Are you taking off the skin? The skin has lots of good flavor. I still like sour cream, cheddar cheese, and green onions, but S+P and butter are still great to me.
It could make your tummy upset, but it’s unlikely to cause any issues at all unless the potato is turning green or starting to sprout. It’d taste pretty awful at that point, but I’m not sure I’d trust someone who eats raw potatoes to notice that…
No you can’t die from it (save from maybe bacteria if you don’t wash it correctly which isn’t a potato specific problem that’s just produce). The green part of potatoes can make you sick if you eat too much but that’s more of a ratio thing and it is present in roughly the same levels cooked or raw.
Imo, the best way to eat them raw is to slice them relatively thin (not so thin as for them to be floppy), sprinkle a little salt on top. They have texture like a water chestnut. Eat as you slice or rinse the slices or else the starches leak and give them a weird mouth feel…
You should know why Idaho is famous for it’s potatoes and fun hint, it wasn’t because they better than any other just cheaper for a kinda shitty reason.
They don’t have enough flavour for me that way.
Are you taking off the skin? The skin has lots of good flavor. I still like sour cream, cheddar cheese, and green onions, but S+P and butter are still great to me.
Y’all all putting more than just salt on your potatoes? (Feel free to judge me I also eat them raw, I’m from Idaho)
Rosemary, sometimes. Other times, a mix of spices out of a jar.
What. 😟 My mother always told me you can die eating potatoes raw.
It could make your tummy upset, but it’s unlikely to cause any issues at all unless the potato is turning green or starting to sprout. It’d taste pretty awful at that point, but I’m not sure I’d trust someone who eats raw potatoes to notice that…
No you can’t die from it (save from maybe bacteria if you don’t wash it correctly which isn’t a potato specific problem that’s just produce). The green part of potatoes can make you sick if you eat too much but that’s more of a ratio thing and it is present in roughly the same levels cooked or raw.
Imo, the best way to eat them raw is to slice them relatively thin (not so thin as for them to be floppy), sprinkle a little salt on top. They have texture like a water chestnut. Eat as you slice or rinse the slices or else the starches leak and give them a weird mouth feel…
You should know why Idaho is famous for it’s potatoes and fun hint, it wasn’t because they better than any other just cheaper for a kinda shitty reason.
Is it the prison slave labor or is it a whole new fun and exciting reason? Because Idaho spuds are a lot of prison slave labor.
Yep it’s the unsavory prison labor.
I keep the skin on. I’ve heard that a lot of good nutrition is just under the skin.
The same is true of humans
Try a yellow tatter instead. Russets are a hearty base to add flavors to but aren’t all that flavorful inandofthemselves.