1. Parting of potato depends on the temperature of water. If you don't want potato to part fry it for ten minutes on low fire before boiling keeping the temperature of water in the range of 60-70 degrees. If you want potato to part pour it with boiling hot water. It you boil potato in a broth, let it boil first.

2. Saturation of potato with a taste of seasonings depends on a means of boiling. If you want potato get saturated with a taste of seasonings, keep it warm for a while. For that at the end of boiling take a pot off the fire and wrap it with three newspapers and two towels. Put a pot on warm bedding not to loose heat. Potato get saturated with a broth in which it is boiled and correspondingly a taste of seasonings while being cooled down. And the slower potato gets cooled the more a taste soaks. This is used by professional chefs.

Secrets of delicious potato croquettes (korokke).
1. Boil potato unpeeled.
It is a strict rule concerning not only croquettes. Peeled potato looses taste and gets watery while being boiled. Peel boiled potato. After that pound it so that small balls remain.
2. Not stuffing but hashed beef beaten beforehand.
It will be much more delicious like that. Beef is fried with hashed onion, black paper and salt and mixed with potato after that.
3. While forming croquettes you need to press them stronger than usual.
Otherwise they can burst under action of expanding air when you fry them.
4. Croquettes will be the same as in a restaurant if fried on lard and not on vegetable oil.
5. How frozen croquettes are to be fried?
Frozen croquettes are to be fried on low fire and longer than usual.

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