Cook the potatoes with or without the skin

With or without skin

The answer to this dilemma is 'it depends', and mainly on what we are going to cook.

If it's a stew, we'll do it with the potato peeled and broken using the method I showed you in this post, snapping them, so that during cooking they thicken the broth, by releasing more starch than if we don't use this method.

If what we want is a potato for salads, salads or for a timbale, for example, it tastes much better to cook it with the skin on.

Boil potatoes with skin on properly

To cook potatoes with their skins on properly you need:

• First, you need the right variety of potato. Now you'll need to be an expert at the greengrocer's or supermarket to choose the right one. Older potatoes always cook very well, and the important thing here is that the potato is soft but firm, without falling apart when cut. For this, we'll use Monalisa, which is the easiest to find, as well as Spunta, Red Pontiac, or Kennebec. Let's try to find out the variety we're buying: it's another way to learn about the product without just relying on the "For Boiling" label.
• If you're going to boil potatoes, it's best if they're all medium-sized and, in any case, the same size. They'll be ready in about 20 minutes—the time is approximate, as it depends a lot on the variety. To check if they're done, simply insert a skewer: if it goes in easily, they're ready. If you've used the right variety and cooked them over medium heat—or even medium-high—they shouldn't fall apart. Sometimes they do, especially when cooking in a pressure cooker. I use it a lot because it saves time. When I do, I'm careful with the amount of salt I add, in case they fall apart. If you need them to stay together, for example, for the timbale I mentioned earlier, always use a saucepan.
• They come very well washed now, but it is advisable to remove any remaining dirt before cooking them.
• Potatoes are easier to peel when they're hot or lukewarm, unless you plan to eat them with the skin on. If the potatoes are small, they have such thin skin that it's almost nonexistent once cooked, and they taste delicious. I love preparing them with this recipe because they remind me of my childhood.

For a hurry

One last thing: when I only need a couple of potatoes and I'm in a hurry, I use the microwave to cook them with the skin on, using a special bag I have that cost me very little and works great.

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