By Janine45
I have an allotment where I grow, among other things, potatoes. Unfortunately, although I get a good crop, when cooked, the potatoes go floury around the edge whilst still hard in the middle. I have tried a variety of both second early and main crop but the results are always the same. I have boiled and steamed the potatoes, cooked them slowly and quick, but it makes no difference. What am I doing wrong? I live in the south east of England.
3 Aug, 2014
Some potato varieties are not designed for boiling or steaming even, but for chips, roasting and baking. Check which variety you are growing - the seed potatoes should come with info on how best to cook. Try waxy rather than floury varieties.
I always cut up potatoes for boiling unless they are very small.
3 Aug, 2014