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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7
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6answers
14k 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 ...
1
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1answer
143 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 ...
2
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3answers
306 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
80 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 ...
11
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3answers
328k 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 ...
7
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10answers
10k 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
39k 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
11k 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
58 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
82 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
25k 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
44 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
47 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
194 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
votes
1answer
129 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
51k 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
168k 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
votes
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
vote
1answer
61 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
2k 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....
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1answer
66 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
168k 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
491 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
votes
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
105 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 ...
3
votes
1answer
2k views

Help removing excess starch from potato chips

I was trying to make potato chips at home but forgot wash off the excess starch from the freshly cut potato slices. I have already dried them off. Now when i fry them they turn brown giving a burnt ...
0
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2answers
2k views

Can bad potato salad be made into something good?

I was lazy the other day at the grocery store and bought potato salad from the deli instead of ingredients to make my own. That was a mistake. Now I have a big tub of bad potato salad. It is apparent ...
0
votes
2answers
270 views

How can I make crispy potato wedges without frying and oven?

My mom lives Hong Kong when Toronto's cold. Here are strictures: Healthy frying is OK. Let's rule out deep-frying - it's unhealthy and can cause cancer. Her HK flat doesn't have a convection oven. ...
15
votes
11answers
226k 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 ...
9
votes
5answers
1k 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 raw potatoes (I never got why I have to boil them first). I put them in ...
3
votes
1answer
57 views

Canning potatoes in instapot canner

I just realized that I canned some potatoes for 25 minutes instead of the recommended time of 35 minutes last night. The jars all sealed. My question is, do i throw those out or do i just have to use ...
2
votes
0answers
195 views

Beans should not be served with potatoes? [closed]

Huffington Post writes: Potatoes conflict with digestion of the beans, so avoid eating them in the same meal. Is this true? I couldn't find any reliable source.
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2answers
181 views

Dehydrator potato chips

I am trying to make potato chips using my dehydrator, but the keep coming out hard and plastic like. They are to hard to eat. I cut them at 1/16 of and inch and blanched them. I used a low setting ...
0
votes
1answer
311 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.
2
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3answers
6k 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
votes
8answers
17k 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
vote
3answers
7k 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
842 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
5k 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 ...
1
vote
2answers
21k 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
votes
4answers
5k 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
5answers
28k 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 ...
4
votes
3answers
198 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
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1answer
168 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
30
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4answers
22k 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
5k 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 ...

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