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cooking hints
Of all vegetables, potatoes are probably the most versatile. They can be
baked, mashed, boiled, sauteed, scalloped, cut into wedges, potato skins,
roasted, fried, added to soups, added to salads, pies and much more.
Potatoes are best cooked in their skins wherever possible as some nutrients
close to the skin are lost when potatoes are peeled. If you peel them, peel
thinly. Don't soak peeled potatoes in cold water, since nutrients can dissolve
in the water.
Blanching
Par-cooking or blanching prepares potatoes well for roasting. Blanching
removes excess starch which is good for some recipes.
Boiling
Floury potatoes need very gentle boiling to prevent them going mushy and
falling apart.
New potatoes have a high vitamin C content so only boil these for a maximum
of 15 minutes. Place them straight into boiling water and don't leave soaking.
Very firm potatoes, the type you might use for salads, should be placed
into boiling water simmered for 5 to 10 minutes and then left to stand
in the hot water for another 10 minutes until required.
Potatoes you buy for mashing should be cooked over a low heat to help remove
moisture leaving the potatoes really dry. Sprinkling the potatoes with a
little salt after the water is drained helps soak up excess moisture.
In Ireland boiled potatoes are wrapped in a clean teatowel until ready to
serve making them dry and fluffy.
Steaming
All potatoes steam well. It's a gentle way of cooking and is particularly
good for floury potatoes.
Small new potatoes steam well in their skin and taste delicious.
When steaming make sure potatoes are cut quite small.
Leaving cooked potatoes over a steaming pan is a good way to keep them warm
until ready to serve.
Baking
In a convection oven bake at 190°C for 50-55 minutes.
In a conventional oven bake at 220°C for 50-55 minutes.
Baking potatoes in foil can result in a soggy potato, but you can wrap a
baked potato in foil after it has been baked. Don't cut a baked potato with
a knife as this flattens the surface and prevents the potato from being
fluffy. Open the potato just before serving by pressing the ends toward
the center and lifting and fluffing the flesh of the potato with a fork.
Microwaving
Wash, dry and pierce with a fork (medium size potatoes are best). Spread
out on a paper towel and microwave on high. Turn potatoes halfway through
cooking time. Cook until potatoes begin to feel soft. Wrap in foil. Let
stand for 5 minutes.
1 medium potato 3-5 minutes
2 medium potatoes 6-8 minutes
3 medium potatoes 9-11 minutes
4 medium potatoes 12-14 minutes |
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