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 ...
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 ...
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?
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?
18
votes
3answers
1k views

Charles Darwin high altitude cooking of potatoes

I just read about Charles Darwin's attempt to boil potatoes while at high altitudes. In The Voyage of the Beagle you can read: Having crossed the Peuquenes [Piuquenes], we descended into a ...
17
votes
8answers
41k 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 ...
17
votes
4answers
3k views

How could I make stuffed french fries?

I had an idea a while back to make stuffed french fries. I was thinking specifically about a cheesy, thick, french onion soup sort of a thing inside a crispy french fry (not a steak fry). I can't ...
16
votes
1answer
2k views

What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart?

First off, I'm German, so you would think I know, but it seems traditional cuisine has not been passed down my family tree. This question really consists of two parts: What makes potatos dough (or ...
15
votes
3answers
59k 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 ...
15
votes
3answers
11k views

What's the best way to store potatoes and maximize their shelf-life?

What's the best place and way to store potatoes so they keep fresh longest?
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 ...
14
votes
9answers
219k 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 ...
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 ...
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?
13
votes
3answers
11k views

The secret to Pringles like potatoes

Some context: I'm not a cook, hardly even a good amateur, this considered: I would like to know if it is possible to, with everyday cooking accessories, make some home-made potatoes that are as ...
13
votes
2answers
4k views

How do I make crispy potato pancakes?

I have made potato pancakes / potato latkes many times and they've come out quite edible. However, they are very soft, sometimes fall apart easily, and have a very soggy feel. Here is approximately ...
12
votes
10answers
115k views

Which oils or fats make the crispiest roast potatoes?

Which oil or fat is the best option for crispy on the outside fluffy on the inside roast potatoes?
12
votes
6answers
3k views

Gnocchi - best fluffy technique

What is the best way to ensure prepared gnocchi is light and fluffy, not lumpy and soggy? I've seen tips saying to use more flour, to use less, to add ricotta cheese, to air dry...
12
votes
3answers
6k views

What's the crud in the pan with potatoes and oil?

Sometimes I make sautéed potatoes. I dice the potatoes into little cubes about 1cm or less to a side, then cook them in a pan with about 1-2Tbsp of hot oil. The result is sort of like little french ...
12
votes
5answers
21k 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 ...
12
votes
1answer
5k views

Are potato fruits (not “potatoes”) edible?

My uncle has a fairly expansive garden and he grows potatoes. He asked a question, that being if they'd ever seen tomatoes growing from their potato plants. I've done some research (and remembered ...
12
votes
2answers
9k views

Are potatoes ever used in Mexican or Tex-Mex dishes?

In various Mexican and Tex-Mex restaurants in the US, all of the dishes seem to be made from a limited selection of ingredients. Although potatoes originated America, I never see potatoes in any of ...
12
votes
4answers
38k views

Tricks to preserve chips (french fries)?

Since I can remember I've always been crazy about chips (french fries for the Americans). As a result I always make too much when I make them for me. The problem I have and have always had is that ...
11
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 ...
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
4answers
8k views

Seasoning steamed vegetables (in particular potatoes): advisable?

We're going through a healthy-eating phase at the moment, and this includes eating a fair few steamed vegetables. Unfortunately I find steamed vegetables (especially potatoes) can be painfully dull ...
10
votes
3answers
9k views

How to fry Rösti so that it stays together?

I have been trying to prepare rösti a number of times these last few weeks with meager results. I have tried both making fresh rösti from grated potatoes and using vacuumed ready-to-fry rösti from the ...
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?
10
votes
2answers
672 views

How do Blue potatoes differ from Yukon Gold potatoes?

In what ways do Blue potatoes differ from Yukon Golds? (Other than the color.) Do they have comparable amounts of starch and water? Do they have a different flavor or texture? How should I be ...
9
votes
11answers
11k views

How can I make my fried potatoes not fall apart?

I cut the potatoes up. I boil them for 7 minutes and then I fry them 15 min in some olive oil, but they fall apart quickly. When I remove the water from the boiling pan after 7 minutes, the potatoes ...
9
votes
3answers
93k views

What is a good way to cut potatoes into wedges?

I have tried making potato wedges before but can't seem to find a good way of cutting them up. My pieces always seem to be of assorted sizes - so when they cook, the thinner ones burn and the thicker ...
9
votes
2answers
4k views

Did I store these potatoes incorrectly (found a bug inside)?

I have a 3 pound bag of 'Idaho' brand potatoes that I bought a few weeks ago. They all looked good (firm and no sprouts) when I went to get them the other day except for one. This one had a white ...
9
votes
3answers
237 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 ...
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 ...
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 ...
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 ...
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, ...
9
votes
7answers
10k views

Opening potato bags

I'm not sure how universally this question applies; I live in Canada. When we buy potatoes, they often come in large bags made out of heavy paper. The bags are closed by sewing a string into the top ...
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 ...
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 ...
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
6answers
50k views

How can I make my homemade potato wedges crispy?

How do I make my wedges go nice and crispy in the oven? I usually season them with a cajun mix, add a tiny bit of oil, and cook them in the oven on fan-bake at about 200 degrees (celcius). They come ...
8
votes
3answers
7k views

Effect of potato water on bread (early experiment results)

Inspired by another question here, I am going to make potato bread. I am using the King Arthur Flour recipe. (For 2 loaves) 1 tablespoon instant yeast 99g sugar 283g to 340g lukewarm water or potato ...
8
votes
4answers
3k views

How to rice potatoes

I was wondering if anybody know a method to rice potatoes without them turning into mashed potatoes. When I do it to raw potatoes, they mush or just stay too crunchy and with cooked potatoes, just ...
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
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 ...
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 ...
7
votes
4answers
161k 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....