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Red Potatoes

Posted by amwilliams 
Red Potatoes
March 03, 2018 09:58PM
I use red skinned potatoes quite often but I am finding that the skins are tough even when the inside of the potato is cooked. I often make potato soup with red skinned potatoes but am having a problem with the skins not chopping up properly in the food porcessor but staying in bits and they taste a bit bitter. Didn't used to have this problem. The last kind I used were Gourmet Desiree.
Has anyone else noticed this and what red skinned potatoes would you recommend for softer skins?
Re: Red Potatoes
March 03, 2018 10:22PM
You could try putting it through a mouli, which would exclude the tough bits of skin.
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