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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0answers
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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 ...
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2answers
545 views

What is a German potato grater called?

I know of this grater via German cooking, but it may NOT be specific to Germany. Regardless, I am trying to determine the name of this kind of grater so I can purchase one. The grater is actually ...
3
votes
3answers
775 views

Potatoes in bread? How to estimate potatoes needed?

Just found out that adding potato to a bread recipe can make it softer and more moist. I'd like to experiment with this. If I were following a recipe that didn't include potatoes, how could I modify ...
77
votes
11answers
501k views

Is it safe to eat potatoes that have sprouted?

I'm talking about potatoes that have gone somewhat soft and put out shoots about 10cm long. Other online discussions suggest it's reasonably safe and the majority of us have been peeling and eating ...
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2answers
2k views

Effect of potato water on bread (early experiment results)

Inspired by another question here, I am going to make potato bread. I am using the King Arthur Flour recipe. (For 2 loaves) 1 tablespoon instant yeast 99g sugar 283g to 340g lukewarm water or ...
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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
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2answers
109 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 ...
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1answer
40 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
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3answers
554 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?
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1answer
64 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, ...
1
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1answer
80 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 ...
16
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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 ...
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2answers
145k views

How much does a “large” potato weigh?

I have a recipe that calls for "6 large baking potatoes." So the question becomes, what is considered the average size of a large baking potato? I've looked online, but sadly do not have time to ...
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 ...
7
votes
4answers
28k views

What is the best way to bake potatoes in embers?

I have fond (and by now possibly largely inaccurate) memories of eating potatoes that had been wrapped in tin foil and baked outside in the embers of a fire. I'd quite like to reproduce the ...
5
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5answers
2k views

Why is there liquid in my macaroni salad, potato salad and tuna salad the day after making them?

When I make potato salad, macaroni salad, tuna salad, and sometimes ham salad, it seems like there's always a puddle of excess liquid at the bottom of the storage container the next day. Does anyone ...
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0answers
56 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), ...
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9answers
59k views

Which oils or fats make the crispiest roast potatoes?

Which oil or fat is the best option for crispy on the outside fluffy on the inside roast potatoes?
3
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4answers
166 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 ...
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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 ...
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?
12
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7answers
115k views

How to dry out mash - added too much milk

I was just making some mashed potatoes and slipped when adding milk, adding probably 50% too much. The mash is now very liquid. Whats the best way of saving it? I am thinking of either heating ...
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 ...
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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 ...
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2answers
2k views

Preserve cut potatoes

I am going to cut some potatoes tonight for a dish I am going to make tomorrow. Will keeping the cut pieces in water immediately after cutting preserve them? There are suggestions at other websites ...
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1answer
75 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 ). ...
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6answers
21k views

What is the fastest/easiest way to prepare potatoes for mashing?

I've always thought that mashed potatoes should be a really simple thing to make. But I find that with all the peeling, quartering, boiling, not to mention the incredibly messy cleanup, it's actually ...
25
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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 ...
17
votes
3answers
368 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 ...
2
votes
1answer
90 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
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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. ...
16
votes
1answer
1k views

What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart?

First off, I'm German, so you would think I know, but it seems traditional cuisine has not been passed down my family tree. This question really consists of two parts: What makes potatos dough (or ...
3
votes
2answers
114 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 ...
7
votes
5answers
60k views

How can I know whether a potato is too old?

I have many kilograms of potatoes that are turning bad, I don't want to throw them away. The term "turning bad" means that the best-before days on the products vary between 1-4 weeks i.e. they are old ...
4
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1answer
214 views

Cooking potato same day you dig up

Could you cook and eat potatoes the same day you dig them up?
8
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2answers
1k views

Did I store these potatoes incorrectly (found a bug inside)?

I have a 3 pound bag of 'Idaho' brand potatoes that I bought a few weeks ago. They all looked good (firm and no sprouts) when I went to get them the other day except for one. This one had a white ...
20
votes
5answers
12k views

What varieties of potato would be good for chips / french fries?

What varieties of potato would be good for making chips / french fries that can be cooked in a deep fryer to give a nice golden crunch on the outside, but still be nice and fluffy in the middle?
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3answers
940 views

What to do with dehydrated potatoes tainted black?

I had many potatoes I wanted to preserve for a long time. Usually the potatoes I keep in my kitchen get rotten after a month or two (and I don't have a cellar to keep them cool), I decided to ...
5
votes
1answer
427 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 ...
20
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6answers
33k views
1
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1answer
79 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.
6
votes
4answers
38k views

How can I make my homemade potato wedges crispy?

How do I make my wedges go nice and crispy in the oven? I usually season them with a cajun mix, add a tiny bit of oil, and cook them in the oven on fan-bake at about 200 degrees (celcius). They come ...
5
votes
3answers
1k views

Frying potato with little oil

When I fry potatoes with only a small amount of oil, one side gets brown but the other side stays yellow. How can I make my fried potatoes with a reduced amount of oil but get them to be uniformly ...
3
votes
1answer
77 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 ...
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 ...
2
votes
1answer
488 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
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1answer
157 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 ...
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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 ...