I'm almost embarrassed to admit that I'm in my 50’s and have never made potato salad from scratch but that's the way it is. :-) I have two questions for you:
Can I cut up the potatoes (plain old brown potatoes) BEFORE I cook them and, if I do, HOW LONG more or less should I boil them? All the recipes seem to say “until soft” but they never actually give a time for me to check and it seems silly to stand next to the stove to poke a fork into the potatoes every couple of minutes. 10 minutes? 15? 20?
Is there a good reason why the potatoes need to be peeled as long as I’ve scrubbed them clean?
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Do you have any idea how much oil is absorbed by the hash browns at Fast food joints? I know that potatoes can be healthy, and I was hoping that when in a crunch and on the run I could use a napkin and suck up most of the grease from the hash brown. I just was wondering if you knew approximately how much oil is actually getting into the potatoes. Thanks!
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Could you please tell me why when I thaw out last year’s bag of frozen potatoes they are holding a lot of water and are very soggy? We blanch, cool on a baking sheet and then freeze in bags but they are sooo soggy. Please advise.
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Is there any reason the skins cannot be left on a potato when making potato salad?
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How many days can you safely keep partially grilled potatoes in the same foil and in the fridge?
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Do mashed potatoes have less sugar than baked potatoes?
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I sliced up an Idaho potato to put it through my shredder for fresh hash browns, and before I shredded it, the potato was white. After I shredded it, however, the potato turned a reddish color. Is the potato still safe to eat?
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Is it safe to wash russet potatoes and wrap them in aluminum foil the night before they are cooked? And is it safe to leave them at room temperature until they are baked?
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How do I blanch fries before frying them to make the best fresh cut fries?
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How can I be sure to find a potato that will be dry and fluffy when cooked, rather than gluey or wet?
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