Recipe 4 All: Potatoes Ingredient
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Recipe 4 All: Potatoes Ingredient
TODAY’S SPECIALS:

Potatoes

Chow Mein Casserole
Main dish; Yield: 4 servings

Soaked Figs With Dessert Cheese
Dessert, Chef; Yield: 2 servings

Flautas
Appetizers, Poultry, Condiments, Mexican; Yield: 12 Servings
» View the recipes involving potatoes

Cooks and chefs can prepare potatoes for eating in numerous ways: either with their skin on or peeled, whole or cut into pieces, and with seasonings or without. The only requirement involves cooking to break down the starch and make them edible. Most end-consumers eat potatoes hot, but several basic potato recipes involve cooking the potatoes and then eating them cold potato salad and potato crisps (called "potato chips" in some places, such as the U.S.). One of the most common presentation methods involves mashing potatoes: peeling, boiling, then mashing and mixing with butter, cream, or other seasonings before serving. Mashed potatoes form a major component of several traditional dishes from the British Isles such as shepherd's pie, bubble and squeak, and the 'tatties' which accompany haggis.

Other presentations or dishes may see potatoes baked whole; boiled; steamed; cut into cubes and roasted; diced or sliced and fried (home fries); grated into small thin strips and fried (hash browns); grated and formed into dumplings, Rösti or potato pancakes; and cut into long, thin pieces and fried or baked (chips, traditionally called "French fries" in the U.S.). Potatoes also serve to make a type of pasta called gnocchi. Potatoes form one of the main ingredients in many soups such as the pseudo-French vichyssoise and Albanian potato and cabbage soup. Potato chunks also commonly appear as a stew ingredient.



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