Due to their cooking diversity, new potatoes are an ideal source of carbohydrates for the summer. Served hot or cold, boiled or roasted, they are tasty and easy to prepare. Find out why you should always put them in cold water before cooking them. One thing is certain: your dishes will gain in quality!
Early potatoes are delicious and light to eat in summer. Did you know that, for better cooking, it was essential to immerse them in cold water?
New potatoes are in great demand this season. They can be prepared as garnishes in different ways: fried, boiled or baked. Depending on how you choose to prepare them, these foods also have a secret. For example, if you choose to boil them and then cook them in a saucepan, you should know that they must first be drained from the water in which they were boiled and then rinsed in cold water. Here’s why you need to follow this tip.
What’s the secret to early potatoes?
New potatoes are a delight and are loved by young and old alike! They can be prepared in several ways. Whether you choose to fry, boil or bake them, they will be delicious. But to get a great result, you also need to know this secret!
For example, if you want to cook them in a pan, boil them first for 15 at 20 minutes. Then, after boiling, they must be drained and rinsed in several cold waters. The reason ? This way they can peel more easily. Another trick is to put them in water and salt. Thanks to this technique, you have the possibility of cutting them first and cooking them. So you can keep them for less time in the oven.
What happens if you don’t soak them in cold water ?
When you don’t soak the potatoes, the starch inside the vegetable mixes with the water and creates a thick, floury substance. Here is a recipe that you can prepare with delicious new potatoes.
To prepare this recipe, you will need:
- Salt and pepper
1 kg of new potatoes
2 or 3 sprigs of rosemary
2-3 garlic cloves
2 tablespoons of oil
Potatoes will need to be soaked in cold water first in order to get rid of the skin more easily. The skin can be peeled with a peeler.
The skin should then be cut into cubes, the smaller ones should be left whole. Wash and then pat dry with a paper towel to remove excess water. Next, peel the garlic and chop it. Mix the potatoes with salt, add garlic, oil and chopped rosemary. Preheat the oven to 220 degrees celsius, put parchment paper in the mold then place the potatoes.
Do not put water in the tray and do not cover the tray with aluminum foil, so as not to create steam. Lower the oven temperature to 200 degrees celsius and bake potatoes for half an hour, until golden brown.
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