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Old 10-20-2008, 06:39 AM
 
Location: Hagerstown MD
225 posts, read 958,124 times
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Does anyone know how much time is recommended to boil a red russet potatoe so that it is fully cooked and ready to eat? I have tried baking potatoes before and I never seem to have much luck with that, either still underdone or over cooked to the point of burning. Eeekkk!! So I figured I would try boiling. Any suggestions are welcomed, thanks.
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Old 10-20-2008, 08:18 AM
 
Location: Looking East and hoping!
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Usually 8-10 minutes. Keep a fork handy. Drain, put back on low heat a few minutes to dry.

Baking-350 for 1 hr usually works for me. Oil skins, prick w/fork at least 4 places and bake.
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Old 10-20-2008, 09:20 AM
 
Location: Richardson, TX
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Russets and red potatoes are different.. and cook differently.

Russets are the (often) bigger brown idaho baking potatoes, red potatoes are the red, waxy textured ones.

I happen to have some myself, that I was considering how to make for dinner.

Thanks for the instructions, Lacey!
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Old 10-20-2008, 05:00 PM
 
Location: Hagerstown MD
225 posts, read 958,124 times
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Oooops, my mistake. I meant the red potatoes. Sorry about that.
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Old 10-20-2008, 05:11 PM
 
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What do you consider over cooked? I know what they are like when not done enough.(been there done that)

To keep from over burning a baked potatoe, do them low and slow, 250-300* and check them by squeeze'n them. Put them in foil w/some evoo, skin on, w/k.salt & peper.......garlic is great too.

Trial and error, for me anyway.
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Old 10-20-2008, 05:17 PM
 
Location: Middle Tennessee
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We check our baking potatoes with a toothpick. If it goes through easy they are done. Works for sweet potatoes too. The toothpick should work on the boiled too.
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Old 10-20-2008, 06:55 PM
 
Location: Destrehan, Louisiana
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Quote:
Originally Posted by Wandering_Spirit View Post
Does anyone know how much time is recommended to boil a red russet potatoe so that it is fully cooked and ready to eat? I have tried baking potatoes before and I never seem to have much luck with that, either still underdone or over cooked to the point of burning. Eeekkk!! So I figured I would try boiling. Any suggestions are welcomed, thanks.

If you peel and cut your potatoes into half inch chunks they will cook faster, also don't forget to salt the water real good.

I like to make Italian potato salad with the small red new potatoes.

Boil 1lb of small new potatoes until done but not over cooked
Drain and chop potatoes into large chunks then add
1 diced onion
1 tablespoon of Italian seasoning
1 teaspoon parsley
salt and pepper to taste
Enough olive oil to moisten potatoes



busta
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Old 10-20-2008, 07:04 PM
 
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I like the small red potatoes to boil. I cover weith water and out paul prudommes seafood magic in thewate and boil. Stick with a fork to tell when done;drain.Thatt puts a good seasonig favor.Eitherr est as is ot pout alttle real butter on them when cut open.
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Old 10-20-2008, 09:57 PM
 
Location: Near Devil's Pond, Georgia
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Quote:
Originally Posted by texdav View Post
I like the small red potatoes to boil. ... real butter on them when cut open.
Simple is so good! Just some butter and maybe some parsley...
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Old 10-21-2008, 11:28 AM
 
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One of my neighbors used to cook them in her crockpot. Just filled it with potatoes in the morning and turned it on low, went to work, came home 10 hours later to ready to eat that were a cross between baked and boiled. I couldn't tell the difference, except hers never got waterlogged like some boiled ones do. And after they were chilled overnight, they made great potato salad, or grated up into fine hash browns.
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