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Questions tagged [potatoes]

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.

0
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2answers
38 views

How to avoid the potatoes from sticking to the pan while frying for french fries/finger chips? [duplicate]

Sometimes when I fry the potatoes for french fries, the potatoes stick to the pan which irritates me and I can't separate the potatoes because if I use the spoon a lot, it will cut the fries into ...
0
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0answers
5 views

Converting potato starch in to sugars for brewing [migrated]

To my understanding the starches in potatoes need to be gelated before they can be converted into simple sugars. This process is done through boiling, my concern is that I will loose valuable sugars ...
1
vote
1answer
58 views

Can you cook cut potatoes in a nonstick frying pan without oil?

Will it still cook properly this way?
0
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0answers
85 views

Potato chips lose crunch and taste within 7 days [duplicate]

We make potato chips commercially, but they lose crunch and taste within 7 days. How can one delay or prevent potato chips from losing their crunchiness and taste?
1
vote
0answers
15 views

How long can cooked potatoes last in an air-tight container at room temperature? [duplicate]

When stored out in the open they can last up to 2 hours at room temperature, but how long can they last in an air-tight container at room temperature?
0
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0answers
51 views

What is the reason of Red spots on potatoes?

When we peel potatoes, some of them contain red spots in them. What do those red spots mean? Should we use them or not?
1
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3answers
367 views

Is there any trick to make sweet potatoes as regular potatoes?

My question is how to change the taste of sweet potatoes into regular potatoes as my younger siblings don't like it whenever I cooked they leave dining table without finishing.Is there any trick to ...
3
votes
3answers
127 views

How to par cook potatoes for use as home fries

If I were to use a deep fryer, and then a flat griddle, at what temp and for how long should I par cook potatoes to later finish on a griddle as home fries?
1
vote
1answer
51 views

A very specific synonym for a potatoes au gratin type recipe

Many years ago, we went to a restaurant that served a little cube of potatoes that was in the same category as my Mom's scalloped potatoes, but much more refined. It was not soupy, and the potatoes ...
3
votes
1answer
68 views

Should I add binder to a giant, “chicken fried” Latke?

There is a roast chicken recipe from Cooks Illustrated that I've made for years now. You spatchcock the bird (remove the spine and flatten it), place it on a broiler pan, fill the bottom of the pan ...
1
vote
1answer
90 views

Chicken breast in slow cooker

I’m new to slow cooking and wanting to slow cook some chicken breast. I put in potato’s, onion and herbs along with whole chicken breast. Will this just burn onto the crock pot with no liquid in or ...
0
votes
1answer
71 views

What is the best way to store potatoes that were already cut? [duplicate]

And prevent them from becoming darker?
2
votes
1answer
69 views

First time cooking/eating asparagus, what's the best way to cook it? [closed]

So I'm going to bake some salmon fillets today along with potatoes and hollandaise sauce. I always see asparagus being eaten with salmon so I went and bought some. Ive never made it before so I was ...
2
votes
2answers
120 views

What's the difference between confit and fondant potato?

So they both seem to always require relatively long cooking in some kind of liquid containing fat. The only difference I seem to be able to find is the shaping of the potato and colouring of it by ...
1
vote
2answers
548 views

How can I keep a slow roasted pork belly roll warm while roasting potatoes?

I'm hosting a dinner at mine in two weekends time (a first for me!) and have already noticed where my main may not end up as tasty as I'd hope. I'm looking to roast a roll of pork belly at around ...
1
vote
0answers
63 views

Sweet and sticky potato

I have just made very simple french fries (cutting and frying in oil) with some potatoes bought today that turned out to be very different to my usual potatoes. They taste quite sweet, almost in the ...
0
votes
1answer
66 views

Why do potatoes discolour when peeled?

I've noticed that potatoes will discolour when they're peeled; however, if they are submerged in water, or boiled and drained, they're fine (at least for comparable periods of time). Why is this?
-4
votes
1answer
594 views

Are rotting potatoes dangerous when coming in contact with skin?

Paranoid college student here. Today I had discovered some potatoes in my dorm kitchen that seemed to be covered in black gooey mold, gone extremely mushy, and were giving off an awful smell. I had ...
0
votes
2answers
270 views

How do potatoes work against salt

For people cooking now and then it is common knowledge that you have to add an extra of salt if you're including potatoes in your meal. But what is the (biological? chemical?) reason that potatoes - ...
9
votes
2answers
2k views

Botulism from *uncooked* potatoes wrapped in foil?

Recently I've seen uncooked, prewrapped-in-foil potatoes at the store, meant for baking. But I've always read that keeping potatoes wrapped tightly in foil at room temperature is one of the ways that ...
7
votes
2answers
2k views

Does peeling potatoes before boiling them actually increase the amount of water they absorb?

I've read the argument in several articles and recipes (I don't have the references in front of me right now) that peeling potatoes before boiling them increases the amount of water they absorb, which ...
3
votes
2answers
163 views

If a recipe calls for 'ready-prepared potato wedges', what exactly does that mean

Does it mean the frozen potato wedges you can find in supermarkets, or does it mean fresh potatoes that I've cut into wedges (if so, does that include/exclude the skin, or is that optional?)
-3
votes
1answer
94 views

What is a sour additive for boiled potatoes that looks like a bean?

I recently tried boiled potatoes that had something added that looked like some sort of beans-like vegetables and tasted like green marinated olives. What is this vegetable?
1
vote
1answer
606 views

Why are my roast potatoes not coming off crunchy?

Besides the first time making them, they always come off with a soft,straight surface rather than a crunchy, craggy surface full of blisters. Here is the recipe. The thing making the potatoes crunchy ...
0
votes
1answer
114 views

Belgian Frites - French Fries [duplicate]

In Belgium fries are super popular. They taste really amazing and are very different than the common American french fry. My question is, what is the secret to replicate a Belgian style french fry. ...
1
vote
1answer
255 views

Can I freeze mashed potatoes I bought at the grocery store?

I have 2/ 2 pound pkgs of mashed potatoes I bought from the grocery store. I find I won't be using both and wonder if I can safely freeze one of the packages?
1
vote
1answer
113 views

How to salt whole potatoes before roasting or cooking in the microwave?

Is there a way to salt a whole potato before microwaving or baking it, I was thinking of soaking it in salty water but I doubt that would work, I need it to be seasoned on the inside not just the skin....
2
votes
1answer
395 views

Dauphinoise potatoes: not fully cooked in cream?

I am attempting to make dauphinoise potatoes using this recipe: https://www.bbcgoodfood.com/recipes/402620/dauphinoise-potatoes I am preparing them for tomorrow. So the aim is to put them directly ...
1
vote
1answer
1k views

Baking scalloped potatoes at 275 °F instead of at 400 °F

I have a single oven. My ham needs to cook for 2 1/2 hours at 275 °F, my scalloped potatoes need to be cooked at 400 °F for 1 hour. Do I put both dishes in the oven at 275 °F and if yes, when do I ...
9
votes
3answers
174 views

Making crunchy creamy hash browns

I want to make southern style hash browns (cubed 1/3-1/2 inch potatoes) and I WANT them to be more on the greasy side. This accomplishes that they have crunchy spots but are creamy. I've tried pan ...
1
vote
2answers
137 views

Is there a name for incompletely-sliced potatoes?

I recently made this recipe, but I am wondering if there are any names for this type of slicing (for potatoes, and otherwise). I suppose it somewhat resembles "blooming" an onion.
1
vote
1answer
579 views

Can I pre-prepare dauphinoise potatoes?

I am hosting my first Christmas for the mother-in-law so of course am freaking out. I'm planning on cooking a roast something but with a slightly different spin on it from normal Christmas Dinner as ...
1
vote
1answer
112 views

Salted baked potatos

I'm trying to understand the purpose of salting a potato prior to baking it. I've always oiled to skin to make it softer, but I don't see the purpose of salting it. What does salting the skin ...
0
votes
0answers
65 views

Does PME activation differ between potato varieties?

Potatoes contain the enzyme pectin-methyl esterase (PME). Par-boiling potatoes at a temperature range between 130F to 140F, activates this enzyme, gelatinising the starch cells in the potato. ...
5
votes
2answers
1k views

Holding mashed potatoes in fridge before serving

I have some issues with holding mashed potatoes before serving them. Of course, it's not practical to make them from start to finish everytime someone orders them. I am trying to figure out how I will ...
1
vote
1answer
1k views

Is there a difference in gnocchi between baking, steaming, or boiling potatoes?

I’m looking to make gnocchi. Lydia Bastianich says in her cookbook that we should boil the potatoes. Bryan Talbot says that we should bake them with a little bit of salt.
1
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2answers
903 views

How can I easily peel baby round potatoes?

I was planning to try out a recipe for roasted baby potatoes, but I have noticed that most of the recipes involve slicing the baby potatoes in half and roasting them with their skins on. They turn out ...
-4
votes
1answer
116 views

by covering your pan with an inch of oil - depth or length [closed]

www,wikihow.com/Make-Potato-Chips
0
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1answer
86 views

Unused baked potatoes

I work in a cafe but I am still a little new to some things so my question is: If I turn yesterday's bakers into today's mashed potatoes will they taste any different? I am concerned that they may ...
3
votes
3answers
10k views

Storing cut up potatoes (chips/fries)

I have fallen into a slump at the minute where i just don't feel like preparing food when i get home from work, and i would prefer to cut up a larger batch of potatoes in one go and store them in the ...
5
votes
3answers
669 views

How to “bake” whole potatoes in slow cooker?

The ability to make "baked" potatoes in a slow cooker is pretty appealing: I can bake potatoes while at work without heating up my house or having to worry about fire hazards. After reading several ...
0
votes
1answer
745 views

Gnats were in my bag of potatoes; can I still cook and eat the potatoes?

There are some holes in my plastic package of potatoes. Gnats got into them (maybe 20 or so) and were buzzing in and out of them until I shoed them away. Can I still either bake or boil the potatoes ...
4
votes
2answers
140 views

Baking cauliflower with potatoes

I like to cook a very simple recipe for roasted potatoes: I peel and cut potatoes to cubes, mix them in a sauce of olive oil, garlic and sweet paprika and place in the oven for about an hour under ...
6
votes
2answers
1k views

Why using low temperature cooking for potatoes?

I saw somewhere a recipe for using souse vide at 90C for potatoes. I understand low temperature/long time cooking technics are for tenderizing meat. What is the rationale of using low temperature ...
6
votes
2answers
1k views

Parboiling potatoes to make them softer in a stew

I recently made ciambotta (like an Italian ratatouille) on two separate occasions, first using russet potatoes, and once using red potatoes. In both instances, the potatoes (cut into half-inch pieces) ...
5
votes
2answers
379 views

Whipped egg whites in Gnocchi?

I have been wondering what would happen if I tried to make Gnocchi with whipped egg whites instead of egg. I was imagining it might make them light and fluffier. Has anyone ever tried it?
1
vote
1answer
156 views

White stains that make potatoes sticking to my iron frying pan

I've got a well seasoned, never soap washed iron frying pan that I love and take care. This pan used to work well and not stick at all. Untill now. There are now small white stains that make potatoes ...
4
votes
2answers
882 views

Triple cooked chips: Removing moisture by cooling

Triple cooked chips (French fries) are made by: Boiling the chips, then cooling them in the fridge/freezer to remove moisture Deep frying at a low(ish) temperature, then cooling again as above Deep ...
12
votes
4answers
13k views

Boiling potatoes with vs. without skin

It seems I got me thinking ... When boiling potatoes in water or a steamer, what, if any, is the effect of peeling the potatoes before vs. after the cooking process? Does it matter at all whether ...
13
votes
6answers
3k views

Technique for peeling boiled potatoes

This recipe calls for boiling Yukon gold potatoes with their skins on, then peeling them. I don't really know why, I just decided to follow it. I find that I am unable to peel boiled potatoes in any ...