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Dutchess_III's avatar

Trivial question of the day: When you are served a dish that includes cut up potatoes, do you prefer large chunks of potato or small chunks?

Asked by Dutchess_III (36153points) June 18th, 2014

For our cabin dinner on Sunday night my husband brought home some new potatoes to fry. We both started cutting them up. I like the smaller chunks because I like the crispy and the seasonings on the outside. He, however, just cut the potatoes into quarters so they were big chunks. In fact, he seems to prefer chunkier chunks of food all the way around, whereas I feel a bit overwhelmed by large food pieces. Plus I miss out on a lot of the taste, and wind up with a lot of plain old potato from the middle.

What say you?

(The question does not involve pancakes so stay calm, people!)

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32 Answers

Seek's avatar

I don’t discriminate against potatoes. I love them all equally.

filmfann's avatar

Cut up small, though thanks to diabetes I need to avoid hot potatoes.

zenvelo's avatar

The largest bite-size. Large but I don’t want to have to break it into pieces with a fork.

Coloma's avatar

I’m with @Seek I’ll love all potatoes, however they are prepared.
I cut mine into nice sized chunks in soups and stews etc.
Infact….I have some sour cream I need to polish off, hmmm…might have to go for a big baked potato tonight, calories be damned. haha

SadieMartinPaul's avatar

Small to medium. Big chunks take too long to cook (burned on the outside, raw in the middle) and, as you mention, they lack flavor and crispiness.

dappled_leaves's avatar

It depends how they are being prepared. Large chunks can be great if they are thoroughly cooked, so that you can break them up with a fork. With small chunks, you risk them being overcooked and dried out. Yes, there’s more surface area, so possibly more flavour – but they also might be too oily.

janbb's avatar

Small frieds

Dutchess_III's avatar

My favorites were the ones that Mom set back for me when I got old enough to not be home from dinner often. I’d get home late and they’d be in the pan on the back burner, which wasn’t on. So crunchy and so good!

rockfan's avatar

I agree, I like potatoes cut up in small chunks

Kardamom's avatar

I’m with @zenvelo the biggest bite sized pieces.

Skaggfacemutt's avatar

Small. I don’t like potatoes very much. If they are cut up small then I don’t have to take so much.

Dan_Lyons's avatar

@filmfann I understand hot potatoes are fine for the diabetes, it is the add-ons that getcha.

Dutchess_III's avatar

What add ins?

Dan_Lyons's avatar


Butter, Sour Cream, Cheese, Ham, etc…etc…

Dutchess_III's avatar

Oh, well, I just fry mine in butter and use salt and pepper. That’s it. If I had a diabetic to consider I’d work with him and substitute as I needed. (I’ve never heard of putting sour cream or cheese or anything at all on fried potatoes.)

Kardamom's avatar

@Dan_Lyons Here is some newer information about why eating potatoes when they are hot can significantly spike blood glucose levels. Hot potatoes have a higher glycemic index than cooled down or cold potatoes. Diabetics need to avoid eating hot potatoes. Source

Dutchess_III's avatar

Ah. Well, I shall serve them to @filmfann stone cold because I love him!

Dan_Lyons's avatar

I don’t think a study involving all of nine subject s is too revealing @Kardamom

Kardamom's avatar

@Dan_Lyons I think the part you are missing is that the actual Glycemic Index of cold potatoes is significantly lower than that of hot potatoes. Diabetics have to know the glycemic index of foods that they eat. Hot potatoes are not so good for diabetics.

This is a Glycemic Guide that diabetics have to use to make their food choices.

Dan_Lyons's avatar

Yes, I have been living with the diabetes since 1992. I am aware of the glycemic index as i am aware that some foods break down into sugar more readily than others.

This notion about the potato may be correct, but not because of a study involving ten individuals.

Seek's avatar

In honour of this question, I’m having potatoes for dinner.

They are cut in half lengthwise then roughly cut into large-ish chunks, and being boiled in half-milk, half-water and some garlic and salt. Probably add some butter at serving.

Mmmm… mushy ‘taters.

Dutchess_III's avatar

Mmmmm…are you keeping them whole or mashing them? When I mash taters I boil them, drain them, then mash them, adding milk and butter. What does boiling them in half milk do?

I seriously want some mashed potatoes right now….

Kardamom's avatar

I had sweet potatoes at the Hometown Buffet this afternoon. They were baked and I put some butter on them. I also made some enchiladas stuffed with sweet potatoes last week. They were delicious.

Seek's avatar

I’m lazy – I add enough liquid to cover, then cover the pot and boil it that way until they’re soft. Then half-assed mash them (without draining). Then cook away the rest of the liquid, which doesn’t take long because the mashed bits of potato absorb most of it.

One of the many ways of preparing potatoes in the Mitchell household.

Dutchess_III's avatar

I like to use just enough water too, then save it for potato bread.

CWOTUS's avatar

I like my hash browns minced, my fried potatoes sliced between 3/8 – 7/16” (9.5 – 11mm) thick, and my french fries super-sized. Baked potatoes should be as large as possible (and hot enough to melt butter on the other side of the room, with crispy bottoms).

Why am I thinking of women all of a sudden, I wonder.

DaphneT's avatar

I try to decide based on how much cooking time I have. I usually go smaller because they cook faster.

CWMcCall's avatar

I prefer sliced or Julienne potatoes

gondwanalon's avatar

The smaller the better for me. My wife likes large.

dxs's avatar

Smaller. Tastier, crispier, and faster to cook. You could also try slicing them into disks.

rojo's avatar

small, especially with eggs in breakfast tacos.

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