Preparing Potatoes
My brother and I, long ago as growing boys used to love to eat the skins of the baked potatoes we would have at dinner time. The women of the house thought this was odd. This was 35 or more years ago. Now, I think there has been much research and its common knowledge that the skins are where a lot of the nutrition is. As growing boys, our bodies instinctively must have been craving those extra nutrients.
So when preparing potatoes I would think and recommend to incorporate or leave the skin on whenever possible. Unless they are new potatoes and since they don't have much skin, just a thorough washing would do.
One technique I have learned for a fluffier potato is by placing the potatoes in rapidly boiling, salted water, then reducing the heat and boil slowly. Put a fork into them after about 17 to 20 minutes to see if they are cooked and the fork goes in easily. The technique is when they are done, to drain off all the water from the pan, then hold the pan with the potatoes still in there, over, but not directly on, the burner or flame, if you use gas and let the heat completely dry the skins and potatoes.
On baked potatoes I sometimes baste them slightly with garlic and butter before I bake them. I usually poke the potatoes about half-way into cooking with a fork after that. I like the way the skins come out when I do this.
On French Fried Potatoes: I prefer to prepare them differently that most people do. Most people cut their potatoes in the longer strips. I have found that they come out better for me and tastier by cutting them into about 75% the size of a sugar cube and as square as I can make them. I add just about any spice I can find, like seasoning salts and peppers, red and black . I also try to leave a little of the skins on. I cook them in a skillet with the least amount of oil. Not deep fried.
I hope some of you cooks try some of my techniques and enjoy them. And my advice is leave the skin on!
