How long would I boil small potatos?!
I bought some new potatos what is the cooking time for these!?Www@FoodAQ@Com
Answers:
DO:
fill a large pot three quarter's worth with cold water, bring it to a rolling boil over high heat!.peel, wash and then cut the potatoes into 1-inch cubes, or as per recipe specification!. cut the cubes/pieces into equal sizes, in order that they all finish cooking at the same time!. soak them in a plastic bowl, completely covered with cold water until the pot of water has come to a boil; or, refrigerate them and use them within 2 - 3 days!. carefully lower the potatoes in the hot water, using a slotted ladle to avoid making any splashes in the hot boiling water!.
add or omit the salt: it's optional!. stir the potatoes occasionally until the water returns to a rolling boil; otherwise, the potatoes can stick to the pot and break up slightly; I then reduce the heat to low-medium, boiling them "gently", uncovered, for about 23 - 25 minutes, testing for doneness after 20 minutes or so!.
DON"T:
use any potatoes that have too many small dark veins or black cores; it's not worth bothering to remove them to save the rest of the potato, because the potato will darken during boiling and can spoil the rest of the recipe!. boil potatoes in a small amount of water; the starch, from the potatoes, accumulates in the water and takes longer for the water to penetrate and cook the potatoes!. Potatoes need to move around freely in water; otherwise, they tend to gather and rub away at each other, thus breaking apart!. add potatoes to cold water, cover the pot and then bring everything to a boil!. Chances are the starch in the water will foam and bubble within a couple of minutes of boiling (if not looked after) and spill over the stove top, thus making a mess!. You could leave the pot uncovered; however, an uncovered pot of cold water to a boil takes longer as compared to one that's covered: the lid helps to retain heat and brings the water to a boil faster!. use high heat, because the pieces of potatoes usually break apart or disintegrate, as they move around and rub off each other and the pot!.
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fill a large pot three quarter's worth with cold water, bring it to a rolling boil over high heat!.peel, wash and then cut the potatoes into 1-inch cubes, or as per recipe specification!. cut the cubes/pieces into equal sizes, in order that they all finish cooking at the same time!. soak them in a plastic bowl, completely covered with cold water until the pot of water has come to a boil; or, refrigerate them and use them within 2 - 3 days!. carefully lower the potatoes in the hot water, using a slotted ladle to avoid making any splashes in the hot boiling water!.
add or omit the salt: it's optional!. stir the potatoes occasionally until the water returns to a rolling boil; otherwise, the potatoes can stick to the pot and break up slightly; I then reduce the heat to low-medium, boiling them "gently", uncovered, for about 23 - 25 minutes, testing for doneness after 20 minutes or so!.
DON"T:
use any potatoes that have too many small dark veins or black cores; it's not worth bothering to remove them to save the rest of the potato, because the potato will darken during boiling and can spoil the rest of the recipe!. boil potatoes in a small amount of water; the starch, from the potatoes, accumulates in the water and takes longer for the water to penetrate and cook the potatoes!. Potatoes need to move around freely in water; otherwise, they tend to gather and rub away at each other, thus breaking apart!. add potatoes to cold water, cover the pot and then bring everything to a boil!. Chances are the starch in the water will foam and bubble within a couple of minutes of boiling (if not looked after) and spill over the stove top, thus making a mess!. You could leave the pot uncovered; however, an uncovered pot of cold water to a boil takes longer as compared to one that's covered: the lid helps to retain heat and brings the water to a boil faster!. use high heat, because the pieces of potatoes usually break apart or disintegrate, as they move around and rub off each other and the pot!.
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Scrub the potatoes with a vegetable brush!. Discard any that are greenish!. I do not recommend cutting the potatoes before cooking because the become too water logged!. Begin with a pot large enough to accommodate the quantity of potatoes so that there is enough room and fill cold water to 1-inch higher that the potatoes in the pot and add salt!. Loosely cover, and AFTER the water begins to boil (on medium-high heat), cook for approximately 10 minutes on medium heat !. Do not leave the stove unattended because you may have a foamy spill over!
Do you own a 2-tine fork!? If so, it works best for piercing potatoes to see if they are cooked through!. If the fork goes through easily it is cooked!. If the potatoe splits then it is overcooked!.
When cooked, drain the water from the potatoes and then slice them in half, add butter, salt, pepper and chopped Italian flat-leaf parsley = YUM!Www@FoodAQ@Com
Do you own a 2-tine fork!? If so, it works best for piercing potatoes to see if they are cooked through!. If the fork goes through easily it is cooked!. If the potatoe splits then it is overcooked!.
When cooked, drain the water from the potatoes and then slice them in half, add butter, salt, pepper and chopped Italian flat-leaf parsley = YUM!Www@FoodAQ@Com
I can't give you an exact time period, probably between 7 and 10 minutes!. After about 5 or 6 minutes fork test them (that is stick a fork into one of the potatoes while it is in the pot)!. If the fork goes in easy, they're ready!.Www@FoodAQ@Com
If they are the size of your fist I would boil them for 10-15 minutes and if they are baby potatoes I'd say more like 5-10 and that's only if they're bigger that a marble!. I have a garden and we boil taters a lot!Www@FoodAQ@Com
With the really nice small ones pick the number you wish to use, all about the same size, prepare and steam for about 10 minutes!.
As with all cooking it is done by eyeWww@FoodAQ@Com
As with all cooking it is done by eyeWww@FoodAQ@Com
30 minutesWww@FoodAQ@Com