How do you blanch a potato?

Blanching potatoes is a quick and easy way to cook them partially, making them easier to peel and preventing them from browning. Here's how to do it:

What you'll need:

* Potatoes (any kind will work, but smaller potatoes like new potatoes are ideal)

* Large pot

* Ice bath (large bowl filled with ice water)

* Colander

Instructions:

1. Prepare the potatoes: Wash the potatoes and cut them into the size you want for your recipe. You can leave them whole, cut them into quarters, or even slice them thinly.

2. Boil water: Fill the large pot with water and bring it to a rolling boil.

3. Blanch the potatoes: Carefully add the potatoes to the boiling water. Blanching time will vary depending on the size and type of potato, but generally:

* Small potatoes: 3-5 minutes

* Large potatoes: 5-8 minutes

4. Shock the potatoes: When the potatoes are ready, immediately drain them and transfer them to the ice bath. This will stop the cooking process and prevent them from overcooking.

5. Drain and use: Once the potatoes are cool enough to handle, drain them again. Now they are ready to be peeled, if desired, and used in your recipe.

Tips:

* Don't overcrowd the pot, as this will cool the water and prevent the potatoes from cooking evenly.

* You can tell the potatoes are ready when they are slightly tender but still firm.

* The ice bath is essential for preventing the potatoes from continuing to cook and becoming mushy.

* Blanched potatoes can be stored in the refrigerator for a few days.

Blanching potatoes is a versatile technique that can be used for many different dishes. Enjoy!