You have leftover boiled potatoes, cassava, taro... what to do with them?

You can melt some butter (prefer margarine) & fried them up. Cassava, taro & sweet potatoes... they are tasty when fried. You can dip them into beaten eggs & then fry them up. These don't have to be deep fried. Margarine gives it the saltiness, so you don't have to add salt. Black pepper is optional as well as dried garlic.

When you have just cooked taro or cassava in salt like you do with pasta, it gives it a salty taste, so that also is a precooked seasoning. Just cooked cassava is soft & tender & salt sprinked on it is very delicious just like a snack but temperature hot & cooked.

Depending on how big you cut them, boiling in water should be roughtly between 20-45 minutes. Put into a deep pot to boil with cold water after you peel the skins off.

You can boil the sweet potatoes & potatoes skins & peel them after. Just make sure not to burn your fingers. I find a blunt knife or butter knife very useful at times. The easier way to peel the skins off is when the boiling is almost done about 5 minutes prior to shutting off the stove, poke all with a chopstick & it will help loosen the skin a bit.

A chopstick makes a bigger hole but a fork can be used although it is small holes. Don't use the cheap restaurant chopsticks, those have splinters. Invest in a expensive restaurant round-shaped ones. If you are just using the chopsticks to make holes, then buy a plastic one that can withstand the boiling water for a few seconds or an ivory like ones. I am all supportive in saving animals, so no real ivory chopsticks in our family.

Aloha!

i have a suggestion you ca use a toothpick too.. they have different sizes they have plastics one too..

That's a good idea, although using a chopstick also gives you a bigger hole so that you have a easier method to peel the skin. The bigger the hole, the more chance of the potato, sweet potato, cassava, & taro to break open into halves. This makes it easier to peel away the skin by fingers or a knife. A small toothpick hole is just to check how soft it has cooked. Best to use that for baking food like cupcakes & cakes.

Also, chopsticks are great to have around when you cook with noodles & also as an emergency, I use my chopsticks as a whisk to beat my eggs. I use them as stirring sticks when I have a tall & long drinking glass too. Not only that, I use them to push a soapy sponge when washing a bottle that has a long neck. The trick is also to have a long tough string sewn on the sponge. I suggest a sponge that has a netting around it with a small thread loop for hanging.

Some Asian shop sells them & some local supermarkets as well. I use this instead of a dish brush when I handwash crystals & other delicate dishes that I don't want to wash in the dishwasher or by brush. It is great for non-stick pans & pots. Prevents scratches & your pans & pots last longer. ALOHA!

You could also slice them up & add them to sliced onions, a little chopped clove of garlic & olive oil with sea salt & fresh ground pepper to make a tasty Spanish omelette.