Possible Duplicate:How can I make a silky smooth, rich mash? My mash potatoes are usually not very tasty. I sometimes add some chees
For an upcoming party, my girlfriend and I have been discussing trying to create "potato jenga." The idea is to cook smooth, flat pieces of potato and stack th
Tonight I'm going to make potato dauphinoise but I don't have any cream - at all - and all the recipes call for it! I should also note I have no creme fraiche
How long (hours or days)can sweet potatoes be peeled before they are used? Do they go brown quickly like regular potatoes? Are there methods for holding them?
I know of this grater via German cooking, but it may NOT be specific to Germany. Regardless, I am trying to determine the name of this kind of grater so I can
I bake Russet potatoes. I just washed them a little with cold water and then place them in a baking pan after I put foil on the bottom of the pan. I do not pee
I often make French fries by cutting potatoes into long strips, adding a bit of oil and spices, then baking them in the oven. Sometimes, this tastes very good.
In various Mexican and Tex-Mex restaurants in the US, all of the dishes seem to be made from a limited selection of ingredients. Although potatoes originated Am
I want to cook multiple dishes at the same time using a conventional oven. A 9x 13 pan with potatoes should bake in an oven of 350 degrees F for 45 minutes. The
How do I make my wedges go nice and crispy in the oven? I usually season them with a cajun mix, add a tiny bit of oil, and cook them in the oven on fan-bake at
I am trying to replicate a recipe that my father-in-law performed once at home… well, not much of a recipe, rather a cooking style, as you'll see. The i
I'm planning to make scalloped potatoes with russet potatoes and cream and cheese. If I prepare and assemble the dish in the evening, can I store it (covered i
To begin with, I use soy cream instead of dairy-based cream. It tastes alright, but not superb, and it seems to require more salt. What is missing that I shoul
I tried to bake some new potatoes, small tomatoes and hot peppers, in extra-virgin olive oil, using a recipe calling for 1 hour at 100° C. I was skeptical
Yesterday I tried making French fries, but they were not crispy. I heard that if I use 2 spoonfuls of Mobil oil with soybean oil, the fries will be much crispi
I bought potatoes today in a different store then I normally do. When I came home I saw that the potatoes look like they are 'shedding', and I can peel of piece
Many recipes for potato salad state that one should place the salad in the refrigerator after preparing. Some recipes state that one hour is enough. Others ask
I live in a country where there is no chemical engineering done on the plants, so everything is completly organic. But i noticed the biggest difference in the p
I'm in the middle of roasting some sirloin in foil packets. It's surrounded by carrots and quartered red potatoes, and I'm roasting it for an hour at 400F, turn
I would use boiled or fried potatoes inside other recipes like the Spanish tortilla which has usually a salty taste. Depending on how I cut the potatoes however