Yellow potatoes like ‘Yukon Gold’ and ‘Yellow Finn’ are ideal for boiling and the usage of in salads and gratins or together with raw to stews. They are rainy with a dense flesh and low in starch this implies that they will grasp their shape cooked.
You’ll be able to boil yellow potatoes complete and unpeeled or scale back and unpeeled or peeled and scale back. Place them in a saucepan and cover with cold water. Add a pinch or two of salt and bring to a boil, then simmer, uncovered, for 15-20 minutes until smooth. Drain boiled potatoes as soon as they are cooked merely smooth so that they don’t change into soggy and unappetizing.
Proper right here’s a very easy and tasty Boiled Yellow Potato Side Dish with blue cheese and fresh parsley (or you are able to trade fresh chopped chives): Boil the potatoes until they are merely smooth, drain and cool or refrigerate. When ready to serve, scale back the potatoes into halves or quarters and mix with mayonnaise, together with fresh crumbled blue cheese and fresh chopped parsley or chives to taste and salt and pepper to taste.
Here is a Spring Potato-Scallion Soup you are able to moreover make with yellow potatoes:
Parts
2 potatoes
2 scallions or small onions
2-3 tablespoons butter
2 medium-sized carrots
4 cups water
½ cup kale, beet or turnip greens, or other fresh greens in season
¼ cup thin egg noodles
½ teaspoon salt
½ teaspoon basil (if available)
1 teaspoon chopped parsley
Directions
1. Reduce potatoes into small cubes and thinly slice scallions or onions. Butter-steam every until golden brown.
2. Slice or grate carrots. Ship water to a boil, add all ingredients and simmer until potatoes are smooth.
Serves 4
