Cleaning Potatoes
Locally grown potatoes from a farm shop or homegrown potatoes may still have some earth attached to them.
1 If the potatoes are dirty, use a small scrubbing brush or a gentle scourer to clean them. This will also remove the peel of new potatoes.
2 Remove any green or discolored patches or black eyes carefully, using a sharp pointed knife or potato peeler, unless you are going to peel them after cooking.
Peeling Potatoes
Much of the goodness and flavor of a potato is in the skin and just below it.
1 Use a very sharp potato peeler to remove the thinnest layer possible in long even strips.
2 If you cook unpeeled potatoes and want to peel them immediately, hold the hot potato with a fork and gently peel off the skin.
Slicing Potatoes
Try to cut all the slices the same thickness so that they cook evenly.
1 Put the tip of the knife on the work surface or board first, then press the heel of the knife down firmly to create even slices.
Dicing Potatoes
If the recipe calls for dice, this means you have to be more precise and cut the potato into evenly shaped cubes.
1 Trim the potato into a neat rectangle first keep the outside pieces for mash, or to add to a soup), then cut the rectangles into thick, even slices.
2 Turn the stack of slices over and cut into thick batons and finally into even cubes of the size needed for the recipe you are using.
Boiling Potatoes
1 Place the potatoes in a large pan and just cover with lightly salted water and a tight-fitting lid. Bring to the boil over a gentle heat and boil gently for 15-20 minutes. Boiling too fast tends to cook the potato on the outside first so it becomes mushy and falls apart before the middle is cooked.
2 Drain the potatoes through a colander and then return them to the pan to dry off.
Chopping Onions
Many dishes use chopped onions as an essential flavoring. Onions can be finely chopped easily and quickly using this method.
1 Peel the onion. Cut it in half and set it cut side down on a board. Make length ways, vertical cuts along it, cutting almost but not quite through to the root.
2 Make two horizontal cuts from the stalk end towards the root, but not through it. Cut the onion cross ways to form small, even dice.
Chopping Herbs
Chop herbs just before you use them: the flavors will then be at its best.
1 Place the leaves on a clean, dry board. Use a large, sharp cook's knife (if you use a blunt knife you will bruise the herbs rather than slice them) and chop them until they are as coarse or as fine as needed.
2 Alternatively, use an herb chopper, also called a Mezzaluna, which is a very useful tool for finely chopping herbs or vegetables and consists of a sharp, curved blade with two handles. Use the Mezzaluna in a seesaw motion for best results.
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