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Results tagged with Search options questions only user 725

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.

35
votes
8answers
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 … getting burned... Ideally, I'd like to produce potatoes that are crispy and golden brown on the outside, fully cooked and soft on the inside, and not excessively oily. What are the important factors to …
asked Sep 3 '10 by TJ Ellis
6
votes
3answers
I have long struggled with pan-frying cube-shaped foods to try to get them evenly browned on all sides. I have this struggle with potatoes and tofu, and there are likely other foods it applies …
asked Jun 28 '14 by TJ Ellis
7
votes
4answers
I love fried potatoes, and I love them even more when there are some delicious vegetables mixed in, like onions and bell peppers. The problem is that I can't figure out how to cook all these things … so that I end up with crispy potatoes with the cooked onions and peppers. I've tried a few methods: Cook onions at the beginning, then add potatoes. Result: overcooked onions, mushy potatoes. Cook …
asked Jun 28 '14 by TJ Ellis
5
votes
3answers
How should baked potatoes be reheated in order to most closely approximate fresh-from-the-oven quality? …
asked Nov 16 '13 by TJ Ellis