The secret to perfectly cooked potatoes: it's all about the butter

When it comes to cooking the perfect potato, most of us think we've got it down pat. But a simple addition at the right moment can transform these humble spuds into a culinary delight.

A pinch of genius: the butter trick

The secret lies in the butter. When it's incorporated during cooking, it doesn't just sit on the surface. The fat melts and absorbs into the potato flesh, making it tender, moist, and infused with a rich, savory flavor.

Choose a high-quality butter, whether salted or unsalted, and chop it into small pieces. This ensures it melts quickly and evenly. Add the butter towards the end of the cooking time, so it doesn't burn or impart a bitter taste.

Three ways to cook potatoes with butter

1. Pan-Seared Potatoes: For a crispy exterior and fluffy interior, try this recipe.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 kg of firm potatoes, peeled and cut into 2-3 cm cubes, and season with salt. Cover and cook for 10 minutes, stirring occasionally. When the potatoes start to soften, add 50g of butter, diced, along with minced garlic, thyme, and a bay leaf. Toss gently, cover, and cook for another 8-10 minutes or until the potatoes are cooked through. Serve hot, drizzling with the butter sauce that forms in the pan.

2. Oven-Roasted Potatoes: For a more rustic, caramelized result, give this method a try.

Preheat your oven to 200°C. Cut 1 kg of potatoes into quarters and toss them with 3 tablespoons of olive oil, 1 teaspoon of salt, and a pinch of paprika. Spread the potatoes in a single layer on a baking sheet. Roast for 20 minutes, or until the edges start to brown. Remove from the oven and dot the potatoes with 40g of butter, broken into small pieces. Toss gently to coat, then return to the oven for an additional 15-20 minutes, or until the potatoes are crispy on the outside and tender within.

3. Boiled Potatoes with Butter: This method yields perfectly cooked, creamy spuds with a subtle butter flavor.

Fill a large pot with 1.5 liters of water, adding a pinch of salt, a bay leaf, a clove of garlic, and a sprig of thyme. Bring to a boil and submerge 1 kg of potatoes, peeled or with skin on, depending on your preference. Reduce the heat to a simmer and cook until the potatoes are tender, about 20-25 minutes. Drain the potatoes and return them to the pot. Add 30-40g of butter, cut into small pieces, and 1 tablespoon of olive oil. Toss gently over low heat, allowing the butter to melt and the potatoes to absorb the rich flavors.

Experiment with these methods and add your own flair with herbs, spices, or grated cheese. The key is to add the butter at the right moment, so it enhances the natural sweetness of the potatoes without overpowering them.

Give this simple trick a try and discover a whole new world of potato perfection.