Topic: Pre-Cooked Potatoes final

[Chilli Prawn]

This is BIR recipe.  The potatoes can be cooked ahead and stored in the fridge ready for use.  The Asians (and I) like to pre-cook them because when they are added to a dish they have a nice flavour and texture and don?t break up in the dish

Use good quality waxy potatoes cut into large or small chunks.  Some cooks cut the potatoes in half lengthwise only, because they say it preserves the flavour and texture better.  Put them in a pan with enough cold water to cover them. Leave them to soak for about half an hour.  Remove and pat dry

Bring a pan of water (enough to cover the potatoes) to the boil

Add the following (enough for about 1 Kilo of potatoes)

1 - 2 tsp salt (to taste)
2 tbsp oil (flavoured if you like), add more oil if you have old spuds and/or hard water.
1/2 tsp white Cumin seeds (optional)
1 tbsp curry base or ? tsp mild curry powder, or ? tsp mild Garam Masala
1/2 tsp of Haldi (Turmeric) if you want them to be yellow

Add potatoes and bring back to the boil, then turn the heat down to simmer.  Remove from the heat just before the potatoes are cooked (about 15 minutes for slightly undercooked) and drain.  Rub in some more oil to seal them and store covered in the fridge.  They should keep for a couple of days at least.

If you are not sure if your potato fits in to the waxy category, i.e. will or will not break up you can try this test. Mix one part salt to 11 parts water in a measuring jug and add the potato. A floury one will almost always sink to the bottom of the jug, while a waxy one will float.

Common types of waxy potato

Cara potatoes
Carlingford new potatoes
Charlotte potatoes
Desiree potatoes
Estima potatoes
Maris Piper potatoes

Happy Cooking
CP