Timeline for Peeling and dicing potato before boiling it
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Sep 3, 2019 at 23:12 | comment | added | Wayfaring Stranger | Eating potato skin, especially if it's sprouting, used to be a good way to give yourself solanine poisoning. At least in the US, they seem to have gotten rid of the high solanine cultivars in the 1980's. I'd still beware of funny type potatoes from the farmers market or coop. When cooking diced, it's important to turn the heat down to simmer once boil is achieved. The cubes will erode if they collide too hard, especially with non-waxy taters. | |
| Jan 3, 2013 at 9:30 | vote | accept | Agnel Kurian | ||
| May 14, 2011 at 4:38 | comment | added | Adam S | For mashed potatoes try baking them instead of boiling and using a spoon to scrape out the flesh. Also, make sure they are still warm before being mashed -- keeps them from turning to glue. | |
| May 13, 2011 at 18:16 | comment | added | Cascabel♦ | @duchess: Depends what's on sale, or what I'm trying to make (baking vs boiling, starchy vs waxy). But I'll happily eat the skin on any potato. | |
| May 13, 2011 at 16:15 | comment | added | duchessofstokesay | What type of potato do you normally use? I don't mind the skin from a Yukon Gold potato but normally remove the skin of your plain old Idaho potato due to looks and taste. | |
| May 13, 2011 at 14:23 | history | answered | Cascabel♦ | CC BY-SA 3.0 |