HOW TO REHEAT BOILED POTATOES RECIPES

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CAN YOU FREEZE POTATOES: 12 BEST WAYS TO FREEZE POTATOES



Can You Freeze Potatoes: 12 Best Ways To Freeze Potatoes image

Potatoes are one of the most reliable foodstuffs that you can find in your pantry or fridge, keeping for months on end in a cool, dark place without rotting or turning sour.They are also incredibly versatile, being transformed into hundreds of other different kinds of dishes quickly and easily.You can boil, broil, mash, bake, grill

Provided by Cassie Marshall

HOW TO MAKE POTATOES - NYT COOKING



How to Make Potatoes - NYT Cooking image

Julia Moskin shows you how to master the potato in all forms.

Provided by Julia Moskin

Steps:

  • When you're shopping, it's good to know which potato varieties are best suited to which cooking methods. Here's a breakdown.High-starch, like Idaho and other russets, are good for baking whole, mashing, roasting, salad and frying.Medium-starch, like Yukon Gold, Yellow Finn, Katahdin and Kennebec, are good for mashing, roasting, salad and boiling.Low-starch, a k a waxy potatoes, like Red Bliss, Norland, White Rose, most fingerlings and new potatoes, are good for roasting, boiling, salad.For an all-purpose potato to keep on hand, buy russets or Yukon Golds and keep them in a cool, dark place.
  • Mashed potatoes are still the simplest and most satisfying potato dish for many meals. Whether you like them whipped and creamy, dense or fluffy, they are easy to pull off on a weeknight but special enough for a holiday. And when plain mash seems too … plain, expand on them with endless variations on herbs, aromatics and cheeses.Our favorite method for making mashed potatoes is in the video above. Here's how you do it: Put a large pot of water on to boil, adding a tablespoon of salt for each gallon of water. While the water heats, peel the largest potatoes you have (two per person is a good rule of thumb) and roughly cut into large chunks, about the size of a jumbo egg. Boil until tender all the way through (start testing after 10 minutes).Meanwhile, heat any flavorings (buttermilk, milk, cream, butter, stock) you plan to add. When potatoes are tender, scoop out and set aside a cup of cooking water. Drain potatoes and return them to the pot. Place over low heat and shake until most of the steam has dissipated. Add some of your flavorings, mash, and taste. Add salt. Repeat until mashed and seasoned to your liking. Adjust the texture with cooking water. Serve immediately or cover tightly and set aside for up to 30 minutes. Choose large potatoes to minimize peeling.It’s better to overcook the potatoes than undercook them; be sure to cook them so they are thoroughly tender. Try adding garlic cloves and bay leaves or other aromatics to the cooking water; it adds another layer of flavor to the potatoes.Shake the drained potatoes in the pot over low heat, to get rid of excess water and add fluffiness.The traditional squiggle masher is not as efficient as those with a flat face and a grid pattern. A ricer makes the fluffiest mashed potatoes. Do not use a blender or food processor.Make sure everything you plan to add to the potatoes — milk, cream, butter, stock, cooking water — is very hot before you begin mashing. Quickly mashed potatoes are the fluffiest. The longer you work them, the denser and creamier the mash will become. Mashed potatoes will stay hot in a ceramic or glass serving bowl for at least 30 minutes. To keep them hot longer, place bowl inside a pan of simmering water on the stove and cover it tightly. You can also reheat cold mashed potatoes in this way; stir occasionally to redistribute the heat. Add another root vegetable to the mash. Some classic combinations: ⅔ mashed celery root to ⅓ mashed potato; ½ mashed turnips or parsnips to ½ mashed potato; ½ mashed cauliflower to ½ mashed potato.
  • Potato casseroles and gratins — scalloped potatoes, galettes, potatoes au gratin — are comforting, savory and satisfying dishes. While traditionally served as sides for roasts or grilled meat, today’s cooks are just as likely to serve them as the centerpiece of a meal. They can be rich with dairy, oozing with cheese or savory with stock, but all rely on the soft starchiness of the potato to hold them together.The key to a successful gratin (also known as scalloped potatoes) is getting the proportions right, so that the potatoes cook through and the liquid is absorbed or evaporated at the same time. (This can change with the thickness of the potato slices, the size of the pan and the type of potato.) Here’s a good formula: Heat the oven to 400 degrees. Peel the potatoes (unless they are thin-skinned) and slice them up to 1/4-inch thick; you’ll need enough to layer them in an ovenproof skillet almost to the top. Place them in the dish, overlapping them slightly, until the skillet is just about full.Dot the top of the potatoes with 2 to 3 tablespoons butter, cut into chunks. Pour in half-and-half (or a combination of milk and cream) to come 3/4 of the way to the top (2 to 3 cups).Place the skillet on the stove and bring the liquid to a boil; reduce heat and cook for 10 minutes, until the liquid level drops. Put pan in oven and bake until the top browns, 10 minutes; reduce heat to 300 degrees and garnish the top with grated cheese (Cheddar, Gruyère, Parmesan) mixed with a pinch of grated nutmeg. Cook 10 minutes more, or until tender and browned.Potato casseroles keep much better in the refrigerator than plain cooked potatoes do, so when you need to make a potato dish in advance, a casserole is your best bet. Many good things can be added between the potato layers: grated cheese, chopped herbs, cooked leeks or onions, ham or cooked bacon, or cooked spinach or swiss chard.Some or all of the dairy can be replaced with stock. Try infusing the dairy with herbs, like bay leaves or chives; spices, like coriander and peppercorns; or heat from chipotle chiles in adobo.Some or all of the potatoes can be swapped for sweet potatoes or winter squash.
  • It’s very easy to make pretty good roasted potatoes — coat them with oil, stick them in the oven, and what’s to stop them from getting done? — but making great roasted potatoes demands a little extra attention. Tiny new potatoes can be roasted whole and raw, but mature, starchy potatoes need a quick precook in boiling water or the microwave. After that, the sky’s the limit, in terms of cooking fat (butter, oil, chicken fat, lard), seasonings (warm spices, chile powders, dry herbs, spice pastes), and garnishes (herb leaves, grated cheese, yogurt or crème fraîche, olives, citrus zests). Try different versions; you’ll find that roasted potatoes can go easily from weeknight meal (try a fried egg on top) to elegant dinner-party side dish. Six to eight ounces raw potatoes per person is a good guideline. If using micro or baby potatoes, leave whole. For mature potatoes, peel (or not, as you prefer) and cut into even, thick wedges about the size of an orange segment, or into thick “French fry” lengths. Microwave the cut potatoes in batches until softened but still firm in the center, about 4 minutes total. Or boil in salted water; start testing for doneness after 10 minutes. (Skip this step if using whole baby potatoes.)When you're ready to roast, heat the oven to 450 degrees and spread whole raw potatoes or parcooked wedges on baking sheets. Drizzle with a little oil or fat and toss well, preferably with your hands. Keep adding oil and tossing to coat: the potatoes should be evenly coated and the pan should be slick on the surface, but not swimming in oil. Add plenty of salt and any spices. Roast 20 to 30 minutes, until bottoms are browned and a spatula slides under them smoothly. Turn and keep roasting until done, another 20 to 30 minutes.Have in your kitchen arsenal two large, rimmed baking sheets: giving the the potato pieces plenty of breathing room is the most important factor in getting them crispy.Potatoes should not be swimming in cooking fat; this will keep them from becoming crisp.To keep the exteriors from becoming leathery, always roast potatoes at high heat.
  • Deep-fried potatoes are one of almost everyone’s favorite foods, but many home cooks hesitate to take it on. However, with this cold-oil method for making french fries, it’s easy to pull off with just a deep heavy pot and an open window.Peel as many large Idaho potatoes as you have people, plus a few extra. Cut lengthwise into slices, ⅜ to ½ inch thick, keeping the slices together. Give it a quarter turn and cut slices into strips. (Alternatively, cut potatoes into round slices, medium-size chunks or wedges. Or use whole baby potatoes, peeled.) Soak in cold water at least 30 minutes or overnight. Drain potatoes and pat dry. Place them in a deep heavy pot and pour in vegetable oil to cover, plus an inch or two. (Any kind of vegetable oil will work for frying.) Heat to a bare simmer and let cook slowly for about 30 minutes, stirring occasionally to prevent sticking, until very soft.Raise the heat to medium. Line a large bowl with paper towels. Let potatoes fry in bubbling oil until golden and crisp, 10 to 15 minutes more. Lift out and place in paper towel-lined bowl. Shake to drain, remove paper towels, add salt, and shake again. Serve immediately!Make sure to cut the potato pieces at least ⅜-inch thick.Peeled, cut potatoes can be soaked in cold water for up to 2 days in the refrigerator, and they will only get better. Change the water every 8 hours or so. Add a chunk of fatty bacon or some lard to the vegetable oil in the pot for extra savoriness.
  • Pan-fried potato dishes include crisp potato pancakes like latkes and rosti, Lyonnaise potatoes fragrant with onion, hash browns and other classics. Here's a simple way to do it.For basic pan-fried potatoes, use par-cooked (or leftover) potatoes, peeled or unpeeled, cut into slices between ¼ and ½-inch thick. High- or medium-starch potatoes, such as Idaho or Yukon Gold, are best for these dishes. (About 2 potatoes per person is a good guideline.) Working in batches of about 2 cups potatoes at a time, heat 2 tablespoons vegetable oil in a wide skillet over medium heat. Add potatoes, a heaping teaspoon of minced onions, and sprinkle with salt and paprika. Adjust the heat so the ingredients sizzle but do not smoke. Cook, turning gently with a spatula, until browned and soft. Very tiny (“micro”) potatoes can be pan-fried whole. Cook in butter over low heat in a covered pot, shaking often. Choose your cooking fat carefully. It takes high heat to brown potatoes in a skillet, and butter usually burns before the potatoes are thoroughly cooked. Instead, use vegetable oil (add a little bit of butter, if you like, for flavor); clarified butter or ghee; or an animal fat such as lard or duck fat. Monitor the heat carefully: potatoes should sizzle but not smoke. Any ingredient you are cooking the potatoes with — onions, peppers, celery, leftover meat such as corned beef — should be cut very small or grated.
  • Boiled potatoes can be a lovely dish in themselves, especially if the potatoes are fresh from the earth and butter and herbs are also involved. Or, they can be the basis of other dishes like potato salad, pan-fried potatoes or mashed potatoes.To peel or not to peel? Potatoes boiled with their peels on absorb less water and turn out denser and neater. But only potatoes up to the size of a golf ball should be boiled whole. Large potatoes should be peeled and quartered. Boil the potatoes or pieces in plenty of well-salted water — the potatoes absorb the salt and become far tastier — just until tender all the way through. They will continue cooking a little longer after they are drained. When drained, serve immediately with melted butter and minced herbs, or drizzled with olive oil and lemon zest, or with a squiggle of tahini or yogurt sauce or sriracha mayonnaise.If using for another purpose, like potato salad, you can set aside boiled potatoes at room temperature for up to an hour before the flavor and texture start to deteriorate.Medium- or low-starch potatoes are best for boiling, and hold their shape when cooked; high-starch potatoes tend to fall apart before the centers are cooked through. However, for potato salad, some people prefer to use russets because they absorb more dressing. Try adding garlic cloves and bay leaves or other aromatics to the cooking water; it perfumes the potatoes. Boiled potatoes lose their flavor and texture very quickly after cooking. If you must, keep them overnight in a cool place rather than in the refrigerator.
  • A kitchen stocked with baking potatoes is a kitchen that can produce dinner on demand. Properly done and lavishly garnished, baked potatoes are a satisfying meal in themselves. Heat the oven to 450 degrees. Rub whole baking potatoes (1 per person, more if you want extra for mashed potatoes) with olive or vegetable oil, sprinkle them with salt, and prick them with the tines of a fork. Lay them directly on the oven rack, or arrange on a baking sheet. Bake for 45 to 60 minutes (depending on size), turning over once, until skins are golden and crispy and a knife inserted in the flesh meets no resistance.Baked potatoes are done when you slip in a thin-bladed knife and it meets with no resistance. If you want to be very precise, check the internal temperature with a meat thermometer; it should read 210 degrees. The microwave doesn’t produce satisfactory baked potatoes, but if you have a slow cooker, you can wrap oiled and salted potatoes individually in foil, then cook on low for 8 to 10 hours.Some cooks swear by baking potatoes, instead of boiling them, for mashed potatoes. The mash turns out very dry and fluffy, with a concentrated potato flavor. The great American cook James Beard liked his potatoes baked at 425 degrees for 2 full hours, which produces a very crunchy skin and an almost caramelized flavor.

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If you want to know how to reheat twice-baked potatoes, the best way is to reheat twice-baked potatoes is in the oven, at 425F for about 15–20 minutes. In a rush, you can microwave twice-baked potatoes in 1-minute intervals, mixing the filling to …
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Mashed potatoes or mashed potato (British English) is a dish made from mashing boiled Irish potatoes. It is considered a traditional recipe and was documented as early as 1747 in The Art of Cookery by Hannah Glasse. Traditional recipes include milk, butter, salt and pepper to give the mashed potatoes …
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Jun 22, 2014 · I slice and fry leftover potatoes, whether they're roasted or simply boiled. I especially like them for breakfast, with eggs and …
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Garlic Smashed Red Potatoes. 1. Cut each potato into four pieces and place all in a large pot. Cover with water and bring to a boil. 2. Boil until soft but not mushy, usually about 15 minutes.
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Sep 29, 2016 · When cooked potatoes are left out at room temperature or warmed up for a second time, they can take a toxic turn for the worst. Why? Warm temperatures promote the growth of the rare bacteria, botulism, that is commonly found in potatoes. If you can't bear throwing leftovers away, the best solution is to refrigerate uneaten cooked potatoes …
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3 WAYS TO BOIL POTATOES - WIKIHOW
Nov 18, 2020 · There are a variety of recipes that call for you to boil potatoes before you add them to your dish, including mashed potatoes and potato salad.The best way to boil potatoes is to cook them on the stove after you’ve brought a pot of water to a rolling boil.
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Red Potato Information. Appearance: small to medium; round or slightly oblong; smooth, thin red skin; white flesh Texture: waxy, moist and smooth; creamy Flavor: Subtly sweet; mild medium sugar content Preferred uses: Roasting, mashing, salads, soups/stews Cooking with Red Potatoes. Because of their waxy texture, the flesh of red potatoes …
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Oct 01, 2020 · To Reheat: Reheat in the microwave until hot. Or for a more crisp texture, cook them in a skillet on medium heat with a tablespoon of oil until warmed through. More Easy Potato Recipes. Just like sweet potatoes, regular brown or white spuds are just as versatile and easy to transform into simple and delicious recipes. Garlic Herb Roasted Potatoes
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Oct 14, 2021 · In this simple recipe we are are mashing boiled potatoes and garlic (a potato ricer is helpful for making everything fluffy), mixing them with butter, cream cheese, yogurt, and a touch of rosemary. The cream cheese helps fortify the mashed potatoes so they reheat …
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Nov 18, 2018 · Lay down half the sliced potatoes and season with salt and pepper. Toss to coat. Then lay flat and sprinkle on 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). Add remaining potatoes, season …
From minimalistbaker.com
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EASY VEGAN SCALLOPED POTATOES - MINIMALIST BAKER RECIPES
Nov 18, 2018 · Lay down half the sliced potatoes and season with salt and pepper. Toss to coat. Then lay flat and sprinkle on 2 Tbsp (10 g) vegan parmesan cheese (amount as original recipe is written // use half of total if altering batch size). Add remaining potatoes, season …
From minimalistbaker.com
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Oct 25, 2017 · These waxy potatoes are the darlings of the salad set because they look great, keep their shape, and offer a creamy texture. They’re low in starch and high in moisture so they’re perfect when boiled or roasted. White Potatoes. Similar looking to Russets, use these guys when the recipe calls for boiling potatoes.
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Feb 12, 2021 · You can also drizzle the cooking oil over the plated potatoes. Alternatively, let the potatoes cool in their bag and then refrigerate for 3 to 4 days. Remove from the bag and reheat in the microwave, in a skillet over medium-high heat, or by roasting in a …
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Mar 17, 2020 · How to Serve. Funeral potatoes are an easy side dish to make for any comfort food dinner. My favorite thing to serve with funeral potatoes is a hearty main meat dish, like ham or pot roast.. Can I Make this Recipe Ahead of Time? Yes! You can make funeral potatoes …
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Boiled potatoes longer (10 minutes). Sliced into fries and spread onto baking pan coated with Pam Spray. Mixed melted butter and brown sugar and spread over potatoes, stirring around. Sprinkled some cinnamon on top of potatoes and baked instead of frying. For the …
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Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. To reheat, poke lots of holes in the plastic wrap with the tip of a knife and microwave at medium-high (75 percent) power for about 14 minutes. Stir the potatoes …
From onceuponachef.com
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Oct 15, 2015 · Wrap the frozen potatoes in a second layer of aluminum foil and place them in ziploc freezer bags. When you are ready to reheat the potatoes, remove them from the freezer. No need to de-thaw the potatoes. Reheat the frozen potatoes at 350 degrees for 45 minutes to an hour, until potatoes are heated through. Related Recipes…
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Apr 12, 2021 · To parboil potatoes, first wash the potatoes and peel off the skin if you’d like them to be skinless. Then, cut the potatoes into equal-sized pieces. Place the potatoes in a wide saucepan and fill the pan with enough cold water to just cover the potatoes…
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May 13, 2018 · Place potatoes into the buttermilk, and coat the potatoes well. Place potatoes back into the seasoned flour and coat well. Shake off excess flour. Place the potatoes on a wire rack to rest for about 5 minutes before cooking. Preheat oil in a deep fryer to 350 degrees. Cook potatoes …
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Jul 12, 2021 · How to Reheat Lobster on the Stovetop. If you want to reheat boiled lobster in under 15 minutes, then the stovetop method is the way to go. But before you get cooking, McFarland says to make sure to remove the leftover lobster from the shell.
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I’m going to give you my recipe as I have now made this for almost 20 years! 5 lbs Yukon gold potatoes salted and boiled with 4 cloves garlic, 1 cup heavy cream,1 8oz cream cheese, 1 1/2 cup butter, 1 cup Parmesan cheese, 2 tablespoons garlic powder, 1/2 cup of …
From allrecipes.com
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Dec 19, 2021 · To store leftovers: These potatoes are best enjoyed hot right from the oven, but any leftovers can be stored up to 3 days in a tightly covered container in the refrigerator. To reheat: Reheat roasted potatoes in the oven at 425 degrees F until warmed …
From bellyfull.net
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POMMES PUREE RECIPE - RICH TORRISI - FOOD & WINE
Reheat warning! Best to reheat very carefully else your nice spatula marks will dissolve into a bubbling mess once the carefully incorporated butter and potatoes fall out of suspension at the ...
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HOW TO REHEAT LOBSTER SO IT STILL TASTES SWEET AND DELICIOUS
Jul 12, 2021 · How to Reheat Lobster on the Stovetop. If you want to reheat boiled lobster in under 15 minutes, then the stovetop method is the way to go. But before you get cooking, McFarland says to make sure to remove the leftover lobster from the shell.
From firstforwomen.com
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THE BEST MASHED POTATOES - ALLRECIPES
I’m going to give you my recipe as I have now made this for almost 20 years! 5 lbs Yukon gold potatoes salted and boiled with 4 cloves garlic, 1 cup heavy cream,1 8oz cream cheese, 1 1/2 cup butter, 1 cup Parmesan cheese, 2 tablespoons garlic powder, 1/2 cup of …
From allrecipes.com
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BEST POTATO RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS ...
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OVEN ROASTED POTATOES RECIPE - BELLY FULL
Dec 19, 2021 · To store leftovers: These potatoes are best enjoyed hot right from the oven, but any leftovers can be stored up to 3 days in a tightly covered container in the refrigerator. To reheat: Reheat roasted potatoes in the oven at 425 degrees F until warmed …
From bellyfull.net
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POMMES PUREE RECIPE - RICH TORRISI - FOOD & WINE
Reheat warning! Best to reheat very carefully else your nice spatula marks will dissolve into a bubbling mess once the carefully incorporated butter and potatoes fall out of suspension at the ...
From foodandwine.com
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From goodcheapeats.com
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Nov 13, 2019 · How to Reheat Fries. Set your air fryer to 350°F and preheat it for a couple of minutes. (I find that preheating helps the fries cook more evenly.) Spread out the fries in the basket. Don’t fill the basket more than half full or the fries won’t crisp up as well. And if you have a lot of leftovers, it’s best to reheat …
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After-cooking darkening is caused by the oxidation of the ferri-chlorogenic acid in the boiled or fried potatoes. Do boiled potatoes need to be refrigerated? As a rule of thumb, cooked potatoes should be refrigerated at 40°F (4°C) or below, while frozen potatoes …
From afreefromlife.com
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Dec 07, 2021 · Over low heat, mash the potatoes with a potato masher or fork until smooth. Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with fresh thyme (if using). Serve hot. Note: These sweet potatoes can be made entirely ahead of time. Before serving, stir in a bit of milk and reheat …
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THE BEST SCALLOPED POTATOES RECIPE! - CHEF SAVVY
Nov 03, 2019 · You could also substitute red potatoes in this recipe! Tips. To cut down on baking time. Microwave sliced potatoes for 5-10 minutes to slightly soften. You can also boil sliced potatoes for 5 minutes or so and drain. To speed up the process use a mandolin slicer to cut the potatoes extra thin. I like to slice my potatoes …
From chefsavvy.com
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HOW TO FREEZE POTATOES - BBC GOOD FOOD
How to freeze boiled potatoes. Peel (or don’t) the potatoes and cut into the size and shape of your choice. Pop the potatoes into boiling water and parboil until almost cooked, tender but still firm, the timing will depend on the size of your potatoes (a couple minutes for small diced potatoes and up to 10 minutes for larger potatoes).
From bbcgoodfood.com
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AIR FRYER PARMENTIER POTATOES (CUBED POTATOES) - AIR FRYER YUM
Oct 08, 2021 · Roasted potatoes cubes or leftovers can be stored in an air tight container in the refrigerator for up to 3 days. Reheat in the microwave . Tips . Parboil the potatoes till water begins to boil takes about 5-7 minutes. Salt the water for boiling the potatoes.
From airfryeryum.com
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