Parboiled potatoes don’t brown with oxidation. They don’t need to be drained and squeezed. They don’t taste starchy and do not have a raw feel in the mouth. They really taste like potato. Also, they can be parboiled and grated in advance.

Parboiled potatoes don't brown with oxidation. They don't need to be drained and squeezed. They don't taste starchy and do not have a raw feel in the mouth. They really taste like potato. Also, they can be parboiled and grated in advance.

Parboiled potatoes don’t brown with oxidation. They don’t need to be drained and squeezed. They don’t taste starchy and do not have a raw feel in the mouth. They really taste like potato. Also, they can be parboiled and grated in advance.

Nino Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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