Potatoes in Stock
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 kg potato (s), small, waxy
- 1 teaspoon salt
- 3 liters salt water
Print Recipe
Pin Recipe Instructions
- First, I brush the potatoes with a nail brush, but carefully so as not to damage the skin. Then I put the potatoes in a large saucepan and pour so much water that the potatoes are under water, now I add 1 teaspoon of salt. When the water boils, I set the clock to 10 minutes, then I pour the potatoes into a colander to cool.
- While the potatoes are cooling, I put 3 liters of water in a large saucepan on the stove and add 3 teaspoons of salt. I let the salt water boil once and then slide it off the stove.
- The jars for the potatoes, I take 770 ml screw-top jars, I rinse them thoroughly with hot washing-up liquid and place them on a towel. I put the lids in a bowl and pour boiling water over them. Now I fill the pre-cooked potatoes into the glasses and pour the cooled salt water over them. I carefully dry the edges of the jars and the lids and seal each jar.
- I let the glasses boil down in the preserving kettle for 90 minutes at 100 degrees.
- The boiled potatoes are ideal for potato salad or fried potatoes.
- The peel can be easily removed and so you always have ready-cooked potatoes for quick cooking in the house. I have also used it several times in casseroles where jacket potatoes are needed.
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