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Cooking potatoes
tew5555
Posts: 2
A 5mm edge of potato disintegrates as soon as boiled. inside is still hard.
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tew5555
Posts: 2
Posts
A common problem and thought to be down to growing conditions. Some varieties are affected more than others. What type did you grow?
This sometimes happens if you put potatoes into hot water - put them in cold salted water and bring to the boil.
If that doesn't improve things, cut your potatoes into smaller chunks and steam them in a steamer or covered colander over the saucepan of boiling water.
Hope that helps.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I've had spuds that cook like that, I think it's mostly down to variety. If I could just remember which ones they were I'd stop buying them
In the sticks near Peterborough
King Edwards do that sometimes. Probably most varieties described as 'floury' are more prone to it
“It's still magic even if you know how it's done.”
Thank for your coments I'll keep a note next time which will be my second crop.
I've been finding this with locally grown Charlotte and Grenaille type potatoes. Never happened with the Belgian ones but these are grown in sandier soils apparently. I shall try the cold water trick or stick to cutting them in chunks and roasting with a dribble of olive oil, some garlic, rosemary s and p until crispy at the edges. Too tempting to slather butter on boiled ones.
I cook charlottes from cold and don't have a problem, I like charlotte the slugs don't
I agree with Dove ... I steam all varieties of potatoes in a colander over a sauce pan that way you don't have to worry about them going to mush ... and with steaming you don't have to be watching over them compared to boiling, constantly watching and testing them with a fork ...