Scandinavia has a variety of potato called almond. It's small, extremely mealy and delicate, and has a slightly sweet, buttery flavour; it's utterly delicious. I have been looking for this variety in the US (specifically, New York), but I'm coming up short. Is there a place to find it, or is there an American variety that is comparable?
About 7-10 days ago I made potato skins. I scooped out the insides, stuck them in the fridge, and forgot about them. Now I am making baked potato soup and just remembered them. It's just potatoes, no dairy or anything else. They look fine and smell fine. Has it been too long or can I add them to my soup?
I just bought a 10-pound bag of potatoes for super cheap. Yay! On closer inspection, a whole bunch of them are about to go really bad. boo. Please give me your best recipes for quickly turning a whole lot of potatoes into something tasty! [more inside]
What are some vegan toppings for mashed potatoes that are fatty and delicious and not watery or fake? [more inside]
Many years ago as a bachelor I used to make great hash browned potatoes (hash browns). All I can remember is that I used to par-boil them first, then put them in the fridge. The next day, or several days later I would then shred them with a cheese grater, right into the cast iron skillet, which already had hot oil in it, and fry up some great eating. [more inside]
I was wondering if anyone knew of some place in Chicago that was still offering Thanksgiving pick-up that's somewhere in the vicinity of the lake or the loop. Everything I'm finding is way out west which isn't going to work for me, or sold out. Alternatively, given that it's just the two of us, is it better to just go to a restaurant? If so, any recommendations?
Can I cook the potatoes at a lower temperature for a longer period of time and have a good result? Will the potatoes dry out or not cook (or otherwise go wrong) if cooked longer at a lower temperature? Can I cook them and then reheat them without them getting soggy or otherwise weird? [more inside]
What are some amazing breakfast potato recipes that you have tried and loved? No hash browns, please. Crispiness a must. Cool flavor combinations, e.g. spicy/sweet - or other interesting/creative aspects a plus.
For at least the past year, I've been having a bad reaction to potatoes--but only sometimes. It's very inconsistent, and despite carefully tracking it for months, I still can't find a pattern. I can eat the same type of potato with the exact same accompaniments, and one time is fine and the other time I have near-immediate gastric distress. What could be causing the issues, and why is it so inconsistent? I don't have issues with any other nightshades, or any other food intolerances. I've already considered that it might be something else I eat with the potatoes, but tracking my diet has not borne that out. [more inside]
Please share your best potato recipes for the crockpot. [more inside]
I have a bunch of taters. I need to eat these taters. How should I eat these taters? [more inside]
Help me find something approximated this basic but awesome sweet potato recipe. [more inside]
My wife loves hash brown casserole and I was going to whip up a batch this weekend for her but all the recipes I can find call for a bag of frozen shredded hash browns while I have a 7lb bag of whole potatoes. Is there any major difference between using frozen bagged hash browns and shredding up a few potatoes of my own?
Should-I-Eat-ThisFilter, gardening edition: while cleaning my garden after months of neglect, I found a ton of gorgeous fingerling potatoes. The bad part: they've been in hot soil all summer. I didn't even know they were there. [more inside]
Hit me with an awesome sweet potato based recipe! No yucky sugary ingredients, please. [more inside]
Do you know of any Thanksgiving songs? [more inside]
Help me figure out the best way to bake 80 lbs of potatoes for hungry protestors, please? [more inside]
baked potato skins: The Brits, by and large, eat them. The Italians and French (in my experience) do not. What about Germany, Russia? South Americans? US? Regional differences? Other parts of the world? Not looking for individual preferences, but country/regional ones. [more inside]
Will planting potatoes poison the hummingbirds? [more inside]
Thanksgiving with a twist: I'm looking for recipes that contain "Thanksgiving-y" and "Christmas-y" ingredients (turkey, sweet potatoes, cranberries, pumpkin, pecans, etc.) but that aren't traditionally "Thanksgiving-y", as a whole. Perfect example: sweet potato salsa [more inside]
Hot Potatoes is great, enabling you to create various kinds of exercise for teaching websites. But it seems to be limited in terms of customization, and retains that ol' HP look. Can anyone out there recommend anything similar (free or not) with greater capabilities for adaptation to your own site's appearance?
What potato varieties are suitable for growing in potato towers? [more inside]
It's a cold, hard fact of life that when presented with a 10-lb bag of Russet potatoes for $.97, you can't NOT buy it. Please help -- need ideas for a more interesting baked potato (or other ways to eat Russets). [more inside]
What are some cool/delicious uses for instant mashed potato flakes other than making mashed potatoes? [more inside]
Not necessarily my grandmother's potato salad... What are your tips, tricks and recipes for awesome potato salad? [more inside]
How can I make perfect baked potatoes while roasting other meats? [more inside]
Why does homemade mashed potato taste like fake mashed potato the day after? [more inside]
Is there anything palatable I can cook to use up potatoes that have turned sweet while stored in the fridge? [more inside]
Would it be possible to make potato-salad vodka? [more inside]
My dog loves dried sweet potato chews. They go for $20 a bag in the pet store even though the only ingredients are potatoes. It must be that I can make them at home for the cost of a potato. Do I need a fancy food dehydrator or can I just cut the potatoes up into thick pieces and put my oven on 200F for a many hours? Anyone have a specific recipe or experience making them? [more inside]
Which is the healthier option: french fries or potato chips? [more inside]
Do Tater Mitts work? Yes, I love mashed potatoes. No, I am not joking. Yes, I'm generally very skeptical of infomercials. [more inside]
I love homefries. Omigod I love homefries. What are your secrets?
What are some quick & tasty recipes I can make with potatoes? [more inside]
Can I re-freeze thawed french fries and hash browns? [more inside]
Travelling with roast potatoes - reheat or part-cook? [more inside]
QUICK!!! I need help baking about 50 potatoes in 1 oven!!! [more inside]
What is funny and/or interesting about potatoes? [more inside]
How do I get rid of the smell of rotten onions? [more inside]
"Real" mashed potatoes without milk or butter. Recipes? [more inside]
If you were a food scientist, and a chef at a restaurant handed you a bowl of mashed potatoes and challenged you to figure out how many potatoes were in there and what kind of potatoes they were, how would you go about it? (Bonus if you can do it without leaving the restaurant.)
Potatoes don't last more than a week in my apartment. There is no cool, dry place to store them - my pantry is just as hot and muggy as the rest of the place. Any tips on creating a potato-friendly atmosphere in there? Would sticking them in a dry Igloo container help? Or am I doomed to a potato-less summer? [more inside]