Tasting expert Jack Bishop talks all about potatoes.
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31 Comments
Potatoes are South American not irish.
But…did I miss something? What about for “chips,” “frites,” or French fries; which is the best for hot oil???❤
Russets are the "all purpose" potato. You can pretty much use them in any dish that calls for potatoes – baked, boiled, fried, however you choose. If you're afraid they'll break down in your long cook recipes? Easy fix… Add them later in cooking – easy peasy. Whereas yukons are waxy and just not very pleasant to eat. They're simply another one of the more recent fad food ingredients to gain notoriety that celebrity chefs have foisted upon us, kinda like kale. Hard pass.
Thank you!💕👍
All are good, but reds are my go-to.
I never met a potato I didn’t like.
Never understood why, in the US, I only see old baking potatoes (often praised as Idaho) and maybe old reds. In Denmark one of the best things of spring is new potatoes (farmers often race each other to be the first, and many will sell the new potatoes at the road in small stall – for 8-12 $ a pound), later strawberries and new vegetables.
PO-TA-TOES! Boil'em, mash'em, stick'em in a stew…
Where are the "Irish"…I.e…"White potatoes?
So, where do white potatoes fall on the spectrum from russet to red?
Another all-purpose varietal, but not as good as gold?
Beautiful sharing ❤❤❤❤
A common difference I've heard of is waxy vs non-waxy. It would have been nice if the video mentioned this.
WHAT! Keeping potatoes near onions encourages sprouting?! All these years I didn’t know that! My potatoes sprout like crazy! Most valuable thing I learned from this video!
Good to know
Question. Can I place sawdust in a small galvanized can with a tight lid and set it outside in the cool fall & winter months to keep? I’ve heard some people also dig a hole deep enough for the can and keep them that way. I have an older house and my basement is just too damp.
I bet a lot of people assume you're a NY Jew. I know I did.
So you boil the baking potatoes for mash, and you roast the boiling potatoes?!
Thanks, but you lost me on the New Potatoes.😢
I buy whatever potatoes are the cheapest and make do.
HMMM!! Loveable host, interesting subject, well done video, 38,000 views, but only 2,700 likes. I really wish somebody would explain that to me.
Jack goes to the trouble to make this video for me to benefit from it and all he asks of me is click the like button. How could anybody possibly say "NO"????
Thank you Mr. Bishop and ALL of ATK for all that you do.
Art from Ohio
Ah, the potato. Sour cream is the perfect complement.
Yellow or gold potatoes are my fave choice for the majority of potato recipes
I love Yukon gold for mashed and red for most other things
Why boil when you can steam.
This video totally ignored the most important use of potatoes–french fries. I'm assuming russets are best for that.
I wouldn't say that gold potatoes are any good for frying, they're much too soft, and I don't see any mention of the Eastern White potato, that's my favorite.
The best way to make mashed potatoes is to microwave the potatoes. Whenever you boil potatoes you boil water into them and therefore thin out the consistency. Microwave potatoes until the peel begins to wrinkle. Peel them if desired, then salt pepper butter and milk. These potatoes would take more liquid to get the right consistency. I promise you these will be the best potatoes you've ever had. Go ahead give it a try…….
Does a cool place include the refrigerator? Or is that a no no? The fridge is both cool and dark.
Potatoes can't be given enough attention but you're making a mistake. You're talking about starch content, but that should be dry matter content. Starch content is a part of dry matter and is much lower than what you indicate. Greetings from a potato breeder.
I think I Google this info every time I’m the in the supermarket so thank you for making this much more impactful version!
There's a lot of wrong info here, but I'm not in the mood to write a correction thesis.