Potato grower shares tips on proper storage and cooking
Potato grower Mārcis Pakalns shares his experience on how to store and cook potatoes, and when to add salt, addressing common myths.
Potatoes have long been called the "second bread" in Latvia, having served for centuries as one of the staples of the local diet. Yet despite how familiar this vegetable is in everyday kitchens, various beliefs and myths still surround the right way to store and prepare it.
The most common questions people have relate to storage — how to keep potatoes fresh for longer without them turning bitter or sprouting too early. Another frequent question concerns cooking method: whether potatoes should be started in cold water or added to water that is already boiling, and whether this affects their taste and texture.
Particular attention is also given to the timing of adding salt — whether it should be done at the start, in the middle, or at the end of cooking, and whether it is even necessary. These questions are addressed by potato grower Mārcis Pakalns, who draws on practical agricultural experience to offer insight into separating fact from common myth in this area.
Although potatoes may seem like a simple, everyday product, handling them correctly — from storage conditions to cooking techniques — can significantly affect both taste and nutritional value. For this reason, the advice of an experienced grower can prove useful to anyone looking to get better results in the kitchen.
