Potatoes, pasta and boiled jasmin rice are all starch and do not taste much by themselves. However I would not serve tomato sauce nor olives to the rice. On the
Have a bag of potatoes about maybe 3 weeks old. Still firmish, not green but with little small sprouts (maybe barely 1 cm) VERY small. Are th
The recipe for Potato Puree in "Modernist Cooking at Home" calls for precooking the potatoes in water at 65 degrees Celsius for 35 minutes. The bag should hold
Good hungarian pancakes use potato pancakes the size of a big plate as base under the goulash. I never managed to successfully flip such a pancake. I can make s
I read that 100kg of potato will process 35kg of potato crisp. I have tried it and did not achieve that result. I used 100kg of potato to process only 15kg of p
How should baked potatoes be reheated in order to most closely approximate fresh-from-the-oven quality?
I was wondering what was the difference between these two potato recipes? Both of them seem to be near same but are referred differently. Is there even a differ
I use Maris Piper with butter, milk and seasoning, but I'm wondering if there is a better variety for mashing?
I was wondering about a detail of a recipe I recently read in a magazine. The recipe is for Gnocchi, so basically it's about making a potato mash dough. Inste
My mom keeps telling me it is unsafe to refrigerate leftover cooked potato in any form because she claims refrigeration accumulates toxins in them (or something
I tend to par boil potatoes before roasting them; however, a common error that I make is to over par boil (or as it is otherwise know: boil). Unfortunately, I'
I am trying to roast potatoes to a crisp skin texture while making a roast in the same oven. When I am making a meat roast, I want to make a potato side dish w
My favorite restaurants always manage to impart the flavors of the various spices used to the potatoes, rather than only having the potato's own flavor. Howeve
Is there a sane way of roasting potatoes at low temperatures? I ask because I am pot roasting a silver-side joint and would like some roast spuds to go with it
My preferred method of cooking baked potatoes is to lightly coat them in olive oil, then wrap them in foil and skewer them before baking for a couple of hours.
My question is very similar to this one here How to best cook potatoes to be used in a curry? I am trying to enhance the potatoes flavour by masking it's own na
I decided to do mashed potatoes. I boiled the potatoes (needed 3-5 min more, the were in about 30 min) I just realised they're undercooked I cut the potatoes
I have tried cooking baked potatoes (Russets) using the Alton Brown recipe here: http://www.foodnetwork.com/recipes/alton-brown/the-baked-potato-recipe.html F
I'm looking to host a big dinner and want to make it as diabetic-friendly as possible. I'm also looking to not make special diabetic-friendly dishes that only 1
What is the best way to preserve potatoes for a long time with minimal loss of nutritional values? I tried freezing, but the potatoes lost their taste and were