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disappointing spuds

Barbara HarrisonBarbara Harrison Posts: 107
in Fruit & veg

I have just dug my first potatoes, Charlotte. Good size and yield but when I boiled them the outsides peeled off and they were floury. Is this a horticultural or culinary problem? image

Posts

  • Barbara HarrisonBarbara Harrison Posts: 107

    It's worth trying. I was so disappointed having looked forward to home grown new potatoes.

  • SwissSueSwissSue Posts: 1,447

    It happened to me too when I boiled them too hard. Have cooked some tonight bringing them to the boil then turning down the heat to just a simmer, they are perfect.

  • Barbara HarrisonBarbara Harrison Posts: 107

    Thanks I did think I might have cooked them wrong.

  • WinniecatWinniecat Posts: 100
    I find that steaming spuds (all veg in fact) gives the best flavour and my charlottes have been fine this year. This method also retains more nutrients, so it's a win win all round!
  • Lupin 1Lupin 1 Posts: 8,916

    I was always told to put spuds in a pan of cold water and bring gently to the boil...and that a potato fast boiled is a potato spoiled image  I steam mine image

    I've never had a floury Charlotte no matter how I've cooked it, creamy coloured and waxy.

  • DovefromaboveDovefromabove Posts: 88,131

    image


    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • SwissSueSwissSue Posts: 1,447

    I have also found that if the skin is scraped off first they tend to stay firm.

    Ha ha Edd, sounds like your MiL is one of those people that used to give English cooking a bad name (emphasis on "used to").image

  • Lupin 1Lupin 1 Posts: 8,916

    The smell of veg' that has been boiled to mush image 

  • Barbara HarrisonBarbara Harrison Posts: 107

    I will certainly try steaming although I am usually careful when I boil. I did try just simmering but they still turned out floury.

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