Wednesday, June 30, 2010

Simple Supper


Yeah, that's right, all I had for dinner last night was a bowl of potatoes... better than a bag of chips, right?

They gave me some trouble since they were all different sizes (less than an inch diameter to probably two inches plus)... I tried to fish them out of the simmering water individually, when they were done, but pulled a few out too early. It got me to thinking... as I was eating basically the full range of potato doneness... I like my boiled potatoes kind of mushy. I want pretty much the only resistance to be the potato skin. Is that gross?

3 comments:

  1. I like soft potatoes also, but do you ever do the boil/flatten/fry thing so they get a nice crunchiness on the outside?

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  2. When I make home fries, or any potatoes in a skillet, I'll parboil them first before frying them... otherwise they dry out before they're cooked through.

    But what do you mean by "flatten" them? Some sort of hash browns thing?

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  3. You squash the little boiled potatoes to be sorta flat, but still hold together. Then you pan fry on both sides so you get crispy brown outside, soft fluffy inside.

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