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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8
votes
8answers
34k 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?
4
votes
2answers
101 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?
5
votes
7answers
2k 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 ...
14
votes
7answers
2k 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 ...
3
votes
5answers
129 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 ...
9
votes
6answers
5k 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 ...
5
votes
1answer
94 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 ...
6
votes
4answers
26k 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 ...
1
vote
2answers
83 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
141 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
48 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
5k 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
111 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 ...
1
vote
2answers
136 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
219 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 ...
7
votes
4answers
510 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
114 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 ...
1
vote
1answer
99 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 ...
8
votes
2answers
86k 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 ...
1
vote
1answer
75 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
12k 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
877 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
617 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 ...
30
votes
8answers
38k 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
272 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
273 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
92 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
79 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
56 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 ...
5
votes
2answers
719 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 ...
2
votes
1answer
469 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
4answers
52k 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 ...
8
votes
3answers
528 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
3k 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
37 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
93 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
132 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
333 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) ...
1
vote
2answers
242 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, ...
6
votes
4answers
3k 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 ...
66
votes
9answers
361k 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 ...
7
votes
4answers
39k 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 ...
1
vote
1answer
79 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 ...
3
votes
8answers
7k 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
8k 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
10k 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
149 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 ...
1
vote
4answers
2k 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 ...
4
votes
1answer
517 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
4k 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 ...