A Question

Can any of you clever people out there explain why my freshly dug (and, of course, delicious) home grown potatoes explode on contact with boiling water? Not literally explode, that would actually be quite cool, but one minute they’re undercooked potatoes, and the next they’re … mush.


17 Responses to A Question

  1. disgruntled says:

    Mmmm. Browning in butter and cooking in chicken stock seems to be the answer. Thanks!

  2. cha0tic says:

    Are you starting them off in cold water, or plunging them straight into boiling water?

  3. disgruntled says:

    Sort of half and half – I start the potatoes off in a pan with a bit of cold water while the hob heats up and the kettle boils. Then they get a kettle-full of boiling water on them. This usually works for shop potatoes but I gather very fresh new ones need more delicate treatment…

  4. I haven’t boiled any of my home grown spuds yet, we’re addicted to our own chips. Slice them, pop em under the grill for 20 mins or so, turning once, and enjoy.

  5. disgruntled says:

    Sounds good. Do you add oil?

  6. Ah, that’s the best thing about them – so long as they’re on a grilled on the rack, no oil is needed as the starch in them does all the work for you. You know they’re ready to be turned when they turn a golden brown, then when the other side does the same, they’re ready to be scoffed. (Once they’re turned, you can add seasoning if you like. Don’t bother before turning as it all falls off – the only downside to no oil!!)

  7. To toughen the skins you should leave all potatoes for an hour or so in the sun after digging them up. This (a) makes any residual dirt easier to rub off and (b) somewhat stops the process of the skin peeling away when cooked. I steam mine too, rather than boiling.

  8. Bill Sticker says:

    Depends on what variety you’re cooking. Some types of potatoes are just not suitable for boiling. Have a look at this site for guidance.

  9. disgruntled says:

    Aargh, I can’t actually remember the variety. When you’re buying seed potatoes, it’s the cropping schedule (early, second early etc.) that they tell you about, rather than the actual eating qualities.

    Anyway, I shall try all your tips and report back…

  10. j says:

    Have a cousin who’s a potato farmer, but last time I asked him what sort I should plant on clay & lime it wasn’t detailed enough and he wanted a full soil sample analysis – but if needs must he can be press(gang)ed into service.

  11. j says:

    PS gone w/out blg agn?

  12. disgruntled says:

    Are you logged into WordPress? If you are, go to ‘edit profile’ and check that you’ve set your blog url up in your profile (your website under the contact info). If you’re not logged into WordPress, you should just be able to provide the url when commenting.

  13. j says:

    Yep, done both, when I type it tells me I’m logged in, don’t fret, I’m confused rather than “disgruntled”.

  14. disgruntled says:

    hmmm, me too. Have you tried switching it off and switching it on again?

  15. Mikeachim says:

    Because you grew them yourself, they’re held together with Love.

    Love is no substitute for artificially added coagulants.

  16. disgruntled says:

    I’m going to have to get me some of those artificial ones then. They’re still exploding

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