Which preparation method maximizes retention of water-soluble Vitamin C in Bintjes?

Steaming or microwaving with the skin on

The method chosen for cooking directly influences the nutritional yield, particularly concerning water-soluble vitamins like Vitamin C. When Bintje potatoes are subjected to prolonged boiling, a substantial amount of Vitamin C can leach out of the potato tissue and dissolve into the surrounding cooking water, leading to nutrient loss if that water is subsequently discarded. To counter this effect and maximize the retention of Vitamin C, gentler methods are recommended. Steaming the potato, perhaps while leaving the skin intact, or using a microwave, generally results in superior retention compared to aggressive boiling. An alternative strategy to recover some leached nutrients involves using the nutrient-rich cooking water as a base for a soup or stock.