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Red potato question

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beanodc Jan 1, 2010 09:34 AM

I have a dozen small red potatoes and all are soft and have sprouted ????. Can I use these for my COTM go-to recipe from Bistro Cooking. I don't want to waste my leg of lamb if the potatoes are sub par but I hate to throw them out if they are perfectly fine. Thanks for any advice.

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  1. greygarious RE: beanodc Jan 1, 2010 09:44 AM

    I am unfamiliar with your lamb recipe but as long as the flesh is just soft and not rotting, you can indeed use the potatoes. Once when I was multitasking I nuked sprouted red potatoes in order to par-cook them before making home fries. I had my hands full so I figured I'd cut the sprouts off when they came out of the microwave, then set the timer incorrectly so that they fully cooked. The sprouted bits darkened and completely dried out so that the fell right off when fingered.- a timesaver! You could probably use them for roasting, steaming, boiling, and mashing, too.

    1. goodhealthgourmet RE: beanodc Jan 1, 2010 09:44 AM

      if they were still firm i'd say just remove the sprouted parts and use them. but once they've sprouted AND gone soft or are shriveled & wrinkled, you need to toss them.

      2 Replies
      1. re: goodhealthgourmet
        greygarious RE: goodhealthgourmet Jan 1, 2010 10:07 AM

        I have had no ill effects from cooking and eating somewhat shriveled spuds, nor those that have greenish skins. I know that indicates the presence of solanine, which is a toxin, but you'd have to consume several pounds' worth at once for it to harm you.

        1. re: greygarious
          goodhealthgourmet RE: greygarious Jan 1, 2010 10:24 AM

          less a matter of safety, and more of quality...once they've begun to sprout and shrivel like that, it's also an indication that the starch has begun to convert to sugar, altering the flavor and texture.

      2. mcsheridan RE: beanodc Jan 1, 2010 10:04 AM

        A Few sprouts can always be removed, but if the taters have all gone soft as well, I'd chuck 'em as way past sub-par.

        1. b
          beanodc RE: beanodc Jan 1, 2010 10:42 AM

          I am going to use these slightly soft, sprouted spuds and see how they do. I'll use some others at the other end of the baking dish and see if I detect a difference.

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