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| Potato salad. Photo: The Skinny Chef |
Sure, every formally trained chef has a great restaurant chef/mentor or seasoned recipe developer whom they rely on for valuable advice, inspiration and support. Even though Granny never worked in restaurants, I hold her in very high esteem among my advisers.
She has 70 years of cooking experience under her belt. Having raised a household full of rowdy brothers and cooked for a large extended family starting at the age of 8, she has plenty of experience at the stove. I thought I'd share some of her good old-fashioned cooking tips this week.
Pick the Right Potato
Granny says not to use baking potatoes because they tend to break apart or crumble too much when boiled. She recommends small white creamers or small red potatoes like red bliss. Yukon Gold is also an option because they tend to be firmer and have a buttery taste and slightly waxy texture.
Read more of Granny's tater tips after the jump.
