Boil potatoes recipe with the boiling point calculator
When cooking, boiling water is essential to achieve the perfect temperature and flavour.
For this recipe, I wanted to boil potatoes at the correct temperature, which is 2 degrees C higher than normal, which means I would need to cook them at a slightly lower temperature for a full day to achieve this.
In order to achieve that, I used a cheap immersion circulator, which I found in most supermarket supermarkets.
The immersion circulators are available in all of the big grocery stores in Australia, and they are great because they allow you to cook potatoes at a low simmer for an entire day without the need to add additional heat or steam.
You don’t have to buy a new one every time you cook a potato, but the immersion circulations are also relatively inexpensive.
The easiest way to do this is to buy an immersion circulating potato peeler, which will allow you the same amount of time to cook a potatoes at each temperature, without the risk of frying them.
It is also an excellent way to boil a batch of potatoes, as it ensures that you don’t overcook the potatoes, and this will ensure that you cook them perfectly.
Here is how you can boil potatoes in the simplest way.
Peel potatoes with a potato peelers peeler (you can use a peeler from a food store or online) 2.
Boil the potatoes 3.
Once potatoes are cooked, you can rinse them in hot water 4.
You can add a splash of lemon juice to the water to help to reduce the vinegar taste 5.
Once you have boiled the potatoes at both of the boiling points, they are ready to use as a base for a variety of dishes.
1st course: Boiled potato salad 2nd course: Potato salad with bacon and bacon gravy 3rd course: The perfect potato dip Recipe: Boil Potatoes Recipe with Instant Pot 2 minsPrep Time: 10 minsCook Time: 2 minsTotal Time: 3 minsThis easy recipe for boiled potatoes will make a wonderful base for any variety of recipes.
You will need a small pot to simmer your potatoes at, and a large immersion circulation potato peeleri to remove any excess water.
1 pound of potatoes = 8 servings.
Ingredients: 1 tablespoon vegetable oil for frying potatoes, preferably olive oil (use extra for frying) 2 cups water 3 teaspoons vinegar (or water from a vinegar spray) 2 large potatoes (or a large handful of them) 2 teaspoons salt (or to taste) 1 tablespoon butter (optional) Instructions: Preheat the oven to 400 degrees F. Place a large pot on a medium heat.
Add in a teaspoon of vegetable oil and a few tablespoons of the vinegar, and stir.
Cook the potatoes for about 15-20 minutes, or until they are tender and slightly crispy.
Remove them from the pot with a slotted spoon.
While the potatoes are cooking, remove the bacon and cook it for another 5-10 minutes until it is crispy on both sides.
Add the salt, butter and potatoes to the pot and cook for about 10 minutes.
Remove the potatoes from the water.
Heat the remaining tablespoon of vegetable and water in a large, heavy pot over medium heat until the potatoes have just begun to brown.
Add your vinegar to the boiling water and cook at a gentle boil for about 5 minutes.
You should see a thick brown sauce.
Taste the sauce and adjust the seasoning as necessary.
Remove from heat and stir in the bacon, salt and butter.
When the potatoes and bacon are ready, remove them from heat.
Place the potatoes in a single layer on a plate, drizzle with some bacon grease and top with the bacon gravy.
Drizzle the potatoes with more bacon grease, if you like.
Serve immediately with a side of fresh parsley or rosemary.
Recipe Notes: You can cook potatoes for up to an hour, so don’t forget to add more bacon or vinegar.
Nutrition Facts Boiled Potatoes with Instant Potato Recipe with Potato Salad with Bacon and Bacon Gravy Amount Per Serving Calories 390 Calories from Fat 80 % Daily Value* Total Fat 14g 23% Saturated Fat 2g 10% Cholesterol 65mg 25% Sodium 1513mg 37% Potassium 1383mg 22% Total Carbohydrates 55g 13% Dietary Fiber 4g 16% Sugars 5g Protein 25g 50% Vitamin A 14.9% Vitamin C 0.8% Calcium 12.5% Iron 9.4% * Percent Daily Values are based on a 2000 calorie diet.