Highly versatile in mashed, fried and baked forms ... “I’d probably prefer a potato chip fried in a better oil than a potato chip that’s baked in and uses vegetable oil.” ...

Clancy's baked potato chips had an underwhelming instant mashed-potato taste, and since they were undersalted, even the fake potato flavor was hard to perceive. The texture was equally ...

While the buzz around potato chip mashed potatoes — a kind of back-of-the-envelope recipe that results in exactly what it sounds like — has quieted, you might have noticed a new spud sensation ...

Starchy potatoes are typically used for baked, mashed, fried or roasted potatoes because they have low moisture and sugar levels, but a high starch content, according to the Maine Potato Board.

They're fluffy when you cook them, so they're best baked or fried. They make great potato chips, cakes, or hash browns. They're the best for mashed potatoes, but don't overwork them or the texture ...

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 ... for fluffy mashed potato, so ...