potato-y

From potato +‎ -y.

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

1. Alternative form of potatoey.
   • 1996, Richard Simmons, Winifred Morice, Richard Simmons Farewell to Fat Cookbook, New York, N.Y.: GT Publishing Corporation, →ISBN, page 151:

     And then there is the small round potato, red or white; small Peruvian Blue, with its fabulous indigo color and very potato-y taste; and Yukon Gold and Finnish Butter, both golden-colored and so richly flavored they need no added fat, such as butter (perish the thought!)

   • 2016, Sara Moulton, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better, New York, N.Y.: Oxmoor House, →ISBN, page 99:

     Waxy potatoes, also known as boiling potatoes, have thin skins and a firm texture; they hold their shape when boiled. They also, in my opinion, contribute more of a potato-y taste to whatever dish you add them to.

   • 2017, Dirk Burhans, Crunch! A History of the Great American Potato Chip, Madison, Wis.: The University of Wisconsin Press, →ISBN, pages 113–114 and 115:

     More important, whereas many conventional potato chips are little more than vehicles for oil and salt, the central Ohio soft crunchers impart a uniquely “potato-y” taste. The consumer takes from the chip the smell and taste of raw potatoes—white, sliced, and firm—and a mild suggestion of “vegetarian” below-ground roots and tubers, an aspect mostly absent from the Lay’s-Utz-Wise conventional chip. […] Martin’s has tactile hardness but retains the potato-y taste of the soft-crunch style, resulting in a truly “vegetarian” chip, replete with essences of parsnip, turnips, celery, and potatoes.