Marco Pierre White's 'one second' secret method transforms taste of potatoes
The TV chef revealed the simple tip as he delivered a demonstration for BBC Maestro
Marco Pierre White has unveiled the 'one second' trick that anyone can use for 'perfect' boiled potatoes. As a favourite in many family dishes, it's well worth perfecting the simple yet tasty side.
While the method is straightforward, there's one step people might easily miss. According to the chef and TV personality, you should 'treat water like a sauce', always remembering to taste it.
Marco Pierre White shared his tip during a demonstration for BBC Maestro, which was posted on TikTok. The video was titled: "Marco Pierre White reveals the secret to perfectly boiled potatoes." The expert explained: "So there's our potatoes, peeled to perfection. Lemon juice, not to flavour them, to retain that colour.
"Salt. Dissolve the salt in the water and then taste the water, don't just take it for granted throwing some salt in. Perfect. On the stove. Treat water like a sauce."
He added: "Taste, taste, taste because if you underseason them at the beginning, they're going to be underseasoned at the end. So question why we're doing what we're doing. It takes a second of your life, but the difference it makes to your life is extraordinary. Because when you eat something in life, it's all about the emotional impact it has on you.
"It's about where it takes you. Boiled potatoes, we place the lid on simply just to bring them to the boil. Then there's no need for the lid. When you check potatoes, check several of them, I reckon they will take about 10 more minutes. But when you cook potatoes, remember, the potato is the hero. It's all about the potato. It's about making potatoes taste of potato."
Foodies loved the video, which earned over 300,000 views and 14,000 likes, reports the Express. One viewer praised Marco Pierre as "a true maestro!"
In another video for BBC Maestro, the chef turned his attention to zucchini. "One of my favorite cuisines in the world is Italian. There's always one irresistible side and that's called a zucchini fritte. So let's show you the secret of making the perfect zucchini fritte," he shared.
"Two slices from each side. Then I just cut them. They don't have to be 100% perfect. As you see, I leave the skin on and drop them into full-fat milk and just drain them. So just work the batons of milk-soaked courgettes, and what we're making is the finest of batters."
The expert added: "There we are. Let's give it a little shake and dust off the excess flour. Right. We'll submerge them now. So after about 4 minutes of cooking, drain them onto a cloth. Just season with table salt very quickly, and there we have it.
"Zucchini fritte is one of those little dishes which you just plonk in the middle of the table and people just help themselves. And the best way of eating them is with your fingers."