Home › Vegetables › Skins

Skins

Prepare a saucepan of boiling water with steamer attached. Scrub the potatoes well. Put them into the steamer and cook them about one-half hour or until potatoes are soft when pierced with a, fork. Remove steamer from the pan.

Shake it until the potatoes are dry, and serve in their skins, or peel, if desired.

If you have no steamer, use a basin, placed in a saucepan containing boiling water. In this case, cook five or six minutes longer.

BAKED POTATOES-No. 1 Scrub potatoes well, dry and place in a baking tin. Bake in a moderate oven from one to two hours, according to size.

Too great heat will cause the potatoes to shrivel.

Potatoes are improved by being steamed for about twenty minutes before baking. Large potatoes are best for baking.

BAKED POTATOES-No. 2 Steam potatoes until the skins peel off easily. Roughen the surface with a fork and sprinkle with a little flour and salt.

Place potatoes in a pan with two or three tablespoon of dripping. Baste often and cook until potatoes are brown and tender.