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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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1answer
257 views

I added too much corn starch into my potato cutlets - what do I do now?

I wanted to make a dough so I added cornstarch in my potato cutlets dough and now it tastes like flour.
0
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1answer
106 views

Am I at risk for food poisoning now after reheating a potato?

After school I wanted a potato. So I got one of those plastic wrapped jumbo potatoes from Kroger. I only heated it for about 2 and a half min until I decided I didnt want it until later. I then ...
11
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3answers
7k 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 ...
2
votes
3answers
5k views

best way to infuse flavour into boiled potatoes

My question is very similar to this one here How to best cook potatoes to be used in a curry? I am trying to enhance the potatoes flavour by masking it's own natural flavour with as much spiciness as ...
4
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8answers
15k views

What can I substitute for Mayonnaise in a traditional potato salad?

I wanted to make a Potato Salad that was going to be exposed to fairly extreme heat during an upcoming picnic and wanted to make sure it wouldn't spoil as quickly as it does sometimes. Is there ...
1
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3answers
4k 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 ...
1
vote
1answer
88 views

Forgot to add salt to french fries while soaking it in hot water

I tried to make french fries at home for the first time. As I searched over the internet, there are four steps, Soak the potatoes in cold water for 20 mins Soak the potatoes now in hot water for 10 ...
2
votes
1answer
219 views

Why are my potatoes sour?

I've noticed that when we roast potatoes in the oven, they will often have a very sharp tangy aftertaste to me, and often that taste will linger in the back of my mouth for a while after I've finished ...
4
votes
2answers
7k views

Why potatoes need to be boiled in order to make alcohol?

I have read a couple of recipes and descriptions of what needs to be done in order to produce alcoholic beverages such as vodka and rum. I was surprised to learn that basically all the sources use ...
7
votes
5answers
716 views

How to roast potatoes in the oven to make them crispy?

What is a good way to roast potatoes in the oven in a way that they get crispy ? At the moment this is how I do: I start from row potatoes (I never got why I have to boil them first). I put them in ...
1
vote
2answers
20k views

Can vegetables be roasted at lower temperatures?

I tried to bake some new potatoes, small tomatoes and hot peppers, in extra-virgin olive oil, using a recipe calling for 1 hour at 100° C. I was skeptical of the 100° C temperature, so I set the ...
6
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4answers
3k views

Mashed potato: start with hot water or cold water?

I've always been told to start root vegetables in cold water to ensure that the dense structure heats evenly and you don't end up with a mushy exterior. With mashed potato I'm going to tear it apart ...
13
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5answers
19k 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 ...
6
votes
5answers
11k 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 ...
4
votes
3answers
167 views

Can I make potatoes sweet by cooking them?

I've heard that cooking "breaks down" carbohydrates such as starch. I also know that starch is a complex carbohydrate, which is essentially made out of simple carbohydrates (sugars). Potatoes contain ...
0
votes
1answer
130 views

Olive oil instead of peanut oil to air fry potato?

I’m allergic to peanut oil, can I use olive oil for baking potatoes in a power air fryer oven elite
11
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3answers
301k 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 ...
30
votes
4answers
20k views

Why would you place potatoes on salt when baking in the oven?

Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction. Searching yields many recipes, but I can't ...
6
votes
4answers
4k 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 ...
3
votes
0answers
111 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....
9
votes
3answers
12k 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 ...
3
votes
1answer
80 views

Bitter Turnip fries

I tried making turnip fries the other day and they were horribly bitter. If am planning to fry them like french fries how long should I boil them in the salt, vinegar and lemon juice so that they don'...
0
votes
2answers
338 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 ...
1
vote
1answer
79 views
1
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0answers
19 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
votes
0answers
389 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
vote
3answers
494 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
17k 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 ...
3
votes
4answers
4k 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 ...
8
votes
9answers
51k 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 ...
8
votes
3answers
13k 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
9answers
7k 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 ...
3
votes
3answers
235 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
2answers
20k 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 ...
-4
votes
1answer
1k 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 ...
1
vote
1answer
60 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
82 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
106 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 ...
5
votes
4answers
19k 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 ...
2
votes
1answer
104 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
225 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
1k 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
73 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
76 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?
0
votes
2answers
469 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 - ...
4
votes
5answers
858 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 ...
6
votes
9answers
32k views

How to make crispy French fries?

Yesterday I tried making French fries, but they were not crispy. I heard that if I use 2 spoonfuls of Mobil oil with soybean oil, the fries will be much crispier. Is that true? Or is there any way ...
3
votes
2answers
183 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?)
9
votes
2answers
4k 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 ...