No. 263 — Potatoes for Broth

For broth, to which potatoes impart sweetness, choose old potatoes that will not fall apart. Peel, wash, put into cold water, and cut into chunks or slices according to the intended dish. Transfer to a separate saucepan.

Thirty minutes before serving, cover with strained broth and cook without allowing them to disintegrate. Strain the cooking liquid into the main stock, and serve the potatoes separately with a hot garnish or make them into a cold salad to accompany roast meat; for a salad, cook them earlier.

For soups containing potatoes, however, cook them separately and then transfer both the potatoes and their cooking liquid to the main broth. For spring soup use small young potatoes.