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The Humble Potato

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    PrincessJulie [11229] PrincessJulie
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    Thread created on 18:05:35 - 26/01/24 (1 year ago)
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    Last replied 22:28:53 - 05/02/24 (1 year ago)
    I had a craving for twice baked potatoes this week. I don't buy potatoes often, so when I do, it's a treat.

    I decided to throw some potatoes into my weekly meal plan, so I thought I'd add 5 potatoes to my online grocery order, but the only options were to buy potatoes by weight. Apparently 5lbs of potato is a lot more than 5 potatoes so now I'm looking for creative ideas on how to use up the rest of my potatoes.

    I could just do mashed potatoes, but I want some ideas that will blow my mind.

    What are the best ways you've had potatoes? And pls gib recipes.

  • JUX
    Lenin [2199004] Lenin
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    Posted on 18:26:41 - 26/01/24 (1 year ago)
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    1710f7f8-1b8a-14b0-2199004.png
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    PrincessJulie [11229] PrincessJulie
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    Posted on 18:49:37 - 26/01/24 (1 year ago)
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    Okay linen wins, thread closed.

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    Vulture [2169837] Vulture
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    Posted on 19:19:35 - 26/01/24 (1 year ago)
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    So you're going to try to make your own vodka?
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    PrincessJulie [11229] PrincessJulie
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    Posted on 19:26:58 - 26/01/24 (1 year ago)
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    Vulture [2169837]

    So you're going to try to make your own vodka?
    Yeah, how wrong can it go

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    Vulture [2169837] Vulture
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    Posted on 19:27:40 - 26/01/24 (1 year ago)
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    Vulture [2169837]

    So you're going to try to make your own vodka?

    PrincessJulie [11229]

    Yeah, how wrong can it go
    I would like to request an update on this process as well as the result of your labor.
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    Yaminos [2108464] Yaminos
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    Posted on 19:29:24 - 26/01/24 (1 year ago)
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    PrincessJulie [11229]

    I had a craving for twice baked potatoes this week. I don't buy potatoes often, so when I do, it's a treat.

    I decided to throw some potatoes into my weekly meal plan, so I thought I'd add 5 potatoes to my online grocery order, but the only options were to buy potatoes by weight. Apparently 5lbs of potato is a lot more than 5 potatoes so now I'm looking for creative ideas on how to use up the rest of my potatoes.

    I could just do mashed potatoes, but I want some ideas that will blow my mind.

    What are the best ways you've had potatoes? And pls gib recipes.
    our family buys potato in 25 pound bags lol almost weekly. One of my favorite foods to eat with basically anything

    potato latkes are easy to make and go well with breakfast or lunch meals
  • JUXL
    Dolfwagos [1900418] Dolfwagos
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    Posted on 19:43:57 - 26/01/24 (1 year ago)
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    I once ate a potato that was sliced in to small looking long shapes, they were deep friend in some vegetable oil, I don’t recall the name of them tho but that’s the second best way I’ve had potatoes, the first being my perfect roasted potatoes that are always crunchy on the outside and nice n soft on the inside.

    jeezuz.png

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    Buda [2194089] Buda
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    Posted on 20:19:26 - 26/01/24 (1 year ago)
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    with an air fryer you can cut up taters to make fries... once you get the gist of things you can change it up by using different oils like truffle oil or whatever floats your boat
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    Sepulchrave [2092631] Sepulchrave
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    Posted on 20:20:11 - 26/01/24 (1 year ago)
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    As a former prep cook at a French restaurant (like...200 years ago), I'm going to NOT tell you about the potatoes I used to cook, as they all involved peeling, carving (often into faceted baguette shapes) and massive amounts of olive oil and/or cream. Instead, I'll just point you to a perennial and only slightly decadent favourite, the hasselback potato.

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    Hawk [2080065] Hawk
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    Posted on 20:23:18 - 26/01/24 (1 year ago)
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    I'm a big fan of
    - slicing them long and thin
    - spreading out on a pan
    - sprinkle with your favorite high-end oil
    - add a seasoning salt (Lawry's is the best)
    - surround with some other veggies
    - and bake until tender

    *aim for something like "10% too much" on the seasoning salt (and top-side only, of course)

    You want them to release a little steam when you break them open. The thinness of your slicing will affect the time of your baking a lot. If you included other veggies, take this into consideration. With broccoli? ...might as well slice 'em thick.

    Goes great with so many meals.

    No frying.

    Best of luck, whatever you choose.

     

     

     

    z0rnzBI.png 

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    Capgros [2088627] Capgros
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    Posted on 20:49:13 - 26/01/24 (1 year ago)
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    This is the most difficult question, like ever.

    Been a cook for many years, and potatoes are very diverse, potatoes that are good to deep fry are normally not good to boil or to make mashed potatoes, but that's the simple explanation, there is many in between, and some types just taste better than other ones.

    I would first take some time to invest what types of potatoes are available in your area, and see what they are good for.

    There are so many things you can do with them, and many things are as good as the other, just very different.

    Love the hasselback ones though in the picture above, and make them many times at home, I'm also a big fan very creamy mashed potatoes, with cream, butter and nutmeg , but then again, it depends what you are going to eat with it, and on the type of potatoes you have.
    Last edited by Capgros on 20:54:37 - 26/01/24 (1 year ago)
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    Cheesus [505043] Cheesus
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    Posted on 20:49:14 - 26/01/24 (1 year ago)
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    Potato soup! It freezes well too

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    MuddBaal [2512285] MuddBaal
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    Posted on 21:05:26 - 26/01/24 (1 year ago)
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    Au Gratin sounds good

     

     
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    Vulture [2169837] Vulture
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    Posted on 21:38:14 - 26/01/24 (1 year ago)
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    This might be the thread of the year. I am starving now thanks.
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    Tuxington [2571279] Tuxington
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    Posted on 21:48:44 - 26/01/24 (1 year ago)
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    I made this recipe recently and got good reviews from it! https://rainbowplantlife.com/crispy-smashed-potatoes-with-ginger-tahini-dressing/
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    Mr_Mestopheles [2048355] Mr_Mestopheles
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    Posted on 22:17:15 - 26/01/24 (1 year ago)
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    Sepulchrave [2092631]

    As a former prep cook at a French restaurant (like...200 years ago), I'm going to NOT tell you about the potatoes I used to cook, as they all involved peeling, carving (often into faceted baguette shapes) and massive amounts of olive oil and/or cream. Instead, I'll just point you to a perennial and only slightly decadent favourite, the hasselback potato.

    They look great ! !. I have never had much success getting my baked vegies crispy.
    I am going to give this one a whirl.
    Thanx Sepulchrave.

     

     789b1b8a-bd56-4fdb-2048355.jpg

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    Capgros [2088627] Capgros
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    Posted on 23:00:36 - 26/01/24 (1 year ago)
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    Sepulchrave [2092631]

    As a former prep cook at a French restaurant (like...200 years ago), I'm going to NOT tell you about the potatoes I used to cook, as they all involved peeling, carving (often into faceted baguette shapes) and massive amounts of olive oil and/or cream. Instead, I'll just point you to a perennial and only slightly decadent favourite, the hasselback potato.

    Mr_Mestopheles [2048355]

    They look great ! !. I have never had much success getting my baked vegies crispy.
    I am going to give this one a whirl.
    Thanx Sepulchrave.
    If you want to get potatoes crispy, peal them, cut them, and leave them for at least 30 minutes in water, baking, deep frying or oven baking will be much more easy and they'll be much more crispy, better yet, leave them in water the whole night in the fridge and prepare them the following day
    Last edited by Capgros on 23:11:28 - 26/01/24 (1 year ago)
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    undo [2090073] undo
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    Posted on 23:03:45 - 26/01/24 (1 year ago)
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    Don’t forget you can throw them in (Indian, Thai) curry too. And goulash. And pea soup (like, Dutch pea soup, which is more like pea stew than soup).
    Last edited by undo on 23:04:41 - 26/01/24 (1 year ago)
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    Capgros [2088627] Capgros
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    Posted on 23:14:04 - 26/01/24 (1 year ago)
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    undo [2090073]

    Don’t forget you can throw them in (Indian, Thai) curry too. And goulash. And pea soup (like, Dutch pea soup, which is more like pea stew than soup).
    In general, for vegetable soups they are very good to add for creaminess, especially for vegans or milk intolerant people instead of milk cream.
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