All Blue Potato Questions

[oakley]

I never had much luck with the 'blues'.
Retched corky skin and mealy when cooked. No flavor.
Tried a few years in a row along with fingerlings and a red-skinned and those were
lovely. Not growing now focusing on higher value crops as potatoes are cheap,
even organic, and prefer sweet potatoes usually.

I use the same method of cooking as Worth. Depends on the variety when I take the
pot off the heat. And what I plan to do with them. I'm in Canada and the potatoes are
great but very different. One bag is from Pei, a russet, and the other is a red skinned.
Actually need to peel and use that eye digging tip. (I don't peel perfectly, just examine)
Lots of deep scaring.

Back home, smaller than a ping-pong ball, creamers, I leave whole. No peeling.
ping-pongs I might cut in half. Bigger, quartered.

Eggs I steam. Perfect every time after many methods trialed last spring.

Here I need to conserve water so I bring to boil, then off to the simmer side, 8 min.
remove with a slotted spoon and use that same cooking water for potatoes.
Enough potatoes for Cod Cakes, a seafood chowder, and a potato salad...all prepped
at the same time...a few meals ready to go. Potatoes removed slotted spoon, then
poached the Cod in that same water for the Cod Cakes.