Whether baked, roasted, fried, or boiled: potatoes can be prepared in many different ways and they always taste wonderful! However, fans of the tuber should be careful, because the cooking water from the potatoes absolutely belongs in the sink and must not be used any further.
Whether baked, roasted, fried, or boiled: potatoes can be prepared in many different ways and they always taste wonderful! However, fans of the tuber should be careful, because the cooking water from the potatoes absolutely belongs in the sink and must not be used any further.
The solanine content in potatoes can be reduced by up to 80 percent by peeling the tubers. The subsequent cooking reduces the proportion by a further ten percent. Before preparation, green potatoes should generally be sorted out and green areas generously removed. Larger tubers are preferable to smaller ones because the surface-to-volume ratio is better there.
The popular side dish is best stored between four and twelve degrees in a dark and cool place. Storage below four degrees ensures that the starch contained in the potatoes is converted into sugar, which makes them taste sweet. Storage above twelve degrees allows the potatoes to germinate faster.
