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
1k views

Dauphinoise potatoes: not fully cooked in cream?

I am attempting to make dauphinoise potatoes using this recipe: https://www.bbcgoodfood.com/recipes/402620/dauphinoise-potatoes I am preparing them for tomorrow. So the aim is to put them directly ...
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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 ...
9
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3answers
292 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 ...
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2answers
155 views

Is there a name for incompletely-sliced potatoes?

I recently made this recipe, but I am wondering if there are any names for this type of slicing (for potatoes, and otherwise). I suppose it somewhat resembles "blooming" an onion.
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1answer
1k views

Can I pre-prepare dauphinoise potatoes?

I am hosting my first Christmas for the mother-in-law so of course am freaking out. I'm planning on cooking a roast something but with a slightly different spin on it from normal Christmas Dinner as ...
1
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1answer
117 views

Salted baked potatos

I'm trying to understand the purpose of salting a potato prior to baking it. I've always oiled to skin to make it softer, but I don't see the purpose of salting it. What does salting the skin ...
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0answers
96 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. ...
5
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2answers
1k views

Holding mashed potatoes in fridge before serving

I have some issues with holding mashed potatoes before serving them. Of course, it's not practical to make them from start to finish everytime someone orders them. I am trying to figure out how I will ...
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1answer
2k views

Is there a difference in gnocchi between baking, steaming, or boiling potatoes?

I’m looking to make gnocchi. Lydia Bastianich says in her cookbook that we should boil the potatoes. Bryan Talbot says that we should bake them with a little bit of salt.
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2answers
3k views

How can I easily peel baby round potatoes?

I was planning to try out a recipe for roasted baby potatoes, but I have noticed that most of the recipes involve slicing the baby potatoes in half and roasting them with their skins on. They turn out ...
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1answer
137 views

by covering your pan with an inch of oil - depth or length [closed]

www,wikihow.com/Make-Potato-Chips
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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 ...
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3answers
26k views

Storing cut up potatoes (chips/fries)

I have fallen into a slump at the minute where i just don't feel like preparing food when i get home from work, and i would prefer to cut up a larger batch of potatoes in one go and store them in the ...
5
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3answers
2k views

How to “bake” whole potatoes in slow cooker?

The ability to make "baked" potatoes in a slow cooker is pretty appealing: I can bake potatoes while at work without heating up my house or having to worry about fire hazards. After reading several ...
0
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1answer
1k views

Gnats were in my bag of potatoes; can I still cook and eat the potatoes?

There are some holes in my plastic package of potatoes. Gnats got into them (maybe 20 or so) and were buzzing in and out of them until I shoed them away. Can I still either bake or boil the potatoes ...
3
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2answers
171 views

Baking cauliflower with potatoes

I like to cook a very simple recipe for roasted potatoes: I peel and cut potatoes to cubes, mix them in a sauce of olive oil, garlic and sweet paprika and place in the oven for about an hour under ...
5
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2answers
3k views

Why using low temperature cooking for potatoes?

I saw somewhere a recipe for using souse vide at 90C for potatoes. I understand low temperature/long time cooking technics are for tenderizing meat. What is the rationale of using low temperature ...
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2answers
2k views

Parboiling potatoes to make them softer in a stew

I recently made ciambotta (like an Italian ratatouille) on two separate occasions, first using russet potatoes, and once using red potatoes. In both instances, the potatoes (cut into half-inch pieces) ...
4
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2answers
621 views

Whipped egg whites in Gnocchi?

I have been wondering what would happen if I tried to make Gnocchi with whipped egg whites instead of egg. I was imagining it might make them light and fluffier. Has anyone ever tried it?
1
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1answer
239 views

White stains that make potatoes sticking to my iron frying pan

I've got a well seasoned, never soap washed iron frying pan that I love and take care. This pan used to work well and not stick at all. Untill now. There are now small white stains that make potatoes ...
3
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2answers
2k views

Triple cooked chips: Removing moisture by cooling

Triple cooked chips (French fries) are made by: Boiling the chips, then cooling them in the fridge/freezer to remove moisture Deep frying at a low(ish) temperature, then cooling again as above Deep ...
12
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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 ...
13
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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 ...
3
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2answers
1k views

How to easily minimize waste using a potato smasher?

I have a new tool. At Walmart they didn't seem to have the kind of potato masher I'm used to, so I bought this thing. (The can of soup is there for size reference.§) From a young age I'm used to the ...
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1answer
197 views

Does cutting sweet potatoes with non stainless steel knives cause oxidation poisoning?

I have found when cutting up sweet potatoes prior to cooking that the cut edges go grey or black when soaked in warm water. I read on another site that using a carbon or non stainless steel knife ...
7
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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 ...
5
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1answer
193 views

What do you call it and where to buy some

What do you call these in English, before the frying process, and where can they be purchased?
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2answers
5k views

Which potatoes are best for twice baked potatoes

Which potatoes in the US are best for twice baked potatoes? My twice baked potatoes didn't turn out right. The skins broke, and punctured to easily. I was using Yukon golds of medium size lightly ...
6
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2answers
16k views

Frying potatoes in cast iron: sticking!

I've tried frying potatoes (generally cubed small, like 1/4") in my cast iron pan but they frequently stick very badly. Badly enough so I've got to resort to scraping with a metal spatula. The pan is ...
3
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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 ...
0
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1answer
88 views

What main course Indian cuisine I can make out of potato with sweetness in nature? [closed]

In continuation to my previous post. What main course Indian cuisine I can make out of potato with sweetness in nature? As pulao and dry vegetable taste terrible with this kind of potato.
6
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1answer
798 views

How to differentiate normal potato from the potato that has sweetness?

Sometimes, we need to add potato to our dishes like in Pulao and some Indian dry vegetable dishes. But some potatoes have sweetness to them which ruin the flavor of the dish. Is there a way to ...
3
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2answers
211 views

Different cooking times and different dishes

Merry Christmas! I would love it if all my dishes came out at the same time. Any ideas? I am cooking a ham at 350, au gratin potatoes at 425 and a souffle at 350 what temperature should I cook at to ...
5
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1answer
122 views

Adding mashed potatoes for moister/softer cinnamon rolls

Is it true that adding mashed potatoes as an ingredient makes cinnamon sweet rolls moister and/or softer? If so, can we simply add a healthy dollop to any yeasted cinnamon roll recipe? Is there any ...
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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 ...
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2answers
112 views

How long should I cook sliced russert potatoes for mashing?

I'm making potatoes mousseline tomorrow morning for a 3pm service. While the recipe doesn't call for it, I want to wash off as much starch as possible to minimize glueyness. I'm planning on soaking ...
2
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4answers
133 views

Pre-preparing breakfast scramble — potatoes

I liked to cut up a bunch of onions and bellpeppers once a week so that when I make eggs in the morning I just need to put a scoop in the pan and add the eggs once they are cooked. This has been going ...
3
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1answer
914 views

How to time the blanching of potatoes for freezing

I've read numerous articles on the procedure to peel, blanch then bag and store potatoes in a freezer. The procedure states to bring a big pot of water to boil than put in the potatoes and blanch 3-5 ...
2
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2answers
2k views

White Potatoes for Hash Browns?

Are white potatoes the right type for hash browns? I guess not as I couldn't get them to adhere, without using eggs or flour etc.
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 ...
3
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2answers
108 views

carrot and potato dumplings question

My question is for potato and carrot dumplings as follows, what sort of binder would you recommend to make it more stable for frying or boiling? I've tried eggs myself, would you recommend flour? if ...
2
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2answers
412 views

Why does steamed potatoes sometimes have a smooth, banana-like texture?

Sometimes when I steam potatoes, they have a lovely dry, fluffy, crystaline texture. Other times, they're the complete opposite, looking dull with a texture like that of banana.
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2answers
3k 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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1answer
3k views

Why blanch handcut fries?

I work at a restaurant. Im a potential management candidate. One of my first projects is researching hand cut fries in an effort to transition from pre-cut fries to making our fries in house. I guess ...
1
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1answer
171 views

Should I par-boil my pickled potatoes before roasting them?

I am attempting to make some pickled fries, similar to https://www.youtube.com/watch?v=CnRvRDUtgY4 However, I don't have a frier (nor do I want to fry on the stove top), so I was thinking of cooking ...
1
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2answers
10k views

Converting frozen hash brown patties from oven cooking to stove top

I have some store brand frozen hash brown patties that only show to cook them in the oven. They have to cook at 450 degrees for 15 - 20 minutes, and it is 80 degrees outside. Can they be cooked in a ...
3
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1answer
164 views

Weird russet potato?

I'm supposed to be boiling it, but this russet potato has this one smooth spot on it. It's not like the rest of the potato's texture, it's almost as smooth as my phone screen. Not oddly colored. Is ...
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3answers
426 views

What constitutes a 'waxy potato'

Potato salad, dauphinoise, sauteed, with potato cooked but firm and keeping its form with a wonderful waxy texture. Common all over France but a rarity in the UK. What varieties should we be looking ...
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1answer
389 views

Cooking potatoes curry [closed]

I use my method which is i peeled potates and washed them with water. Then, i cut them and washed them with water again before cook them. Is it right or wrong? Because my aunty said, don't wash them ...
2
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1answer
930 views

Is there a way to revive an old potato?

I was making mashed potatoes the other day and one of the potatoes I had was a little old. It was not as firm, and was slightly wrinkled than the potatoes I'd just bought. I didn't use it at all. Is ...