Content

• Advice
• Warning
• What you need

• If you do not need to peel, wash the potatoes thoroughly with clean water.
• If you need to peel, use a peeler or a sharp knife to remove the outer shell. Potatoes should be placed in a bowl or bag for easy cleaning. It is best to wash the potatoes after peeling.

If necessary, cut the potatoes into even cubes. Potatoes take a long time to ripen, so you need to blanch. To let the potatoes cook evenly while blanching, cut them into even cubes. If cut unevenly, large pieces of potato may take longer to cook.

• In general, the smaller the cut potato, the faster it will ripen. If the potato is large, cut it into 4 parts to shorten the blanching time.

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Part 2 of 3: Poached Potatoes

1. 

   
   
   Fill the pot with cold water and potatoes. The water needs to cover about 2 cm above the potato for evenly ripening.
   • Make sure the potatoes are washed and evenly washed. If you can, blanch the potatoes once to get them evenly cooked.

2. 

   Boil water. Medium potatoes need to be blanched for 7-10 minutes, while large potatoes should blanch for 12-15 minutes.
   • Some people blanch by boiling until the water is boiling, then turn off the heat and leave the potatoes in hot water. This method usually takes up to 15 minutes, but is better as the potatoes won't overcook.

3. 

   
   
   Turn off the stove after the set time is up. If you're not sure if the potato is "ripe" yet, stab it with a fork. Potatoes should be best cooked around and left alive in the middle. The tuber should still be firm and the center should be a bit stiff when the fork is inserted.
   • Or you can use a knife to cut around the potato. If the pulp around the tuber is easy to cut, the cotton is smooth, and the middle is a bit white, hard and slightly undercooked, the potato has been poached properly.

4. 

   Soak the potatoes immediately in cold water. This will stop the ripening process of the potato. At this point, you can use the blanched potato in the desired recipe.
   • Poached potatoes don't last long, so use them within 1-2 days. Place blanched potatoes in a bowl, not in plastic bags (as condensation will soften them) and store in the refrigerator.
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Part 3 of 3: Using Poached Potatoes

1. 

   
   
   Grilled ball potatoes. Baking is a delicious way to cook poached potatoes. Potatoes that are blanched briefly and then baked will have a crispy outer shell and soft inside, stimulating the taste buds.
   • You can find other articles on recipes for crispy baked potatoes.

2. 

   Sauteed potatoes. Potato much longer ripe Compared to other vegetables, when you want to cook stir-fried vegetables, you need to blanch the potatoes first. After that, you can add the potatoes to the stir fry with the vegetables while making sure all the ingredients are cooked evenly.

3. 

   Grated potato cake. Instead of buying frozen shavings in the supermarket, you can make your own at home. The secret to making delicious grated potato cakes is to blanch the potatoes. Like baked potatoes, cakes made from pre-blanched potatoes are crispy on the outside and soft on the inside.

4. 

   Roast sweet potatoes. Sweet potatoes and other starchy tubers, such as carrots, can also be blanched like potatoes. Once blanched and baked, sweet potatoes and other starchy tubers will also taste crunchy and delicious. advertisement

Advice

• Some recipes require blanched potatoes to be pre-cut. So follow the instructions on how to cut and when to blanch.
• Poached potatoes are a great ingredient to add to Pizza, curries, salads or fried foods like French fries. Alternatively, you can blanch the potatoes before baking.
• Blanching works best when using the right type of potato. Some types of potatoes are too starchy or soft and can become flaky when blanched.

Warning

• The blanching process should be stopped when the potatoes are overcooked. You should use overcooked potatoes for other recipes.

What you need

• Vegetable peeler (optional)
• Pot
• Cold water bowl
• Knife