The ultimate way to cook potato

I am not a big fan of potato, and only like the waxy type, not the floury ones. I always thought that this waxy texture depends on variety and only comes with young/new potatoes, I was wrong. 

 

Following the method first described by Harold McGee and further developed by the wise kids behind Ideas in Food, I got perfectly waxy potatoes out of potatoes grown to full mature size. The resulting texture is great and flavor is nutty and sweet. This will be my only way to prepare potatoes from now on.

1. Pack potatoes in a deep baking dish, cover with boiling water, bake at 65˚C for 2.5hrs for big ones. There is no harm to cook longer at such low temperature.

This procedure let the starch granules absorb water and gelatinize to form the beloved waxy character.

2. Pour away water and let potatoes to cool down completely, this set the starch gel structure.

steamed then season with salt & olive oil

3. Cook potatoes in the normal ways to complete the cooking process (or to dissolve the pectin in technical terms), steam, boiling in water, bake etc, all tasting great.

mixed with olive oil and baked

steamed, season with sour cream and salt