Potatoes will always be an everyday food staple all over the world. You shouldn't leave any stone unturned when it comes to mastering blanching it, one of the culinary skills that will help you achieve a delicious potato dish every time. Blanching potatoes before cooking or frying makes the process easier, and the time used much shorter.
Blanched potatoes not only cook faster, they can be frozen and saved for a quick meal whenever you want. Thankfully, the process of blanching potatoes is relatively easy and requires very little expertise. In the three significant steps outlined below, you'll blanch your potatoes just right for use in any dish.
The correctly blanched potatoes should be soft on the exterior, but you should not be able to pass the fork or knife through them easily.
Remember: If the fork or knife can cut through the potatoes with ease, they are cooked and not blanched.
Voila, your new batch of blanched potatoes is ready! They can be cooked in several ways immediately or frozen for later use. Whichever you choose, you are sure to enjoy your meal.