[patoncastle]

Any suggestions welcome please I have grow 2 different first earlies and Charlotte seconds in compost in potato grow bags. I got a good harvest from them all and left them in the sun to dry for at least 2 hours. When I have gone to use the ranging from a few hours after harvest to a day or 2 later the skins always split on them. What have I done wrong

[DD.]

Boiled them instead of steaming them!

[patoncastle]

It does it on boiling and steaming 

[mumofstig]

Skins splitting or potatoes splitting?
Home grown spuds always take much much less time to cook, and lower the heat as well - If not steaming.

But, I find the skins always split on home-grown or shop bought, personally I don't think that means anything is wrong.

[Hampshire Hog]

Mine do just the same but still taste good!

Cheers HH

[patoncastle]

Thanks all it's just the skins and they do taste good still

[RaptorUK]

Thanks all it's just the skins and they do taste good still

Not enough rain/watering and there is too much dry matter in the potato.

Heat them for 30 mins in water at 70C, then cool them for 5 min in iced water then cook as normal . . . worked for me with my International Kidney.

It's about mash but the principle still applies, ave a read here:  http://www.goodfood.com.au/lifestyle/cuisine/how-to-cook-perfect-spuds-20120417-1x4fp.html

Creating a perfect, velvety texture requires a little more work, but it's worth it. The end result will be a real taste of luxury.

The success of pommes purees is largely dependent on managing the starch. Cooking has to break down the cell walls of potato without damaging the starch granules. If they're overcooked, the granules leak starch, turning the mash into a sticky, wallpaper-paste-like mass.

The key to preventing this is an initial 30-minute simmer at precisely 72C, which alters a potato's structure so it responds well to the subsequent boiling and mashing. Cooking the potatoes at this temperature starts a process called ''gelatinisation'', in which the starch granules absorb water and swell to become a gel. (The process starts at 45C and stops at about 75C, hence the need for precision.) It also strengthens the potato's cell walls, so they're less likely to disintegrate.

[brokenglass]

Wow the appliance of Sciemce to Mash tatties!!!      Now I will need to and try it

[gavinjconway]

At least it saves time on cutting them open 

[JohnB47]

A few years ago I bought a steamer specifically because my second earlies were falling apart when being boiled. This year they're opening at the skin a bit but not really a problem.

I'm a steaming convert now (as well as a steaming nit  ).

[beesrus]

Steaming is the way forward for so many veg. When in a hurry I uses a natty little plastic steamer that goes in the microwave for 5 minutes or less. A dribble  of water, salt and butter. Very similar to the old fashioned pressure cookers but not such high pressure.

[Mrs Bee]

 I am a recent convert to steaming. Started when the son moved out and there are now only 2 of us. Thought to use less energy too.

Now I do it 'cos the veg taste so much better.

[Annen]

I microwave mine, 3 mins, rattle them around, 2 mins, check them for splits, another min if needed.
None of this 30 mins at 70C lark.

[RaptorUK]

I microwave mine, 3 mins, rattle them around, 2 mins, check them for splits, another min if needed.
None of this 30 mins at 70C lark.

But does it make a waxy potato that has gone floury taste like a waxy potato again ?  when I did mine they tasted almost as good as the first two potatoes I harvested,  they were proper waxy and delicious. 

The 70C thing is a good treatment to get them back to a near original waxy state . . . IMO

[Annen]

I microwave mine, 3 mins, rattle them around, 2 mins, check them for splits, another min if needed.
None of this 30 mins at 70C lark.

But does it make a waxy potato that has gone floury taste like a waxy potato again ?  when I did mine they tasted almost as good as the first two potatoes I harvested,  they were proper waxy and delicious. 

The 70C thing is a good treatment to get them back to a near original waxy state . . . IMO

Probably not  But I only start cooking about 30 mins before dinnertime so 30mins @70, then 5 mins in ice water, then 15 steaming, phew! I think not for me... too lazy!