Recipes

[PickyPicky3]

@drizzellla   I don't think we have the answer yet.

There's a Canadian Potato Council and a United Potato Growers of Canada online.

[OKPrincess]

I mostly use frozen dice potatoes with onions and bell peppers 🫑 

[sabatini]

Hi @drizzellla.

My mom figured it out years ago - don't add raw potatoes (or carrots!) to any broth that contains tomatoes or tomato products.

An odd thing happens; a sort of skin forms on their outsides, and it'll take FOREVER for them to cook, & they might not ever manage to do so.

As a previous poster mentioned, it has something to do with acidity.

So, if I'm making  stew or soup that has tomatoes in it, I'll cook the carrots/potatoes separately, then add them to the dish.

[Kachina624]

My whole life, I've made stew with potatoes, carrots, onions and stewed tomatoes.  Never had anything weird happen or a failure of any kind. 

[River Song]

If you want potatoes to stay crisp, say for French fries, soak them in water with some vinegar (acid).

If you want potatoes to get soft, say for roasted potatoes, soak the potatoes in water with some baking soda (alkaline).