Cooking potatoes

Can anyone help me with cooking my new potatoes?

I scrub them and then cut them into same sized pieces and boil them - but the skin keeps peeling off and they go all floury before the middle is cooked.

What is the best wat to cook tem - steam or boil?

And should I cut them up, or cook them whole so the skin protects them?

Of course it is possbile that they are just floury and there is nothing I can do, but it's really disappointing!

 

Steaming, rather than boiling, may help.

Keeping them for a few days (in a dark place) after lifting may help - somehting JWK noticed with Pentland Javelin earlier this season

Other than that I reckon its the variety, the time in the "harvest period" that you are lifting them, and may also be the growing conditions that prevailed. "Plant them in Manure" seems to be the most common mantra for ensuring quality and flavour :thumb:

 

Thanks Kristen.. so how long do you steam average sized new potatoes for - bout size of a golf ball. I've never steamed spuds!

 

There is also roasting them. Scrub them, keep skin on. Oven to 350 degrees. Cut them in about 4th, put in bowl, pour some olive oil on, and salt/pepper/garlic powder, celery flakes, red pepper (little). Toss with hands --spill out on cookie sheet, spread out quickly. Bake 20 mins. Depending on size cut.
Can also use 1/2 package of lipton onion mix to toss in.

 

"so how long do you steam average sized new potatoes for"

We cook pretty much all our veg in steam. We have a tower-saucepan, so you can add a couple of panels (with colander-like bases) on top of a pane of things that are being boiled. Highly recommended.

But a colander on top of a saucepan of boiling water, with a lid over the top, will do just fine.

I poke them with a sharp knife to gauge when they are done.

 

Don't cut them. The skin is there to protect the starchy inside, just put the bigger ones into the pot before the small ones. And don't overcook, try with a fork often. Smaller ones usually need only 5-10 minutes.

 

Mine have done exactly the same. I just boil them then take off the skins and lightly fry them in a bit of olive oil with garlic granuals, makes then taste nice. Try mashing them, mine came out really creamy.

 

"Garlic GRANULES" !!!
What the...!! :D
Just started digging up my garlic, very nice it is too