In her book A Modern Way to Cook, British chef and author Anna Jones has a brilliant idea for speeding up dishes with potatoes: She quickly boils water in an electric kettle, pours it over diced regular spuds (or whole baby ones) in a saucepan, and sets the pan over a hot flame to keep them cooking. The potatoes are tender in just five minutes (ten if whole), after which they’re ready to be smashed, hashed, or eaten plain. A great way to make tubers less tedious.


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