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.

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9
votes
11answers
7k views

How can I make my fried potatoes not fall apart?

I cut the potatoes up. I boil them for 7 minutes and then I fry them 15 min in some olive oil, but they fall apart quickly. When I remove the water from the boiling pan after 7 minutes, the potatoes ...
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
382 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 ...
6
votes
5answers
47k views

How to make crispy/dry potato chips/crisps?

I've tried frying chips a few times, but, even though it's fun and tastes relatively good, they did not turn out like commercial potato chips (such as Lay's). My homemade chips soaked up too much oil, ...
9
votes
7answers
7k views

Opening potato bags

I'm not sure how universally this question applies; I live in Canada. When we buy potatoes, they often come in large bags made out of heavy paper. The bags are closed by sewing a string into the top ...
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 ...
4
votes
10answers
30k views

Cooking “purple sweet potatoes” or “purple yams”

I recently bought something that was labelled at the grocery store as a "purple sweet potato". They were larger than what I am used to for sweet potatoes, but looked similar, although they had a ...
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
137 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 ...
5
votes
8answers
3k views

Can I make sourdough starter with raw potatoes?

Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. I wonder if it is possible to just grate raw potatoes or other ...
1
vote
5answers
665 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 ...
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 ...
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 ...
1
vote
2answers
487 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
114 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 ...
1
vote
4answers
10k views

Multitasking with oven ( roast and potatoes)

I am trying to roast potatoes to a crisp skin texture while making a roast in the same oven. When I am making a meat roast, I want to make a potato side dish with it. However, when I put the potatoes ...
0
votes
1answer
113 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
762 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 ...
8
votes
4answers
2k views

How to rice potatoes

I was wondering if anybody know a method to rice potatoes without them turning into mashed potatoes. When I do it to raw potatoes, they mush or just stay too crunchy and with cooked potatoes, just ...
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 ...
9
votes
4answers
16k views

Tricks to preserve chips (french fries)?

Since I can remember I've always been crazy about chips (french fries for the Americans). As a result I always make too much when I make them for me. The problem I have and have always had is that ...
5
votes
4answers
76k views

Whether to peel sweet potatos

I want to make a sweet potato dish -- maybe candied yams. Should I peel the sweet potatos before cooking or are these recipies intending for me to keep the skin on? None say to peel the potato ...
4
votes
2answers
347 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
888 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
232 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
497 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 ...
4
votes
2answers
419 views

Storing onions and potatoes in the same cellar

Potatoes and onions have the same storage guidelines: store them in a a well-ventilated area in the pantry. However, I have read that onions should be kept away from potatoes as onions will absorb ...
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 ...
4
votes
4answers
14k views

Preparing / pre-cooking hash browns / home fries

(Inspired by, but broadening, Can you parfry hash browns in advance? ) In American diners, when you order home fries or hash browns, they are cooked to order, but are brought to the table in much ...
1
vote
2answers
330 views

Preserving whole potatoes

What is the best way to preserve potatoes for a long time with minimal loss of nutritional values? I tried freezing, but the potatoes lost their taste and were unsuitable for cooking. I tried ...
7
votes
4answers
5k views

Maintaining crispy fried potatoes while cooking with onions and peppers

I love fried potatoes, and I love them even more when there are some delicious vegetables mixed in, like onions and bell peppers. The problem is that I can't figure out how to cook all these things ...
1
vote
1answer
214 views

Saved-for-later then reheated potato mixture sparks and catches fire in microwave

I have a bird who gets medicine twice a day. I hide it in a mashed potato fruit mixture. I make enough that the potato mixture lasts several days and add the medicine as I need it. I take a small ...
1
vote
1answer
246 views

Par-fry potato chips or Par-boil?

I'm considering par-frying instead of par-boiling my chips. I'll still soak them in vinegar and water to get some of the starch out. I'll be par-frying the night before a large fish fry (70+ people). ...
6
votes
5answers
23k views

Frying - Oil foams

I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil... My sunflower oil foams like crazy. I've been ...
5
votes
1answer
14k views

Why didn't my pan-fried potato wedges turn out crispy?

Here's what I did: I cut up some red potatoes into wedges, tossed them in oil and spice and pan fried them on the heat setting of 7.5 (9 is the max and it is a bare element stove). I put the lid on ...
6
votes
3answers
658 views

How to evenly fry cubes?

I have long struggled with pan-frying cube-shaped foods to try to get them evenly browned on all sides. I have this struggle with potatoes and tofu, and there are likely other foods it applies ...
31
votes
8answers
48k views

The secret to hash browns / home fries / breakfast potatoes

I have never been successful in making pan-fried potatoes àla the American diner. It seems like such a simple concept, but they never turn out right! Usually undercooked & oily, with some parts ...
2
votes
3answers
285 views

What are “cooked” potatoes?

I came across a recipe for skillet potatoes that asked for "cooked potatoes cut into 1/4-inch chunks". While the 1/4-inch chunk part was easy to understand, I'm not sure what is meant by "cooked". ...
3
votes
2answers
4k views

How can I get hash browns to bind without using egg?

I don't want to add egg to bind hash browns. What is the best way to bind hash brown without the eggs? My first thoughts are should I still grate the potato, or boil first to soften to enable them to ...
1
vote
3answers
209 views

What to do with soggy mushy potato chips?

We had crispy potato chips (not french fries) made by a catering service. They arrived already a bit on the soft side, and on the next day they are quite soft and mushy. I don't like wasting food, so ...
0
votes
1answer
115 views

What is the origin of fried potato?

What is the origin of fried potato? Is it France that introduced it through French fries to the world? EDIT: By origin I mean the first most popular amongst the world.
2
votes
1answer
423 views

Help removing excess starch from potato chips

I was trying to make potato chips at home but forgot wash off the excess satrch from the freshly cut potato slices.I have already dried them off. Now when i fry them they turn brown giving a burnt off ...
2
votes
1answer
2k views

How to cook roast potatoes at low temperatures?

Is there a sane way of roasting potatoes at low temperatures? I ask because I am pot roasting a silver-side joint and would like some roast spuds to go with it. However, the pot roast is to be done ...
8
votes
3answers
2k views

How to fry Rösti so that it stays together?

I have been trying to prepare rösti a number of times these last few weeks with meager results. I have tried both making fresh rösti from grated potatoes and using vacuumed ready-to-fry rösti from the ...
12
votes
2answers
4k views

Are potatoes ever used in Mexican or Tex-Mex dishes?

In various Mexican and Tex-Mex restaurants in the US, all of the dishes seem to be made from a limited selection of ingredients. Although potatoes originated America, I never see potatoes in any of ...
2
votes
1answer
63 views

Riced potatoes recipe called steurens or steritz?

Trying to find a recipe for my older neighbors. they think it's called steurens or steuritz... seems to be riced potatoes made into either dumplings or noodles... can't find anything named that ...
2
votes
2answers
107 views

Search terms for potatoes inside of a bun

So, while traveling in Japan, I found that a lot of European-style bakeries have a dish that's essentially a baked potato inside of a bun. Like, it's a small potato wrapped in bread dough which is ...
2
votes
1answer
286 views

Watery Russet Baked Potato

I have tried cooking baked potatoes (Russets) using the Alton Brown recipe here: http://www.foodnetwork.com/recipes/alton-brown/the-baked-potato-recipe.html For some reason they keep coming out very ...
1
vote
2answers
2k views

mashed potatoes - fixing undercooked potatoes

I decided to do mashed potatoes. I boiled the potatoes (needed 3-5 min more, the were in about 30 min) I just realised they're undercooked I cut the potatoes into smaller pieces (2-3 cm chunks) ...