"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-26-2010, 03:18 PM   #1
Assistant Cook
 
Join Date: Dec 2009
Location: Wisconsin
Posts: 8
Send a message via Yahoo to LittlJ
Help with little Red Potatoes!

Wondering if there is a secret to keeping the peelings on when you boil them? When I get them in a resturaunt they are always so perfect, but when I cook at home by the time they are tender the peelings are all falling off. I would like them to have a nice appearance for a dinner I am making. Thaks

__________________

LittlJ is offline   Reply With Quote
Old 01-26-2010, 05:15 PM   #2
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Simmering instead of boiling might help...HTH


Enjoy!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-26-2010, 05:31 PM   #3
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,407
maybe you are cooking them to long. red potatoes stay fairly firm thats why they are prefered for potato salad.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 01-26-2010, 05:48 PM   #4
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
How were you planning to serve them. We like them simply simmered then dressed with either evoo, chopped fresh parsley,garlic,salt and pepper, or use butter, parsley,chives,salt and pepper.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 01-26-2010, 06:00 PM   #5
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,407
if i have any left over red potatoes that have been boiled i fry then for homefries.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 01-26-2010, 06:03 PM   #6
Assistant Cook
 
Join Date: Jan 2010
Location: Málaga, Spain
Posts: 2
Cook potatoes the same size (more or less) over low heat, covered with water and a tablespoon of salt for about 15-20 m. Click a potato occasionally with a small knife. When you can easily prick the potatoes are ready.
Good luck with your dinner,
El Cocinero Andaluz
cocineroandaluz is offline   Reply With Quote
Old 01-27-2010, 06:12 AM   #7
Assistant Cook
 
Join Date: Dec 2009
Location: Wisconsin
Posts: 8
Send a message via Yahoo to LittlJ
Thak you everyoney
LittlJ is offline   Reply With Quote
Old 01-27-2010, 10:41 AM   #8
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,618
This will probably make a few of the folks here have a heart attack but I cook my little red potatoes in a pot of water with 1 cup of salt. When the potatoes are done, drain and leave set for about 5 mins. They will be perfectly salted with nice little crystalline patterns on the skins. Then add butter, sour cream, pepper or whatever when you eat them. Very good!
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 01-28-2010, 05:30 AM   #9
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,407
Quote:
Originally Posted by jabbur View Post
This will probably make a few of the folks here have a heart attack but I cook my little red potatoes in a pot of water with 1 cup of salt. When the potatoes are done, drain and leave set for about 5 mins. They will be perfectly salted with nice little crystalline patterns on the skins. Then add butter, sour cream, pepper or whatever when you eat them. Very good!
how many pounds of potatoes for 1 cup of salt?
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 01-28-2010, 06:30 AM   #10
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
Quote:
Originally Posted by msmofet View Post
how many pounds of potatoes for 1 cup of salt?
lYeah, how many pounds???
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 01-28-2010, 12:50 PM   #11
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,618
I don't know how many pounds but the little red potatoes here are sold in small bags like baby carrots sized bags. I usually use 2 of those bags. The salt dissolves into the water and you pour most of the water out. I was hesitant to try it the first time I read about it in the paper but the person who wrote the article has had other good advice that I trusted so I went ahead. Now that is about the only way I boil red potatoes. Occasionally I'll roast them with oil and spices but more often I boil them this way.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 01-28-2010, 03:16 PM   #12
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,407
Quote:
Originally Posted by jabbur View Post
I don't know how many pounds but the little red potatoes here are sold in small bags like baby carrots sized bags. I usually use 2 of those bags. The salt dissolves into the water and you pour most of the water out. I was hesitant to try it the first time I read about it in the paper but the person who wrote the article has had other good advice that I trusted so I went ahead. Now that is about the only way I boil red potatoes. Occasionally I'll roast them with oil and spices but more often I boil them this way.
we have the little bags of small red potatoes here also. they are about 2 lbs a bag.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 01-28-2010, 06:10 PM   #13
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
Lately I have been using the toaster oven to "bake" the potatoes...Then I butter, or evoo them, salt and pepper and yummy!!!!
ella/TO is offline   Reply With Quote
Old 01-28-2010, 11:10 PM   #14
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
Crash Potatoes. I got it from Pioneer Woman. I won't quote it exactly so no Copywrite issues.

Boil or steam small red potatoes until soft. Take a jelly roll pan and grease the bottom (spray works but I use olive oil). Then roll the drained potatoes onto the sheet. Take your potato masher or a heavy water glass and smash the potatoes until about 1/2 inch thick (put away that ruler you freak, its an "about") Just mash it once as it needs to be in larger chunks for texture. Then sprinkle the tops of the potatoes with olive oil (no, the spray won't work here ). Now sprinkle the drizzled potatoes with any spice you wish. I tend to stay away from the ones the easily scorch as the next step is to put the pan in a 425 degree oven for about 20-30 min. The sharp edges of the crashed potatoes get crispy and the spice just accents the soft and crispy texture. Can you tell I like these potatoes?
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 01-29-2010, 12:33 PM   #15
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,131
I can't remember where, but I saw jabbur's technique on TV once and thought it was sheer genius. Don't rinse the potatoes. The heavily salted water won't penetrate the skin to excess (don't cut the potatoes); the water's purpose (besides cooking) is just to wet it. When the potatoes dry, the evaporated water leaves a micro-thin dusting of salt crystals.

I also like to steam the little spuds; it doesn't take long and the skins do not separate/disintegrate.
__________________
spork is offline   Reply With Quote
Old 01-29-2010, 02:34 PM   #16
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
Big Daddy, they sound quite yummy!!!!
ella/TO is offline   Reply With Quote
Old 01-29-2010, 02:49 PM   #17
Mr. Greenjeans
 
bigdaddy3k's Avatar
 
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
Quote:
Originally Posted by ella/TO View Post
Big Daddy, they sound quite yummy!!!!
I could eat a dozen right now.
__________________
No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.
bigdaddy3k is offline   Reply With Quote
Old 01-29-2010, 03:21 PM   #18
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,718
Another suggestion - roast in foil. Packet cooking.
Lay out a large sheet of foil and add whole small red potatoes and seasoning to the center. Add a little oil or butter. Then fold the foil up like an envelope and crimp at the edges, completely sealing. This will leave some airspace around the taters. Now you can bake in the oven or even roast this on the grill. The potatoes will "steam" in their own moisture and flavors will be intensified.

To serve just cut the foil and plate. This is a great do ahead to save last minute work.
Janet H is offline   Reply With Quote
Old 01-29-2010, 09:45 PM   #19
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
Quote:
Originally Posted by Janet H View Post
Another suggestion - roast in foil. Packet cooking.
Lay out a large sheet of foil and add whole small red potatoes and seasoning to the center. Add a little oil or butter. Then fold the foil up like an envelope and crimp at the edges, completely sealing. This will leave some airspace around the taters. Now you can bake in the oven or even roast this on the grill. The potatoes will "steam" in their own moisture and flavors will be intensified.

To serve just cut the foil and plate. This is a great do ahead to save last minute work.
this sounds like a really great method. having guests for dinner in feb. will try it then. could you send me oven temp and baking time, before feb 11. i would be very pleased .
__________________

__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 01:36 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×