Tuesday, October 23, 2012

How to: Potato prep

If you're like me and try to prep ingredients (namely chopping vegetables) at the beginning of the week, you're going to want to pay attention to this nifty tip I've got for you.

Once upon a time, potatoes were the only produce item for which I had to wait until the last minute to prep.  Washing, peeling, and chopping takes a surprising amount of time, especially when you're already ravenous.

You know that feeling.  When a few additional unexpected minutes stand between hungry self and satisfied self, the likelihood of diving head-first into that Costco-sized container of cheese puffs increases ten-fold.  It's okay because we've all been there.  This is a judgement-free zone, friends.

And a learning zone, too.  I'm going to make sure I can do whatever possible to shave a few more minutes off of your prep time so dinner can be on the table even quicker!

Tip: Peel, cut, and chop potatoes up to the night before using (18 hours or less).  Immediately place in resealable container or bowl that can be covered with plastic wrap and fill with water until potatoes are completely covered.  Refrigerate, covered, until using.

It's the little things that really do make a big difference!  Use this tip when making any one of these ultra comforting recipes:

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