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?

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

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

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

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

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.

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.

Small frieds

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!

I agree, I like potatoes cut up in small chunks

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

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

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

What add ins?

Add-ons.

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

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.)

@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

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

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

@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.

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.

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.

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….

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.

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.

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

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.

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

I prefer sliced or Julienne potatoes

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

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

Small.

small, especially with eggs in breakfast tacos.