Why are my potatoes still hard after so much cooking time? - Ask Extension
I made au gratin potatoes with potatoes that I boiled in the skin for approximately 45 minutes. Then I peeled them and sliced them, mixed them with th...
Why are my potatoes still hard after so much cooking time? #213257
Asked September 19, 2014, 2:41 PM EDT
I made au gratin potatoes with potatoes that I boiled in the skin for approximately 45 minutes. Then I peeled them and sliced them, mixed them with the sauce and cooked them for over 45 minutes at 350°. The potatoes were still hard. The next day I microwaved the potatoes and some of the potatoes were still hard. They appear cooked but are extremely firm like half-cooked potatoes. Some of the potatoes were a little green, but I cut that part off.
I made potatoes au gratin I first boiled the potatoes in the skins then I peeled them some of them are green and I peel that off I cook the potatoes with the sauce and cheese and the potatoes still came out hard I cook them at 350 for approximately 45 minutes today I microwave the potatoes and they were still hard I want to know why my potatoes are still hard after so much cooking
Hard potatoes usually result when the cooking temperature is not high enough to soften the starch in a potato. Usually that combination happens in an older style of slow cooker which does not have a very high temperature setting. As you write that you boiled the potatoes first, we probably need to go back to that first step and check if the potatoes were "done" from the first cooking step. If they were still firm enough to grate, they were likely not fully cooked. Once a sauce was added to them, the uncooked starch in the potatoes may have formed a protective covering over the potatoes, preventing any further moisture to reach their interior and complete the cooking process.
This work is supported in part by New Technologies for Ag Extension grant no. 2020-41595-30123 from the USDA National Institute of Food and Agriculture. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.