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.
17
votes
4answers
3k 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?
4
votes
4answers
462 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, ...
3
votes
3answers
566 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?
5
votes
3answers
271 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 ...
3
votes
6answers
6k 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 ...
6
votes
8answers
11k 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 ...
9
votes
4answers
2k 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 ...
4
votes
3answers
8k 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 ...
48
votes
7answers
144k views
Is it safe to eat potatoes which have sprouted?
I'm talking about potatoes which 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 ...
5
votes
3answers
233 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 ...
1
vote
4answers
178 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 ...
11
votes
3answers
3k 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
15k 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 ...
3
votes
2answers
1k 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
828 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
313 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 ...
9
votes
3answers
234 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 ...
1
vote
2answers
229 views
macaroni salad, potato salad, tuna salad excess moisture
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 ...
3
votes
4answers
1k views
Can you boil the potatoes for mashed potatoes too long?
I know that you should cook potatoes for mashing until they are fork tender but what happens when you boil them too long?
Edit: if I need to hold them before mashing, what's a good way to do it?
3
votes
1answer
154 views
Saute potatoes without burning them
I had a soup recipe that asked me to chop up onions, carrots, and potatoes and then saute them together until soft. However, when I tried, the potatoes ended up sticking to the bottom and burning ...
4
votes
2answers
215 views
Cooking and Fried Potato with few Oil
I'm starter in cooking. When I want to make Fried 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 ...
15
votes
1answer
302 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 ...
2
votes
1answer
213 views
Watery potatoes
I boil my potatoes and drain them, set back on burner a while and they are still so watery when I mash them I don't have to add any liquid. They are so transparent looking -- just not appealing. These ...
9
votes
9answers
1k 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
5answers
966 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 ...
10
votes
3answers
6k views
Are Green Potatoes OK?
Sometimes when peeling a potato, I find that areas of it are a bright shade of green. Does this mean that:
A) The potato is OK to eat?
B) The potato is OK to eat, as long as the green parts are ...
5
votes
6answers
25k 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 ...
3
votes
7answers
4k 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 ...
8
votes
2answers
30k 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 ...
2
votes
2answers
394 views
Potato parts in the oven
Yesterday I asked advice how to prepare nice potato parts. I was recommended to not remove the peel/skin and cut the potato in parts. I was also said to use the oven, instead of a pan and ...
0
votes
0answers
27 views
Why do my sweet potatoes when cooked as chips come out to dry? [duplicate]
Possible Duplicate:
Baking My Own Sweet Potato (Yam) Chips - Help Correct My Current Methodology
I have recently taken to making chips from sweet potatoes. After my third try and just ...
1
vote
1answer
251 views
How to salt potatoes?
I would use boiled or fried potatoes inside other recipes like the Spanish tortilla which has usually a salty taste. Depending on how I cut the potatoes however, sometimes there is too much contrast ...
3
votes
1answer
284 views
Roasted potatoes: should they be dry?
I'm in the middle of roasting some sirloin in foil packets. It's surrounded by carrots and quartered red potatoes, and I'm roasting it for an hour at 400F, turned down to 350F after the first 30min.
...
1
vote
1answer
306 views
Why won't my potatoes crisp?
I live in a country where there is no chemical engineering done on the plants, so everything is completly organic. But i noticed the biggest difference in the potatoes here vs. in America is that the ...
1
vote
1answer
985 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 ...
5
votes
4answers
1k views
Why must potato salad be placed in the refrigerator before serving?
Many recipes for potato salad state that one should place the salad in the refrigerator after preparing. Some recipes state that one hour is enough. Others ask for several hours. Some recipes even ...
3
votes
2answers
171 views
Is it normal for potatoes to look like they are 'shedding'?
I bought potatoes today in a different store then I normally do. When I came home I saw that the potatoes look like they are 'shedding', and I can peel of pieces of skin. Is this normal for some kind ...
3
votes
3answers
13k 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
7answers
287 views
How to make lactose free mashed potatoes
To begin with, I use soy cream instead of dairy-based cream. It tastes alright, but not superb, and it seems to require more salt. What is missing that I should find a substitute to add back in?
4
votes
4answers
4k views
Why add salt to potato water?
I add salt to pasta water in order to reduce the stickiness caused by starch. However, I've never seen potatoes stick together. Why add salt?
2
votes
1answer
470 views
Will potatoes discolor if I pre-make scalloped potatoes?
I'm planning to make scalloped potatoes with russet potatoes and cream and cheese. If I prepare and assemble the dish in the evening, can I store it (covered in the refrigerator) overnight and bake ...
5
votes
1answer
488 views
New potatoes in pressure cooker with salt: how to optimize water amount and cooking time?
I am trying to replicate a recipe that my father-in-law performed once at home… well, not much of a recipe, rather a cooking style, as you'll see.
The idea is to cook new potatoes (specifically, new ...
2
votes
3answers
471 views
How should I control the time and temperature when baking two dishes?
I want to cook multiple dishes at the same time using a conventional oven. A 9x 13 pan with potatoes should bake in an oven of 350 degrees F for 45 minutes. The other dish, a ham, should be in a 325 ...
2
votes
8answers
4k views
Peeling and dicing potato before boiling it
I've mostly seen people peel a potato after it has been boiled and then cutting it to pieces if required. Given it's muddy exterior, I find it cleaner (and probably takes less heat) to remove the skin ...
11
votes
3answers
865 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 ...
4
votes
2answers
234 views
How can one determine if a potato is suitable for French fries?
I often make French fries by cutting potatoes into long strips, adding a bit of oil and spices, then baking them in the oven. Sometimes, this tastes very good. Unfortunately, most of the time, it ...
3
votes
1answer
4k views
How far in advance can sweet potatoes be peeled?
How long (hours or days)can sweet potatoes be peeled before they are used? Do they go brown quickly like regular potatoes? Are there methods for holding them?
3
votes
2answers
2k views
How should I wash the potatoes before baking them?
I bake Russet potatoes. I just washed them a little with cold water and then place them in a baking pan after I put foil on the bottom of the pan. I do not peel them. Is this a good method or should ...
0
votes
1answer
239 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 ...
5
votes
2answers
2k 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 ...
