You need to cool the potatoes in an ice bath after the simmering process. This will stop them from cooking, and can also preserve some of the color. Take a bowl big enough to fit all your potato slices. Fill it with water and add a few ice cubes until the water is chilly to the touch. As always, wash your hands before touching the cold water. It should take around 12 minutes for your potatoes to reach the right temperature. At this point, test them with a fork or knife. The potatoes should be soft on the exterior, but you should not be able to easily pass a fork or knife through the potatoes. The tip of the knife or fork should just barely go into the surface of the potato. If the fork or knife can cut through the potatoes with ease, the potatoes are cooked and not blanched. You will have to start the process over. If the potatoes are so hard you cannot get the tip of the fork or knife in, cook them for a couple more minutes and check again. Be vigilant about checking, however, as you do not want to accidentally cook the potatoes. Once the potatoes are blanched, strain them over the sink using a colander or strainer. Then, transfer the potatoes to the ice bath. Leave the potatoes in the ice bath until they're cool to the touch. Potatoes will cool quickly in the ice bath. Check them every few seconds and remove them as soon as they cool down adequately.
جهزي حمامًا ثلجيًا بينما تنتظرين سلق البطاطس. اختبري البطاطس بسكين بعد مرور 12 دقيقة. اطهي البطاطس لوقت أطول حسب الحاجة. أزيلي البطاطس من الحرارة.