The humble potato originated in the Andes over 8000 years ago. But it did not arrive in Europe until the 16th Century. Since then, potato cooking has become a daily activity throughout the world.
There is a whole range of varieties and you will discover particular kinds suit certain cooking methods. The round red ones and the new potato are suitable for boiling as they do not fall apart. Russets or baking ones will be ideal for mashing. For baking or frying use long whites.
Mashed ones are very versatile. For a richer flavor they can be cooked in milk rather than water. Garlic cloves added to the cooking liquid enhance the flavor, too. If you wish to achieve a lighter texture then use skimmed milk instead of full fat milk and resist adding butter afterwards. Avoid mashing too much as the mixture will become sticky and stodgy. You can add a variety of herbs, salt, pepper, grated cheese or roasted garlic to your mixture.
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.
Cut and soak ones for half an hour if you want to fry them. Dry them thoroughly on kitchen paper and then place in a frying pan. After they are cooked they must be drained to remove any excess fat. If you prefer a crispier finish fry them again.
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.
Hot or cold new ones are very versatile. Even if you cook too many there are plenty of ways to use them. Cold with a salad is refreshing. Add a dressing of mustard, olive oil and lemon juice to give added flavor. All these simple tips result in easy potato cooking being a pleasurable activity!
There is a whole range of varieties and you will discover particular kinds suit certain cooking methods. The round red ones and the new potato are suitable for boiling as they do not fall apart. Russets or baking ones will be ideal for mashing. For baking or frying use long whites.
Mashed ones are very versatile. For a richer flavor they can be cooked in milk rather than water. Garlic cloves added to the cooking liquid enhance the flavor, too. If you wish to achieve a lighter texture then use skimmed milk instead of full fat milk and resist adding butter afterwards. Avoid mashing too much as the mixture will become sticky and stodgy. You can add a variety of herbs, salt, pepper, grated cheese or roasted garlic to your mixture.
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.
Cut and soak ones for half an hour if you want to fry them. Dry them thoroughly on kitchen paper and then place in a frying pan. After they are cooked they must be drained to remove any excess fat. If you prefer a crispier finish fry them again.
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.
Hot or cold new ones are very versatile. Even if you cook too many there are plenty of ways to use them. Cold with a salad is refreshing. Add a dressing of mustard, olive oil and lemon juice to give added flavor. All these simple tips result in easy potato cooking being a pleasurable activity!
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You can get guidelines on how long to bake a potato and an easy mashed potatoes recipe on our site, now.
