In the Andes over 8000 years ago the potato was discovered. It was a long time before it reached Europe in the 16th Century. But potato cooking since then has become a world wide activity.
Nowadays there are many kinds and discoveries have been made that different sorts suit particular ways of cooking them. Round red ones and the new potato are the best ones to boil. They keep their shape better than some of the other kinds. Russets and baking ones are ideal for mashing. If frying or baking select long whites.
Cook potatoes in milk if you are intending to mash them. If you want a lighter mix then use skimmed instead of full fat milk and leave out the butter. Try adding garlic cloves to enhance the flavor. If you over mash them they are more likely to be both sticky and stodgy. You could add roasted garlic, your favorite herbs, pepper and salt or even grated cheese to make them extra tasty when you are finally mashing them.
Chop them in smaller pieces such as quarters or halves to prepare them for roasting. Toss in olive oil. Keep checking and turning them in the oven to make sure you have an even browning.
Frying them is another choice for this versatile vegetable. First they need to be cut and soaked for half an hour. Dry thoroughly before placing in a frying pan. After they are cooked they should be drained on kitchen paper to remove any excess and unwanted fat. You can fry them for a second time if you want a crisper finish.
Baking in skins is a popular method. It will take longer to oven cook, though. You can choose really interesting and satisfying fillings, such as grated cheese, tuna with sweetcorn or coleslaw. They add a splash of color as well.
A Lyonnaise recipe combines cooked potatoes that are sliced, butter, a choice of your favorite herb and sliced onions. These ingredients make an interesting alternative to a plain recipe. It is a filling dish, too. Potato au gratin uses the red variety and grated cheese topping. A casserole is a quick and satisfying supper dish. Dice cooked potatoes, combine with cottage cheese and sour cream, garlic and cheese. All theses ingredients are readily available in the supermarket.
New ones can be served hot or cold so cooking too many will not be a waste. Cold potatoes are ideal with a salad. You can toss them in a dressing of olive oil, mustard and lemon juice to flavor them. These easy tips and ideas make potato cooking a pleasure and certainly not a chore!
Nowadays there are many kinds and discoveries have been made that different sorts suit particular ways of cooking them. Round red ones and the new potato are the best ones to boil. They keep their shape better than some of the other kinds. Russets and baking ones are ideal for mashing. If frying or baking select long whites.
Cook potatoes in milk if you are intending to mash them. If you want a lighter mix then use skimmed instead of full fat milk and leave out the butter. Try adding garlic cloves to enhance the flavor. If you over mash them they are more likely to be both sticky and stodgy. You could add roasted garlic, your favorite herbs, pepper and salt or even grated cheese to make them extra tasty when you are finally mashing them.
Chop them in smaller pieces such as quarters or halves to prepare them for roasting. Toss in olive oil. Keep checking and turning them in the oven to make sure you have an even browning.
Frying them is another choice for this versatile vegetable. First they need to be cut and soaked for half an hour. Dry thoroughly before placing in a frying pan. After they are cooked they should be drained on kitchen paper to remove any excess and unwanted fat. You can fry them for a second time if you want a crisper finish.
Baking in skins is a popular method. It will take longer to oven cook, though. You can choose really interesting and satisfying fillings, such as grated cheese, tuna with sweetcorn or coleslaw. They add a splash of color as well.
A Lyonnaise recipe combines cooked potatoes that are sliced, butter, a choice of your favorite herb and sliced onions. These ingredients make an interesting alternative to a plain recipe. It is a filling dish, too. Potato au gratin uses the red variety and grated cheese topping. A casserole is a quick and satisfying supper dish. Dice cooked potatoes, combine with cottage cheese and sour cream, garlic and cheese. All theses ingredients are readily available in the supermarket.
New ones can be served hot or cold so cooking too many will not be a waste. Cold potatoes are ideal with a salad. You can toss them in a dressing of olive oil, mustard and lemon juice to flavor them. These easy tips and ideas make potato cooking a pleasure and certainly not a chore!
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You can get guidelines on how long to bake a potato and an easy mashed potatoes recipe on our website, now.
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