Melting Potatoes Recipe - The Cookie Rookie® (2024)

FAQs

Are Jersey Royals waxy? ›

Their delicious nutty flavour and smooth, waxy texture have made the Jersey Royal a national favourite and it's especially good in salads.

Melody – this potato is a smooth skinned potato with a yellow flesh, which is quite dry. Ideal for mashing, boiled or wedges. Charlotte – is a winner for salads. Its long oval shape, yellow flesh, firm waxy texture and a hint of chestnut flavour, makes it a tempting portion.

Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Jersey Royals have a distinctive nutty flavour, making them the most sought-after new potato. Their firm texture makes them ideal for salads.

Despite their past popularity, Jersey Royal potatoes are somewhat challenging to find in present-day markets and are only sold for a short season on the island of Jersey and in Great Britain.

If the potato has a yellow or red skin, it is a waxy potato. Common varieties of yellow are Yukon gold, German Butterball and Banana. Common varieties of reds are Red Bliss, French Fingerling, Red Gold and Red Norland. Waxy potatoes all share the qualities of being thin skinned and high in moisture content.

Examples of waxy potatoes include red potatoes, fingerlings, new potatoes, and baby potatoes.

Yukon Golds are our choice for Perfectly Roasted Potatoes. Semi-starchy and semi-waxy, they're simultaneously more plush than waxy potatoes and less crumbly than floury ones (which makes sense, since YGs are a cross between a starchy North American white potato and a waxier South American yellow one).

I love it when cooking involves a bit of a science experiment. In this case, research suggested adding baking soda to the pot when parboiling potatoes; having water of higher alkalinity than usual helps the outside edges of the potatoes break down more, opening up the possibility of a crisper outside texture.

When the corn starch comes into contact with the hot oil, it forms a barrier that traps moisture within the potato while also developing a crunchy crust. This results in fries that are both tender on the inside and crispy on the outside, mimicking the texture of fries you might find in restaurants.

Why do you Soak potatoes in water before cooking? ›

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. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Garten doesn't wrap her baked potatoes in aluminum foil.

Instead of wrapping the potato in foil, Garten just covers a baking sheet with it. I followed suit, placing my seasoned potato on a foil-covered tray. Once the oven was preheated to 400 degrees Fahrenheit, I baked the potato for one hour.

Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.

They are a fabulous seasonal treat and really stand-up on their own in terms of taste. The are a small to medium size potato and look as if they might be a waxy potato – they are not waxy. Slight more waxy than Maris Piper or King Edwards but still floury. They take up flavours really well.

A floury one will almost always sink to the bottom of the jug, while a waxy one will float. When it comes to seasonal availability, different varieties are available at different times of the year.

Examples of waxy potatoes include red potatoes, fingerlings, new potatoes, and baby potatoes.