Why are my potatoes slimy???

[Robyncz]

A few weeks ago I tried the Pommes Anna that everyone has raved about, and while I liked the flavor, I wasn't happy with the texture. Mine came out sort of slimy. I thought maybe it was because I bougt the wrong kind of potatoes. . .

But now I'm making the Garlic Oven Fries from April '02. They're in the oven as I type. I just turned them at the 20 minute mark, and I swear, they're slimy too. Maybe they'll crisp up in the remaining 30 minutes of cooking time, but I'm not hopeful.

What could be the problem? Both recipes have called for baking potatoes--which is, as far as I know, what I have purchased. I picked up the same ones I would use to make baked potatoes--just your regular old Idaho potatoes. It seems like the moisture content is just way high, and they are sort of steaming in the oven instead of baking or roasting or whatever they're supposed to be doing.

I'm going to be SOOO disappointed if these don't come out. They look so good in the picture.

Help!!!!!!

[katygirl]

I just saw this post now, not that I have any slimy potato advice to give you, I just didn't want you to think you were being ignored. How did they come out? I want to try them too.

[Chefzhat]

Sometimes if you peel your potatoes and soak them before cooking (I do this, peel in the morning, cook at night - it's a timesaving thing) then they can soak up water and turn out slimey. If not, the water content in your potatoes is too high and it's probably the type of potato. I swear I can't tell what kind of potato to use for what recipe - it drives me crazy.

Anyway, that's my thoughts -- how did they come out?

[Svadhisthana]

Robyncz,
I'm sorry your potatoes didn't turn out. I think that regular idaho baking potatoes were the right ones to use. Maybe you used too much butter? Maybe your oven temp is off-do you have a thermometer in it? Did you cook them in cast iron or a different vessel? I made these for my DH but was running low of baking potatoes so I made a smaller batch and baked in in a corringware type dish and it didn't crisp up as much as it would have in cast iron. Here (http://www.foodtv.com/terms/obsessionpotatoes/0,4526,,00.html) is more information on potatoes. Foodtv will be doing a whole week devoted to potatoes in April-including "Good Eats". I think that show would be the best to clear up any potato questions.

[luv2cook]

Try butter reds or butter golds. Chances are they won't hold together, but they'll crisp up and be tasty. BR's and BG's don't have the same amt. of starch in them is what I theorize on why they won't stay together...

[Robyncz]

Well, the fries came out decidedly slimy. Ick. I used a couple of potatoes that had been in the fridge for a couple of weeks--probably the same ones I had used for the Pommes Ana recipe. Realizing the potatoes were probably the problem, I cut up a potato I had just bought yesterday at a different store. The second attempt came out better, but still not as yummy as the picture looked. In neither case, however, did I progress to the "toss in butter and garlic" stage of the recipe. The slimy batch was just too gross and by the time the second, more appealing batch came out of the oven, I just didn't care anymore. . .

I may or may not try this recipe again after watching the Food Network Potato line-up.

Thanks for your suggestions!
Robyn

[SusanT]

I never keep my potatoes in the refridgerator. It speeds up the softening and sprouting process - if you use a potato that's past it's prime, it will have a gummy texture.

I also soak any cut potatoes to be used for oven fries in cold water for about 1/2 to 1 hour. It helps wash the starch off and makes the fries crisper.

[katygirl]

I never keep my potatoes in the Refrigerator either. That could be it!

I just went to http://www.idahopotato.com and they said this about storage.



Storing
Before storing spuds, look them over and use any bruised ones first. Since dampness can cause decay, it is best not to wash spuds before storing.

Store Idaho Potatoes in a cool, dark and well ventilated place. They will keep about a week at room temperature and for several weeks at 45 to 50 degrees Fahrenheit.

However, refrigerator temperatures are too low, which converts the potato's starch into sugar, resulting in a sweet taste. . The extra sugar also causes potatoes to darken prematurely while frying. (This process can sometimes be reversed by storing the potatoes at room temperature for a week to 10 days.) If potatoes have green patches, cut them off, as they have been exposed too long to direct lighting and will have a faintly bitter taste. The rest of the potato will taste fine.

Potatoes are still alive when they are picked, so they should be kept in a cool area, away from the light. A cellar is ideal, but any place where they won't be exposed to excessive heat or light will help prevent spoiling.

[Robyncz]

I bet you guys are right. Now that you mention it, the older potatoes did have a slightly sweet taste. And that makes sense, since they were refrigerated longer than the ones I just bought yesterday.

Now I am motivated to try both recipes again with UN-refrigerated potatoes. We'll see what happens.

By the way, I grew up in a house where EVERYTHING was refrigerated. Just a couple of years ago I discovered the joys of unrefrigerated tomatoes. I can't convince my mom not to put them in the fridge (she's always putting mine in when she comest to visit!), but *what a difference* it makes!


I wonder what else I'm refrigerating that I shouldn't be. . .

[Robyncz]

You guys are my heros!!! I just tried Pommes Anna again, this time using UNrefrigerated potatoes. YUMMMMMMMMMY! They came out great. I guess I'll give the oven fries another go.

Thanks again for solving an ongoing cooking problem. Gosh, I love this board!!!!!!!

Robyn

[Robyncz]

Just had to report back that I made the garlic fries tonight with my unrefigerated potatoes and they came out great! I'm a potato convert. SusanT and Katygirl, you guys have actually changed my life!!! I can't wait to try *all* my potato recipes. Everything that's been pretty good up to now is going to be GREAT!!

Thanks again for setting me straight!

Robyn

[katygirl]

Originally posted by Robyncz
I'm a potato convert. SusanT and Katygirl, you guys have actually changed my life!!!

Robyn



Wow! I am honored to have a quote like that with my name on it! I'm so glad your potato recipes are working out better for you.