Jacket potatoes from the Thermomix® Varoma® are our go-to side dish whenever we need to feed a crowd quickly. 800 g waxy potatoes, 700 g water, 1 tsp salt, 35 minutes in the Varoma® at speed 1. That is all it takes, and the mixing bowl stays free the whole time for a sauce or vegetables.
In the Varoma®, the potatoes cook in steam rather than boiling water. That is the one point where the Thermomix® really makes a difference here: the potatoes do not turn waterlogged, vitamin C is largely preserved (boiling water can destroy 30 to 40 per cent of it), and while they steam we can run a sauce in the mixing bowl at the same time. One appliance, one pass, no second pot.
Jacket Potatoes in the Thermomix® Varoma®
Ingredients 0 / 3 ✓
- 700 g water
- 1 tsp salt
- 800 g waxy potatoes as similar in size as possible
Instructions 0 / 3
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1
Add water and salt to the Thermomix®.
Add water and salt to the mixing bowl.
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2
Steam the potatoes.
Place the Varoma® dish on top of the Thermomix® and weigh in the potatoes. Steam the potatoes for 35 min / Varoma / speed 1.
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3
Peel the potatoes.
Peel the potatoes while still warm, then serve as a side dish or use in another recipe.
Video
Nutrition per serving
How to get reliable results with jacket potatoes in the Varoma®
We add 700 g water and 1 tsp salt to the mixing bowl. Then we place the Varoma® dish on top, arrange the 800 g potatoes inside, and steam for 35 min / Varoma / speed 1. Three things decide the outcome:
- Choose potatoes that are roughly the same size. If one potato is twice as thick as its neighbour, the small one will be mushy before the large one is cooked through. We sort them before steaming and place larger ones in the centre of the Varoma®, where the steam is most intense.
- Keep the steam vents clear. If the potatoes are packed too tightly, steam cannot rise. For larger quantities we use the upper tray as well and leave gaps all around so the steam can circulate.
- Use a skewer, not a timer. After 35 minutes we pierce the thickest potato with a knife. If it goes in without resistance, they are done. If not, we steam in 5-minute increments until ready.
The right variety and the right cooking time
The variety determines whether you get firm, peel-able potatoes or mush. We always use waxy varieties such as Charlotte, Anya, or Jersey Royals for jacket potatoes, because they are low in starch and hold their shape when peeled. Floury varieties (such as King Edward or Maris Piper) break apart during peeling and are better suited to mash or soup. All-rounder varieties work in a pinch.
For cooking time, we go by diameter, not the clock. Small potatoes (3 to 4 cm) need about 30 minutes; medium ones (5 to 7 cm) are tender after 40 minutes; large potatoes over 8 cm can stay in the Varoma® for 50 minutes. Many online recipes suggest a flat 25 to 35 minutes, but that does not suit every size. That is why checking with a skewer after 35 minutes is non-negotiable.
Three mistakes that ruin your jacket potatoes
The potatoes fall apart when peeling
The cause is usually the variety. Floury potatoes burst open during cooking and cannot be peeled cleanly. Our fix: buy waxy varieties consistently and plunge the potatoes briefly into cold water straight after cooking. The thermal shock loosens the skin almost on its own, and the potato stays intact.
Some potatoes stay hard
If some are still firm, the potatoes were packed too tightly or varied too much in size. The steam cannot reach all of them evenly. Our fix: sort by size beforehand, spread them out loosely, and keep the steam vents clear. Better to fill one fewer layer and get even cooking throughout.
Too little water, the steam cuts out
During cooking times over 40 minutes, the 700 g of water evaporates noticeably. Once the steam stops, the potatoes stop cooking. Our fix: for large potatoes, start with 800 to 900 g of water. It does not increase the cooking time but ensures steady steam for the full duration.
Simmering basket or Varoma®, small and large batches
For a small batch of up to about 800 g, the simmering basket inside the mixing bowl is enough. Add 1000 g water, place the filled basket in, and cook for 25 min / Varoma / speed 1. For larger quantities the Varoma® is the better choice: it holds up to 2.5 kg. When fully loaded, we steam for 30 minutes, carefully turn the potatoes once (caution, hot), then add another 15 minutes.
Goes well with: quark and butter.
Boiled potatoes work on the same principle: instead of unpeeled potatoes, we place peeled, bite-sized pieces directly into the mixing bowl with water and cook for 30 minutes at 100 °C / speed 1. The result is slightly softer than the steamed version and pairs classically with fish, a little parsley, and butter.
What we serve with jacket potatoes
Jacket potatoes are the most versatile side dish we make. Peeled while warm, we serve them classically with fish and meat, or with our Thermomix® cream sauce that we run in the mixing bowl at the same time the potatoes are steaming above. They also go brilliantly with pickled herring and onions, or with cottage cheese and quark. Leftovers become a potato gratin or fried potatoes the next day.
Cooked jacket potatoes are also easy to turn into baked potatoes. We score them, brush with oil, and season as we like (potato spice blend, herbs, or grated cheese). Before serving we bake them for 15 minutes at 200 °C. They go beautifully with a Thermomix® curry and date dip. Find more ideas in our sides collection.
How to keep cooked potatoes fresh
Cooked jacket potatoes keep for 3 to 4 days in the fridge, ideally unpeeled in a sealed container. With the skin on they stay fresher longer and do not dry out. To reheat, we fry them in a pan with a little butter until crispy, which makes the best fried potatoes the next day. Cold, they are the ideal base for potato salad.
We advise against freezing. Cooked potatoes turn floury and glassy when thawed because the starch loses its structure. If you want to cook ahead, store them in the fridge and use them within a few days.
