[an error occurred while processing this directive] Quick Kitchen Tips: Potatoes - Steven and Chris
Quick Kitchen Tips: Potatoes

Quick Kitchen Tips: Potatoes

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Your spud problems solved in 4 quick tips!

(Have a quick kitchen tip of your own to share? Tell us about it and you could win big!)

kitchen_quick_tips_potatoes1.jpg1. An apple is a potato's best friend.
Storing an apple with your potatoes will keep them fresher for longer, because apples emit a harmless gas that potatoes love! Stash your spuds in a paper or burlap bag to protect them from light and allow them to breathe. Keep the bag in a cool, dark place, such as a cellar or pantry.

2. To bake or to boil? Take the Starch Test.
In a small pitcher, mix 2 3/4 cups water with 1/4 cup table salt. Drop potato in. If it sinks: You have a floury, starchy potato. Best for mashing, baking and fries because it is fluffy and light. If it floats: You have a waxy, firm, low-starch potato. Best for soups and stews, potato salads and scalloped potatoes because it will hold its shape.

kitchen_quick_tips_potatoes2.jpg3. Freeze! (your mashed potatoes).
Instead of trying to freeze a large container of leftover mashed potatoes, scoop into 1-cup mounds and place onto a parchment-lined baking sheet. Once frozen, transfer scoops from sheet to a sealable bag. Now you have a bunch of small servings all in one bag! Reheat over double boiler or in microwave.

4. Preserve your peels!
This edition's winning Vileda Quick Kitchen Tip comes from Lori Woytowich:
"When peeling potatoes, don't throw out the peelings. Toss the cleaned potato skins in olive oil and your favourite seasoning, such as garlic powder, rosemary, salt and pepper. Roast the seasoned potato peels in the oven until crisp, then serve as an appetizer with sour cream and green onion!"

We love this tip, Lori! Here's the full recipe:

Lori's Crispy Potato Peels
Makes 1 1/2 cups loosely packed chips

Loris Crispy Peels.jpg

Peels from 2 lb. (1 kg) potatoes (about 3 cups of peels)
1 tsp (5 mL) rosemary, finely chopped
1/4 tsp (1 mL) each salt and garlic powder
2 tsp (10 mL) olive oil

Preheat oven to 300 F (150 C).

In a large bowl, wash and drain the potato peels 2 to 3 times, until clean. Drain and spread on a clean tea towel or paper towel. Blot to remove excess water.

Return peels to a dry bowl and toss well with rosemary, salt and garlic powder. Add olive oil and toss again.

Spread the seasoned peels on a parchment-lined baking sheet and bake for 30 min. After 30 min, check for doneness every 5 min, removing crispy skins from tray and returning soft skins to oven until crisp.

Serve with your favourite dip or sour cream mixed with finely chopped chive or green onion. They're also great as a crispy garnish on salads, soups or anything in need of some crunchy goodness!

Share Your Tip to Win!
Do you have a quick kitchen tip to share with us? Let us know what it is for a chance to get your tip mentioned on-air, plus $500 and a prize pack from Vileda!

 

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