How to easily peel and cook new potatoes
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Everyone loves young potatoes and is ready to eat them just like that, seasoned with butter and fresh herbs. After a lean winter, you don't want anything else. But young potatoes will be even tastier if they are properly prepared for cooking and the vegetable is properly peeled.
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Here are some tips that will help you prepare lunch or dinner.
- The potatoes should be the same size so that they cook at the same time.
- Before cooking, young potatoes are poured with boiling water. If you keep it in cold water, the potatoes will turn out liquid.
- Peel the potatoes before cooking, otherwise they will quickly darken, and before you take up the knife, hold the potatoes in cold water for 10 minutes.
- The skin of the tubers is not cut, but scraped off with a knife, vegetable peeler, or simply a clean dishwashing sponge (with its hard side).
- To make the potatoes cook faster, add a little butter (20 grams) to the water.
- The water in the pan should be about two fingers higher than the level of the potatoes.
- If you are making mashed potatoes, you need to salt the new potatoes at the end of cooking. The potatoes will be denser if you salt them at the very beginning (1 tsp. salt per 0.5 kg of potatoes).
- After boiling, cook the potatoes over low heat so that they cook evenly.
Finally, it is best to serve new potatoes to the table sprinkled with fresh herbs and generously flavored with butter.
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