Can idaho potatoes be boiled

Boiled potatoes are low key kind of great. No doubt they're simple and more bland than preparing just about every other way. But, there is something to be said for a totally creamy, perfectly cooked potato, especially when sprinkled with salt, pepper and olive oil. Obviously though, knowing how to boil a potato, if you are crazy and want to eat them straight up or more likely if you're using them in a recipe, is a very important life skill to have.

Need a reason? How about 3: potato salad , mashed potatoes , and smashed potatoes. Why boil and not roast? The oven draws out moisture, which is great for crispiness but not good when you want something like fluffy whipped potatoes on Thanksgiving. Like Yukon gold or red bliss. They hold their shape better in the water, which is v important for potato salad.

Russet potatoes also work well for mashed potatoes, but they tend to absorb tons of water. Skins can be removed as soon as the potato is cool enough to hold. Potatoes should be scrubbed before boiling, rather than soaked. Soaking potatoes in water can sap nutrients and flavor. To enrich the flavor of potatoes boil them in a favorite stock, or for a mild, sweet taste, boil in milk. Potatoes boiled in milk should be peeled thinly when cooled. To prevent potatoes from discoloration after cooking, add a touch of lemon juice to the water.

Choose Russet, Idaho or other high starch baking potatoes for the best results, and scrub well to remove dirt and imperfections. Bring water to a boil over high heat, then reduce heat to medium and cook at rapid simmer until potatoes are easily pierced with a paring knife, about 10 minutes for chopped potatoes and 20 minutes for whole potatoes.

Drain potatoes in a colander. Russet aka Idaho These oblong potatoes are perfect for mashing and baking due to their thick skin and fluffy flesh. Their high-starch content makes them the perfect choice when making French fries, too. The best potatoes to use for making fresh French fries are Idaho Russet Potatoes. The high solids content of the Idaho Potato guarantees consistent flavor, golden color and fluffy potato inside texture.

In addition, the long oval shape of the Idaho Potato will result in eye-pleasing cut fries. Some cooks boil their potatoes in vegetable or chicken broth, while others add butter, cloves of garlic or pieces of onion or celery to really ramp up the flavor. This allows the potatoes and the liquid to heat at the same time for even cooking. And finally, keep the boil to a gentle simmer.

Step 2: Cut the potatoes into chunks. Remember, the smaller the chunks the faster they will cook. Step 3: Put the potatoes in the pot and add enough cold water to completely cover them. Add in salt. If using broth, herbs or seasoning, add these to the pot as well. Step 4: Bring to a boil then reduce heat and gently simmer potatoes uncovered for about 15 to 20 minutes or until tender. Drain immediately.