Slooowly - from cold - for potato salad??
But I suppose it's good for holidaymakers?
What variety was that Tim?
If you really don't want mushy mashy, then the best way to cook new potatoes, whether home grown or shop bought, is to steam them.
We have had the same problem, but if you rattle them round in the pan a bit, and then fry them in shallow oil, or preferably dripping, shaking them around so that they all get crispy, drain on kitchen paper, plenty of salt - yummy (even if it is by accident!!!).
valmarg
Right - I'll try steaming. Trouble is, doing enough for 12-14 does present a problem. Like several batches.
No need to rattle these for frying - they're already in a state of disintegration. Although under all that, they are 'new potato firm'.
TS - Colleen.
My volunteer Red Duke of York end up like that, but we don't mind really. So delicious!
found my Pentland Javelin looked similar altho strangely enough - it was the 'cut' ones - the bigger ones where the skins sort of burst and looked sooo messy....the tinier ones stayed completely whole!
today I steamed some and found a great improvement altho still some breaking of the skin where I'd maybe taken a bit of the skin off.
Also, don't think the P.J. are as tasty as Nadine, that I grew last year.
Goodness Tim - having to do potatoes for 12 or 14.....hope that's not everyday! ???
When we say ' taking the skin off' - do we mean scrubbing? Or, as I've just found less hassle, a double-sized Scotchbrite.
Yes - taste is still great but, for a potato salad, I like coherent chunks. In the event, having shed a lot of 'mash', it worked out fine.
Long after the meal - like that evening - the smallest g/children (age 6-10) were sidling back in too see if there were any left-overs. And any honey-lime chicken wings??
Proof of the pudding!
Every day? No way. See my wrinkles. But typically 8 every other weekend, & 12-16 every few months!!
My Red Dukes (newly dug on Sat) did that too, though the International Kidneys didn't.
We made potato salad, and got some comments of 'wow how red is that potato' from the guests.
So I can appreciate how hard it is to steam enough for lots of folk! We chickened and boiled them. Fantastic taste though. First dig is always amazing, cos I'm sure one forgets how nice homegrown spuds are!
moonbells
I just give them a good rub, or use my scourer thing like you Tim. I have wondered about pricking them all over before boiling to see whether that helps.
Quote from: tim on July 03, 2006, 10:58:11
... scrubbing? Or, as I've just found less hassle, a double-sized Scotchbrite....
I use these too - and when Tim says Scotchbrite, that's exactly it. Have found the other green nylon scouring pads on the market to be pretty useless one way or another, always buy Scotchbrite now.
Nice thought - the p.....g thing, Emma.
Quote from: moonbells on July 03, 2006, 12:05:01
My Red Dukes (newly dug on Sat) did that too, though the International Kidneys didn't.
Tried the first of our second earlies
Ambo to compare with International Kidney. Conclusion - they are neither as tasty, or hold their bulk as well, the skins tended to peel in the pan, and a degree of crumbling, although not as bad as Tim's picture.
Next year? I may revert to Charlotte, or investigate further.
Hi all, :D
red duke of york as the other post, flaky, & a bit crumbly, Mimi on the other hand , lovely ;D all spuds small up to golf ball size, & cooked beautifully, smashing flavour too. No scotchbrite needed.
Adrian.
just use the scouring side of those cheapo sponges you get for washing up.
Found that microwaving my DofY with a mixture of water and butter did not break them up and flavoured them beutifully - butter all the way through. An experiment I will be repeating.
Not there yet, but better steamed.
How long are you steaming them for tim?
I line 'em up on the kitchen counter and put in
Biggest for 10 mins
Medium with the above for another 10 mins
Tinies with the above for another 10 mins
:)
Until a thin knife slides easily through.
Inside, they are quite firm enough for a salad. Just messy!
The most delightful way I have found to cook new potatoes is a method by Elizabeth David, one of my favourite cooks.
Just a thingy of butter and a teaspoon of olive or nut oil into a heavy pan with a lid. The object is just to wet the base of the pan. Add the potatoes and bring to a very very gentle sizzle, as low a heat as you can manage. Fit the lid, and cook as gently as possible for about 30-40 minutes, shaking the pan occasionally to prevent sticking. The potatoes emerge whole, with a gorgeous crispy skin tasting of slightly caramelised butter ...
I am the only one in our household that cooks potatoes this way, but it is always my first choice if we are not pressed for time.
If you've ever been to Ireland you will not be bothered by 'the mash' over there the old potatoes have to be boiled with the skins on, otherwise they just boil into the water and go like mushy pukey stuff! but i have to say, old pots boiled in skin with butter on is very very tasty! :)
As our RDofY's did it again this evening, I decided as I had a pan with bacon fat and 'bits' in after cooking daughters super, to sizzle the spuds in there. Delicious! Crispy chewy bits all over the outside, soft fluffy inside. I had smoked haddock, and just had a couple, my darling had lamb chops and had lots of them and he wolfed them down! ;D
Curry - yes - if they are 'normal' news. Did you see the Guardian's 'Today on the Web' about the 'heatwave' today??
Emma - yes indeed - but we have 'members' who are 'off fat'. And I DO want to pretend that they are 'new'!!
Just a bit puzzled here, Tim and thought of you last night when I cooked my first few Kestrels after cooking Belle de F a few days previously and, well, generally cooked any tats to hand for salads over x years! That first pic, honestly, really put me off. The second was heaps better! For any potato, I cook, not slowly, but quickly, from cold, as fast as I can. My tester is my cake skewer, more sensitive than your knife? When all tats are quite al dente, I drain & rinse in cold water. This doesn't cool the potatoes down significantly, cos of the internal heat which finishes the cooking. Dress when hot, eat when room temp. & the dressing has been partially absorbed, I always believed. Just never had the disaster of your first pic - hence the puzzlement.
:) Lishka
X plus, Dear!!
I tried slow because quick was disastrous.
Skewers? Yes - neat, but as I say, ours are al dente in the middle.
We'll see what the Milva produce.
Good luck with them, Tim :)
Don't know yet about Emma's crispy bits on the outside, but used the remainder in a bubble & squeak & it was the best ever!