We're going through a healthy-eating phase at the moment, and this includes eating a fair few steamed vegetables. Unfortunately I find steamed vegetables (espec
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?
So, I was following a recipe in an Amish cookbook that was pretty minimal on details: Baked Pork Chops Put a layer of thinly sliced potatoes into a b
When I was a fry cook we made fresh fries and kept them in a bucket of water to keep them from turning brown (not sure if that's oxidation or what), will oil in
I'm not sure how universally this question applies; I live in Canada. When we buy potatoes, they often come in large bags made out of heavy paper. The bags ar
I have many kilograms of potatoes that are turning bad, I don't want to throw them away. The term "turning bad" means that the best-before days on the products
In what ways do Blue potatoes differ from Yukon Golds? (Other than the color.) Do they have comparable amounts of starch and water? Do they have a different
Since I can remember I've always been crazy about chips (french fries for the Americans). As a result I always make too much when I make them for me. The proble
I've mostly seen people peel a potato after it has been boiled and then cutting it to pieces if required. Given it's muddy exterior, I find it cleaner (and prob
How long should I bake a whole sweet potato in the oven for versus an 'ordinary' potato of the same size?
I am relatively new to deep-frying. Having seen the questions about oil reuse and conservation, I'm still at a loss about what's going on with my oil... My sun
I've stopped frying my straw potatoes in the fryer as the straws sink to the bottom and get stuck below the heating element. After a while, some of these raw st
I have never managed to cook the perfect potato when making a potato salad. The potato tends to either be too mushy or it is too crunchy depending on if I ove
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 possi
I recently bought something that was labelled at the grocery store as a "purple sweet potato". They were larger than what I am used to for sweet potatoes, but l
I've made gnocchi with different types of potato with mixed result. Can anyone recommend a type that is particularly good for making gnocchi?
It's probably not a one to one ratio. Do you have any suggestions?
I'm having a barbecue and I'm cooking steaks and asparagus. I still have some uncooked potatoes left in the pantry. Is it possible to grill a potato?
I have fond (and by now possibly largely inaccurate) memories of eating potatoes that had been wrapped in tin foil and baked outside in the embers of a fire. I
I am making shepherd's pie soon for freezing, and have been given conflicting advice regarding freezing the mash potato topping. I've been told both to freeze o