By virtue alone of the sheer volume of potatoes I’ve consumed in my lifetime, I consider myself something of an expert on spuds and the preparation and cookery, thereof. So, consider if you will my rapt attention whilst watching Simon Hopkinson prepare buttered new potatoes on his new TV program last week (yes, my Hoppy fixation rears its ugly head once again). He cooked them, OK, yes. But then…he peeled them.
This is something new to me, I mean, I realise you can peel cooked new potatoes but it’s such an utter frigging ballache to do, and the skins are supposedly so healthy and supposedly full of life enhancing nutrients that make your wanger strong or sumfink, so why bother? I’ve always been an unrepentant subscriber to the boil em, drain em, season em and whop a lump of butter to melt on them school.
Yet, Hopkinson’s bare spuds (steady) slowly cooked off in melted butter until glossy had me in a hypnotic daze with my tongue practically brushing my toes within seconds of appearing on the screen.
Hopkinson himself had nothing but utter contempt for the skins
“Now, would you want these little, leathery jackets on your potatoes when you could have them like that? My answer is No. Never. It’s worth all the effort, such as it is”
Which definitely reinforced my dawning realisation that I don’t actually know how to prepare new potatoes at all.
So, what to do but educate myself by cooking some spuds immediately, peeling those bad boys and seeing what all the fuss is about.
Of course, I’m sure you know how to boil some potatoes, but bear with me and I’ll remind you anyway, in case you’ve errr…somehow forgotten.
Hoppy prefers Pink Fir Apple potatoes. I used Jersey Royals, four per person.
Put em in a pan, cover with cold water. Add a pinch of salt and bring to the boil, for 10-12 minutes until tender.
Peel your potatoes whilst hot, this is apparently ‘easier’. I still found it maddening but ‘deep breath’.
Return your beautifully peeled potatoes to a pan, with a knob of butter and move around on a low heat until your spuds are nice and glossy. Season with salt and pepper, and then eat.
How could I ever doubt you Hoppy?
Buttery, perfect potatoes and on the plus side, no hidden manky bits lurking beneath the skin (my personal horror).
Consider me converted.Definitely peel em.