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.

10 questions with no upvoted or accepted answers
Filter by
Sorted by
Tagged with
3
votes
1answer
4k 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
votes
0answers
61 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
4k 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
89 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
votes
0answers
57 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 ...
0
votes
0answers
764 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
votes
0answers
95 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
votes
0answers
714 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
158 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