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.
1. Prepare the Potatoes
- Peel the potatoes using a vegetable peeler (this is optional).
- Cut the potatoes into your preferred sizes – small cubes are best recommended for blanching.
- Wash the potatoes to reduce the starch content.
2. Blanching the Potatoes
- Transfer the potatoes to a pot of water (at room temperature).
- Place the pot over high heat until the water begins to simmer. Once the water starts to simmer, lower the heat to avoid overcooking the potatoes while blanching.
- Keep the heat low and check on the potatoes occasionally. The potatoes should be ready after 12 minutes. If necessary, cook the potatoes for longer and continue to check their softness using a knife or fork.
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.
3. Cool the Blanched Potatoes
- Remove the potatoes from the pan and strain them inside a coriander.
- Pour the blanched potatoes into an ice bath, prepared while the potatoes were heated. This cools them and stops the cooking process.
- Check them every few seconds and remove them as soon as they are properly cooled.
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.