potato-ey

See also: potatoey

English

Adjective

potato-ey (comparative more potato-ey, superlative most potato-ey)

1. Alternative form of potatoey.
   • 1976 April 28, “20¢ off your first bite of great-tasting Planters Potato Chips”, in The Daily Standard, number 50, Sikeston, Mo., section B, page 1:

     Each chip is fresh, crisp, crunchy, crackly, and bursting with real potato-ey flavor.

   • 1993, Robert Strybel, Maria Strybel, “Potatoes & Potato Dishes”, in Polish Heritage Cookery, New York, N.Y.: Hippocrene Books, published 2001, →ISBN, page 442:

     If you do peel potatoes, use the parings to make your own potato meal (see end of chapter) instead of throwing them out. This can be added to potato-pancakes batter in place of flour and eggs to make cholesterol-free pancakes with a more "potato-ey" taste to boot.

   • 2004, Lidia Matticchio Bastianich with David Nussbaum, Lidia’s Family Table, New York, N.Y.: Alfred A. Knopf, →ISBN, page 177:

     Potato flour (not potato starch) makes pasta with a delicious and distinctly potato-ey flavor.

   • 2008, Jennifer McCann, Vegan Lunch Box: 130 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love!, [Cambridge, Mass.]: Da Capo Lifelong, →ISBN, page 196:

     Christmas limas are also called chestnut limas, because they have the nutty flavor and potato-ey texture of a chestnut.