Caramelized Canned Potatoes Recipe - Food.com (2024)

FAQs

Can you eat canned potatoes straight from the can? ›

These potatoes need some heat

Since canned potatoes are partially cooked, they are best heated up before consumption.

Give them a quick rinse under cold water to remove any excess starch. This will help improve the texture of the potatoes and rid them of any unwanted flavors from the canning liquid.

Remember, canned potatoes are already partially cooked, so when you cook them (whether that's boiling, pan frying, or roasting), they should be ready in a shorter amount of time than you're used to. Be careful not to overcook them because will just turn to watery mush, just as the fresh one do.

Sure, rinse and pat them dry (cut them into smaller chunks about the size of 0,5″ cubes if necessary), then lower them into the oil carefully. Make sure the steam they generate doesn't cause the oil to “boil over” (lift them out if there's a danger of that happening). Fry 4–5 minutes until golden.

Yes, you can fry canned sliced potatoes without draining them. The liquid in the can actually helps to create a crispy texture while frying. However, some people prefer to drain the liquid to reduce splattering in the pan.

More Steps, But Still Convenient

Though some cooks treat them much like they would normal peeled white potatoes, canned potatoes can be ready to eat with just minutes of prep, making them an ideal solution for stress-free side dishes.

This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.

With bacteria spoilage, liquid is usually murky and food is soft. If there is microbiological spoilage, destroy food. Cloudiness from starch cannot be prevented. If this is cause, the starch will generally settle with time.

Chef's Quality canned potatoes contain 3 grams of protein per serving, which is slightly higher than many brands, but only have 1 gram of dietary fiber. These potatoes are an excellent source of vitamin C, providing 10% of what you need for the day. You also get 2% iron and 6% of your calcium needs.

Instead of guessing, it's important to know just how long canned goods remain good after they've been opened -- including potatoes. According to the USDA, low-acid foods like potatoes can be kept for three to four days after opening.

How long do you process canned potatoes? ›

Process the Potatoes

The potatoes need to be processed in a weighted pressure canner at 10 pounds pressure for 35 minutes for pint jars and 40 minutes of quart jars if you live at an altitude of 1,000 feet above sea level or less (Image 3).

While canned goods past their "best-by" date may not taste optimal, there's no real health risk in consuming canned goods as long as they remain in good condition.

Do I need to boil my potatoes first? Trust us: You seriously don't need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.

Because canned potatoes are cooked, you can eat them straight from the can. However, though they are ready to eat, they are best heated first.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

As long as the can is in good shape, the contents should be safe to eat. NEVER USE food from cans that are leaking, bulging, or badly dented; cracked jars or jars with loose or bulging lids; canned food with a foul odor; or any container that spurts liquid when opening. Such cans could contain Clostridium botulinum.

In general, it's safe to consider canned potatoes at least partially cooked. This is due to the typical process that canned foods undergo, which involves sealing them and heating the can to roughly 250 degrees Fahrenheit.

All structurally intact and properly processed food in cans have already been cooked at high enough temperatures and pressures to kill most all food borne pathogens, as long as you consume them within 4 hours after opening. So there is no danger from micro organisms when you eat the contents of the cans.

The USDA considers canned foods perfectly safe to eat, unless the can is rusted or severely dented. You should also watch out for very acidic foods, such as pickles and fruit, which can corrode the can if you don't use them by their expiration date.