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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.

3
votes
3answers
115 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
66 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
84 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
62 views

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

And prevent them from becoming darker?
2
votes
1answer
68 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
100 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
413 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
56 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
63 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
392 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
221 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
1k 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
1k 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
158 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
93 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
460 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
109 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
172 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
322 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
167 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
136 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
444 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
110 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
63 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
990 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
952 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
vote
2answers
666 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
113 views

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

www,wikihow.com/Make-Potato-Chips
0
votes
1answer
85 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
7k 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
556 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
667 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
133 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
350 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
151 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
770 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
11k 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 ...
3
votes
2answers
970 views

How to easily minimize waste using a potato smasher?

I have a new tool. At Walmart they didn't seem to have the kind of potato masher I'm used to, so I bought this thing. (The can of soup is there for size reference.§) From a young age I'm used to the ...
1
vote
1answer
119 views

Does cutting sweet potatoes with non stainless steel knives cause oxidation poisoning?

I have found when cutting up sweet potatoes prior to cooking that the cut edges go grey or black when soaked in warm water. I read on another site that using a carbon or non stainless steel knife ...
7
votes
1answer
2k views

How can I make pierogi gluten-free?

I'm half Carpatho-Russian, the love of pierogies is in my blood, but my recent gluten sensitivity has stopped me from eating them, and I really miss them as they taste great and give you a lot of ...
6
votes
1answer
181 views

What do you call it and where to buy some

What do you call these in English, before the frying process, and where can they be purchased?
3
votes
2answers
3k views

Which potatoes are best for twice baked potatoes

Which potatoes in the US are best for twice baked potatoes? My twice baked potatoes didn't turn out right. The skins broke, and punctured to easily. I was using Yukon golds of medium size lightly ...
4
votes
2answers
7k views

Frying potatoes in cast iron: sticking!

I've tried frying potatoes (generally cubed small, like 1/4") in my cast iron pan but they frequently stick very badly. Badly enough so I've got to resort to scraping with a metal spatula. The pan is ...
3
votes
1answer
1k views

Risk of eating potato skins with anti-germination treatment

Most potatoes are given a chemical anti-germination treatment to stop them sprouting before we eat them. With crispy potato skins and baked potatoes seen as a luxury, I wondered what research has ...