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Joe

A labor of love for sure, but a little less laborious with Julia Child's shortcut.

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Joined: Dec 14, 2005

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Posted to Thread #1503 at 5:13 pm on Apr 18, 2006

Peel the potatoes and cut into 1/4-inch slices (or large dice.) Put them into a pan of cold water as you do them. Drain the water (this gets rid of some of the starch) and cover again with cold water, measuring as you go. Add 1 tsp. salt for each quart of water.

Bring to the simmer, then simmer very gently until just tender when you bite into one. Start testing after a few minutes.

Scoop out some of the water and reserve, then drain the rest out of the pan. Cover the pan and let the potatoes firm up for 4 minutes. (This really works!)

Turn into a large bowl and sprinkle with vinegar and some of the cooking liquid. (I never measure, but Julia says for 3 lbs. potatoes, use 3 Tbs. vinegar plus enough liquid to measure 2/3 cup.) The potatoes will absorb the liquid as they cool, and won't soak up so much dressing.



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