These potatoes are available until early spring - but beware that, towards the end of storage in March, the starch in potatoes turns to sugar, so chips made from stored varieties will tend to be ...
Yes, and this recipe proves it. You can make mashed ... Too much water is the cause of gluey, gummy potatoes. Starch granules exist inside all potato cells. In raw potatoes, these granules are ...
For this rich and creamy potato gratin, the potatoes are par-boiled in the cream mixture, which allows their starch to help thicken ... at this stage (see recipe tip). Preheat the oven to 180C ...
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