best way to infuse flavour into boiled potatoes
My question is very similar to this one here How to best cook potatoes to be used in a curry? I am trying to enhance the potatoes flavour by masking it's own natural flavour with as much spiciness as possible, however, no matter which method of cooking I choose, the flavour of the potatoes always come through better than the flavours of the masala blended around the pan. Is there any known preparation tricks that I may be missing?
Best Answer
Soups and other dishes with a lot of liquid tend to infuse the potato with plenty of flavor to 'mask' the natural flavor of the potato. You could also try blanching the potatoes beforehand to get rid of some of the surface extractions that would leech into the food you're putting the potatoes in.
Edit: The smaller pieces you cut the potato into, the less you will notice them on your palate. Also, strong spices like paprika, cumin, etc will often overwhelm the potatoes. Mix them with other veggies like Chayote and green/red bell peppers in a stir fry for a quick side dish.
Pictures about "best way to infuse flavour into boiled potatoes"
Quick Answer about "best way to infuse flavour into boiled potatoes"
Your best bet to impart flavour is to work on the coating. You should season your cooking water, and coat your potatoes in an oil-based flavouring afterwards whether it's roasted or fried. For example, after parboiling in salted water, you could have a garam masala-rich tomato gravy that they are then simmered in.Can you add seasoning to boiling potatoes?
The easy boiled potatoes recipe can be made with any herbs and spices you desire. Among my favorite herbs and spices are rosemary, garlic, and thyme, but you can use any herbs, spices, or seasonings.Do potatoes soak up flavor?
To work as promised, the potato must suck in salt but not flavor. Like in the myth, a potato will absorb salt until the salt level inside the starchy tuber matches the salt level in the soup.What to add to water when boiling potatoes?
Add enough cold water to cover the tops of the potatoes. Add \xbd to 1 teaspoon salt to the water. Turn the burner on high and bring water to boiling. Reduce the heat to medium-low or low.Why do you add salt when boiling potatoes?
\u201cSalting the water not only seasons the potato, but it also allows it to boil to a hotter temperature. This in turn cooks the potatoes' starch more thoroughly, resulting in a more creamy texture [for mashed potatoes],\u201d says Sieger Bayer, Chef and Partner at The Heritage.Flavour Hacking: How to Cook Potato | Fine Dining Lovers
More answers regarding best way to infuse flavour into boiled potatoes
Answer 2
There's a couple of pieces here: preventing getting the flavour in; and how to flavour them.
The structure of a potato is quite dense and contains a lot of dry matter. It's also protected by starch, which in a cooked potato manifests as a gluey layer (I make that sound much more unpleasant than it actually is!). An easy win is to rinse off the excess starch. Place the potatoes under running cold water and keep rinsing until the water runs clear. This literally opens the floodgates to accept more flavour into the spud.
That said, the dense texture is still going to block out most flavourings. Order any aloo dish from an Indian restaurant, cut a potato in half and nibble at the interior. It will just taste of potato (no bad thing!). The flavour is all on the exterior.
Your best bet to impart flavour is to work on the coating. You should season your cooking water, and coat your potatoes in an oil-based flavouring afterwards whether it's roasted or fried. For example, after parboiling in salted water, you could have a garam masala-rich tomato gravy that they are then simmered in.
Answer 3
I am new to cooking and had the exact same question. I have an idea.
- Boil the potatoes
- Mash them.
- Cook them with spice.
- Make cubes from mashed potatoes.
- Now make curry from the reconstructed potatoes.
I am pretty sure this will get flavour inside the potatoes. Hope you like it! :-)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Karolina Grabowska, Karolina Grabowska, Karolina Grabowska, Karolina Grabowska