In the 50s & 60s, our baked potatoes had a thick skin. For a person that 'eats the skins', they were fantastic. Starting in the 70s, and definitely in the 80s, thick skins were no where to be found.
I'm guessing the restaurant trade bought them, leaving us with only thin-skinned potatoes. Do you know why potato skins are not as thick as they once were?
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A few potatoes in my bag are leaking liquid and smell bad. Do I have to throw them all away?
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Should I cut extra-large potatoes before or after baking? Various sizes of potatoes were in the bag.
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Can I cut blemishes off of potatoes before baking?
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Can I use soft, sprouted potatoes in clam chowder?
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Is it better to bake a russet potato using convection bake or regular bake? And what temperature do you recommend for either? I have a home oven (GE profile) that has both regular bake and convection bake settings; the convection is "True European Convection with Direct Air; it combines a top and bottom bake element with a third loop in the back." We spear the potatoes lengthwise with a metal skewer to conduct heat to the interior.
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I'm not sure how this happened, but I made my mashed potatoes runny. Do you have suggestions on how to make it thick?
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When a potato is baked.. does the starch convert to sugar? Does the starch convert to sugar if a potato is placed in a plastic bag, jabbed with a fork and cooked for 12 minutes? My friend says the steam in the bag converts the starch to sugar.
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Do I put a cover on the pot of potatoes after they start to boil?
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I started the Whole 30 diet this year. Do you have any recipes that fit my dietary restrictions?
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