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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98
votes
15answers
766k 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 ...
35
votes
8answers
56k 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 ...
20
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 ...
20
votes
5answers
23k 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?
4
votes
3answers
4k 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 ...
15
votes
3answers
60k 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 ...
3
votes
2answers
19k 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?
13
votes
7answers
4k 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?
17
votes
8answers
42k views

Do I have to peel red potatoes before baking them?

I recently made some potato wedges in the oven. I shared this recipe with my relative, who admonished me for not properly peeling the red potatoes before baking them. She claims that there are ...
8
votes
8answers
14k 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
5answers
114k 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 ...
6
votes
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 ...
12
votes
3answers
8k 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 ...
8
votes
2answers
424 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 ...
7
votes
3answers
11k 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 ...
6
votes
3answers
1k 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 ...
3
votes
3answers
18k 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 ...
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 ...
30
votes
4answers
21k 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 ...
24
votes
6answers
58k views

When boiling potatoes, should I put them in with the cold water or in to the hot?

I've heard both. What's the correct way to boil a potato? Why?
9
votes
5answers
78k 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, ...
13
votes
6answers
4k 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 ...
9
votes
1answer
11k views

What are 'boiling potatoes'?

If a recipe calls for 'boiling potatoes', what variety(ies) is it referring to, and why? Example Recipes: Punjabi-Style Cauliflower and Potatoes with Ginger (Aloo Gobi) Potato and Cauliflower Curry ...
15
votes
6answers
30k 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 ...
11
votes
3answers
306k 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 ...
10
votes
7answers
32k 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?
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
2answers
6k views

How do I pick the best potatoes at the supermarket?

I was picking potatoes randomly from the supermarket without much thinking, and some potatoes take more time to bake properly. So on what basis should I pick potatoes, potatoes for baking? I'm not ...
6
votes
4answers
77k views

How do you know when a baked potato is done?

When baking a baked potato in the oven how do you know when it's perfectly done? Squeezing it doesn't seem to be that accurate for me. And using a fork seems pretty arbitrary. Any better ways?
5
votes
4answers
32k 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 ...
5
votes
8answers
41k 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 ...
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 ...
7
votes
2answers
9k views

How to best cook potatoes to be used in a curry?

My favorite restaurants always manage to impart the flavors of the various spices used to the potatoes, rather than only having the potato's own flavor. However, when cooking curries on my own, I ...
7
votes
4answers
7k 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
7answers
4k views

How to Peel Potatoes

Whenever I have to peel potatoes, I spend much of the time fighting the slippery, just-washed potatoes and keeping them from shooting out of my hands...what's a good way to peel potatoes more ...
6
votes
3answers
3k views

Advice on time for cooking potatoes au gratin?

So, I was following a recipe in an Amish cookbook that was pretty minimal on details: Baked Pork Chops Put a layer of thinly sliced potatoes into a baking dish, and cover them with ...
6
votes
10answers
47k 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 ...
6
votes
1answer
597 views

How to differentiate normal potato from the potato that has sweetness?

Sometimes, we need to add potato to our dishes like in Pulao and some Indian dry vegetable dishes. But some potatoes have sweetness to them which ruin the flavor of the dish. Is there a way to ...
5
votes
2answers
12k 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 ...
4
votes
1answer
1k 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 ...
4
votes
5answers
5k 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 ...
4
votes
3answers
172 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 ...
3
votes
1answer
816 views

How to time the blanching of potatoes for freezing

I've read numerous articles on the procedure to peel, blanch then bag and store potatoes in a freezer. The procedure states to bring a big pot of water to boil than put in the potatoes and blanch 3-5 ...
3
votes
2answers
201 views

Different cooking times and different dishes

Merry Christmas! I would love it if all my dishes came out at the same time. Any ideas? I am cooking a ham at 350, au gratin potatoes at 425 and a souffle at 350 what temperature should I cook at to ...
2
votes
1answer
1k 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
8k 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 ...
2
votes
2answers
861 views

Preserving whole potatoes

What is the best way to preserve potatoes for a long time with minimal loss of nutritional values? I tried freezing, but the potatoes lost their taste and were unsuitable for cooking. I tried ...
2
votes
3answers
6k views

How should I control the time and temperature when baking two dishes?

I want to cook multiple dishes at the same time using a conventional oven. A 9x 13 pan with potatoes should bake in an oven of 350 degrees F for 45 minutes. The other dish, a ham, should be in a 325 ...