I wanted to make long, flat fries, similar to how they make sandwich stuffers out of pickles. What would be the best cooking method?
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Why would I want to rinse excess starch off my potatoes before air frying/frying?
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How to bake a potato in the microwave?
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Should I wrap a potato in foil to bake?
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Can a potato be sliced open on the top before baking?
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I sliced potatoes this morning at 7am, and they have been cooking in a pot with squash and red sauce. Why are they still hard?
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Should leftover baked potatoes be wrapped with anything when cool and put in the refrigerator?
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Should I poke holes in my potatoes when boiling them?
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I learned from my Mom to always wrap the potato (with the skin on, of course) in aluminum foil before baking it in the oven. I’ve always assumed that the foil helps keep the moisture in. Is the foil a good idea?
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Is it recommended to bake a potato at 450 degrees?
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