Everybody likes a potato, or at least, most people like a potato in some form or fashion. Whether it be baked potatoes, French fries, Mr. Potato Head, mashed potatoes or brabant potatoes, it is a friendly food. And the best way to cook the best potatoes, is to use, the best potatoes. Not talking variety preference or heirloom, but just a basic potato grown in the backyard. Plant a potato, and a potato will grow.
Potatoes are tubers. A tuber is where the plant stores its energy, which is why it's rich in carbohydrates and natural sugars. It is not a root, as the root acts as the messenger, delivering energy to the plant. Moving forward with the potato, we can break them into categories of mealy or waxy with the difference being water content. The potato just below is a waxy potato, and further below, mealy potatoes. When cooking the two, just remember waxy cooks best in water, and mealy cooks best with dry heat.
Steamed
Potatoes are tubers. A tuber is where the plant stores its energy, which is why it's rich in carbohydrates and natural sugars. It is not a root, as the root acts as the messenger, delivering energy to the plant. Moving forward with the potato, we can break them into categories of mealy or waxy with the difference being water content. The potato just below is a waxy potato, and further below, mealy potatoes. When cooking the two, just remember waxy cooks best in water, and mealy cooks best with dry heat.Steamed
New Potatoes
- Potatoes
- Herbs
- Salt
- Butter
Heat the oven to 350F. Place the herbs on the bottom of a tin foil sheet. Lay the potatoes on top, and cover with another aluminum sheet, crimping the edges. Cook until a knife pulls away easily from the largest potato, around 45 minutes or so. When all potatoes are cook and still whole, press the tops of them gently to pop the skin. Season with butter, salt, and herbs. Pairs amazingly well with a roast chicken, salad, white Burgundy, and some tunes.
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