Cooking tips for Potatoes
Storage: Potatoes are best stored in paper or a hessian bag. Keep potatoes out of the fridge because the cold can affect the flavour.
Boiling: It’s always best to place the potatoes in cold water with some salt, then bring them up to the boil. This helps them to cook evenly, without cooking the outside of the potato before any heat reaches the inside.
Keep the skins on: Kin & Crop Golden Potatoes have a very thin skin so no need for peeling! Pack more nutrients into each bite, while saving yourself time.
Short on time? There’s no need to wait an hour or more for baked potatoes. Prep the potatoes by heating in the microwave on high for 3 minutes. Check with a knife to see if they’re soft inside before rubbing with butter and salt. Place in a preheated oven for approx. 20 minutes or 220C. Roasted potatoes for your crew to enjoy, in a fraction of the time!
Potato Salad:
Kin & Crop Golden Potatoes have more of a buttery texture, making them perfect for a potato salad this spring. The trick to a great potato salad is not to overcook them, as you don’t want them falling apart.
Best way to do this is place portioned potatoes in a pot of cold water with a dash of salt. Bring to the boil and then simmer for 15 – 20 minutes or until soft when tested with a knife.
Drain and leave to cool while you prepare your salad ingredients.
For a light spring or summer salad, try with a light vinaigrette and fresh herbs.
Hasselback Potatoes:
This is a great way to enjoy the crispiness of fried potatoes, with the soft buttery texture of a baked potato!
Before you place them in the oven, cut small slits, three-quarters of the way through the potato then rub with oil. Roast until golden and voila! Beautiful potatoes that both look impressive and not too much effort to make.
