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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66
votes
9answers
369k 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 ...
30
votes
8answers
39k 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 ...
19
votes
4answers
7k 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?
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 ...
2
votes
2answers
8k views

Types of potato for making gnocchi

I've made gnocchi with different types of potato with mixed result. Can anyone recommend a type that is particularly good for making gnocchi?
12
votes
3answers
19k 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 ...
13
votes
7answers
1k views

How can I make a silky smooth, rich mash?

What are the key factors in making silky smooth (non gluey) mashed potatoes. What technique has the best results?
6
votes
1answer
1k views

Baking My Own Sweet Potato (Yam) Chips - Help Correct My Current Methodology

A while back I tried baking my own sweet potato (yam) chips and I ran into some problems. Here's what I did on my last attempt: Using a mandolin, I sliced the potato into one-eighth of an inch size ...
7
votes
2answers
260 views

What technique should I use to make latkes for a party so that I don't have to stay in the kitchen?

What usually happens is that I fry up fresh latkes during a party and I end up in the kitchen for the majority of the party. Is there a way for me to precook the latkes and then still have them taste ...
6
votes
5answers
10k 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?
5
votes
2answers
296 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 ...
4
votes
1answer
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 ...
14
votes
5answers
15k 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 ...
7
votes
3answers
7k views

How can I cook the perfect potato for a potato salad?

I have never managed to cook the perfect potato when making a potato salad. The potato tends to either be too mushy or it is too crunchy depending on if I over cook or under cook. I never seem to be ...
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 ...
5
votes
4answers
27k 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, ...
4
votes
4answers
6k 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 ...
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 ...
7
votes
4answers
775 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 ...
7
votes
3answers
6k views

What are the best potatoes for baking?

What are the best varieties of potatoes to use for baking with a roast that will give a nice golden brown finish on the outside? [Edit: to clarify, I'm from Australia and we don't really distinguish ...
3
votes
1answer
154 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 ...
3
votes
1answer
383 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 ...
3
votes
8answers
19k 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
8answers
11k 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 ...
2
votes
1answer
64 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
1k 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 ...
1
vote
1answer
121 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 ...