My ex-husband did not know how to cook many things, but he was always willing to learn. I’ll never forget one 25-degree December evening (we lived in Florida) when he called from the other room: “Hey sweetie, I have a couple of questions.” “What?,” I asked. “Uh, first, how do you bake a potato? And is a Christmas tree supposed to have this many spiders?”
Tagged With potatoes
A good potato salad should be a marriage of discernible, toothsome chunks of potato in a creamy, starchy dressing. Rather than adding globs of mayo, sour cream, or tahini, the key to that balance of textures lies in using two different types of potatoes.
Hello, and welcome to Will It Casserole? Retro Week's answer to Will It Sous Vide? Basically, instead of making things with my immersion circulator, I took a meal and made it into a casserole.
Gnocchi, if you haven't met them before now, are dumplings made from boiled potatoes, which are then formed into a dough of sorts, usually by adding flour and egg. Though more traditionally served as an appetizer, they have become a popular featured dish owing to their incredible versatility. Here's a delicious homemade recipe suitable for the laziest of chefs.
If you were on Twitter in 2014, you doubtlessly remember the Great Potato Dialect War that waged across Australia's state borders for weeks on end. Like most wars, it got ugly, and there were no clear winners on either side.
Now, interstate hostilities have flared up again via a spate of snarky game reviews on JB Hi-Fi. It's time we put an end to this conflict once and for all...
Like the pineapple -- which contains neither pine nor apple -- the Jerusalem artichoke is one misnamed piece of produce. It native to North America (and is grown in Australia), but the knobby little tuber is more like a potato than anything else. Naming aside, they are quite delicious, and they deserve a place on your plate.
Boiling your potatoes with salt or vinegar before you roast them can help make your roasted potatoes come out crispier, but there's an even better way. All it takes is a little bicarbonate of soda.
Garlic is an ingredient I could never give up, and I've resigned myself to living with the smelly reality of it. I've tried the lemon-salt-scrubbing trick. I've tried bicarb soda. Neither totally eliminate the pungent aroma garlic leaves in its wake. But Cook's Illustrated has a new trick for me to try, and it involves a potato.
Need to soften potatoes, pronto? Don't waste time boiling potatoes for fries or other dishes, use steam instead.
When Red Rock Deli first hit supermarket shelves in the late 1990s, it was a revelation to our taste buds. Previously, Australian chip lovers had been limited to a handful of boring flavours. Red Rock Deli showed us there was more to life than Plain, Salt & Vinegar and BBQ, ruffled or thin. Its latest attempt at haute-crisp cuisine kicks things up a notch with such fancy-sounding ingredients as saffron, champagne vinaigrette and wasabi cream. We put each flavour to the test.