The Perfect Potato Part One
The Perfect Potato Part One
I was wondering if anyone else has a problem with
Russet potatoes that stay hard even after cooking. I
cooked a medium potato at 350 for 45 minutes and
then 15 minutes at 400. Then I microwaved for 2
minutes - still hard. This isn't the first time potatoes
have stayed hard after lengthy cooking.
I haven't had this happen when baking or microwaving, and my family eats a lot of potatoes:) I did some looking online and couldn't find anything on the problem either. Potato growers and chefs agree that using foil makes the potato soggy, and actually extends cooking time. The Washington Potato Growers give this expert way of baking potatoes:
"Scrub well. Rub each potato lightly with cooking oil. Pierce each potato several times with a fork so steam can escape. Arrange in an even layer on a baking sheet for easier handling. Conventional Oven - Bake at 425Â°F for 50 to 55 minutes."
I personally don't use oil when baking. Has anyone else had this experience with potatoes not cooking?
We had some great answers to the "hard potatoes" question and after reading all the emails I have a feeling the main problem may have to do with the age of the potatoes. I commented that I haven't had the problem, and with 3 kids, we don't have potatoes around long enough for them to get old!
Yes, I've had that experience before and so has my Mom. She refers to them as "winter" potatoes. I don't know if it's a seasonal thing or what, but we've both experienced mashing potatoes with an electric beater only to discover marble size hard bits of potato that you can't beat out...for what it's worth. ~Cherie
We've had the experience once in awhile, but it usually happens when we're in a hurry, and don't really have time for things to cook properly. Sometimes potatoes just take a long time to cook. We have also had the opposite problem --potatoes exploding during boiling, and getting that potato fluff all over the sides of the pot. I've noticed it's more of a problem with brown potatoes than red ones. No help at all, but maybe that lady won't feel like she's crazy! ~Micki
As to the lady who had trouble cooking potatoes, I had troubles in the past baking them only a couple of times; however, I sometimes have trouble with them being hard when I cook them in the crockpot (and other vegetables, too). It might have to do with the age of the potato. As for the reason, I don't know, but my experience is you just have to start over. ~Donna
Regarding the problem with the person who had trouble getting their potatoes to cook properly and staying hard even after extended cooking - yes this has happened to me as well. It means the potato is too old and no matter what it will never soften up and cook properly. I switched to a health food store with better produce turnover and haven't had it happen since. Granted potatoes do store for long periods, but at some point they will just get too old and never be any good no matter what you do. I've had the same experience with dried beans - a couple times they would not cook up and soften even hours past their normal "done" time. So always shop at stores that have good turn over of their products and don't let them sit on your shelf for too long once you get them home. ~KCH in Denver
Concerning the potatoes that stay hard: Over the years, I have experienced this happening, and it seems to be that just certain potatoes (not specifically russets) have that tendency to just not become soft, even after baking well long enough. Maybe she should try a different brand of Russet. ~M.Flint, Alabama
The only time that I have had trouble with potatoes not cooking is when we use to plant potatoes. "New" potatoes don't cook up as easily and hard places remain. Maybe it is a curing thing. ~Sue
This potato is high density variety. It is designed to be stored. Best use is fried not baked.Russet , Kennebec variety is for baling. Good selection guide found on the web, I think on the Washington-Oregon potato growers site. Potatoes with tough skin types usually indicate frying, smooth baking. ~Jackie Note: This is the website: www.potatoes.com.
I found this interesting since just last night my husband BOILED some Kennebec potatoes that never fully cooked. They cooked for almost an hour and were transparent, like a turnip We cooked others from the same garden the day before and they were okay. What could it be? I have eaten a lot of potatoes and never seen this before. ~Doris
Yes, a couple times I have purchased a bag of potatoes and although cooked a long time, they still didn't seem to be done, strange, thought it must have been something about the potato. I have been cooking for 45 years. They were ones I got on sale ~Joyce