Step 1

[Microwave Boiling Method] First, wash the potatoes thoroughly under running water. It’s important to scrub away any soil or impurities completely. Place the washed potatoes in a microwave-safe dish. If the potatoes are large, consider the dish size. After covering with plastic wrap, poke 2-3 holes in the potato skin with a fork or toothpick. This step allows steam to escape from inside the potato during cooking, preventing explosions and ensuring even cooking.

Step 2

[Microwave Boiling Method] Place the plastic-wrapped potatoes in the microwave and heat for about 10 minutes. The cooking time may vary depending on the size and number of potatoes. After 10 minutes, check for doneness by inserting a chopstick. If the chopstick slides in smoothly, they are well-cooked. If it’s still firm, continue microwaving in 1-2 minute increments. Be careful not to overcook, as this can make the potatoes dry and crumbly.

Step 3

[Microwave Boiling Method] Be cautious, as the potatoes will be hot when removed from the microwave! After checking for doneness with a chopstick, carefully remove the plastic wrap to let the hot steam escape. Your delicious boiled potatoes are now ready! Enjoy them immediately, or for an extra touch of flavor, serve with salt, butter, or mayonnaise.

Step 4

[Boiling Potatoes in a Pressure Cooker] Using a pressure cooker allows you to boil potatoes more quickly and achieve a fluffier texture. Start by washing the potatoes thoroughly with their skins on. Trim any blemishes with a knife. Boiling with the skin on helps minimize nutrient loss and preserves the potato’s natural flavor. Place the washed potatoes along with 2/3 cup (approximately 130ml) of water into the pressure cooker. Adding too much water will result in steaming rather than boiling, so use the appropriate amount.

Step 5

[Boiling Potatoes in a Pressure Cooker] Close the pressure cooker lid and heat over high heat. As it begins to boil, you’ll hear a ‘chika-chika’ sound from the steam vent – this indicates that pressure is building. Once the pressure cooker starts to whistle, reduce the heat to low and continue cooking for another 5-7 minutes. When all the water inside the pressure cooker has evaporated and the ‘chika-chika’ sound stops, immediately turn off the heat. Wait for the pressure to release naturally before opening the lid. Before opening, test for doneness by piercing with a chopstick; it should slide in easily if cooked. If they’re not quite done, close the lid again and let them steam for a little longer, or cover with a regular pot lid and cook on low heat for a few minutes after the pressure has subsided.