Do potatoes take too long to cook? In fact, cooking in water and steam take a long time! I found a way to speed up the time and cook the potatoes in their skins, using the microwave: in a matter of minutes we will obtain perfect potatoes, solid and compact (not at all watery). Find out the details.
Video of the Recipe
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Identity Card of the Recipe
- 83 KCal Calories per serving
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Ingrediants
- 500 g (3 medium) of potatoes
Materials Needed
- Microwave film
- Wooden sticks
Preparation
- Wrap the potatoes in the specific film for cooking in the microwave.
- With a wooden stick or fork, pierce the film and the inside of the potato.
- Place 2-3 potatoes at a time in the microwave oven and cook for 4-5 minutes, turning them halfway through cooking.
Pay attention to the size of the potatoes
The ideal cooking time depends on the size of the potatoes: clearly, smaller potatoes require less cooking time. Furthermore, if you introduce more than 2-3 at a time, the cooking times will also have to be prolonged.
- After the necessary time, make sure that the inside of the potatoes is cooked, simply by inserting a stick into the heart of the pulp (if it sinks without finding resistance, it means that the inside of the potato is also cooked).
- Taking care not to burn yourself, remove the transparent film: potatoes cooked in the microwave have a very dry and compact dough, so they are perfect for preparing gnocchi.
Alice's comment - PersonalCooker
Potatoes cooked with this method remain very dry, so they are ideal for preparing gnocchi or doughs such as potato bread and potato pizza! But certainly they are delicious even so: peel them and season them with yogurt sauce!
Nutritional values and Health Comment on the recipe
Potatoes are foods of vegetable origin that belong to the 1st fundamental group of foods. Rich in starch, they have a considerable but lower energy intake than pasta, bread, whole grains and flours; they are also a good source of iron and vitamin C which, on the other hand, being thermolabile is almost completely lost in cooking.
The calories come mainly from carbohydrates (complex), followed by a modest amount of protein (of medium biological value) and by negligible amounts of fat. The fibers are well present. On the other hand, cholesterol, gluten, lactose and histamine are absent.
Microwave processing can optimize the cooking of potatoes, limiting the loss of thermolabile vitamins (especially vitamin C).
In moderate portions, potatoes lend themselves to any diet. In excess, however, they can compromise the nutritional balance of the low-calorie diet for weight loss, the diet for type 2 diabetes mellitus and that for hypertriglyceridemia. They also lend themselves to the diet of celiac and lactose and histamine intolerant. They have no contraindications in vegetarian and vegan philosophy, even if they are not frequently used in the raw food regime. They are admitted by all religions.
The average portion of microwaved potatoes, as a side dish, is about 100-150 g (85-130 kcal).
