About potatoes and this website
Preparing potato dishes is pretty easy when a few points are taken into account.
- Potatoes come as unprocessed natural tubers of different sizes. They can be stored for a few weeks, depending on temperature and humidity. In a cool, dry and well aerated place, they may be stored for months, while in a hot and humid environment with stagnant air, they may start to rot soon. Protection from light helps to prevent sprouting.
- From raw potatoes, cut away inedible parts, if any, including buds, sprouts, as well as zones that look dark brown, black, greyish or green.
- Be patient! Potatoes need to be well done (cooked thoroughly) and this takes some time. Raw potatoes are inedible. You can accelerate the cooking time a bit by cutting the potatos into smaller pieces, or by using a pressure cooker, but don't expect miracles.
- Potatos are usually well tolerated even in people with a sensitive gastrointestinal system.
- There are many different varieties of potatoes, most of them will be well suited for most of the recipes.
- Count 300 to 350 g of raw potatoes per person, for most dishes.
This website is designed to provide recipes of basic potato dishes, with detailed instructions for people not used to the preparation of potatoes. The first paragraph of each recipe gives an overview, and for experienced cooks, this is maybe all you need to read in order to know what to do.
I regularly prepare the dishes of this website, mostly for simple meals.
The lists of ingredients do not mention water and salt, it is assumed that you have those at your disposal. A part from water, salt, potatos and fat or oil, most ingredients can be omitted (or substituted by something with similar consistency or taste) and you will still get an edible dish (or maybe even a better one..?).
The website is kept simple in order to work well with low bandwith connections.
I maintain this site as a hobby, no cookies, no commercials.
© 2020 Claude Schweizer