I do not care for the man formerly known as my stepdad, but at least he introduced me to latkes. The slightly cake-y, hash-brown-adjacent potato dish was unlike anything my seven-year-old palate had experienced, and it had experienced a lot of potatoes.
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?”
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.
Oh, hello. Do I have your attention? Are you ready to fire off an angry comment, condemning me and my worst take yet? I feel you friend, for I had a similar reaction when someone told me that potatoes au gratin didn't need any cheese.
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...
How drastically have new advances in science changed what we know about nutrition? This week, just a little. We're looking at three studies on potatoes, coconut oil and vegetarian diets.
Microwaves don't have the best culinary reputation. We associate them with frozen convenience meals and bleak office kitchens. That's too bad, however, because the ol' science oven can save you a lot of time and effort.
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.
Given the underground nature of tubers, you might think you need a lot of space in your garden where you can dig deeply if you want to successfully grow edible potatoes. Actually, though, you can pretty easily grow potatoes above ground in a pot or bag.
Frozen, store-bought french fries are beyond convenient, but you can easily make your own. Not only are homemade freezer fries cheaper than their grocery store counterparts, but you know exactly what's going into them, and they taste a little better.
Boiling potatoes is the first step to getting mashed potatoes, and mashed potatoes are something that I want in my face as quickly as possible. To speed up this delicious process, Epicurious recommends enlisting the help of an electric tea kettle.
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.
Everybody loves the creamy, buttery flavour of mashed potatoes, but there's a super simple way to make them taste even more buttery. All you have to do is add the milk and melted butter separately.
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.
