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Hey Andy,
Smart question. The taters are par-boiled first. Otherwise, as you suspect, they will not cook thru.
I use waxy skinned small
potatoes. Since they have less starch, they're less likely to fall apart.
My testing for par-boil doneness is a paritial penatration with a fork.
Also, I split the round potatoes in half to ensure a cook thru. Makes for
hearty shiskabas with any kind of meats. Especially those monster
halibuts you catch.
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