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.

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2answers
57k views

How to know potato is done without poking it to check softness?

I can never get potatoes boiled just right. They're either over or under cooked. When I think they could be about done, I poke one or two with a knife but then that one splits and cooks faster than ...
2
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1answer
147 views

How can I tell whether my potatoes are waxy vs. floury?

Once in a while I get hold of a bunch of potatoes without any labeling and the least I want to know is whether they are waxy or floury. Is there a way to determine whether raw potatoes are waxy or ...
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1answer
117 views

Potatoes that have been in proximity to a really bad potato

This is not about potatoes sprouting. I had a large bunch of potatoes in the plastic tray I keep them in and with one thing an another, they got overlooked until I realized they'd been there a long ...
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1answer
183 views

Why do cooked potatoes taste bland when they cool down a bit?

Plain cooked potatoes have become one of my favorite go-to foods during the recent months. I just wash them, put them in a pot, cover them with water, put in a bit of salt, cook them until they are ...
6
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1answer
140 views

Does storing an apple with potatoes prevent the potatoes from sprouting?

I don't know if this is an old wives tale because a Google search didn't bring me conclusive proof: in fact the top two results have exactly opposite answers on this question. Apparently both apples ...
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3answers
1k views

Why are my red potatoes so bitter

Is there something in red potatoes (and possibly some others) that is very bitter that only some people can taste? And if so how/can I get rid of it. The reason I think so is I boiled some for potato ...
3
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1answer
106 views

Cheese like slime on potato, but no pinkness

I had some potatoes in the back of a cupboard, and one solitary potato has sort of disintegrated into a cheesy yellow slime. The skin looks mostly intact, and the slime is sticky exactly like melted ...
15
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12answers
232k 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 ...
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3answers
149 views

Making crisp hash browns

I buy frozen, shredded potatoes. What is the best way to drive off moisture to help make them crispy when cooked? Would microwaving on a paper towel help remove ice crystals and help avoid soggy ...
2
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4answers
258 views

Oven semi-baked semi-fried potatoes starting from raw (for the lazy cook)

The objective of this question is to avoid spending time in front of the stove, moving a stove-top method to the oven to enable, in particular, quadrupling the amount that can fit in a skillet, ...
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4answers
23k 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
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1answer
6k views

What's the best way to reheat frozen boiled potatoes?

We got some imported Papa Amarilla frozen precooked (boiled) potatoes. Probably not many people know about this specific kind of potato, but I was wondering if someone knows how to best reheat any ...
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2answers
118 views

How to make potato wheel not stick to mold

I used a spiralizer on a potato and wrapped it tightly around the outside of a metal ring mold. When I deep fry it, it sticks to the mold, even after using non-stick spray. I am going for something ...
14
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8answers
41k 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?
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3answers
1k views

Potato and Macaroni Salads soak up all the mayo when I store them

When I make either potato or macaroni salad, I always have a problem the next day with the salad soaking up the mayo so it looks like there was no mayo added. I DO feel that I add a good amount of ...
9
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2answers
6k 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 ...
2
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1answer
112 views

Why do potatoes cook more slowly in a stew?

I recently made a stew, not for the first time either, and I've tossed in a few potatoes, cut into cubes. It took about an hour and a half until they were soft. The stew was simmering the whole time. ...
11
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4answers
345k 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
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5answers
1k views

Will peeling and slicing potatoes prevent them from sprouting further?

I have some potatoes that are starting to sprout. Nothing crazy, but I'm worried about them all sprouting worse before I get the chance to turn them into breakfast. I'm just going to be frying them ...
7
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11answers
8k 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 ...
0
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1answer
152 views

Troubleshooting Soft and Mushy Oven Fries

I've been making oven fries for many years. My method: wash potatoes (Russet), dry, cut, toss with olive oil and sometimes seasoning like paprika, no salt, bake in hot oven on low rack, turn with ...
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0answers
48 views

Some potatoes turn green but don't sprout, while some sprout but don't turn green. Why is there the difference and which is more dangerous? [duplicate]

We've been taught don't to eat sprouted potatoes, as well as potatoes with greened skin. How could they become different and are they equally poisonous?
103
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10answers
815k views

Is it safe to eat potatoes that have sprouted?

I'm talking about potatoes that 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 ...
0
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1answer
24 views

Cook a smoked ham and scalloped potatoes [closed]

My ham is to bake for 3 hours at 375 and my scalloped potatoes are 400 for 55
7
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6answers
15k views

Is it possible for a potato to catch fire after 10 minutes in the microwave?

Yesterday on reddit a user posted this picture of a potato: He said that he followed an online recipe. He put it in the microwave for 5 minutes, turned the potato, and put it back in for 5 more ...
2
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3answers
346 views

Syracuse Salt Potatoes - what's the deal?

Recently I've learned about salt potatoes, which is a regional dish from Syracuse, NY. Basically, you put about 1 cup of salt to 6 cups of water and boil unpeeled potatoes in that water. I've also ...
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1answer
84 views

Potato substitution question? [closed]

Are there any recipes you know of where if potatoes weren’t included it would fundamentally change the recipe or the way it tastes? For example, a lot of recipes that have mashed or sliced potatoes ...
7
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10answers
12k views

Why is there liquid in my macaroni salad, potato salad and tuna salad the day after making them?

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 ...
4
votes
2answers
41k 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 ...
14
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3answers
14k views

How are Belgian fries different than the average French fries found in North America?

How do Belgian fries differ from the French fries we are accustomed to eat in the US and Canada in such places as McDonald's, Wendy's, Burger King and so on? Is it the variety of potato, the ...
0
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0answers
68 views

Red Potato Skins Tough in Stew

What is the reason that I have experienced the skins of red potato being tough after cooking in beef stew. I have had to start peeling my potatoes before cooking. Would appreciate some advice. From ...
2
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1answer
91 views

Selection of potatoes for frying

Why are some potatoes better than other for frying or making French fries? What is the chemistry in that? And how do I apply this method in selecting different veggies for different uses?
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3answers
30k 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) and ...
0
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1answer
64 views

How do I season potato wedges or quartered roasted potatoes with 'Leon's Baked Fries'?

From to right: Leon's official website, 2, 3. Google has more images. Clicking on "MORE" (as per the green arrow) unveils: Ingredients Crisscut Fries (Potatoes, Vegetable oil, Modified ...
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2answers
53 views

Why do the best pan-and French-frying potatoes differ?

Why aren't the best potatoes for pan-frying the best for French-frying, vice versa? Pan- and French-frying potatoes both heat potatoes in oil. What distinctions have I over-looked? Cook's Thesaurus: ...
2
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2answers
199 views

Making a vegan potato-puree like course without whole potatoes

I live in Thailand in which potatoes in retail supermarkets can be a bit expensive because of a bit low demand due to low traditional usage in local cuisine. In my opinion in Thai bazaars the price is ...
2
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1answer
139 views

How to fry crispy chips but not too brown?

I recently got a mandoline slicer and started doing some potato chips. They come out great but I wish they were a bit less golden/brown. I tried removing them from the oil earlier but they come out ...
0
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1answer
107 views

potato and carrot dumpling,how would you make it diabetic frendly? [closed]

not sure how to put this recipe up for others to cross-reference but it's on food.com if anyone wants to find it. the recipes name is carrot and potato dumplings and my question is how would you make ...
6
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11answers
53k 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 ...
7
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4answers
172k views

Should sweet potatoes be peeled when preparing them?

I want to make a sweet potato dish -- maybe candied yams. Should I peel the sweet potatoes before cooking or are these recipes intending for me to keep the skin on? None say to peel the potato first....
21
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2answers
8k views

Why is there potato in meatballs?

Living in Sweden I do eat meatballs almost everyday. What I've noticed is that most ready-to-eat meatballs you can buy in the store contains potato, potato flakes and potato starch. I'd never even ...
1
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1answer
67 views

Can I re-cook potatoes stored half-roasted in the fridge?

The other day I roasted some new potatoes in olive oil, with some thyme and garlic and added some lemon later. The only problem was I didn't roast them for long enough, I roasted them for 45 mins at ...
3
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6answers
1k views

How to cook for a diabetic without making the other guests suffer

I'm looking to host a big dinner and want to make it as diabetic-friendly as possible. I'm also looking to not make special diabetic-friendly dishes that only 1 person gets. I want to make meals that ...
0
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1answer
148 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
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1answer
6k views

Why do my Gnocchi get sticky?

I am having trouble getting my gnocchi to behave properly. I nailed the recipe a few years ago but haven't made any in between and now they turn out sticky after cooking. The dough behaves wonderfully....
0
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1answer
67 views

Baked Red Potatoes cooked skin up or down (crisped results wanted)

Should red potatoes that are quartered be cooked skin up or down in the oven? (Oiled!) Hoping to get delicious crisped results!
4
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1answer
175k 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?
0
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2answers
1k views

How much salt do potatoes absorb when being boiled?

My mashed potatoes are always bland. I’ve googled recipes and a lot of them say to put a teaspoon or so of salt in the water to boil them. I’m a bit worried about using so much salt. What I’d like ...
6
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8answers
43k 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
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1answer
135 views

Baked Potatoes Cooked Over a Fire

This weekend, my wife and went camping. I tried to impress her with a surprise meal (much more than the usual smokies or hotdogs roasted on a stick). I went for steak, potatoes, mushrooms, salad and a ...

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