"potato-y" meaning in English

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "potato",
        "3": "y"
      },
      "expansion": "potato + -y",
      "name": "suffix"
    }
  ],
  "etymology_text": "From potato + -y.",
  "forms": [
    {
      "form": "more potato-y",
      "tags": [
        "comparative"
      ]
    },
    {
      "form": "most potato-y",
      "tags": [
        "superlative"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "head": "potato-y"
      },
      "expansion": "potato-y (comparative more potato-y, superlative most potato-y)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "alt_of": [
        {
          "word": "potatoey"
        }
      ],
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "English terms suffixed with -y",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "1996, Richard Simmons, Winifred Morice, Richard Simmons Farewell to Fat Cookbook, New York, N.Y.: GT Publishing Corporation, →ISBN, page 151:",
          "text": "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!)",
          "type": "quote"
        },
        {
          "ref": "2016, Sara Moulton, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better, New York, N.Y.: Oxmoor House, →ISBN, page 99:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "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:",
          "text": "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.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Alternative form of potatoey."
      ],
      "id": "en-potato-y-en-adj-6O7aIpkq",
      "links": [
        [
          "potatoey",
          "potatoey#English"
        ]
      ],
      "tags": [
        "alt-of",
        "alternative"
      ]
    }
  ],
  "word": "potato-y"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "potato",
        "3": "y"
      },
      "expansion": "potato + -y",
      "name": "suffix"
    }
  ],
  "etymology_text": "From potato + -y.",
  "forms": [
    {
      "form": "more potato-y",
      "tags": [
        "comparative"
      ]
    },
    {
      "form": "most potato-y",
      "tags": [
        "superlative"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "head": "potato-y"
      },
      "expansion": "potato-y (comparative more potato-y, superlative most potato-y)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "alt_of": [
        {
          "word": "potatoey"
        }
      ],
      "categories": [
        "English adjectives",
        "English entries with incorrect language header",
        "English lemmas",
        "English multiword terms",
        "English terms suffixed with -y",
        "English terms with quotations",
        "Pages with 1 entry",
        "Pages with entries"
      ],
      "examples": [
        {
          "ref": "1996, Richard Simmons, Winifred Morice, Richard Simmons Farewell to Fat Cookbook, New York, N.Y.: GT Publishing Corporation, →ISBN, page 151:",
          "text": "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!)",
          "type": "quote"
        },
        {
          "ref": "2016, Sara Moulton, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better, New York, N.Y.: Oxmoor House, →ISBN, page 99:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "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:",
          "text": "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.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Alternative form of potatoey."
      ],
      "links": [
        [
          "potatoey",
          "potatoey#English"
        ]
      ],
      "tags": [
        "alt-of",
        "alternative"
      ]
    }
  ],
  "word": "potato-y"
}