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You can, but you don't have to. Young potatoes with thin skin are especially nice scrubbed but unpeeled. If you are baking them, you must leave the skin on, but boiling, frying, or roasting--it's up to you. (thanks that helps)
Start your potatoes in cold water, bring them to a boil and reduce your temperature to medium (you get less boil over that way). Check for doneness (when a fork inserted into a potato enters easily). Drain and serve.
This is not true, it is only an old fantasy.
If they were rich, they had servants to cook in the kitchen for them and they had this massive fire place where you could stick meat or hang a bucket (they used to boil water) over the fire on a great big metal rod called a spit-fire but if they were poor they would have to build a fire on their own outside and cook the meat or boil the water over it on a smaller spit-fire.
Portugal prides it's self on potatoes. In fact they have over 200 variations of potato so depending on what your making with your potato greatly determines how you cook them.
Ingredients1 1/2 lb Potatoes, new, small1/2 c Cucumber, chopped1 1/2 tb Green onion, chopped2 tb Green pepper, chopped2 tb Radishes, sliced1 ts SaltPepper, dash 1/2 c Sour creamWash and scrape potatoes; cook until tender in boiling, salted water; drain. Combine remaining ingredients. Heat, but do not boil. Pour sour cream mixture over hot potatoes. Mrs. Louis Radaj
Boiling--you can "hard boil" or "soft boil" Frying--you can cook one side (sunnyside up) or both (over easy) or scramble before frying Poaching
Yes some beverages are good for plants. Pour the water that you cook your potatoes in over your flowers because the starch in the water is good fertilizer for plants. Milk can be used to get rid of powdered mildew.
Are these whole potatoes or cut potatoes? Large ones or small ones? If these are whole baked potatoes, (Large Potatoes) puncture them several times each with a fork. Preheat your over to 375 and bake for about an hour. Carefully remove one of the potatoes from the center of your pan, use a knife or fork and make a small incision to check if it's soft all the way through. If it's still a little hard, continue baking, and repeat the same "poking" process until your fork or knife goes through easily all the way through the potato.
They taste sweet in a way just baked or prepared correctly the key is not to over cook or under cook them but if they are prepaired well then they have a naturally better taste.
its 20 minutes for the perfect fish stock if u over cook it, it will spoil the flavor.
Peel the skin off, cut the name up and boil in water with a little salt. Boil it until it is soft but still firm. If you over boil, it will dissolve into the water. You can eat it with butter or gravy with meat or fish.