Proper Ways to Prepare Potatoes
Boiling and Steaming:
1. Boiled Potatoes are generally started in cold water, not hot. This allows for more even cooking and heat penetration from outside to inside during the cooking time.
2. Potatoes are never cooled in cold water, unlike most vegetables. This will make them soggy.
1. Select russets or other regularly shaped starchy potatoes.
2. Scrub well and pierce the ends with a fork or skewer so steam can escape.
3. For crisp skins, rub lightly wiht oil. For more tender skins, leave them dry.
4. Place on sheet pan or directly on oven rack in a 400 degree oven and bake until done; about 1 hour. To test doneness; squeeze gently. Done potatoes yield to gentle pressure. (Placing potatoes directly on oven rack will eliminate the hard spots on bottoms of potatoes)
5. Remove from oven.
Note: Foil wrapped potatoes are not baked, but rather steamed in their own moisture. The texture is changed when done this way. Better to leave the foil in the pantry.
There are so many preparations and prodcedures for deep-frying, pan-frying, and sauteing; depending on the potato, the recipe, etc. I will cover these as the recipes come around.
If you have a question about any of these; please do not be afraid to ask.
(This is information was taken from a culinary textbook, “Professional Cooking, 7th Edition)