Chat or baby potatoes are ideal for roasting, steaming or boiling and are often servedwhole with their skins on.Also called baby coliban or babypotatoes,chatshave a more floury texture than some other types of potato.
How to cook chat potatoes
1 – Boil
Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil for 15 minutes or until tender. Drain. Set aside for 10 minutes or until cool enough to handle.
Preheat oven to 200C fan-forced. Cut potatoes in half and place on an oven tray. Drizzle with 2 teaspoons oil and season with salt and freshly ground black pepper. Roast for 15 minutes or until golden and almost tender. Remove from oven and set aside.
Place potato and2 sprigs ofthyme in a metal steamer. Place steamer in a large saucepan of simmering water. Cook, covered, for 12 minutes or until tender. Remove and discard thyme.
Choose chat potatoes that are heavy for their size and have firm, dry skin. Store in a cool, dark, well ventilated place for up to two weeks.
Preparation and cooking
While they are washed after picking, always rinse off before cooking. Boil them whole, then drain and toss in garlic and chopped chive butter or add halved, boiled chat potatoes to a green salad with flaked tuna.
Chat or baby potatoes are ideal for steaming or boiling and are often served whole with their skins on. Also called baby coliban or baby potatoes, chats have a more floury texture than some other types of potato, making them perfect for mashing, baking, roasting and making chips.
Perfect for side dishes and salads, chat potatoes can be baked, steamed or boiled - with or without the skin on. We explain everything you need to know about cooking with these delicious baby potatoes. Chat or baby potatoes are ideal for roasting, steaming or boiling and are often served whole with their skins on.
In general small or cubed potatoes will take about 10 to 15 minutes to boil, while larger, whole potatoes will take between 20 to 25 minutes. To check potatoes for doneness, insert a knife into one.
It's simple: Pan-fry with cooking oil(s), not butter. As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. While olive oil does taste great with potatoes, it also has a lower smoking point.
Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).
Dense potatoes don't absorb seasonings easily, so you'll need to salt the water liberally so that the water the potatoes do drink up also carries in seasoning. And because potatoes are so timid in flavor, they need that salt to bring them out of their shells. Pour some salt in, then keep going.
For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes.
Generally, you want to boil potatoes for 10 to 20 minutes.
Whole potatoes will take longer than cut-up or cubed potatoes, so it's important to test your potatoes for doneness. When they are ready you should be able to easily pierce them with a fork all the way through.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.
This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
How do you know when fried potatoes are done? It takes about 20 minutes for the potatoes to be tender (which is about the same amount of time it would take for the water to come up to a boil and for the potatoes to cook in it, therefore there's no need to incorporate boiling into the process).
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Cute little potatoes of all varieties. Your "waxy" chats are perfect for steaming, boiling and potato salads and your "starchy" chats are perfect for roasting, frying and even as little smashies!
SEBAGO: A long to oval shaped all-rounder with white flesh and skin that's common in supermarkets and green grocers around Australia. This potato is great for boiling, mash, roasting, baking, chips and mash. SPUNTA: A yellow-fleshed all-rounder that is good boiled or steamed and makes lovely potato salad.
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