Potatoes

by LulusMom 1 month ago

Gradually getting more comfortable with pizza dough, and would like to make a pizza with pesto and potato. But I can’t find a recipe that gives advice about how to do this to make sure the potato c...

by prima 6 years ago

I'll be attending a potluck with around 45 attendees. I've narrowed my dish down to mac & cheese or scalloped potatoes. Would you take mac & cheese or scalloped potatoes? Just curious what you...

by Melanie Wong 2 months ago

Wondering if those in northern climes have grown this potato. Or even tasted one. And if not, this is a fascinating read. “When we eat a Tlingit potato,” he says, “we share a meal with those who...

by Sid Post 2 months ago

I'm thinking of trying something really different from my normal rural Texas options. I have heard of Irish Nachos and Irish Tacos. Who has a good recipe for either of these or recommendations fo...

by Chasingmytail 3 months ago

Whats the best pan for crispy roasting? Ive currently got some old cheapish ones but looking to up grade - No coating comes off and pretty tough so looking at similar. In the UK. Thanks

Welcome to our Reporting Thread for our December 2019 Dish of the Month (“DOTM”). For those new to our DOTM series, the purpose of this thread is to encourage hounds to prepare the selected dish t...

What is this horrible trend of restaurants serving these French fries that are either called; Battered, coated or seasoned ? What happened to the good ole fashioned all potato French fry ? Upon d...

Help, please. In the '50's and 60's every NY area deli served a typical thin sliced potato salad. I don't think it was made with mayonnaise. It was typically called "German", but had no bacon, a...

Does anyone have any ideas for earthy flavors besides root vegetables and mushrooms?

I have used a jelly roll pan quarter sheet lined with foil and have used a 26 cm saute pan, which may have left some salt marks because I seasoned the vegetables and the pan went in cold. I want s...

Welcome to the Reporting Thread for our June 2020 Dish of the Month (“DOTM”), Causa – sometimes called “Causa Rellena” or “Causa Limena” (meaning from Lima). Thanks to all the hounds who partic...

Hi, Quebecer here, I was wondering, how do you make french fries so they are a deep orange-brown color like the ones you find in greasy spoons/snackbars operated by the French-Canadians? I find ...

Can a soup that has potatoes in it, that was left out overnight to cool... have botulism? it was boiled and then left out like 9 hours, then re-boiled. trying to read long articles about botulism a...

I have some basics. 9x13 glass casserole, Russets, milk, sharp cheddar, pepper jack, yellow onions, green onions, jalapenos, pickled jalapenos, dehydrated pickled jalapenos. I also have on hand h...

I know I must appear frightened by sweet potatoes but this really freaked me out: I cut into this sweet potato and a few seconds later, these crazy white spots appeared. I cut another wedge off...

There is an original thread from 2008, [mod note: The poster is referring to https://www.chowhound.com/post/potatoes-cook-499947 ] in which people spoke about potatoes that won't cook, and in whic...

by Richelle 13 years ago

Hello everyone! The phenomena of potatoes that won't cook has happened to me a few times now over the years, yesterday, it happened in a beef stew I was making for 50, I had started cooking it t...

by Heidi cooks and bakes 7 years ago

Last night I made my first potato gratin. Here's what I did, and I need some critique to figure out where I went wrong. Started out with old russet potatoes that were stored in the fridge. In ...

First time buying these. From what I have read so far, it appears that you need to bake these for one to two hours or use a crockpot. I would prefer a crockpot. Would like input about your exper...