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fried, baked, mashed. . .this humble tuber is strikingly delicious if prepared properly. .
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Re: potatoes. . .
Sun, June 7, 2009 - 5:11 PM
I like to put in up to half turnips when making mashed potatoes. And of course some garlic. I just throw it all together into the same pot, simmer till done, drain and mash as usual. Yum. -
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Re: potatoes. . .
Sun, June 7, 2009 - 5:58 PMI made German Potato Salad today, which is not healthy so we won't say anything else about it :)
I also throw cloves of garlic in to boil with the potatoes when I make mashed, and then mash it right along with the taters. More often, though, I make roasted - tiny new potatoes cut in half, enough to fill my stoneware in a single layer, tossed with olive oil, salt, pepper and rosemary. Tiny halved ones because they cook quickly, good for a weeknight dinner. -
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Re: potatoes. . .
Mon, June 8, 2009 - 1:59 PMI'm a sucker for a good old-fashioned scalloped potatoes, done in a deep skillet on the stove. Thick, thoroughly cooked slices, super cheesy…
yum
Otherwise, I tend not to eat potatoes very often anymore… and I try to really enjoy them when I do. -
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Re: potatoes. . .
Mon, June 8, 2009 - 2:02 PMI love sweet potato french fries. Nice crisp outside with a soft warm sweet center. Awesome!
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Re: potatoes. . .
Tue, June 9, 2009 - 9:37 AMSmashies
Bake (preferably red) potatoes til soft.
Break open with a tayto masher.
Brush with olive oil. Sprinkle with S&P plus herbs of choice. I recommend garlic and fresh rosemary.
Broil til brown and crispy. You have to watch it because there's not much difference between brown and crispy vs. burnt. My best guess is roughly 3-4 minutes if the broiler is blistering hot. -
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Re: potatoes. . .
Tue, June 9, 2009 - 4:42 PMMy favorite potato dish. I boil potatoes, mash enough to eat, add natural margarine and La Costena Green Salsa to taste. Just the right taste, and on the way to heaven. I have tried other Green Salsas, but they just don't have the same acid like flavor and bite, and it just does not hit the spot. I sometimes add cooked green beans or peas, to get more green and not quite so much starch.
David -
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Re: potatoes. . .
Wed, June 10, 2009 - 11:56 AM"natural margarine "
There is no such thing.
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Re: potatoes. . .
Tue, June 9, 2009 - 4:57 PMI was just telling a friend the other day that I was obsessed with any potato dish in high school. I grew up eating Vietnamese food 99.99% of the time and when I started having money and going out to eat (the old breakfast for dinner thing) I would always order something with potatoes. Not fries so much as hash browns, mashed, au gratin, home fries (aka breakfast potatoes), wedges, baked.. you name it, I'd order it. To this day I'm a sucker for the sides more than the main course and have been known to order the steak merely because it came with creamy roasted garlic mashed tators. Mmmm.... -
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Re: potatoes. . .
Tue, June 9, 2009 - 5:17 PMthanks for that story Tri. . .I think that those foods that we learned to love early in life usually make up a marvelous story. . .i used to love to make a proper sandwich and make a small pot of soup.
that's what we often had for lunch was soup and sandwiches.
but for some reason, when I started cooking my own meals, I put the sandwich in the bowl and poured the soup over it and ate the whole thing with a spoon. -
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Re: potatoes. . .
Tue, June 9, 2009 - 5:20 PMhere's a crazy but good meal. . .bake your big big potatoes first, mash them up good in a bowl and
then put them in a large pot with dark beer and make mashed potatoes that way. i haven't done that in a long time. . .but you have to cook it on low and eventually you pour off the beer and add butter and herbs to the hot potatoes while you mash them up more.
oh, and leave the skins on as you chop and mash them up. . .
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Re: potatoes. . .
Wed, June 10, 2009 - 3:47 PMRoast m in the skin in charcoal...
Folded in aluminum foil..
Goatscheese salt n pepper....
Hum Yum...
Caviar...
Olice oil...
Rosemary...
Cream-butter...
Cream-cheese..
Olives..
Radishes...
Ansjovis...
God... I'm hungry....
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Re: potatoes. . .
Thu, June 11, 2009 - 12:22 AMALL HAIL THE SPUD !!!!!!!!!!! -
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Re: potatoes. . .
Thu, June 11, 2009 - 7:43 AMlove to slice up new potatoes into chunks, put em in a tin foil pocket with olive oil, rosemay, sea salt and fresh ground pepper..stick it on the grill for about 20 mins....delish... -
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Re: potatoes. . .
Thu, June 11, 2009 - 6:33 PMOh yeah! We had new potatoes on the grill last weekend. I was surprised how much better they tasted. -
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Re: potatoes. . .
Thu, June 11, 2009 - 7:22 PMand as a kid we had lots of plain old fried potatoes, chopped up in bits and fried in a pan with bacon grease, salt and pepper. . .and served with beans and cornbread, with a salad on the side. .
guess where i was raised!
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