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HOME
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» KITCHEN TIPS & TECHNIQUES
» POTATOES, RED-SKINNED OR YELLOW-FLESHED
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KITCHEN TIPS & TECHNIQUES
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KITCHEN TIPS & TECHNIQUES
Potatoes, red-skinned or yellow-fleshed Look for: Small potatoes with firm skins that are not loose, papery or bruised. Prep: Scrub off any dirt (peeling is optional; the skin is fiber-rich and the nutrients are clustered about 1⁄2 inch below the skin). Braise: Cut potatoes into 1⁄2-inch pieces. Place in a large skillet with 1⁄2 cup each vegetable broth and nonfat milk and 1 teaspoon butter. Bring to a simmer, cover, reduce heat and cook until tender and most of the liquid has been absorbed, about 20 minutes. Roast: Preheat oven to 500°F. Halve potatoes then cut into 1⁄2-inch wedges. Spread on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 2 teaspoons extra-virgin olive oil. Roast, stirring once halfway through cooking, until crispy and browned on the outside and tender on the inside, 20 to 25 minutes. Sauté: Peel potatoes (if desired), then shred using the large-hole side of a box grater. Heat 1 tablespoon canola oil in a large skillet over medium heat. Add potatoes; reduce heat. Cook, pressing down with the back of a wooden spoon, for 6 minutes. Flip the cake over and continue cooking until browned, about 5 minutes more. Steam: Place potatoes in a steamer basket over 2 inches of water in a large pot set over high heat. Cover and steam until tender when pierced with a fork, about 10 minutes. Recipes: Loaded Twice-Baked Potatoes Crushed Red Potatoes with Buttermilk Grilled Potato Packets More Recipes « Back |
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