Potatoes

No. I would try not to eat something expired just to be safe. Expiration dates are there for a reason. Still expiration dates are approximate so it depends on how long Velveeta Au gratin potatoes have been expired.

Walter Raleigh brought them from the Americas.

Over several years, Scientists have been trying to prove whether potatoes have feelings and the answer is yes, they do. They have said that if you cut an uncooked potato in half and hold a stethoscope up to the flesh, you can in fact hear it make a high pitches squealing sound. Many people have doubted this, but it has been proven correct.

The potato will likely get bigger or explode because of osmosis, which is a type of diffusion using water. Diffusuion is the process by which molecules move from areas of high concentration to low concentration areas.

8 ounces cooked, mashed potatoes

= 250g = One cup

No, potatoes are the root of the plant. Seeds are generally found in the flower or fruit. However if you cultivate the root of a plant it can still grow, which is why potato tubers are usually used to grow new potatoes instead of using the seeds. Nowadays it is so common to use the root to plant new potatoes that most commercial potato plants don't even produce seeds.

Yes. 'New' potatoes are very often from the Middle East.

I just boil them until a small knife or fork easily pierces the skin and can easily be pulled out. It depends on how big your potatoes are. If they're big, try checking after 15 minutes and maybe every 5 after that. If they're small check after 10 minutes. Good luck!

A french fry cutter cuts about 50 fries out of a raw potato all in one quick swipe through the cutter as opposed to hand slicing which only cuts a few at a time.

It is first peeled and grated then passed through a strainer made out of a certain straw, the juice after been squezed out is then boiled to make a stew, the meal or "mealie" as it is then called is sifted and toasted or boiled to make a thin bread or in the boiled variety a beverage.

According to Wikipedia, it takes approximately 4 pounds to make 1 pound of potato chips

Potatoes are Solanum tuberosum and belong to the family Solanaceae. They are a nightshade plant and as a result the only edible part of the plant is the root (tuber).

Assuming you are referring to the oxidation process once peeled potatoes have hit the air. After you peel potatoes, you should either use them as quickly as possible, or better yet, put them in a bowl covered with cold water. This will allow you time to prevent them being oxidized by oxygen.

Yes of course it is ok if eaten within two hours, though they don't look very pretty do they? - You could also try if they were peeled and still whole, to grate the potato more to bring back the normal color of the potato and of course, have that bowl of water available to dunk it in while you attack the rest of your browned potatoes.

Drain of the water and store then in a plastic bag in the fridge.

Yes, you might just have to stain the cell with iodine. The starch in the cell might block viewage of the nucleus still. It's there though.

Sweet potatoes, as the name implies, taste like potatoes only sweeter. They are yellow or orange inside, and are roots while potatoes are stems.

pop your potato in a pot or if you wish , the ground. When the plant on top pf the potato is fully grown. carefully pick your potatoes out - ( the fun bit!)

thanks molly xx

There are many different ways to prepare potatoes.

For baked potatoes:

- Clean excess dirt off the potatoes (do not try to rub the skin off!)

- Poke several holes with a fork into the potato

- Wrap up in paper towel and place in a bake potato bag and microwave for around 3 to 4 minutes on HIGH

- If using the oven method, preheat the oven to the desired temperature (preferably around 350 F) and wrap the potato completely in tin foil. Bake for 30 to 45 minutes or until the center is soft

- Take out to cool

- Best served with sour cream and bacon bits (vinegar and diced green onions optional)

For mashed potatoes:

- Clean excess dirt off potatoes

- Partially dry with a paper towel

- With a paring knife or carrot peeler, peel the skin in such a way that you are taking mostly the skin off and not the inside part

- Cut up into halves, quarters or eights, depending on the size of potato (the bigger the potato, the more halving needed to be done)

- Place into a big pot

- Pour water in the pot until the water until it completely covers the potatoes and cover with lid.

- Set on the stove top burner to boil (turn correct dial to Max) and cover with lid

- When the water has reached a hard boil, set the lid so that it slightly uncovers the pot and immediately set the stove-top burner setting to minimum

- After 20 minutes or so, test the potatoes with fork to see if they are soft (not hard, nor semi-soft nor semi-hard).

- When soft enough, drain the pot completely into the sink (use the lid as a strainer to keep the potatoes from going in)

- With a potato masher, mash potatoes until no chunks are left

- Serve with roast beef and corn, or chicken and green salad, or with a nice Thanksgiving or Christmas turkey dinner.

For scallop potatoes:

- Clean and peel as described in mashed potatoes

- Slice potatoes 1/4 inch thick each.

- Spread around and place in a cake pan

- Pour milk, flour, egg, and spices mix over potatoes (best to follow recipe for scallop potatoes)

- Bake for 30 to 45 minutes

For potato pancakes:

- Clean and peel as described in mashed potatoes

- Grate potatoes using a cheese grater (large holed grater highly recommended)

- Mix with pancake mix (as described in potato pancake recipe)

- Fry on pancake frying pan

- Serve with sour cream, vinegar, bacon bits and diced green onions

- Enjoy!!

The potato skin is a concentrated source of dietary fiber, so to get the most nutritional value from this vegetable, don't peel it and consume both the flesh and the skin. Just scrub the potato under cold running water right before cooking and then remove any deep eyes or bruises with a paring knife. If you must peel it, do so carefully with a vegetable peeler, only removing a thin layer of the skin and therefore retaining the nutrients that lie just below the skin. Potatoes should be cleaned and cut right before cooking in order to avoid the discoloration that occurs with exposure to air. If you cannot cook them immediately after cutting, place them in a bowl of cold water to which you have added a little bit of lemon juice, as this will prevent their flesh from darkening and will also help to maintain their shape during cooking. Because potatoes are also sensitive to certain metals that may cause them to discolor, avoid cooking them in iron or aluminum pots or using a carbon steel knife to cut them.

Aside from the alkaloids, raw potatoes also contain protease inhibitors, which can prevent you from breaking down protein, and resistant starches that you don't digest well and can cause digestive upset. If you get enough nutrients from other parts of your diet, you should be fine eating raw potatoes occasionally, but you'll get more nutrition out of them by cooking them to destroy the protease inhibitors and swell the starch granules. Boil potatoes between 10 and 25 minutes, depending on size and type, to become soft. You can also cook potatoes in a microwave oven, covered to prevent moisture from escaping, and still retain nearly all of their nutritional value. This method produces a dish very similar to a steamed potato, while retaining the appearance of a conventionally baked potato.

Whether mashed, baked, or roasted, people often consider potatoes as comfort food. This sentiment may have inspired the potato's scientific name, Solanum tuberosum, because solanum is derived from a Latin word meaning "soothing." Just avoid processed or fried potatoes. But fried, processed foods made with potatoes, such as potato chips and french fries, along with potatoes cooked at high temperatures, develop acrylamide, a potentially toxic and potentially cancer-causing substance. Potatoes that are boiled or steamed do not develop acrylamides.

Potatoes can be prepared in many ways. As potatoes have a neutral starchy flavor, they serve as a good complement to many meals. Their texture varies slightly depending upon their preparation, but it can be generally described as rich and creamy. Purée roasted garlic, cooked potatoes, and cashew milk together to make delicious garlic mashed potatoes. Season to taste. Potatoes are a featured ingredient in the classic dish, Salad Nicoise, that pairs new potatoes with steamed green beans dressed lightly with vinaigrette. Alternatively, you can toss steamed, diced potatoes with a dressing and fresh herbs of your choice.

Peruvians use potatoes in many dishes, as around 3,000 varieties are grown there. In Ecuador, potatoes are a staple in most dishes, and are featured in locro de papas, a thick soup of potatoes and squash.

A traditional Canary Islands dish is papas arrugadas (wrinkly potatoes). Patatas bravas (fried potatoes in a spicy tomato sauce) are popular in Spanish tapas.

In the UK, potatoes are often served fried as chips. Roast potatoes are commonly served with a Sunday dinner, and mashed potatoes form a major component of several other traditional dishes such as shepherd's pie and bubble and squeak (pan-fried leftover vegetables). New potatoes are often cooked with mint.

Scotts enjoy tattie scones made with potatoes. The Irish eat colcannon (mashed potato with shredded kale or cabbage and onion), champ (mashed potato with scallions), and boxty pancakes (grated potato pancakes).

Bryndzové halušky is the Slovakian national dish, made of a batter of flour and finely grated potatoes that is boiled to form dumplings. In Northern and Eastern Europe, especially in Scandinavian countries, Poland, Russia, Belarus, and Ukraine, new potatoes are a delicacy, boiled whole in their skins and served with dill. Puddings made from grated potatoes (kugel, kugelis, and potato babka) are popular in Ashkenazi, Lithuanian, and Belarussian cuisine. Potatoes are also used to brew alcoholic beverages such as vodka.

In Western Europe, especially in Belgium, sliced potatoes are fried to create frieten, the original French fried potatoes. Stamppot, a traditional Dutch meal, is based on mashed potatoes mixed with vegetables. Pâté aux pommes de terre is a potato dish from central France.

In northern Italy, potatoes are used to make gnocchi, a type of pasta. Cooked and mashed potatoes or potato flour is used in the Knödel or dumpling eaten all over central and Eastern Europe, especially in Bavaria and Luxembourg. Potatoes are a main ingredient in many soups such as vichyssoise and Albanian potato and cabbage soup. In western Norway, komle (potato dumpling soup) is popular.

Mashed potatoes, baked potatoes, boiled or steamed potatoes, French-fries, cubed roasted potatoes, scalloped potatoes, home fries, and hash browns are all popular in North America. In New England "smashed potatoes" (a chunkier variation on mashed potatoes, with the skins) are popular. In central New York, salt potatoes are bite-size new potatoes boiled in water saturated with salt then served with melted butter. Latkes (fried potato pancakes) are also popular, especially during the festival of Hanukkah. Potatoes are also used as a stew ingredient.

In Canada, a traditional Acadian dish is poutine râpée. The Acadian poutine is a ball of grated and mashed potato, salted, and boiled, then eaten with salt and pepper or brown sugar. It may have originated from Klöße, prepared by early German settlers who lived in Acadia.

In India, popular potato dishes are aloo ki sabzi (spiced potatoes in gravy), batata vada (mashed potato patties coated with chickpea flour, then deep-fried), vada pav (the aforementioned batata vada served as a sandwich), samosa (spicy mashed potato mixed with vegetables stuffed into dough, and deep fried) and aloo chaat (deep-fried potatoes served with chutney). In Northern India, alu dum (a spicy potato curry) and alu paratha (a stuffed chapatti) are popular. Masala dosa (a thin pancake made of rice and lentils rolled around a filling of spicy mashed potato) from South India is popular all over India. Other favorite dishes are alu tikki (potato patties), pakora (battered, deep-fried vegetables), and aloo posto (a curry with potatoes and poppy seeds).

Potatoes are used in northern China where rice is not easily grown, and where a popular dish is qīng jiāo tǔ dòu sī, made with green pepper, vinegar and a thin slices of potato. In the winter, roadside vendors in northern China also sell roasted potatoes.

In central Africa, potatoes are mashed with grains and legumes, or boiled or roasted and eaten whole.

And of course, everywhere, food has been globalized, so potatoes worldwide are now being used to produce French fries (also known as "chips") and potato chips (also known as "crisps"). Try to avoid those, and enjoy a healthy potato often.

One serving of skin-on potatoes (5.3-ounces) contains 720 mg of potassium. The potato actually ranks highest in potassium per serving among the 20 best-selling fruits and vegetables in the United States (ACNielsen). http://findarticles.com/p/articles/mi_m0EIN/is_2004_August_2/ai_n6136210

Vacuole

From Corzinne T. Netzer's book, The Complete Book of Food Counts:

potato, raw, unpeeled, 1 lb. has 5.4 grams of fiber

potato, baked, in skin, 4 3/4" x 2 1/3" has 4.3 grams of fiber

potato, baked, without skin, 1/2 cup has .9 grams of fiber

pototo, 1/2 cup, mashed with whole milk has 2.1 grams of fiber

Idaho grows the most potatoes in the U.S.A., nearly 1/3 of all that are grown. Other top potato-growing states are: Maine, Washington, Oregon, and Colorado.

A small, plain baked potato is 4 points.