Potatoes - A thread about potatoes

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John Andrews Stan said:
I love potatoes but hate peeling them. The potato ricer was a game changer for me.

Last few years I’ll only buy the gold/yellow variety because they’re so dang naturally creamy.
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I just got a ricer. After trying it without peeling, I think I'm going to stick to peeling anyway. I've gotten pretty good at it and don't mind it much.

Just made Ramsay's potato version, the kind with chives. I didn't peel, and felt it didn't work as well as it could have. I will try peeled and see if it makes a difference.

I also got some cauliflower and turnips and will see what the results are like.

Also I'm going to try making lemonade with it.

And maybe crushing chickpeas for hummus. I wonder if it will do the same thing as skinning chickpeas, because that shit is fucking annoying as hell and one of the reasons I don't make hummus as often as I should.
 
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AnOminous said:
But I have a ricer now which apparently does that just fine.
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This was news to me and I welcome it. The times I’ve made homemade hummus, I was dismayed by all the work (and oil) that went into getting it as smooth as I prefer. I’m glad to know the ricer is good for more than one job, and for this job specifically. (Having now looked at the other uses for it, I thought of one I haven’t seen listed: peeling and mashing persimmons for persimmon bread, which I enjoy even more than pumpkin bread.)

Has anyone ever tried the potato hack that OG Boomer lolcow Richard Nikoley was pushing several years ago? Basically you eat nothing but potatoes every day, with minimal added fat or flavor, and you lose a bunch of weight fast.

Obviously it’s not a way to longer term weight loss but it does work and you never feel hungry, just bored with potatoes before long. But you can eat them as mash, baked potatoes, oven fries, whatever. It’s actually a handy way to get by when I’m traveling in shitty parts of the world where I’d rather make my own food in the hotel room microwave than take my chances on a dodgy restaurant with bad food. You can buy potatoes and a little bottle of olive oil pretty much anywhere, bring your own salt and pepper packets or shakers. If not on a cut and if I have access to decent groceries, I melt cheese on the potato and smother it in baked beans for a very filling meal.
 
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I got an immersion circulator for christmas. Anyone know of a particularly good recipe where you can sous vide potatoes?
 
I'm making roast potatoes right now, can't fucking wait. Mashed potatoes are the shit. Just a splash of full cream and a big lump of salted butter, some white pepper if you feel fancy, and mash away.
I grew mint years ago, but I ended up with this big pile of mint I couldn't get rid of. Boiled potatoes, seasoned with butter and fresh mint for weeks. Om nom nom. Potato salad is fucking awesome too.

Man, I love potatoes.
 
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Potato Croquettes - I like mine with mushrooms and pork. Cheap and fried. Great on my budget, not great on my waist.
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I like potato skins. Mostly when left on the spud but even on their own they’re alright. If you use golden and/or red potatoes in a mash or something, it adds a great rustic texture and is just divine. The standard Russet brown potato skin is mid, but still okay depending how it’s cooked.

Y’all are way more potato experts than I, but don’t the skins have all the vitamins/nutrients in the or something? If it’s true, I can claim I’m trying to be healthy when I’m just lazy to peel potatoes (or just want to avoid wasting yummy potato skins).
 
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naaaaiiiiillllll!!! said:
I like potato skins. Mostly when left on the spud but even on their own they’re alright. If you use golden and/or red potatoes in a mash or something, it adds a great rustic texture and is just divine. The standard Russet brown potato skin is mid, but still okay depending how it’s cooked.
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When I bake potatoes I do it like the British, which is baking them for a LONG time. Like 400F for two hours. The inside gets ridiculously fluffy and the outside is crunchy and delicious. I usually start by washing them, stabbing them a few times, coating them in EVOO or melted butter (I just pour it in my hands and smear it around) then roll it in kosher salt or sea salt (or any coarse salt), then bake. (Both of these have low smoke points so you might want to take down the smoke detector for a bit. I think EVOO is just slightly over 400 so you might want to cap the temperature at 400.)

Then I either eat them as-is or occasionally load them up with sour cream, bacon, chives, whatever. They're delicious by themselves though.

They call them "jacket potatoes."

I actually came up with this by myself before finding out it was actually a thing.
 
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AnOminous said:
When I bake potatoes I do it like the British, which is baking them for a LONG time. Like 400F for two hours. The inside gets ridiculously fluffy and the outside is crunchy and delicious. I usually start by washing them, stabbing them a few times, coating them in EVOO or melted butter (I just pour it in my hands and smear it around) then roll it in kosher salt or sea salt (or any coarse salt), then bake. (Both of these have low smoke points so you might want to take down the smoke detector for a bit. I think EVOO is just slightly over 400 so you might want to cap the temperature at 400.)

Then I either eat them as-is or occasionally load them up with sour cream, bacon, chives, whatever. They're delicious by themselves though.

They call them "jacket potatoes."

I actually came up with this by myself before finding out it was actually a thing.
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You know, I thought “jacket potato” was just a cute Bri’ish-ism for “baked potato”. Seeing it’s something more nuanced makes me both happy and terrified (last week I just got a handle on rice autism and the varieties/ways of cooking). I have to learn all new autism for potatoes now.

Am happy to see a fellow potato skin-respecter though. A lot of people I grew up with consider the skins “toxic” and have to be discarded no matter what.
 
naaaaiiiiillllll!!! said:
Am happy to see a fellow potato skin-respecter though. A lot of people I grew up with consider the skins “toxic” and have to be discarded no matter what.
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This is only if there are green or otherwise blemished parts, or there is stuff growing from them. That stuff should be cut off.
 
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Neighbor with a big backyard garden brought by a fuckton of red potatoes. I'm thinking home fries fried in beef tallow are on the menu but probably should also do a pot roast or three.
 
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