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There are a thousand ways to cook potatoes. Here are some tips for successful recipes ...
Mashed, au gratin, sautéed or simply in water with a knob of butter, potatoes can be cooked in many ways. Depending on the different cooking methods, here are our tips and advice to ensure that this much appreciated tuber gives the best of itself.
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Cooking in water with or without the skin
Always start cooking in cold water to ensure the potato holds and cooks perfectly.
Add 10 to 15 g of coarse salt per liter of boiling water to the water and cook for 25 to 30 minutes.
To make a gratin, peel the potatoes, wash them quickly and dry them in a tea towel, cut them into fairly thin slices.
Do not rewash them because the starch will act as a binder for the gratin.
Then just place them in a buttered dish rubbed with garlic and add milk.
Cooking 45 to 60 minutes depending on the capacity.
Diced or sliced, the potatoes should then be washed generously and dried in a clean tea towel to remove the starch. This will prevent them from sticking during cooking.
Cook in a hot mixture of butter and oil, stirring regularly, for 20 to 25 minutes.
In a field dress, in the oven
Brush the potatoes, then prick them with a fork to prevent them from shattering during cooking.
Wrap each potato in aluminum foil and bake for about 55 minutes (oven at 180 °).
This method of cooking is also suitable in the ash of a fireplace or on the barbecue.
Peel the potatoes, wash them and cook them in water with a bouquet garni, starting cold. Prick with a knife to check doneness. Pass them while still hot in a potato masher, gradually adding the butter and milk (or crème fraîche), salt and pepper.
Avoid overworking the mash so as not to give it a too elastic consistency.
- Note that some chefs, like Joël Robuchon, recommend cooking with the skin on and hot peeling.
Microwave oven cooking
When time is short, you can count on the microwave. Place your peeled potatoes in a dish at the bottom of which you will pour a water base.
Season with salt and pepper, cover with cling film and cook for 10 to 14 minutes.
Cut the potatoes into sticks, wash and dry in a clean tea towel. Place everything in a salad bowl, pour 2 to 3 tablespoons of oil and the desired spices.
Mix and place the fries on a baking sheet lined with parchment paper. Bake for 30 minutes in an oven preheated to 220 °.
Visual credits: Potato gratin: © StockphotoVideo - stock.adobe.com Mashed potatoes: © Alexandra Sauteed potatoes: © ALF photo - stock.adobe.com