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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1answer
167 views

Are Yukon Gold Potatoes available throughout the year

Is the Yukon Gold Potato a seasonal potato offering? It seems like up to a month ago I could find them anywhere but now POOF, nowhere has them, and when asking in stores they keep telling me they have ...
26
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4answers
4k views

Potato for a purpose

I noticed that my super market sells packaged potatoes for different purposes, for example they sell: potatoes for a salad potatoes for baking potatoes for frying etc.. They all look pretty similar ...
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3answers
3k 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 ...
7
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11answers
13k 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 ...
0
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2answers
2k 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 ...
1
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1answer
89 views

Cooking French fries with strainer from IKEA's Idealisk

I want to make French fries, but I don't have a proper deep fryer, but just a dutch oven and a strainer from IKEA, Idealisk. Is it OK to leave the potatoes in the strainer and submerge them in the hot ...
16
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2answers
3k 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 ...
14
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8answers
43k 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?
5
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2answers
1k views

What should I do if I forgot to dry fries before baking?

What should I do if I forgot to dry off my fries before putting them in to bake? And now they're seasoned and oiled up.
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1answer
97 views

Eating dehydrated uncooked red potato

I sliced some red potatoes and put them, without any prior processing (no cooking, no frying etc.), in a dehydrator at 45 celsius. Several hours later, they came out crispy and tasty. However, when I ...
4
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3answers
4k views

How can I reduce the salt in oversalted potatoes?

Let's just say I was experimenting, and now I have a pan full of diced carrots and potatoes that have been boiled and way, way over-brined. They taste like... salt. It's very bad.
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3answers
188 views

I Need to Cook Duchess Potatoes but the Oven Cannot go Above 135C or 275F

Thanks for the view. This question follows on from this one (Why Did the Duchess Potato Collapse), I have now prepared the mashed potato with egg yolks and do not expect it to collapse. The piped ...
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3answers
294 views

Why Did the Duchess Potato Collapse?

Thanks for the view. I wanted to make this (recipie): Got this far (not quite as in the picture but OK for a test, didn't have the right size piping nozzle ): And then when I put them in the oven ...
8
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5answers
4k 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 ...
2
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4answers
60k views

How to know potato is done without poking it to check softness?

I can never get potatoes boiled just right. They're either over or under cooked. When I think they could be about done, I poke one or two with a knife but then that one splits and cooks faster than ...
5
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5answers
40k views

Multitasking with oven ( roast and potatoes)

I am trying to roast potatoes to a crisp skin texture while making a roast in the same oven. When I am making a meat roast, I want to make a potato side dish with it. However, when I put the potatoes ...
0
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0answers
17 views

ham and scalloped potatoes that had been cooked left out overnight- still safe to eat? [duplicate]

I cooked a ham and scalloped potatoe casserole and then left it sitting on the counter overnight. It was going to be REALLY good- can we eat it or too much risk???
33
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5answers
25k 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 ...
2
votes
1answer
164 views

How can I tell whether my potatoes are waxy vs. floury?

Once in a while I get hold of a bunch of potatoes without any labeling and the least I want to know is whether they are waxy or floury. Is there a way to determine whether raw potatoes are waxy or ...
0
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1answer
165 views

Potatoes that have been in proximity to a really bad potato

This is not about potatoes sprouting. I had a large bunch of potatoes in the plastic tray I keep them in and with one thing an another, they got overlooked until I realized they'd been there a long ...
1
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1answer
297 views

Why do cooked potatoes taste bland when they cool down a bit?

Plain cooked potatoes have become one of my favorite go-to foods during the recent months. I just wash them, put them in a pot, cover them with water, put in a bit of salt, cook them until they are ...
6
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1answer
202 views

Does storing an apple with potatoes prevent the potatoes from sprouting?

I don't know if this is an old wives tale because a Google search didn't bring me conclusive proof: in fact the top two results have exactly opposite answers on this question. Apparently both apples ...
3
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1answer
141 views

Cheese like slime on potato, but no pinkness

I had some potatoes in the back of a cupboard, and one solitary potato has sort of disintegrated into a cheesy yellow slime. The skin looks mostly intact, and the slime is sticky exactly like melted ...
15
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12answers
235k 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 ...
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3answers
161 views

Making crisp hash browns

I buy frozen, shredded potatoes. What is the best way to drive off moisture to help make them crispy when cooked? Would microwaving on a paper towel help remove ice crystals and help avoid soggy ...
2
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4answers
277 views

Oven semi-baked semi-fried potatoes starting from raw (for the lazy cook)

The objective of this question is to avoid spending time in front of the stove, moving a stove-top method to the oven to enable, in particular, quadrupling the amount that can fit in a skillet, ...
5
votes
4answers
24k 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 ...
3
votes
1answer
6k views

What's the best way to reheat frozen boiled potatoes?

We got some imported Papa Amarilla frozen precooked (boiled) potatoes. Probably not many people know about this specific kind of potato, but I was wondering if someone knows how to best reheat any ...
1
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2answers
128 views

How to make potato wheel not stick to mold

I used a spiralizer on a potato and wrapped it tightly around the outside of a metal ring mold. When I deep fry it, it sticks to the mold, even after using non-stick spray. I am going for something ...
2
votes
3answers
1k views

Potato and Macaroni Salads soak up all the mayo when I store them

When I make either potato or macaroni salad, I always have a problem the next day with the salad soaking up the mayo so it looks like there was no mayo added. I DO feel that I add a good amount of ...
9
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2answers
7k 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 ...
2
votes
1answer
271 views

Why do potatoes cook more slowly in a stew?

I recently made a stew, not for the first time either, and I've tossed in a few potatoes, cut into cubes. It took about an hour and a half until they were soft. The stew was simmering the whole time. ...
11
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4answers
353k 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 ...
2
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5answers
1k views

Will peeling and slicing potatoes prevent them from sprouting further?

I have some potatoes that are starting to sprout. Nothing crazy, but I'm worried about them all sprouting worse before I get the chance to turn them into breakfast. I'm just going to be frying them ...
7
votes
11answers
8k views

Can I make sourdough starter with raw potatoes?

Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. I wonder if it is possible to just grate raw potatoes or other ...
0
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1answer
237 views

Troubleshooting Soft and Mushy Oven Fries

I've been making oven fries for many years. My method: wash potatoes (Russet), dry, cut, toss with olive oil and sometimes seasoning like paprika, no salt, bake in hot oven on low rack, turn with ...
0
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0answers
49 views

Some potatoes turn green but don't sprout, while some sprout but don't turn green. Why is there the difference and which is more dangerous? [duplicate]

We've been taught don't to eat sprouted potatoes, as well as potatoes with greened skin. How could they become different and are they equally poisonous?
103
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10answers
827k 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 ...
0
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1answer
28 views

Cook a smoked ham and scalloped potatoes [closed]

My ham is to bake for 3 hours at 375 and my scalloped potatoes are 400 for 55
7
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6answers
16k 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 ...
2
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3answers
383 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
86 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 ...
4
votes
2answers
42k 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
15k 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
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1answer
93 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
32k 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
80 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
55 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
208 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
175 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 ...

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