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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32
votes
8answers
50k 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
294 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
5k 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
232 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
125 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
525 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
3k 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
3k 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
5k 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
67 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 ...
3
votes
2answers
108 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
328 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
3k 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) and ...
1
vote
2answers
1k views

best way to infuse flavour into boiled potatoes

My question is very similar to this one here How to boil potatoes for curry? I am trying to enhance the potatoes flavour by masking it's own natural flavour with as much spiciness as possible, however,...
7
votes
4answers
4k views

How do I cook chips (french fries) in the oven?

A while back, I came across a method of cooking chips in the oven (rather than deep frying them). Basically, what I do it cut the raw potatoes into chips, coat then in oil and bake them in the oven ...
1
vote
1answer
100 views

How to skewer a baked potato without leaving bits of foil

My preferred method of cooking baked potatoes is to lightly coat them in olive oil, then wrap them in foil and skewer them before baking for a couple of hours. The purpose of the skewer is mainly to ...
4
votes
8answers
10k views

Potato in the microwave

My brother in law was telling me the other day that he just sticks whole potatos into the microwave wrapped in wax paper for a quick snack. Is this ok/safe? If you do this, do you have other ...
1
vote
3answers
14k views

Can I make potato dauphinoise/potato gratin/gratin dauphinoise without cream and just milk?

Tonight I'm going to make potato dauphinoise but I don't have any cream - at all - and all the recipes call for it! I should also note I have no creme fraiche or fromage frais or plain yoghurt e.t.c ...
5
votes
4answers
12k views

What is a good spicy potato wedges seasoning?

I've taken a liking to the simple potato wedge as an alternate to mash potato when preparing meat and three vege. However, I'm trying to get a recipe that consistently deliveries tasty wedges. My ...
3
votes
1answer
491 views

How to boil potatoes for curry?

My favorite restaurants always manage to mask the potatoes own flavour with spices to the point where you have more taste from the spices blending in with the potato. Every time I tried, it never ...
4
votes
1answer
2k views

Par boil roast potatoes

I tend to par boil potatoes before roasting them; however, a common error that I make is to over par boil (or as it is otherwise know: boil). Unfortunately, I'm unlikely to ever get this right. So ...
7
votes
3answers
6k views

What's the purpose of nutmeg in mashed potatoes and white sauce?

I've seen lots of recipes that call for a pinch of nutmeg in mashed potatoes and in white sauce. It's not very much and just provides a slight elusive flavour. I do enjoy it, but often don't bother ...
1
vote
2answers
370 views

How to fry big potato pancakes for hungarian pancakes?

Good hungarian pancakes use potato pancakes the size of a big plate as base under the goulash. I never managed to successfully flip such a pancake. I can make small ones that occupy 1/3 of the pan ...
2
votes
1answer
2k views

Refrigerating leftover cooked potato

My mom keeps telling me it is unsafe to refrigerate leftover cooked potato in any form because she claims refrigeration accumulates toxins in them (or something like that). I, on the other hand, ...
2
votes
1answer
116 views

Cooking potatoes - baking covered in salt for mashing

I was wondering about a detail of a recipe I recently read in a magazine. The recipe is for Gnocchi, so basically it's about making a potato mash dough. Instead of just boiling the potatoes, the ...
1
vote
1answer
189 views

Best potato varieties to use for mashing

I use Maris Piper with butter, milk and seasoning, but I'm wondering if there is a better variety for mashing?
4
votes
1answer
1k views

Difference between Potato Pancake and Hash Browns?

I was wondering what was the difference between these two potato recipes? Both of them seem to be near same but are referred differently. Is there even a difference or is it just word play?
3
votes
2answers
82k views

How to reheat a baked potato?

How should baked potatoes be reheated in order to most closely approximate fresh-from-the-oven quality?
1
vote
5answers
2k views

Replace the potatoes in a corned beef hash with something that isn't starchy?

I am following a low-carb diet, and would like to make corned beef hash at home with left over corned beef brisket. Onions are no problem, but I would prefer to avoid root vegetables, and potatoes in ...
2
votes
1answer
202 views

Potato Crisp making

I read that 100kg of potato will process 35kg of potato crisp. I have tried it and did not achieve that result. I used 100kg of potato to process only 15kg of potato crisp.Please does blanching have ...
3
votes
2answers
233 views

How to scale up modernist Potato Puree?

The recipe for Potato Puree in "Modernist Cooking at Home" calls for precooking the potatoes in water at 65 degrees Celsius for 35 minutes. The bag should hold 500 g potatoes and 1 liter water. Since ...
1
vote
1answer
780 views

Sprouting Potatoes in Fridge? Safe to eat? [duplicate]

Have a bag of potatoes about maybe 3 weeks old. Still firmish, not green but with little small sprouts (maybe barely 1 cm) VERY small. Are these ok to eat? I trimmed off the sprouts and the inside ...
6
votes
7answers
89k views

Fastest way to cook a baked potato?

Baked potatoes are great as everyone knows but what is fastest way to cook them (obviously preserving the taste). Normally I do about 10 minutes in the microwave and then in the oven till the top ...
-1
votes
2answers
822 views

Rice vs pasta and potatoes

Potatoes, pasta and boiled jasmin rice are all starch and do not taste much by themselves. However I would not serve tomato sauce nor olives to the rice. On the other hand I would not serve potatoes ...
1
vote
1answer
12k views

Can vegetables be roasted at lower temperatures?

I tried to bake some new potatoes, small tomatoes and hot peppers, in extra-virgin olive oil, using a recipe calling for 1 hour at 100° C. I was skeptical of the 100° C temperature, so I set the ...
11
votes
1answer
3k views

Are potato fruits (not “potatoes”) edible?

My uncle has a fairly expansive garden and he grows potatoes. He asked a question, that being if they'd ever seen tomatoes growing from their potato plants. I've done some research (and remembered ...
18
votes
3answers
2k views

How can I make McDonald's type French Fries

I have eaten french fries from most popular fast food joints. McDonald's has been the best by far. Crisp & crunchy on the outside yet moist inside, still maintaining the potato taste. Also it ...
6
votes
4answers
48k views

How do you know when a baked potato is done?

When baking a baked potato in the oven how do you know when it's perfectly done? Squeezing it doesn't seem to be that accurate for me. And using a fork seems pretty arbitrary. Any better ways?
4
votes
1answer
691 views

Can you parfry hash browns in advance?

I like making and especially eating hash browns, but they take quite some time to cook. Could I make all of my hash browns in advance by cooking them but not all the way and then finishing them off ...
2
votes
1answer
508 views

Potato and Macaroni Salads soak up all the mayo when I store them

When I make either potato or macaroni salad, I always have a problem the next day with the salad soaking up the mayo so it looks like there was no mayo added. I DO feel that I add a good amount of ...
3
votes
3answers
2k views

How long should I bake a whole sweet potato for?

How long should I bake a whole sweet potato in the oven for versus an 'ordinary' potato of the same size?
6
votes
8answers
24k views

How to make crispy French fries?

Yesterday I tried making French fries, but they were not crispy. I heard that if I use 2 spoonfuls of Mobil oil with soybean oil, the fries will be much crispier. Is that true? Or is there any way ...
4
votes
3answers
52k views

Is there a big difference between Yellow and Yukon Gold potatoes?

After moving to Canada six months ago, I still haven't found Yukon Gold potatoes at the grocery stores. Instead I find Yellow potatoes and was curious as to whether or not they are considered to be ...
5
votes
3answers
1k views

Is is possible to make popped potatoes?

Many grains (and some starchy non-grains) can be popped or puffed. Corn can be turned into popcorn, rice into puffed rice, etc. (http://en.wikipedia.org/wiki/Puffed_grain) Can potatoes be popped/...
11
votes
3answers
8k views

The secret to Pringles like potatoes

Some context: I'm not a cook, hardly even a good amateur, this considered: I would like to know if it is possible to, with everyday cooking accessories, make some home-made potatoes that are as ...
8
votes
3answers
44k views

What is a good way to cut potatoes into wedges?

I have tried making potato wedges before but can't seem to find a good way of cutting them up. My pieces always seem to be of assorted sizes - so when they cook, the thinner ones burn and the thicker ...
4
votes
2answers
10k views

storing homemade potato chips

I am working on developing a new dish for our bar menu at work--pulled pork sandwich, with homemade potato chips. Frying chips to order seems like a silly idea, especially since chips (or crisps if ...
5
votes
3answers
1k views

What are toffee potatoes?

I came across a reference to this in an article about Scandinavia. They are apparently a regional delicacy.
3
votes
7answers
12k views

How to add flavor to potato soup (using minimally processed ingredients)? [closed]

I've made my first potato soup and it has no taste. Just to get an idea this is how I made it: chopped and onion and a carrot and place them with some oil to fry. After the onion got brown, I added ...
11
votes
3answers
5k views

What's the crud in the pan with potatoes and oil?

Sometimes I make sautéed potatoes. I dice the potatoes into little cubes about 1cm or less to a side, then cook them in a pan with about 1-2Tbsp of hot oil. The result is sort of like little french ...