Problem: You intended to boil those perfectly shaped new potatoes just until fork-tender. But when you drained them, they collapsed into mush. Solution: make home fries: Drain the potatoes and fry them in a skillet with a small amount of fat — olive
or peanut oil stirring only occasionally, until golden and crisp, about 20 minutes. Next Time: Gently simmer the potatoes instead of boiling them. The lower temperature causes the starch in them to swell more slowly. As a result, only a bit of the gummy starch leaks out of the potatoes |
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