Potatoes - A thread about potatoes

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Aunt Carol said:
True, but you framed it as a storage issue, not a horrendous farting issue. I gotta have things like that spelled out.

Potato tax: campfire potatoes sliced with onion and butter and wrapped up as a tin foil dinner. Shoved into the coals with a stick, and then enjoyed later as a big bolus of carbohydrates after a day of schlepping and digging and tying ropes to things. Well-won potatoes.
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That's a good one, just don't be so drunk you spill the bundle into the fire when you're trying to pull it out.

Hash browns are a good use of a potato.
 
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John Andrews Stan said:
The potato ricer was a game changer for me.
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Dude, fuck yes. Especially when I found out how useful it is for making shepherd's pie, one of my all time favorite potato-related things.

You know what else is delightful? Potatoes au gratin. Potato soups. I've yet to try one that I didn't like. Latkes. Did we already mention those?

My favorite way to eat potatoes currently is just bake them in an air fryer, either sweet, Russet, or Yukon Gold.. When they're done, split them in half and add some kosher salt. I'm not a fan of anything else on a baked potato. On occasion I'll add a roasted onion and some hearty beef gravy to the potato.

You all ever tried a roasted whole onion? I had no idea these were so good until I read one of the ASOIAF books and it mentioned a character eating one.

Back to potatoes, my favorite fried potato type is a toss-up between tater tots and steak fries. In my old age I eat a lot less fried foods, though, so these are extra good when I do have them. If I'm going this way I usually take it right to 10 and get an order of poutine.
 
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Dean Pentel said:
My favorite way to eat potatoes currently is just bake them in an air fryer, either sweet, Russet, or Yukon Gold.. When they're done, split them in half and add some kosher salt.
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I like baking them until the skins are crispy and papery (and maybe even some of the inside of the potato), and the insides are fluffy and steam a lot. I usually spray them with olive oil and roll them in kosher salt.
 
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Crypto Six Gorillionaire said:
Also known as Jerusalem artechokes:thinking:

Also a storm shredded my winter potatoes and I had to scrap them, press F
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The "jerusalem" part likely arose from the corruption of girasole or girasol, meaning sunflower in Italian or Spanish. They're also called "fartichokes," for they'll give you tremendous amounts of flatulence if uncooked.


Tax: I bake a tray of baby potatoes with olive oil, bacon, salt, pepper, and plenty of onions. It's probably really unhealthy, but it works wonders as a filling lunch.
 
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Anonymus Fluhre said:
"Some people will get a nice nutty taste to it. You can eat the tubers raw unlike potatoes but I wouldn't recommend doing so around company."
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I'd rather eat a Jerusalem artichoke raw than even look at a Jerusalem cricket.
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I've yet to meet a spud I didn't like. Several years back I had some potato plants fruit, so the following year I tried growing from true seed. I got some dime sized spudettes, but wasn't able to get them to sprout. Just an idea for any spud growers reading this, you can get some weird genetic variations from true seed, so if you can get them established the resulting spuds could be a real surprise.
AnOminous said:
I love potatoes so goddamn much.

You can just bake them and eat them and they're delicious.

Plus you can put them in pot roasts or any other dish and they're delicious. I love potatoes so goddamn much.

Anyone who hates potatoes is ontologically evil.
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Aunt Carol said:
They're really nice! Is it more dorky or less dorky to have been onionpilled by Townsend's instead?
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Heck no! The recipe he provided couldn't have been simpler, and with a bit of butter and salt it's quite good. That man and his family have been making fantastic content for years. Quick aside, if you haven't made one of the puddings he's done a few videos on I recommend you try one. Well worth it!
 
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TruffleSpark said:
Best potato for mashing? Starchy or waxy? Somewhere in between? These are the important questions.
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Allow me to sperg: It depends on the purpose of the mash. For shepherd’s pie, cottage pie or fish pie, starchier gives the proper texture and better complements the rich base. You need a drier mash that will go crispy when you drag a fork across the top prior to baking for a nice, toasted uppermost layer.

But otherwise it’s hard for me to buy anything but yellow/gold varieties. They’re just so naturally creamy and since the best side dish (or, no shame, main event for solo suppers when the mood strikes) mash requires what is IMHO an obscene amount of added fat, that helps reduce it.

Speaking of mash, if you’re ever in Frogland, make a beeline for Café Georges, the stunning restaurant at the Pompidou Centre. For me, theirs is the very best and lives up to its French name: purée. Not even the memory of a lump remains, requiring a frankly tedious amount of work (made less so by use of a tamis sieve). They use olive oil rather than (or, most likely, in addition to) butter and it’s such perfection that adding any of the accompaniments I usually enjoy, like caramelized onions or Gruyère, would distract from the experience. I found a pic that captures the dish exactly as I remember it:

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And now I’m craving mashed potatoes at 4AM. Thanks, Obama!

I’m rarely motivated enough to make my own potato millefeuille, but love to eat a slab of that.

Another favorite for this time of year is potato soup — though I actually prefer it with cauliflower added to the mix for a more interesting result. It’s easy and takes less less than 30 mins: steam cauliflower, cube potatoes and boil in stock until soft, then immersion blend it all together with a big spoonful of Maille or other good Dijon mustard and some minced garlic, plus lots of freshly cracked black pepper (compulsory). It won’t gild the lily if you add some grated cheddar or even cream. But it's also good with a bit of crème fraîche — even the lower fat version if you’re trying not to become a fat cunt.

The only pierogies I eat are potato with onion and cheddar, with caramelized onions and sour cream on the side. I dislike making dough, so I sometimes make what’s referred to as lazy day pierogies by baking alternating layers of cheesy mash and lasagna noodles. Aforementioned accoutrements are mandatory at my table.

It doesn’t sound like it would be anything special, but I’ve found that adding a layer of cubed yellow potatoes to quiche adds a really compelling texture and flavor. I often make this gluten-free, dairy-free version for a loved one who’s on a restricted diet and enjoy it as much as a normie quiche.

Dairy-Free, Gluten-Free Crustless Quiche
  • 12 large eggs
  • 1/2 cup gluten-free all-purpose flour (I use Arrowhead Mills All Purpose Organic Heritage Blend)
  • 3.5 cups coconut or almond milk (unsweetened plain)
  • 1/2 cup nutritional yeast
  • 3 medium/large potatoes, peeled and diced (I prefer Yukon Gold - very creamy texture)
  • Handfuls of spinach
  • Sliced baby bella mushrooms
  • Whatever vegetables, meat and herbs you want
  • Salt, pepper and herbs to taste
Preheat the oven to 375F. Prepare a large, deep baking pan with oil/spray. (I use a gigantic one, 12.5x10.25, but a 9x13 would also work. Adjust baking times accordingly.)

In a large mixing bowl using, use an electric hand mixer to beat 1 egg until pale yellow and frothy. Add the flour and continue beating until well combined. Add the remaining eggs and beat for about three minutes, or until the mixture has increased in volume by a third and is very light and frothy. Gradually add the almond/coconut milk, nutritional yeast, salt and pepper, beating for two more minutes after everything has been added. Stir in any vegetables, meat, and/or herbs you want to use.

Spread the diced potatoes along the bottom of the prepared pan. Pour the egg mixture on top. Place the pan on a thick, heavy cookie sheet and put in the oven. Bake for 10 minutes. Then turn the temperature down to 325 and bake for a further 40+ minutes. You want the quiche to be firm but not dried out. When you take it out, let it cool for a few minutes and then cut into it to see if it's cooked through. If not, put it back in the oven until it's done. Then let it cool for 15-20 minutes or until set before serving.
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In summer, I like to make a warm or cold potato salad by sousing boiled new potatoes with a mix of olive oil and lemon juice or white wine vinegar, then adding capers and fresh dill or chives, with a good bit of Maldon sea salt flakes and pepper.

I have a bag of baby golds on hand and am now seriously considering having them for breakfast, boiled and topped with fat and sour cream. I’m a growing boy, after all.
 
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Potatoes are amazing.
You can bake them, boil them, mash them, fry them and even make booze from them.

Every other vegetable really needs to get its shit together and get on potato's level.

Corn while a distant 2nd to the noble spud is still pretty cool because it taste great on the cob and you can make whiskey from it.

So Potato is the master vegetable, Corn is pretty much OK.

All other vegetables, what are you even doing with yourselves?

Let me leave you with a link to the only thing of value that would be lost if Boston was nuked.

 
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Potatoes are the best. Baked potatoes especially kick ass in winter


Also recently in my town I saw a feral potato plant that had come up through some concrete. No way of getting to the tatties though *sigh*
 
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everyone is always talking about boil 'em, mash 'em, roasting 'em, or frying 'em.

But one of the best thing about 'em is how well they cook/pre-cook in the microwave. great for a quick side of mash/new potatoes or prepping roasties/jacket potatoes/mash for further cooking.
 
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Whispering Eye said:
My favourite potato based meal is stamppot https://en.m.wikipedia.org/wiki/Stamppot
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For some reason this reminded me of the shelf-stable packets of pre-made potato rösti that we ate as students in the UK. They’re basically plate-sized latkes (but with a creamier, taller center) that you slice into wedges as a side, but there are people who will happily eat one as a meal. I may or may not have been one of those people at one (rather drunk) point. I’d rather have latkes but a good ho-made potato rösti is almost as enjoyable.

Turns out you can get the rösti packets on Amazon in the US now. That page led me to this gigantic (31 servings per carton) boxed hash brown that could be gross or the ultimate lazy hangover food with some eggs and toast.
 
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