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.

11 questions with no upvoted or accepted answers
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135 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....
3
votes
1answer
3k 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 ...
2
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0answers
59 views

When potatoes are part of, say, Bacalao, why aren't they boiled into a mash?

If I boil potatoes for an hour or more they invariably turn into a mash. Why doesn't this happen if the potatoes are part of Bacalao that is left to simmer for a lot longer?
2
votes
1answer
455 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 ...
1
vote
0answers
79 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 ...
1
vote
1answer
2k views

Why aren't my potatoes cooked?

I had a 3lb roast on a bed of baby potatoes (smaller than a ping-pong ball but larger than a grape) and onions at 375F for almost 3 hours. The roast came out great (cooked to 150F internally), but the ...
0
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0answers
454 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?
0
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0answers
84 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. ...
0
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0answers
608 views

My red potatoes seem to have an unusually high amount of eyes. Should I cut them out?

I got a large bag of red potatoes from costco, but it has a lot of eyes and probably 100 dimples all over it. I peeled the first one and extracted the deep eyes and it looks good underneath (no green),...
0
votes
1answer
123 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 ...
0
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1answer
145 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