The Perfect Potato Hot Pot: Cooking Time Revealed

Cooking potatoes in a hot pot is a great way to make a tasty and tender meal. This traditional English dish is typically made with lamb, butter, onions, and layers of potatoes. The potatoes are thinly sliced and layered on top of the other ingredients, resulting in a crispy top layer and soft, tender potatoes underneath. The cooking time for this dish is approximately 2 hours and 15 minutes, but it's important to note that the potatoes should be about 2-3mm thick to ensure they are cooked properly.

How long to cook potatoes in an instant pot

The time it takes to cook potatoes in an instant pot depends on the type of potatoes you are cooking, the size of the potatoes, and the quantity.

Instant Pot Baked Potatoes

For instant pot baked potatoes, it is recommended to use Russet potatoes. The potatoes should be cleaned and pricked with a fork to allow steam to escape. Place the potatoes on a trivet, steamer basket, or foil balls in the instant pot with 1 cup of water, and set the valve to sealing. The cooking time will depend on the size of the potatoes:

• Small potatoes: 10-12 minutes
• Medium potatoes: 14-16 minutes
• Large potatoes: 18-20 minutes

After cooking, allow the pot to release pressure naturally for 8-10 minutes, then do a quick release and remove the potatoes.

Instant Pot Baby Potatoes

For instant pot baby potatoes, it is recommended to use baby Boomer Gold Creamer potatoes or red potatoes. The potatoes should be washed and cut in half (or in fourths for extra-large potatoes). Place the potatoes in the instant pot and cover them completely with water. Set the valve to sealing and cook on manual, high pressure for 5 minutes. Once the timer goes off, release the pressure and let the instant pot vent. Open the instant pot, drain the water, and season the potatoes with melted butter, garlic, salt, and pepper.

Instant Pot Steamed/Boiled Potatoes

For instant pot steamed or boiled potatoes, it is recommended to use Russet potatoes. Clean the potatoes and place them on a trivet in the instant pot with 1 cup of water. Close the lid with the vent in the sealing position and pressure cook on steam mode at high pressure for 8-15 minutes, depending on the size of the potatoes. For example, potatoes that are 7 oz each should be steamed for 10 minutes, while 9 oz potatoes should be steamed for 12 minutes. After cooking, let the pressure release naturally or release the pressure 10 minutes after the beep. Remove the potatoes from the instant pot to stop additional cooking.

How to make crispy potatoes in the oven

Ingredients:

• 4-8 medium-sized russet potatoes
• 1 cup (250ml) cold water
• 2 tablespoons (30ml) olive oil
• Ground black pepper
• Salt
• Onion powder
• Garlic
• Butter
• Fresh thyme

Method:

• Preheat the oven to 425°F and line 1-2 baking sheets with parchment paper.
• Bring a large pot of water to a boil. Add salt and baking soda and then parboil the potatoes for 10 minutes.
• Remove the potatoes from the water and add them to a large bowl.
• Add your desired spices to the bowl. For example, salt, pepper, onion powder, oil, garlic, and/or butter.
• Stir the contents of the bowl gently until the potatoes are evenly coated.
• Transfer the potatoes to your baking sheet(s), ensuring that each potato has room to breathe and is facing cut-side down.
• Place in the oven and bake for 30 minutes.
• Remove the potatoes from the oven, flip each one, and evenly distribute the thyme.
• Cook for another 20 minutes or until the potatoes are crispy and golden.
• Serve with fresh lemon (optional).

Tips:

• For extra crispy potatoes, soak the potatoes in cold water for at least 30 minutes before boiling. Then, rinse, drain, and thoroughly dry them.
• Use a variety of potatoes, such as russet or baby potatoes, for the best flavor and consistency.
• Do not skip the step of boiling your potatoes with baking soda. This helps break down the surface of the potatoes and makes them crispy.
• You can use fresh or dried thyme, or swap it out for a different herb like rosemary.

How to make Lancashire hotpot

Ingredients:

• 100g dripping or butter
• 900g stewing lamb, cut into large chunks
• 3 lamb kidneys, sliced, fat removed
• 2 medium onions, chopped
• 4 carrots, peeled and sliced
• 2 tsp Worcestershire sauce
• 500ml lamb or chicken stock
• 900g potatoes, peeled and sliced

Method:

• Heat oven to 160C/fan 140C/gas 3.
• Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown the lamb in batches. Lift to a plate, then repeat with the lamb kidneys.
• Fry the onions and carrots in the pan with a little more dripping until golden.
• Sprinkle over 25g plain flour, allow to cook for a couple of minutes, then shake over the Worcestershire sauce and pour in the stock.
• Stir in the lamb, kidneys, and 2 bay leaves, then turn off the heat.
• Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping.
• Cover and place in the oven for about 1½ hours until the potatoes are cooked.
• Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 minutes until brown.

How long to cook potatoes in a hot pot:

The time it takes to cook potatoes in a hot pot will depend on the size of the potatoes and the method of cooking. Here are some general guidelines:

• For a baked potato in an instant pot, the cooking time will vary depending on the size of the potatoes. Smaller potatoes (5 oz each) will take around 12 minutes on high pressure, while extra-large potatoes (10-14 oz each) can take up to 18-20 minutes.
• When cooking potatoes in an oven, it will generally take around 45 minutes to an hour for the potatoes to bake fully.
• In a slow cooker, potatoes will take several hours to cook, depending on the temperature setting.

How to boil potatoes on the stove

Boiling potatoes is an essential cooking technique and the first step in making dishes such as mashed potatoes, potato salads, and boiled potatoes. Here is a step-by-step guide on how to boil potatoes on a stove.

Preparation

First, scrub the potatoes clean using a vegetable scrubber. You can cut the potatoes into smaller pieces depending on what you're making. Leaving the skin on or peeling it is a matter of personal preference. However, some suggest that leaving the skin on helps the potatoes hold their shape while boiling.

Transfer and Cover

Next, transfer the potatoes to a saucepan. Cover them with an inch of cold water or broth and add 1/2 teaspoon of salt. Using cold water is important as warm water will change the time it takes to build pressure and affect the cooking time and results.

Simmer

Bring the water to a boil. Then, reduce the heat to medium-low. Cover the pot with a lid and let the potatoes simmer until they are fork-tender. This should take about 10 to 15 minutes for small and/or cubed potatoes or 20 to 25 minutes for large potatoes.

Drain and Cool

Drain the potatoes in a colander. If your recipe calls for cooled potatoes, you can submerge them in an ice bath to rapidly cool them.

Tips

• Waxy potatoes like Yukon Gold or red potatoes are best for boiling as they hold their shape better, cook more quickly, and become tender and creamy once cooked.
• If you are boiling starchy potatoes like Russets, keep them whole while boiling to prevent them from becoming waterlogged.
• To check if the potatoes are done, insert a knife into one. If it slides in without much effort, the potatoes are ready.

How to boil potatoes in a slow cooker

Ingredients and Preparation

To boil potatoes in a slow cooker, you will need the following ingredients:

• Small potatoes (baby potatoes, fingerling potatoes, or small red or yellow potatoes)
• Olive oil
• Garlic cloves
• Salt
• Water

Wash and trim the potatoes, removing any sprouts or eyes. Cut the potatoes in half lengthwise if they are larger to ensure even cooking.

Place the potatoes in the slow cooker, and add water until they are covered. You can also add olive oil, garlic, and salt to taste.

Cooking Instructions

Cover the slow cooker and cook the potatoes on high for 1.5 to 2 hours or on low for 3 to 6 hours. Do not uncover during this time.

Once the time is up, uncover the slow cooker and check if the potatoes are tender by poking them with a fork. If they are not ready, continue cooking in 30-minute increments until they are tender.

Tips and Variations

• For a more flavourful dish, add fresh herbs like parsley, basil, thyme, or rosemary, or sprinkle with flaky sea salt before serving.
• If you want to add more vegetables, you can include carrots or peeled pearl onions.
• For a cheesy twist, sprinkle Parmesan cheese on top of the potatoes after cooking.
• To make garlic-herb potatoes, add fresh chopped herbs and use fresh garlic instead of garlic powder.

Storage and Reheating

Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days.

To reheat, place the potatoes in the slow cooker with a little water and cook on high for a few minutes, or heat in the oven or microwave until warmed through.

Boiling potatoes in a slow cooker is a simple and convenient way to prepare this staple side dish. With a few ingredients and a few hours, you can have tender, buttery potatoes ready to be served as a versatile side dish for any meal.

Frequently asked questions