Potatoes "Freight"

[cold water]

Potato "Freight"

Category: Vegetable and fruit dishes

Ingredients
Potatoes	6 - 8 pcs.
Water	1.5 l.
Edible table salt (stone)	600 - 650 gr.

Cooking method

• "Freight" * potatoes are potatoes boiled in a saturated (hypertonic) solution of sodium chloride. Cooked in this way, potatoes ** do not boil over, are very tasty (they taste like baked ones), are denser than boiled ones, and therefore do not fall apart in a salad. It keeps very well even in the heat (up to 5 days). And it prepares in just 20 minutes.
• So, let's take a medium sized potato.
• 
• For 2-3 minutes, soak it in warm water to soak the dried earth. Then we thoroughly wash it under running water using a soft washcloth or brush. No need to clean - we will cook "in uniform".
• Put the potatoes in an enamel pan, pour cold water so that it covers the potatoes. It is advisable that the potatoes fit in one layer in the pan.
• 
• We weigh 600 - 650 grams of salt. Do not be afraid of this amount - there will be no excess salt in the finished potatoes! You may need to add a little more salt when serving it.
• 
• 
• Pour salt into a saucepan and stir it.
• 
• 
• We put a pot of potatoes on strong fire and bring to a boil.
• 
• If all the salt dissolves, add more. Let there be a slight excess of undissolved salt during boiling. After boiling, cook with a fairly intense boil under a not tightly closed lid.
• 
• When cooking, the potatoes sizzle, as if they were fried in oil - this is water boiling out of it, the vapor of which does not allow the brine to penetrate inside. Turn potatoes every 5 minutes... This should be done because the potatoes in a saturated saline solution float to the surface and are only half immersed in the solution. So that it cooks and becomes evenly covered with a salt crust, we periodically do this procedure.
• About 20 minutes after boiling, medium-sized potatoes will be ready. If you continue cooking (up to 50 minutes), the potatoes will not be overcooked, the peel will not crack. The longer the boiling lasts, the denser and "fried" the potato flesh turns out, which is convenient for salad.
• When the potatoes are ready, turn off the heat and immediately catch them from the still boiling liquid. Do not leave potatoes to float in the cooling brine after turning off the fire!
• 
• If we plan to eat potatoes right away, then rinse them with cold water (to wash off the salt), peel them and serve them hot. If the potatoes are intended for salad, cook them for about 30 - 40 minutes to make them denser. Let it cool completely before cleaning.
• 
• In the refrigerator, Freight potatoes are perfectly stored in an open container for up to 1 week and can serve as a preparation for preparing quick meals.
• If the potatoes are intended for storage (on the road, etc.), then do not rinse them. Hot potatoes dry out almost instantly, covered with a thin layer of dry salt, which protects the potatoes from spoiling for a long time even in the heat.
• 
• Do not pour out the solution remaining in the pan! You can cook potatoes in it many times until it gets too dirty. It is very convenient to select a separate tall pan for cooking and storing the solution. Or we store the solution in a jar. Before preparing a new batch of potatoes, stir the salt precipitate from the bottom of the pan, put the washed tubers in a cold solution, bring to a boil over high heat. The precipitated salt will dissolve again when heated. Sometimes you need to add a little water to replace the boiled water during cooking.
• In taste and structure, potatoes are like charcoal baked.
• 
• With it, you get delicious salads, side dishes and dishes that use boiled potatoes.Today I made a vinaigrette with these potatoes.
• 
• Bon Appetit !

Time for preparing:

20 - 30 minutes

Note

* According to one version, this method was invented by Soviet immunologists. According to the other, this is a Spanish recipe. And such potatoes are served unpeeled with various sauces in Spanish restaurants.
** Only potatoes can be cooked this way - other vegetables will be extremely salty.
The recipe is taken from the website 🔗

Stunned! Live and learn - you'll die a fool. Thanks for the recipe and the science.

[Olga]

Olgaand don't say! I myself was surprised when I met with this method of cooking potatoes. Try to cook. I think you will like it.

Thank you Lyudmila: rose: a very interesting way to cook potatoes: nyam: you must definitely try it !!!!

[Ludmila]

Ludmila, to your health! Of course try it! It is so simple !

[Papas Arrugadas - Papas Arrugadas]

This is a specialty of the Canary Islands, in the Canary Islands, including on about. Tenerife, where we were lucky enough to taste it more than once, is made from three varieties of potatoes. This potato is called Papas Arrugadas - Papas Arrugadas (if I haven't completely forgotten Spanish, then arrugadas translates as shriveled) and is always served with two types of Mojo sauce: Mojo Rojo (Picon) - red or green - Mojo Verde.
These potatoes are served everywhere, and spices for sauces can be bought at any store, as well as sauces in cans. Green is especially good.
It is believed that the recipe has Spanish roots, since the first Spanish settlers, due to the shortage of fresh water, began to boil potatoes in sea water.
But the proud Canarians do not consider themselves Spaniards and have their own dialect and a very peculiar cuisine.
I would like to understand where the word "Freight" came from.

Live and learn

Olga, they took it off the tongue!

[Rada-dms]

Rada-dmsThank you very much for the detailed story about the origin of this recipe and additions. It was very interesting for me to find out. And no matter how hard I tried, I could not find this information. And the etymology of the word "Freight" is also not found anywhere. Even in all "translators" I hammered this name, but to no avail. And then, it turns out, the recipe floated to the Canary Islands together with the Spaniards ...

[lappl1]

lappl1, Lyudochka, this is definitely Papas Arrugadas, we went through all the villages and canteens for the locals in the mountains, this is something! When you leave the non-tourist area! Maybe I will deserve to write about this in a new topic. The potatoes of this recipe are so oval, flat in shape, slightly smaller than average, and sometimes they wrinkle.

[Rada-dms]

Rada-dms, Olenka, what pleasant memories! And, of course, you need to write about this in a new topic! This is so interesting! I will wait! And I think that I am not alone.

[lappl1]

lappl1, Lud, I can't finish Sardinia, and then there's Slovenia, if I've seen about Portorož. But it is necessary, otherwise it is forgotten ...
And I took tea with me, now I drink in the room.

[Happy]

Potatoes Papas Arrugadas - Papas Arrugadas

I also, Happy, began to read the topic and goggled at "Freight". My son took me to Gran Canaria a few years ago, and there I tried such potatoes for the first time. We got hooked on him at one time. Until the entire supply of authentic Moho verde is gone.
Ah, a wonderful time! Directly, inspired by the theme ...

Well, you hit me in the very heart (I'm a fan of potatoes) and it's not too salty? Why? How? Well this is not fat that will no longer take when salting! MIRACLE

[lappl1]

lappl1,
Last time I bought rock salt and noticed that it was gray-black, worthless. I tried to boil and stand, used brine (as my grandmother advised, and she lived in Kazakhstan for a long time, the housewives did this there). And still a lot of such salt remained in the pantry. Now I know where to attach it!
Thanks for the science.

As a result, I switched to Iletsk salt, and now my friend upset, she is from Salt Iletsk, she said that the mine had collapsed there. But the resort at least remained. And I am in search of the perfect salt now ...

[Rada-dms]

Rada-dmsOh, how immediately inspired ... 3 times I was on Tenerife, the paradise island of eternal spring and of course I remember this wonderful salted potato in the skin.

[lappl1]

lappl1, Lyudmila, thanks for the recipe, this is a godsend for me! Bookmarking!

[taught]

Papas Arrugadas

I have been cooking such potatoes for a long time, and I do not get tired of thanking Vitaly for the fact that taught ...

[Crochet]

Crochet, Inna, well, who would have thought that among the sauces such potatoes were wedged in? I used the site's search engine carefully, but I never came across this recipe. And how can I find it if it is inside a sauce recipe and under a different name, and even in the category "Sauces ?. Therefore, I posted it in" Vegetable and Fruit Dishes. " And not just for salads and simple side dishes. It remains only to make sauces ... and we are in the Canary Islands ... I read Vitaly's recipes for sauces - they are wonderful !!! Thank you, Innochka, for the tip

[Rada-dms]

People, I can't finish Sardinia, and then there's Slovenia, if I've seen about Portorož. But it is necessary, otherwise it is forgotten ... And I took tea with me, now I drink in the room.

Rada-dms, Olenka! I've read your travel notes, but not all. it is necessary to fill in the gaps. You write more. You have such a wonderful and lively syllable that you immerse yourself in the atmosphere in which you yourself were.

Oh, I somehow switched to "you". You do not mind?

And I took tea with me, now I drink in the room.

Wow!!! It's great that our tea is with you. glad you make it and drink it. And not only at home, but also while traveling.

[Mikhaska]

I began to read the topic and goggled at "Freight". My son took me to Gran Canaria a few years ago, where I tried such potatoes for the first time. We got hooked on him at one time. Until the entire supply of authentic Moho verde is gone. Ah, a wonderful time! Directly, inspired by the theme ...

Mikhaska, Irina, like this, laying out a recipe, you don't even suspect that it will hurt someone's feelings ... And such a simple recipe from our potatoes - and even more so! Moreover, I am very glad that this recipe has immersed you in pleasant memories. I hope that you will cook these potatoes and plunge into that atmosphere again.

[prubul]

Well, you hit me in the very heart (I'm a fan of potatoes) and it's not too salty? Why? How? Well this is not fat that will no longer take when salting! MIRACLE

prubulIt's great that I please with the recipe for a fan of potatoes. Be sure to cook it, you will like it. And if you cook the sauces using the Kroshi link, it will turn out quite well.
And the fact that the potatoes are not just not salted, but practically not salted is the merit of salt. A hypertonic salt solution is an active sorbent, it draws moisture from everything it comes into contact with due to the osmotic action. Therefore, potatoes cooked in a saturated salt solution give up their moisture to the saline solution, but they cannot absorb this solution in any way. Due to this, the effect of a baked potato is obtained.

[mur_myau]

Thanks for the science.

Last time I bought rock salt and noticed that it was gray-black, worthless.

mur_myau, Lena, to your health! Use a delicious potato recipe. I'm glad you like it. And you are right about salt - it is gray. But for this recipe, it doesn't matter. So, you can safely destroy your supplies from the pantry.

[Jiri]

thanks for the recipe, this is a godsend for me! Bookmark it!

Jiri, Irina, I am glad that you liked the recipe! Cook for health. There are many reasons for cooking it - in any salad, but just as a side dish for herring-mushrooms is good! So, I think it will not languish in your bookmarks for long!

[Rada-dms]

I would like to understand where the word "Freight" came from.

Rada-dms, Olya, I also really want to know. I haven't posted this recipe for a while trying to find out. But my attempts were unsuccessful. So I decided to post it, especially since we eat not the name, but the product. Maybe there is someone more knowledgeable in this matter? It would be great!
By the way, here is what I found on the site "Pseudonym. Ru" about the phonosemantic meaning of the word "Freight":
Quiet, Scary, Dull, Sad, Rough, Passive, Dark, Bad, Repulsive, Slow, Short, Angry, Sad, Sickle, Heavy, Angular, Weak.
In principle, right! The finished tubers do not look very nice. Now to find out who gave this name to the cartoche?

Great potatoes! Do you think it is possible to cook like this in a multicooker? For example, on the Steam program, where does it boil constantly? And in the pressure cooker, can anyone try it?

[Victory]

Victory, Irina, thanks for your interest in the recipe. As for whether it is possible to cook potatoes in a slow cooker, I'm not very sure. We need the potatoes to be constantly in a salty solution with a fairly strong boil with slightly open lid... Can your multicooker provide such conditions? As for the pressure cooker and the ajar lid - also a question ... I have an old design pressure cooker (still Soviet). In it, the lid closes very tightly when cooking. How about modern pressure cookers?

[Victory]

Victory, you need to cook until boiling, in pressure cookers and multicooker, if you can cook without a lid, then you can.

[lappl1]

lappl1,
That's where your recipe launched !!! Thanks to Chief.
If there is anything else that is long-lasting and tasty, I suggest sharing.
Long-term storage for travel

[Rada-dms]

boil until boiling

Rada-dms, in fact, these potatoes are not boiled until the brine boils off. And only 20 - 30 minutes. Water with a slightly open lid does not have time to evaporate. And in the brine that has become, you can still cook potatoes many times.
Apparently, indeed, these are different recipes, since in potatoes from the Canary Islands all the water evaporates, but in the "Freight" it remains.

[Elena]

That's where your recipe launched !!! Thanks to Chief.

Elena, wow, but I did not know that there is such a good Temka. Thank you for taking care. And of course, thanks to the Chief! I'll take the topic to my bookmarks.
By the way, there is also a recipe for fermented teas (three recipes). where to travel without tea? Is that possible? (look in my profile). True, tea is procured in the summer - in the fall. But if anything, I will know.

[lappl1]

lappl1, I saw in different versions, and the water evaporated, and remained at the bottom. And the potatoes met both wrinkled and smooth
Need to try!

[Rada-dms]

Rada-dms, Olya, of course, you have to try. And now I am on fire to make sauces for this potato. Thank you very much again! From your submission about such a potato, I personally learned a lot of interesting and new things for myself. Most of all, it is captivating that all this from our potatoes can be made with a minimum of costs and actions.

Luda, clever! I'll have to try at Shtebe. Although I have adapted to do it in a micron - dry with salt for 12-15 minutes and in a pizza maker.

I got used to doing it in a micron - dry with salt for 12-15 minutes and in a pizza maker.

Linochka, thanks! Try it at Shteba and you will tell us. I would try it myself, but I don't have it.
And I, too, used to make potatoes for salads in the microwave. But, really, not dry. You have to try and compare the taste.

[Ludmila]

Ludmila, a very interesting recipe. I will definitely cook such potatoes. Thank you

[Natalia]

Natalia, thanks for your interest in the recipe and feedback! I would be very glad if you use the recipe!

Cooked potatoes! It turned out well, the skin did not crack. I tried it together with unwashed salt and skin, I didn't have to add salt and there was no excess salt either. I will cut the vinaigrette, curiosity prompted me to try the method. Thanks for sharing the recipe!

You can cook in a stainless steel pan, if you don't mind the pan. Salt stains appeared at the bottom, and not only pigmented, but also slightly corroded the surface. I have already read that stainless steel can react to salt in this way, but there was no need to use such a concentrated solution. Now I can confirm from personal experience - he reacts.

[Galina]

Galina, thanks for using the recipe!
Yes, I wrote about the stainless steel, but I did not try it myself, since I have it constantly in use. Therefore, I cook in enamel. I am very sorry that this happened with you.I'm going to fix it in the recipe so that other stainless steel users don't get hurt.
Thank you for your feedback and experience!

Rough

Great for this potato!

[Irina]

Irina, yeah! I also got an eye on this word!

I will also add from my experiment ...
I cooked it under a non-boiled lid, it is just perfect for this.
About salt - I had much less salt, 200 grams, I just didn't weigh it. And the water is about a liter. Even this amount of salt turned out to be enough, it was far from all dissolved - a layer of salt lay at the bottom all the time of cooking, and the potatoes floated up in such a concentrated brine. Therefore, it is imperative to periodically turn over the potatoes, otherwise it will boil unevenly (the floating crown will remain moist).
I cooked it for 25 minutes, added water once, and after cooking I drained the brine - just a 650ml jar. turned out.

[Galina]

Galina, everything is correct - there should be salt at the bottom. And, of course, you need to turn it over periodically - I wrote about this in the recipe. It is good that you drew attention to this. Suddenly someone will miss this moment.
Yes, a non-boil-off lid is a good thing. Unfortunately, I don't have it. Need to buy. Thank you for sharing your experience.

I wrote about it in the recipe.

I just read about this in the recipe, but did not understand why to turn it over. We don’t turn anything in the pan during normal cooking, do we? why here? And only when she began to cook potatoes did it realize why this action was "superfluous" at first glance. So cool the potato hisses and the pickle boils during the coup. And here, after all, how Vanka-vstanka is trying to return back, to an unturned position ... an eye-yes-eye is needed with this mischievous woman.

[Galina]

It was in the recipe that I read about this, but I did not understand why to turn it over.

Galinaprobably, you need to focus on this in the recipe, while there is an opportunity to edit the recipe. Thanks for the tip. I didn’t think much about this moment, but when the potatoes suddenly surfaced, I understood why it was necessary.

So cool the potato hisses and the pickle boils during the coup.

Aha! I liked that hiss too. It seems that now it will start to "spit" like butter in a frying pan.

And here, after all, how Vanka-vstanka is trying to return back, to an unturned position ... an eye-yes-eye is needed with this mischievous woman.

Oh, what an exact comparison - Vanka-Vstanka! Indeed, you think that you have already turned the potatoes over, and she - once ... and again tends downward with the already cooked side.
In general, not a recipe, but sheer entertainment!

Or maybe press it down with some kind of mesh thing? Or just a saucer?

probably you need to focus on this in the recipe, while it is possible to edit the recipe

I also think that it is better to correct the text in the first post - not everyone reads the further discussion.

Or maybe press it down with some kind of mesh thing? Or just a saucer?

It is necessary to conduct an experiment - will it be possible to keep the potatoes in the "dead sea" with a saucer? No matter how you have to apply the press from tapak chickens.

I tried the recipe. It really turned out to be something between boiled and baked potatoes. I didn't turn it over, just closed it with a lid. Everything was boiled evenly. Thanks for the fun cooking method.

Olya, you have already come up with rationalization proposals. Well done ! In general, it is not difficult to do it there! Rather cool! I haven't played enough with these potatoes yet. In general, of course, you should try. I’ll cook next time, adjust something and see how it turned out.
Thank you very much for the rationalization proposal!

[ychilka]

I tried the recipe. It really turned out to be something between boiled and baked potatoes. I didn't turn it over, just closed it with a lid. Everything was boiled evenly. Thanks for the fun cooking method.

ychilka, Yulia, I am glad that this method seemed interesting to you and you used it!
In principle, if you do not turn the potatoes over, then at least because of the steam they should cook. But is the top of the potatoes covered with salt? The point of this recipe is to keep the whole potato in a salt crust. And how are you?