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 unpeel
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
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
My ham is to bake for 3 hours at 375 and my scalloped potatoes are 400 for 55
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
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.
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 unti
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-
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
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
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
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
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
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 determ
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 ):
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 n
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 cam
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
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.
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 t