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It depends on how the potatoes are cooked: * If boiled they should give a little when squeezed with a pair of tongs. Much more and they become mushy. * If broiled, they should just begin to brown. * If baked, a knife or fork inserted should enter easily, and offer no resistance when pulled out. * If fried--now this varies as to taste--either as they just become softened and begin to appear transluscent around the edges, or when half or more are browned and crispy.

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16y ago

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