- To cook potato chunks that will stay intact when tossed for potato salad, preheat them for 30 minutes at 140-150°F/60-65°C, cool briefly before boiling, then allow to cool to warm room temperature before tossing with dressing.
- To make baked potatoes with a crisp skin, oil or butter potatoes before baking in a hot oven, 425-450°F/220-230°C. Baking without oil or in foil produces a leathery skin.
- To make crunchy oven-roasted potatoes, peel or cut into pieces, boil or steam until almost done, then coat with fat or oil and finish in a hot oven, 450°F/230°C.
- To make a smooth potato puree, press cooked potatoes through a potato ricer or food mill, add other ingredients, and stir together by hand. Use solid chunks of butter, which disperse more evenly into the potatoes than pre-melted butter. Whip with a whisk to aerate and lighten. Don’t use a food processor or blender, which breaks starch grains and produces, a thin, gluey result.
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