40+ Things To Make With Potatoes

With Fennel & GarlicPotatoes are cheap, tasty & filling–making this vegetable a budget dinner favorite.

There are so many different ways to prepare them, but a lot of times we can fall into the old easy stand-bys: mashed, boiled & baked.

This Recipe Hit List offers a collection of over 40 different ways to make them that I’ve handpicked from around the ‘net (including twists to traditional favorites), these will surely bring some variety to your dinner table.

I’ve separated them into groups for easier browsing: Roasted, Mashed, Oven Baked Fries, Assorted and Scalloped. Lots here for you to check out!

You’ll also find several tips and cooking methods listed underneath that were previously published and moved to this page for better organization.


  • Balsamic: (Red) Made with olive or canola oil, finely chopped green onion, minced garlic, dried thyme, dried rosemary, ground nutmeg, balsamic vinegar, salt and pepper. From The Baking Beauties.
  • Crispy Smashed: (Baby Red or Yellow) All you need are Kosher salt and extra-virgin olive oil to make these. From Fine Cooking.
  • Parmesan: (Yukon Gold) Serves 4, made with olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. From What’s Gaby Cooking.
  • Lemon Greek: Serves 4 and made with minced garlic, olive oil, water, lemon juice, salt, freshly ground pepper and dried oregano. From Daily Unadventures In Cooking.
  • Honey: (Red) Made with diced onion, melted butter, honey, dry mustard, salt and ground black pepper. From My Tasty Treasures.
  • Lemon Dill: (Red) Made with lemons, freshly snipped dill (or dried), butter, salt and pepper. From Our Life In The Kitchen.
  • Indian-Style: (Baby Red) Made with minced garlic, ginger, oil, turmeric, salt, Chaat Masala, green chilli, mustard seeds, cumin seeds, curry leaves, cilantro and mint leaves, lemon juice and cayenne pepper powder to taste. From us masala.
  • Ya Ya’s: Ingredients include sliced onions, olive oil, vegetable broth, oregano, minced or grated garlic cloves, zested & juiced lemons, dried parsley, sea salt and pepper, paprika. From Buff Chickpea.
  • Blackened: Ingredients include butter, olive oil, bay leaves, rosemary, red onions, garlic cloves, balsamic vinegar, red wine, salt and pepper to taste. From Tinned Tomatoes.
  • Low-Calorie Ranch: (Red) Made with Ranch dressing (dry mix), olive oil cooking spray and a bit of salt. From LaaLoosh.
  • With Sea Salt & Rosemary: Ingredients include olive oil, sea salt and freshly ground black pepper, picked and bashed rosemary sprigs. From Jamie Oliver.


  • Loaded Casserole: Makes 12 servings (3/4 cup), ingredients include milk, softened cream cheese, sour cream, parsley flakes, garlic salt, ground nutmeg, shredded Cheddar cheese and crispy cooked bacon (crumbled). From McCormick.
  • Cottage Casserole: (Idaho) Yields 4 servings, made with butter, cottage cheese, diced onion, paprika, salt and pepper. From Paula Deen.
  • With Sour Cream & Onion: Ingredients include butter, chopped onion (or chives), sour cream, grated sharp Cheddar cheese, dried chives, salt and pepper. From My Oven Hates Me.
  • Fancy Mashed: Ingredients include evaporated milk, margarine, sour cream, shredded Cheddar and salt. From Southern Plate.
  • Garlic Parmesan: (Russet) Made with unsalted butter, garlic-Parmesan mashed potato seasoning, half-and-half, freshly ground pepper and Kosher salt. From Williams-Sonoma.
  • Lite & Fluffy: (Yukon Gold) Ingredients include sour cream, low fat milk, unsalted butter, salt. From Dishing the Divine.
  • With Cheddar & Chives: Made with shredded extra-sharp Cheddar, chopped fresh chives, reduced-fat sour cream, less-fat cream cheese (Neufchatel), butter, salt, pepper and topped with crumbled cooked bacon and shredded Cheddar. From Woman’s Day.
  • Garlic Buttermilk: Made with garlic cloves, buttermilk, butter, sea salt (or Red Robin Seasoning) and freshly snipped chives (for garnish). From Sumptuous Spoonfuls.

Oven Fries, Wedges & Chips:

  • Oven-Baked Italian: (Idaho) Ingredients include extra-virgin olive oil, dried Italian herbs (or combo of oregano, thyme, marjoram and basil), freshly grated Romano cheese, finely chopped parsley, salted butter, coarse salt and freshly ground black pepper. From Martha Stewart.
  • Parmesan: (Russet) Ingredients include extra-virgin olive oil, dried thyme, dried oregano, dried rosemary, garlic powder, Old Bay Seasoning and Kraft Parmesan Style Grated Cheese. From Playing With Sugar.
  • Cilantro & Garlic: (Yukon Gold) Made with olive oil, garlic powder, sea salt, pepper and finely chopped cilantro leaves. From The Talking Kitchen.
  • Salt & Vinegar Fingerling Potatoes: Slices are first boiled in vinegar (white or malt) then broiled after sprinkling with olive oil, Kosher salt and pepper. From Umami Girl.
  • Super Crisp Wedges with Fresh Rosemary: (Small Yellow or Fingerling) Ingredients include garlic powder, onion powder, sea salt, freshly ground black pepper, crushed coriander, celery seed, extra virgin olive oil and fresh rosemary. From The Cafe Sucre Farine.
  • Spicy Wedges: Ingredients include olive oil, garlic cloves (minced), dried parsley, cayenne, paprika, salt and pepper. From Texanerin Baking.
  • Crispy Rounds: (Yukon Gold) You just need olive oil, Kosher salt and ground black pepper to make these. Found at From Away.


  • Greek Style Skins: (Russet) Ingredients include extra-virgin olive oil, salt, thick Greek yogurt, feta cheese, minced fresh oregano, lemon zest, minced red onion and fresh ground black pepper. From Serious Eats.
  • Bacon & Cheese (Slow cooker): Made with diced bacon, thinly sliced onions, Cheddar cheese, butter, green onions (optional), salt and pepper. From Moms With Crockpots.
  • Gratin with Tomatoes, Gruyere, and Thyme: (Yukon Gold) Serves 10 to 12, ingredients include unsalted butter, Kosher salt and freshly ground black pepper, fresh thyme, grated Gruyere cheese, grated Parmesan, sliced tomato, half-and-half, chicken broth, fresh bread crumbs, panko crumbs. From The Galley Gourmet.
  • Fork Crushed Herb & Roast Garlic: (Baby) Made with extra virgin olive oil, flat leaf parsley, chopped chives, chopped dill, a bulb of garlic, sea salt and ground black pepper. From Donal Skehan.
  • Asiago (Stuffed): (Small Red Bliss) Serves 5 to 8, ingredients include garlic cloves, olive oil, basil leaves, Asiago cheese (grated), mayonnaise and garnished with paprika. From The Bitten Word.
  • Blue Cheese: (Red) Made with heavy whipping cream, crumbled blue cheese, mayonnaise, cooked and crumbled bacon. From Taste of Home.
  • Broccoli & Cheese Stuffed (Baked): Ingredients include olive oil, broccoli florets, onion, minced garlic, grated low-fat Cheddar, sour cream, milk, salt and pepper. From My Recipes.
  • Twice Baked Casserole: (Red) Made with cooked and crumbled bacon, sour cream, shredded Mozzarella, shredded Cheddar, green onions, salt and pepper. From Taste of Home.


  • Cheesy: Made with whipping cream, chicken broth, finely chopped onion, all-purpose flour, salt, pepper, deli ham, shredded Monterey Jack, shredded Cheddar, frozen chopped broccoli (thawed & drained). From Land O’Lakes.
  • With Leeks: Ingredients include sliced potatoes, milk, pepper, salt, butter, olive oil, chopped/sliced leeks, white wine, thyme. From She Wears Many Hats.
  • Slimmed Down Version: Made with garlic cloves, nonfat milk, finely chopped onion, salt, freshly grated nutmeg, freshly ground pepper, reduced-fat sour cream, freshly grated Parmesan. From Eating Well.
  • Old-Fashioned: Made with thinly sliced onion, unsalted butter, all-purpose flour, milk, coarsely grated sharp Cheddar and dry bread crumbs. From Epicurious.
  • Prairie-Style: (Weight Watchers) Ingredients include cooking spray, low-fat milk, Cheddar, light sour cream, Dijon mustard, ground black pepper and red onions (thinly sliced). From Weight Watchers.
  • Six-Cheese: Ingredients include minced shallots, salt, shredded six cheese Italian blend, heavy whipping cream and water. From Paula Deen.
  • Scalloped Everything: Ingredients include butter, finely chopped onion, chopped mushrooms, thinly sliced cabbage, thinly sliced turnips, cornflour, sea salt, balsamic vinegar and milk. From Easy Peasy Organic.
  • Slow Cooker Version: Made with sour cream, condensed cream of potato soup, Worcestershire sauce, shredded Cheddar (or cheese blend), paprika, chopped fresh chives. From Family Fresh Meals.
  • Creamy: Made with butter, all-purpose flour, salt, freshly ground black pepper, whipping cream (or half-and-half or light cream), grated Parmesan. From Midwest Living.


Types of Potatoes & What They’re Good For
(Source: 101 Things to Do with a Potato By Stephanie Ashcraft)

  • Russet: Great for baking as the results are light & fluffy; Also best used for mashed, hash browns and french fries.
  • Red or Bliss: This is a waxy potato that’s best to use for salads, oven roast and soups (other varieties tend to get mushy).
  • Yellow-Fleshed: Has a nice creamy-texture that is best used in gratins.
  • New or Baby: If you don’t grow your own these can get pretty pricey! But new potatoes are perfect for boiling, roasting or steaming.
  • Instant: Suitable for casseroles and meat pies or a quick-fix mashed potato.

Assorted Q&A

*First published January 5, 2010 and moved to this page for better organization

Roasting Potatoes With Garlic & Herbs Is A Tasty Treat
Roasting Potatoes With Garlic & Herbs Is A Tasty Treat
  1. Why do potatoes turn black (grey, purple, brown, pink, etc.) after they’re peeled? Skinned potatoes will start turning color if they’re exposed to the air too long. Make sure to cover cut & peeled potatoes completely with water to avoid discoloration. If they’re going to be sitting longer than two hours before being cooked, make sure the water is very cold.
  2. What are riced potatoes? Some consider riced potatoes the perfect method to making mashed potatoes since the results are lump-free. If you have trouble achieving nice, creamy mashed potatoes a ricer is definitely the kitchen gadget for you. You can pick up a potato ricer in pretty much any department store, they’re cheap and a pretty common kitchen tool (they work by placing a cooked potato in the ricer then squishing the potato through holes by squeezing the ricer shut with your hand).
  3. Can you peel potatoes a few hours ahead of time? You can peel them ahead of time but keep them covered with very cold water to avoid discoloration. However, if you keep them soaking in water too long, they will lose much of their starch and you may find them tasteless or have poor quality texture. Your best bet is to use a two-hour limit when preparing them ahead of time.
  4. Are potatoes fattening? They are high in carbs, but very rich in vitamins and minerals. They’re not fattening by themselves, but just a tablespoon of butter on top nearly doubles the calories (small potato: 110 calories; with just a TBS of butter: 212 calories). Skip the high fat toppings and they can be a guilt-free treat (a small potato provides 45% Vitamin C, 8% Fiber, 6% Iron, 18% Potassium, 0% Cholesterol–Daily Value).
  5. What is the best way to store them? Store in a cool, dry, dark location (don’t refrigerate). Do you notice your potatoes turning green after a week or so? That’s because they’re getting too much light. If you don’t have a good dark spot to keep them, stick them in a heavy brown paper bag to protect them from the light.

How To

Mashed Potatoes:

*First published November 13, 2008 and moved to this page for better organization

Picture of Mashed Potatoes - Tipnut.comTo Prepare:

  • Cut potatoes into small even pieces so that they cook quickly & evenly. Small pieces mash up easier than those that are larger.
  • Cover them with cold water then place on stove to cook. Add salt once the water starts boiling. Starting them in cold water will help them cook evenly (if you start with boiling or hot water, the outer potato cooks faster and you’ll have chunks of mush floating in the water).
  • Cook until just tender. Remove from heat and drain immediately. If you cook them too long, they become water logged and turn into tasteless, runny mashed glop. If you don’t cook them long enough, they can have hard lumps when mashed.
  • Once drained, place the pot back on the stove on low heat (lid off) to remove even more of the moisture, just a couple minutes will do and shake the pot frequently so they won’t burn.
  • Use a potato masher, a potato ricer or a blender to mash to desired consistency before adding any ingredients, this will help prevent lumps.
  • When adding cold ingredients like milk or butter, bring them to room temperature first, this helps prevents lumps. Some suggest to heat the milk first (just warm to near boil) which draws an added flavor and makes a creamier texture.
  • Add a healthy pinch of baking soda along with the milk to help fluff them up (another option is baking powder mentioned in 45 Cooking & Baking Tips).
  • Use a fork or spoon to stir once you start adding ingredients, this helps cream them nicely. I prefer using a wooden spoon at this stage.
  • How Many Potatoes Do You Need? Count on 3 medium ones to make about 2 cups of mashed. I prefer making 2 cups per person (adults) so there’s lots to go around plus leftovers.

Flavor Twists:

  • When cooking, add an onion (cut in quarters) or clove of garlic to the water, strain out when draining the water.
  • For a touch of tang, try buttermilk instead of regular milk.
  • For richer taste, try whipping cream instead of milk, whip first until stiff then mix in.
  • Try whole milk or half-and-half for a richer tasting dish.
  • Mix in some cream cheese for a creamy dish with added flavor.
  • Try adding sour cream for creamy potatoes.
  • Mix in fresh herbs like chives, dill, parsley for added flavor.
  • Try mixing in roasted garlic.
  • Try adding cheeses like Parmesan, shredded Cheddar.
  • Dare I say it? Top with freshly cooked bacon bits.
  • Try flavoring your butter with garlic or lemon before adding to potatoes. Melt the butter with minced garlic or lemon peel, heat for a couple minutes then add.

Keeping Them Warm:

  • You can make them ahead of time and keep them in the slow cooker on low heat, they will keep nicely for a few hours (mentioned in 50 Quick Tips For The Kitchen).
  • If the potatoes are done before the rest of the meal is ready, prepare them then cover with a towel. This should keep them warm for about 1/2 hour.

Leftover Ideas:

  • Fry them up with onions the next day.
  • For handy individual portions, freeze in muffin tins, pop out then place in airtight bags and place in the freezer. Remove what you need for meals.
  • Use as a tasty topping for meat pies.
  • Mix in one egg white, place potatoes in a buttered casserole dish and top with a bread crumb crust and shredded or Parmesan cheese. Heat in the oven and serve.

*First published October 1, 2009 and moved to this page for better organization

I have two different methods for roasting potatoes, one is quick & easy while the other has a few more steps involved (good for larger pieces). Both give good results!

Easy Method:

Add Herbs For Extra Flavor
Try Adding Herbs For Extra Flavor
  • Preheat oven to 400°F.
  • Peel medium sized potatoes and cut into quarters then halve each piece again…you want small and uniform pieces.
  • Pat them dry with a paper towel then toss with olive oil so they are fully coated.
  • Place them in a shallow pan that has a tablespoon or two of olive oil.
  • Season with salt.
  • Place the pan in the oven and cook for 30 minutes, then turn the vegetables over, cook another 20 to 30 minutes or until they are done.

Perfect Oven Method: Larger Pieces

  • Cut large potatoes into halves or quarters, peeled or unpeeled is fine.
  • Boil in water for about 10 minutes. Drain.
  • Return them to pot and cover with lid, shake them hard to soften the edges (depending on the amount you are making, you may need to do this in batches). If your pieces are small, they may break up in this step–do this for larger pieces only. Doing this step helps the oil grab onto the surface of the vegetable and makes a crispier finished product.
  • Place a shallow pan in the oven with about 3 tablespoons of olive oil, preheat oven to 425°F.
  • Once the oven is ready and the oil is hot, add pieces to the hot pan and turn them to coat evenly with olive oil.
  • Cook for 30 minutes, then turn them, season with salt and herbs then cook another 30 minutes or until they are cooked through and brown and crispy on the outside.


  • For an extra crunchy result, try cooking with the skins on.
  • When they are just about done, sprinkle with your favorite spices and herbs for more flavor (garlic, parsley, rosemary).
  • New baby potatoes are the perfect size for this cooking method, just wash them and they’re ready to go.
  • After parboiling, you can refrigerate them until ready to cook (saves time for later).

Baked: Both Oven & On The Grill
*First published February 27, 2007 and moved to this page for better organization

Here are two different ways you can cut the time needed for baking them in the oven and then I added a few methods and tips for grilling them.

With Sour Cream & ChivesFirst, here are the instructions for oven-baked…

Scrub and clean potatoes as you normally do, then:

  • Parboil them first by boiling in water for about 5 – 7 minutes. Drain, then dry with a clean tea towel.
  • Bake in the oven as usual, you’ll find the cooking time cut in half (approximately).

You could also cut them in half, rub butter or fat over the cut side and bake as usual. Because they are half in size, they’ll cook a lot faster.

If you like onions, before baking (but after parboiling if using that method) try slicing the potato in half but not all the way through to prevent it from separating (you could also cut it in thirds). Place slices of white onion in the cut, a dab of butter, then wrap in foil and bake (cut side up). Delicious!

Here’s a simple recipe you can try:

  • Coat potatoes with oil (olive or canola), sprinkle generously with Kosher salt and lightly with pepper (optional).
  • Place directly on middle rack* in preheated oven (350 degrees) until done–about 60 minutes for 4 potatoes.
  • Use a fork to test for doneness, they will be soft inside when speared.

*Make sure to have a cookie sheet or pan on the rack underneath to catch oil drippings.

Wrapped In FoilYou can also cook them on the grill, they turn out delicious! Here are three different methods you can try.

Getting Started:

  • Preheat grill on high.
  • When ready to start grilling, turn off heat under the section you will be cooking them on. The indirect heat from the rest of the grill will be enough to cook them.
  • Wash and scrub potatoes well under cold water, leave skin on but cut off any bruises and eyes. Pat dry then use a knife or fork to prick a few holes into each.

Foil Wrapped Method (on the grill):

  • Wrap each prepared potato in two layers of aluminum foil and add a small pat of butter or a drizzle of oil. Sprinkle with salt and pepper if desired.
  • Once foil-wrapped, place each directly on preheated grill, close lid and cook. Turn after 30 minutes or so then continue to cook until they’re done.
  • Tip: Remove foil during the last 10 minutes to give them a crispier skin.

Crunchy Skin Method (on the grill):

  • Rub olive oil or vegetable oil (butter works too) all over and sprinkle with Kosher or sea salt.
  • Place them directly on grill that has been preheated (with heat turned off as above) and close lid.
  • Turn them over halfway through cooking (usually about half an hour).

Ember Roasted Method (directly on hot coals):

  • Rub each with oil.
  • Place directly on hot coals, turn over after 25 minutes or so.
  • Cook until tender and the skin is charred all over (about 45 minutes depending on size).
  • Remove from heat, cut them open and serve (skin will be burnt so just eat the inside).
  • Tip: You can also wrap with foil first (2 layers) then place directly on coals if you want to enjoy the skin.

Sliced & Foil Wrapped (BBQ):
*First published May 14, 2008 and moved here for better organization


4 potatoes (large)
1/4 cup butter (melted)
1/2 tsp garlic powder (or garlic salt)
1/2 tsp Worcestershire sauce
1/4 tsp celery salt
Salt & Pepper (to taste)


  • Peel and slice potatoes.
  • Mix the melted butter with the seasonings & Worcestershire sauce then pour over the slices.
  • Wrap in double thickness of foil (packet-style).
  • Cook on grill for 30 minutes or until brown.

You can also make baked potatoes with this recipe, simply cut 5 or 6 slices into the potato (but not slicing completely so they stay whole). Place each on a square of foil, drizzle the melted butter with seasonings over each (trying to get some in between the slices) then wrap in foil tightly. Cook until they are fork tender.


  • How long does it take to grill them? Depending on the size, it usually takes between 45 minutes to an hour to fully cook (small potatoes take about 25 minutes). You can cut down the cooking time by slicing them in half before grilling.
  • Need a quicker cooking time? Before placing them on the grill, try parboiling them as mentioned above for oven-baked, boil them in water for about 5 – 7 minutes. Drain, then dry with a clean tea towel. Proceed as directed in the methods above.
  • Help! They aren’t cooking well with indirect heat! Try positioning them in the center of the grill so that they receive heat from all sides. If that doesn’t work, turn heat on low for the section you are cooking the potatoes on. Turn them more frequently if you turn the heat on so that the skins don’t burn.
  • How to tell when they are fully baked? Insert a knife or fork into the thickest part of the potato, it should be soft. Or you can squeeze the sides and if they’re soft and squeezable, they are done.
  • Want more flavor? If baking them in foil, try adding a bit of sliced onion or fresh herbs before wrapping the foil closed. Or instead of salt & pepper, try sprinkling with garlic salt or lemon pepper before cooking. Delicious twists!
  • Topping ideas: Try a pat of butter, flavored butters, a dollop of sour cream, grated cheddar cheese, diced green onions or chives.

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    • norma

    I put in a few spoonfuls of cheesewhiz to give my mashed potatoes a cheesy flavor.

    • Sarah

    Better than using a fork after mashing, keep an eye out for a vintage potato masher. Modern ones are a metal plate with various holes in it. the older ones are a single thick wire sticking out of the handle and then running across in a deep wave. basically it mashes and whips in the same movement. they are worth their weight in gold and you need to be careful not to mash too much or you will end up with thoroughly whipped potatoes very easily.

    • Carol

    I looked at the tip of adding baking soda, I went back to the source and you had baking powder. Which one do you use? Thanks.

    • TipNut

    Good catch Carol, I hadn’t noticed that! But I do have two separate references that mention baking soda OR baking powder to help make the mashed potatoes fluffier, I clarified that above. Thanks!

    • Jan Stone

    I don’t peel my potatoes when I mash them! I’ve always heard that there is more vitamins in the peel, so… (really, I’m just lazy.) My family loves them that way.

    • Nate

    thanks for including us in your roundup!

    • Trud

    I have found that cutting the potatoes in smaller chunks really does speed up the cooking process, as does cooking them in the microwave instead of on the stovetop. Either way, I start with hot water to speed up the time it takes the water to boil. My mother in law taught me to not only add room temperature butter, but to heat the milk to hot and add it to the potatoes, then use an electric hand mixer to get really smooth potatoes. If you cover them with a damp towel, it helps, as does keeping them in a warm oven (about 250 degrees). I find that making sure my serving dishes are warm keeps the mashed potatoes from cooling off too fast.

    • Ann

    I mash the potatoes after draining.never heated them before mashing and can’t even think of using hot water,yck! also never warm milk or butter.Seems like an awful lot of extra work.And use a hand masher.I don’t know where all these tips come from but they seem rather silly to me.And I never had lumps!!

      • Pauline

      As in all things, it is what you prefer as to how you do it.

      • Rachelle

      You use warm milk and butter so the cold mixture doesnt cool the potatoes down. and invest your money into a food mill. they work alot better than hand held and make the potatoes fluffy.

    • Jayni

    My NEW #1 tip is to use a potato ricer! At Thanksgiving, I had 20 pounds of potatoes cooked and ready to mash, but with my weak old wrists, I was getting NOwhere using my regular old “wavy-wire” potato masher! I remembered picking up a potato ricer at a garage sale, and I decided to give it a try. Any way you mash them, 20 pounds of spuds is a LOT, but the ricer was easier than the masher, and the results–YUMMY! I will never make mashed potatoes any other way again. NO lumps, and none of that kind of “pasty” texture you get if you don’t stop at just the right time with an electric mixer. These potatoes were just PERFECT!

    • Pauline

    For about four cups of leftover mashed potatoes, add one egg and about 1/4 C flour (adjust for amount of potatoes). Mix well. Scoop out about a half cup of mix and flatten as for a hamburg patty. Place into a frying pan that is coated with some heated oil. Cook until one side has browned, turn and brown the other side.

    • ashley

    I add a couple spoonfulls of herb and garlic cream cheese to mine… its great tasting and creamy.. what could be better?

    • Amy

    I have made homemade mashed potatoes added a can of well drained and squeezed out spinach and a 1 lb package of cooked crispy bacon and amazingly my kids LOVED it even after they found out it was not chives but spinach!!

    • Jeanine - the Baking Beauties

    Thanks so much for including my potatoes in your round up! Lots of great looking dishes, wow!

    • Teresa

    Has anyone graded potatoes an froze for hashbrowns

      • Connie

      Yes, it works very well if once you shred them, you immediately place them in ice water, then strain and towel dry, make sure your shreds are thick and that the potatoes are dry or it will all stick together.


    I have a lot of green side potatoes out of my garden. Will they brown up if left in a dark cool place. If i cut out the green parts are they safe to eat? I hate to waste these nice potatoes.

      • Kate

      The green part is not safe to eat and will not change back upon storage even if it is a cool, dark place. The good news is you can still eat part of them if you are careful to cut out all the green parts. Just use your best judgment. Hope this helps!

    • Theresa D.

    Hello, I have a question, about broasted and roasted are two different ways of cooking potatoes. Is there a way to do broasting at home, or this it baked and then fried.? Maybe pressure cooker? In need of information on broasting. Thank You Theresa D.

    • Tara

    I have always heard that when making french fries you immediately submerge in ice water for crunchier fries. I have tried this but still can never get anything but limp, soggy french fries. Advice?

    • King Mg Mg

    Any recipe without cheese, butter and many things?
    I just have onion, parsley, garlic, paprika, chili, lemon, salt, sugar, MSG and

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