Ten-Second Tips for the Kitchen | potato
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Baked Potatoes

Bake potatoes by standing them on end in a muffin tin sprayed with oil. This will allow you to remove them all at once.

To reduce cooking time: cut potatoes in half and place them face down on a baking sheet in the oven.

Skinless  potato
Salted Soup Fix

To fix an over salted soup: Peel a potato and drop it in the soup pan. Let it cook in the soup until soft. The potato will be like a magnet for the salt and once removed, your soup should be much less salty. Toss the potato for sure, you won’t want it anyway.

Boiled Potatoes

Keep them bright white: Put in a few drops of fresh lemon juice.

Mashing: Use a “ricer” instead of mashing – The process is easy, quick and produces silky smooth potatoes without clumps.

French Fries

For the best French fries let cut potatoes stand in cold water for one hour before frying. Dry thoroughly. Fry them just a few minutes and blot off the grease. Fry a second time until golden brown. Put them in a brown paper bag. Sprinkle with a little kosher salt and shake. You will drain and salt in one action.

Potato

To store: To keep potatoes from sprouting, put an apple in the potato bag.

To reduce baking time: Drop the potatoes in boiling water for 10-15 minutes, remove; pierce with fork and bake as usual.  You can also put the potatoes in the microwave for about 10 minutes prior to baking and get the same result.

To keep from budding: Put an apple in the bag in the refrigerator

To keep raw potatoes from turning brown: Place in cool bowl of water with lemon juice or vinegar – About 1 tablespoon for every cup of water.

To whiten cut potatoes that have already turned brown: Place them in a pan of milk at a bare simmer.