Questions about selecting, identifying, storing, preparing, replacing or cooking with potato (aka potatoes or spuds) as an ingredient. Questions about dishes which include potato, but are not focused on potatoes, should not use this tag.

learn more… | top users | synonyms (1)

5
votes
2answers
157 views

How are Belgian fries different than the average French fries found in North America?

How do Belgian fries differ from the French fries we are accustomed to eat in the US and Canada in such places as McDonald's, Wendy's, Burger King and so on? Is it the variety of potato, the ...
0
votes
1answer
74 views

Efficient method to peel raw potatoes

I know already how I can peel cooked potatoes, e.g. by throwing into ice water. According to a german helpster entry, the shell will be easily removable just by "rubbing". But is there another ...
0
votes
0answers
54 views

My red potatoes seem to have an unusually high amount of eyes. Should I cut them out?

I got a large bag of red potatoes from costco, but it has a lot of eyes and probably 100 dimples all over it. I peeled the first one and extracted the deep eyes and it looks good underneath (no ...
0
votes
0answers
10 views

Are my patially green and budded potatoes safe to eat? [duplicate]

I got some potatoes. Some are partially budded, some are partially green. Are they safe to eat?
2
votes
2answers
111 views

Is it possible for a potato to catch fire after 10 minutes in the microwave?

Yesterday on reddit a user posted this picture of a potato: He said that he followed an online recipe. He put it in the microwave for 5 minutes, turned the potato, and put it back in for 5 more ...
1
vote
1answer
45 views

Is it safe to eat the skin of a potato? [duplicate]

Is it safe to eat the skin of a baked or boiled potato, or are there any health or sanitary reasons not to eat it? Contrarily, are there any reasons to eat it, e.g. does the skin contain vitamins or ...
3
votes
3answers
600 views

Potato ricer substitute

I'm looking to make potato gnocchi again but won't have a potato ricer. Is there another way to make the potato flour with it? Will a fine cheese grater work on a baked potato?
2
votes
1answer
66 views

How to make stiff mashed potatoes?

Some recipes call for stiff mashed potatoes, e.g. to help well formed shapes as in this recipe: http://www.tasteofhome.com/recipes/crunch-swiss-and-ham-appetizers Should I just boil the potatoes, ...
0
votes
0answers
59 views

Electric tandoor foils, food sticks to the aluminium foil

I baked potatoes and cottage cheese, in an electric tandoor. I covered the tandoor plate with the foil and placed the stuff over the foil. After baking for around 10 mins(tandoor burns like hell), ...
6
votes
2answers
102 views

Potatoes boiled with skin on makes less gluey mash?

So I have been reading and hearing a lot about Robuchon (to name one) boiling his potatoes skin on to counteract gluey mashed potatoes. When I make my mash though I think it's way easier to peel them ...
0
votes
0answers
14 views

Potato Soup; Left Out Overnight, Refrigerated ~10 Days; Safe to Eat? [duplicate]

Most of the answers I'm seeing on this and other sites tend to address the question of food safety from a meats and/or canning standpoint. None of them appear to answer this question from a ...
1
vote
1answer
76 views

How to store cut potatoes for the morning?

Hi all, I am new here; so first of all, NICE TO MEET YOU! I want to ask for potatoes storage; as the title said. I usually fry potatoes with the following steps ( I am sure these are good tips ). ...
2
votes
1answer
122 views

Cooking Potatoes

I'm having a problem cooking potatoes using a slow cooker recipe. I'm using russet potatoes. Recipe did not specify what to use. Recipe said "thin sliced". Used mandoline to crinkle cut 4.5mm thick ...
3
votes
4answers
167 views

Mashed potato: start with hot water or cold water?

I've always been told to start root vegetables in cold water to ensure that the dense structure heats evenly and you don't end up with a mushy exterior. With mashed potato I'm going to tear it apart ...
2
votes
1answer
93 views

Soaking potatoes more than 24 hours [duplicate]

Is it okay to soak peeled potatoes in the fridge for more than 24 hours food safety-wise? It's only about 30 hours so far but everything I've read says they are okay up to 24 hours. (I didn't intend ...
1
vote
1answer
76 views

Is it worth putting potato skins in chicken stock?

I like to save vegetable scraps (carrot tops, onion skins and ends, ends of celery etc.) in my freezer and once I have a chicken carcass and a full bag of scraps I will make chicken stock out of them. ...
3
votes
2answers
115 views

Cooking baked potatoes

I am an experienced cook, more than 50 years in the kitchen. I recently attempted to make a baked potato (basic Idaho baking potato) to go with my meatloaf. I gave it 1 hour and 15 minutes, which has ...
4
votes
1answer
83 views

Does the par-boiling first then frying work for sweet potatoes as well?

I want to make sweet potato wedges. Is it the same process as using russet potatoes? Does the par-boiling first then frying work for sweet potatoes as well?
4
votes
1answer
215 views

Cooking potato same day you dig up

Could you cook and eat potatoes the same day you dig them up?
1
vote
1answer
81 views

Potato rolls are breaking while Deep frying [closed]

I am Making Potato rolls with the covering of all purpose flour. but the problem is while I am deep frying rolls the potato filling comes out after few minutes. I am unable to understand the reason. I ...
17
votes
3answers
373 views

Charles Darwin high altitude cooking of potatoes

I just read about Charles Darwin's attempt to boil potatoes while at high altitudes. In The Voyage of the Beagle you can read: Having crossed the Peuquenes [Piuquenes], we descended into a ...
5
votes
1answer
453 views

How are crisp flavours made?

So, in my local supermarket, I stumbled upon these bags of "Wiltshire Cured Ham, Mature Cheddar and Farmhouse Chutney" flavoured crisps (a.o.) and inquisitive as I am I couldn't help myself but to try ...
1
vote
1answer
80 views

How to Cook Onion and Potato Bread with chicken? [closed]

I want to know how to cook Alloo(Potato) paratha (Bread) with chicken and Onion.
3
votes
1answer
79 views

Starch Content of Dehydrated Potatoes

Good day! I've been wondering this for years. I'm from Nova Scotia and we cook a Traditional meal called Rapure. The way it's made is by taking about 15 lbs of potatoes and processing them to ...
2
votes
1answer
497 views

What's the best way to reheat frozen boiled potatoes?

We got some imported Papa Amarilla frozen precooked (boiled) potatoes. Probably not many people know about this specific kind of potato, but I was wondering if someone knows how to best reheat any ...
0
votes
1answer
51 views

Replicating commercial gluten-free/non-gebrokts matzo — where to start?

I'm on a somewhat restricted diet right now in which I'm not allowed to eat any grains of any kind. It turns out that the Yehuda gluten-free matzo and Manischewitz gluten-free matzo-style crackers are ...
0
votes
1answer
161 views

Is it safe to eat baby-potatoes?

I kept several potatoes in a box dark cool cellar. Now, after 6 months, I am surprised to see that they grew a lot of sprouts, and among them, many "baby potatoes", with radius between 1 and 10 ...
3
votes
1answer
69 views

First slicing, then cooking, or the other way around?

I would like to try out a recipe for a gratin of beets and potatoes. For this I will need sliced potatoes and beets. I always like to cook vegetables for a bit before putting them in the oven to make ...
1
vote
1answer
383 views

Why aren't my potatoes cooked?

I had a 3lb roast on a bed of baby potatoes (smaller than a ping-pong ball but larger than a grape) and onions at 375F for almost 3 hours. The roast came out great (cooked to 150F internally), but the ...
4
votes
3answers
3k views

roasting potatoes at low temperature

Has anyone successfully roasted potatoes at the same time as slow-roasting meat? I usually par-cook my potatoes then roast them for an hour at 180 degrees C to finish/crisp, but when I'm slow roasting ...
0
votes
0answers
171 views

bacteria forming in reheating of baked potatoes

I understand that if you do not correctly reheat a baked potato bacteria can set in botulism. what is the correct temperature you need to avoid temperature abuse. Also can you use the baked potato ...
3
votes
1answer
151 views

Slow roasting potatoes

Is it possible to slow roast potatoes? I am slow roasting a pork belly in the oven at 130c for 4 hours, can I add whole (small-medium sized) potatoes as well? Would they need the full 4 hours? How ...
2
votes
3answers
139 views

Will peeling and slicing potatoes prevent them from sprouting further?

I have some potatoes that are starting to sprout. Nothing crazy, but I'm worried about them all sprouting worse before I get the chance to turn them into breakfast. I'm just going to be frying them ...
4
votes
1answer
2k views

What are 'boiling potatoes'?

If a recipe calls for 'boiling potatoes', what variety(ies) is it referring to, and why? Example Recipes: Punjabi-Style Cauliflower and Potatoes with Ginger (Aloo Gobi) Potato and Cauliflower Curry ...
1
vote
5answers
669 views

Non-dairy substitute for cheese on baked potatoes

One of the combinations I've missed since becoming dairy-free is grated cheese on baked potatoes. Is there any good substitution for this topping that would provide the salty-tangy counterpoint to the ...
1
vote
2answers
492 views

What is the conversion ratio from whole potatoes to potato flakes?

I have a recipe for butternut squash soup that calls for 2 potatoes which will be pureed in the end. I only have potato flakes. How much of the flakes do I use to equal the 2 potatoes?
1
vote
2answers
116 views

How to write the so called wooden tomato / wooden potato in Chinese (and where to find it)?

I once went to a Chinese restaurant with a Chinese friend, and there was this sort of yam which was white colored and covered with a whole bunch of red/pink dots resembling freckles and these dots ...
0
votes
1answer
114 views

Freezing potato mash made with root and fresh vegetables

I regularly make homemade mash using the following ingredients Potatoes Sweet Potatoes Carrots Cabbage (2 varieties) Onion Leek Butter Cream Cayenne Pepper / Paprika This is the first time ...
2
votes
1answer
764 views

Will my baked potatoes be ok cooked longer at a low temp?

I am slow cooking a roast at 275 for 3 1/2 hours and want baked potatoes also. Will my potatoes be ok if I cook them at 275 for 2 or 3 hours? Maybe if I start them in the microwave for a few minutes ...
0
votes
1answer
105 views

Slightly bitter potatoes or onion

I have got the same annoying result a few times now, when making potato gratin, and something known as "french potato cake" in my country (grated potato in frying pan). I believe that it's the ...
0
votes
2answers
6k views

How to know potato is done boiling without poking it to check softness?

I can never get potatoes boiled just right, they're either over or undercooked. When I think they could be about done, I poke one or two with a knife but then that one splits and cooks faster than ...
25
votes
2answers
7k views

Why would you place potatoes on salt when baking in the oven?

Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction. Searching yields many recipes, but I can't ...
4
votes
2answers
2k views

Why potatoes need to be boiled in order to make alcohol?

I have read a couple of recipes and descriptions of what needs to be done in order to produce alcoholic beverages such as vodka and rum. I was surprised to learn that basically all the sources use ...
3
votes
3answers
595 views

How can I fry leftover mashed potato?

Today I need some tips on reusing mash potato. And not the "don't do it" tip. I mean, how can I fry it? So far I've pretty much limited my reuse of mash potato to fried pattie-type things, but I ...
4
votes
2answers
348 views

Cook mashed potatoes in buttermilk

I heard somebody mention cooking mashed potatoes in the buttermilk instead of water. Has anybody heard of this or have a link to a recipe?
3
votes
5answers
894 views

How to make sure that potatoes are boiled properly?

I once boiled some potatoes of average size, by inserting a fork into them I thought they were boiled properly but cutting them in half, I saw the center is still raw with a lighter color. So how ...
5
votes
1answer
233 views

When buying blue potatoes how can you tell what color the flesh will be?

Most of the time when I purchase blue potatoes they have blue flesh. However, once in a while I get some that have a creamy golden flesh. Looking at them I had no idea they would be different. I know ...
1
vote
2answers
499 views

Can German Potato Balls be frozen?

Can they be frozen, before being cooked, for a week? I'm making sauerbrauten & potato balls for 25 people, and thought if I could make them a week earlier and just cook them that day, it would be ...
0
votes
1answer
63 views

How long does it take for potato dough to become thinner?

In recipes for potato gnocchi (potatoes, egg yolk, flour) it is commonly pointed out that you should work quickly, because with time the potatoes expel water and the dough becomes thinner. I'd like to ...
16
votes
8answers
11k views

Do I have to peel red potatoes before baking them?

I recently made some potato wedges in the oven. I shared this recipe with my relative, who admonished me for not properly peeling the red potatoes before baking them. She claims that there are ...