fresh herbs if desired.