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<\/a><\/p>\nTypes of potatoes<\/h2>\n
First of all let\u2019s take a look at the three main categories for potatoes<\/strong>. Type is of course important as not every potato can be the star ingredient for mashed potatoes or a potato salad. And this is what sets them apart. At the most basic level, there are two things that separate them:\u00a0the amount of starch versus the amount of water a potato contains<\/strong>. The higher the starch content, the more floury (mealy) it\u2019ll be. The higher the water content, the more waxy (solid) the texture will be.\u00a0And here lies the difference and why it is important to choose the right potato<\/a> when preparing a certain type of recipe.<\/p>\n Have a floury texture, which means they lose their structure when cooked<\/strong>. This is because of the high starch content (15-16.5%). These types are perfect for mashed potatoes, dumplings and soups.<\/p>\n Also known as medium-starch potatoes. They typically have yellow flesh and a starch content of 12-14%. When mashed with a fork, they only provide a slight resistance, which is why they are often used for classic boiled or whole baked potatoes.<\/p>\n New potatoes and fingerling are classic examples of low starch potatoes, which is why they are often used for potato salads. They usually have a white flesh and retain their shape when boiled<\/strong>, which makes them suitable for salads, soups, fried potatoes, casseroles etc. They have the lowest amount of starch at around 10-12%.<\/p>\n Look for\u00a0firm potatoes\u00a0with smooth skin and no sprouts<\/strong>. If they are wrinkled, soft or have dark spots, they\u2019re too old and should not be used. It\u2019s also a good idea to choose\u00a0similar-sized potatoes\u00a0so they cook in the same amount of time.<\/p>\n There are a number of classic methods: boiling, mashing\/pureeing, baking, frying, and the newly trendy method known as: air frying<\/a>. And of course there is microwaving or steaming, but let\u2019s take a look at the three most common methods for how to cook potatoes.<\/p>\n Is there actually a right way and a wrong way to boil a potato? Believe it or not, enjoying a perfectly cooked spuds starts with the pot of water. For example, do you add them to already boiling water? Do you leave the skins on or off? There is a method to even the simplest of processes to ensure the best tasting boiled potato.<\/p>\n Using a vegetable brush, scrub each potato under running water, to remove any dirt, being careful not to scrub so hard that you break the skin of the potato.<\/p>\n No. Potatoes with skin on will absorb less water<\/strong> when boiled, therefore preserving the starch<\/strong>, and all the good vitamins and nutrients<\/strong>. Plus whole likes a water-logged potato? If you don\u2019t like serving them in their skins, you can peel them after boiling them. Just let them cool for a few minutes (or hold them in a dish towel) before peeling with a paring knife.<\/p>\n Once you\u2019ve prepped your potatoes, add them to medium-to-large pot and cover them with 2,5 cm of cold, salted water. The order of this step is important. You want to put the potatoes in the water BEFORE bringing it to a boil<\/strong> \u2014 not the other way around. This allows the potatoes and the water to heat at the same time, which ensures even cooking. How long potatoes really have to cook simply depends on the size. Small new potatoes take about 12-15 minutes, medium potatoes 20-25 minutes and larger ones 30 minutes. Eating the skin is the best way to get all the benefits of the natural nutrition. New and young potatoes are terrific in salads with the skin, and large baked whole potatoes can also be enjoyed in their entirety. However, green or sprouting potatoes are signs that solanine<\/a> levels are building up, so they should be avoided, particularly for pregnant women and children. And don\u2019t eat any cooked potatoes that taste bitter.<\/p>\n The method is the same, whether you are using starchy or floury taters.<\/p>\n Simply insert a fork or paring knife into the middle of the potato. The center should be fork-tender and have a texture that is firm but not mushy<\/strong>.<\/p>\n When preparing a potato salad, I highly recommend adding the still warm potatoes to the dressing for the salad<\/strong>, as this gives the potatoes a chance to absorb some of the flavours and aroma of the dressing. If you wait until the potatoes cool, their structure changes and they will simply sit in the dressing rather than take it on. A little something called the development of resistant starch.<\/p>\n When the carbohydrates contained in potatoes (also with starch in pasta or rice) cool down, they change their chemical structure. The result is what is known as resistant starch. The enzymes in the stomach have a hard time breaking down the resistant starch, so that it ends up in the intestine as prebiotic , The enzymes in the stomach can barely digest resistant starch; it gets into the intestines as a prebiotic fiber, which which results in fewer calories to keep you feeling full while also supports a healthy microbiome.<\/p>\n Roasting potatoes has to be one of the more creative ways to prepare our favourite tubers. You can do prepare them peeled or unpeeled and cut them in any way you want (halved, wedges, fries) and add whatever spices or herbs you like. Of course, it\u2019s important to remember that all pieces should be of uniform size for optimal cooking.\u00a0 Extra bonus, all potato types roast well.<\/p>\n The most common method of roasting potatoes is by placing them on a baking sheet (either lined with parchment paper for easy clean-up or unlined) and roasting them in a preheated over at 425\u00b0F \/ 220\u00b0C oven.<\/p>\n Simply toss the pieces in olive oil and arrange the potatoes in an even layer on your baking sheet with some spacing between each potato to maximize crisping (rather than steaming).<\/p>\n Cook until skins are slightly crisp and browning, turning the potatoes halfway through \u2013 about 35-45 minutes depending on the size of your pieces. That\u2019s it!<\/p>\n There are of course variations on this, starting at a lower heat, then increasing and roasting for a longer time to get those extra crispy edges, like in my recipe for Sage Roasted Potato Wedges<\/a>. You can also use duck fat (schmalz) to get a delicious crisp potato.<\/p>\n A baked potato (also called jacket potato) is one of those comforting childhood memories. We grew our own potatoes, and since this is the absolute easiest method for cooking potatoes, it was one that made a regular appearance on our dining room table. There is only one really important step to remember and that is to pierce the potatoes with a fork before baking<\/strong> them. It allows steam to escape. Otherwise, they could explode\u2014and yes\u2014this happens! Not all the time, but every once in a while.\u00a0Simple pierce a few times and bake in at 425\u00b0F\/220\u00b0C for 50-55 minutes, depending on size. All potatoes can be baked high starch varieties perform the best.<\/p>\n The quintessential image of a baked potato is a steaming split open potato with a pad of melting butter and a little salt and pepper. Simple but truly delicious. Level 2 would be adding sour cream (somewhat of a personal taste for some) and what I particularly love is level 3 \u2014 the Kumpir<\/a>. A loaded up baked potato with filling of choice. And for me that would be salad of all kinds, or at its simplest, creamed spinach or tzatziki. Whatever your palate can imagine, it can be created and served on a baked potato. Anything goes!<\/p>\nStarchy potatoes (class BC and C):<\/h3>\n
All-purpose potatoes (class BA and B):<\/h3>\n
Low-starch potatoes (class A or AB):<\/h3>\n
<\/a><\/p>\nChoosing potatoes<\/h2>\n
Main methods followed to cook potatoes<\/h2>\n
How to boil potatoes<\/h2>\n
The first step is to wash your potatoes<\/h3>\n
Should I peel potatoes before boiling?<\/h3>\n
Add them to a pot of COLD water<\/h3>\n
\nThe potatoes would be adequately covered in water, and once boiling, they should be kept at a steady gentle simmer.<\/p>\nHow long do you have to boil potatoes?<\/h3>\n
\nOf course, you also need to factor in the time it takes for the water to boil, which means approximately another 10 minutes on top.<\/p>\nSo in 5 easy steps here\u2019s how to boil potatoes:<\/h3>\n
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Eating the skin<\/h2>\n
How long to boil potatoes when using them for a puree?<\/h2>\n
How to tell when potatoes are done?<\/h2>\n
Expert tip for boiled potatoes in potato salad<\/h2>\n
Resistant Starch 101<\/h3>\n
<\/a><\/p>\nRoasting and baking potatoes in the oven<\/h2>\n
How to roast potatoes – the classic method<\/h2>\n
<\/a><\/p>\nHow to bake potatoes – simplest of all methods<\/h2>\n
How to serve baked potatoes<\/h2>\n