The humble potato thread - potato quality

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dutch fries with their fries sauce... or just the fries. i want those fries!!!
 
Dauphinoise, champ, colcannon, hasselback, roasted in goose fat..
I can speak with authority on the glorious tuber, living in potato land. Here's a protip for super crunchy roast potatoes: parboil them, then freeze them. Roast them in goose fat from frozen, and the outside will be super crunchy and the insides soft and fluffy.
 
I like red potatoes the most for some reason, even though they require a little bit more cooking time.

When I make garlic mashed potatoes I put whole cloves of garlic in with the potatoes to cook, it is easy that way.
 
I've been trying to recreate waffle house style home fries for awhile now and I just cant seem to figure out the trick. I grate them tried them raw, frozen, blanched, blanched AND frozen but it's always a greasy disaster. They stick to the pan, suck up too much the oil and end up an unappealing gray mass. What am I doing wrong?
 
mindlessobserver said:
I've been trying to recreate waffle house style home fries for awhile now and I just cant seem to figure out the trick. I grate them tried them raw, frozen, blanched, blanched AND frozen but it's always a greasy disaster. They stick to the pan, suck up too much the oil and end up an unappealing gray mass. What am I doing wrong?
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heat is not high enough when you are throwing them in? That's my guess. Also leave them alone until they unstick easily, experiment with the number of minutes you have to wait before trying to move them.
 
I'ma simple man, hash-browns and twice baked potatoes with sour cream, butter, a bit of milk, and cheese/chives on top are my favorite. Especially reheated twice baked, as they can be eaten like an apple.
 
mindlessobserver said:
I've been trying to recreate waffle house style home fries for awhile now and I just cant seem to figure out the trick. I grate them tried them raw, frozen, blanched, blanched AND frozen but it's always a greasy disaster. They stick to the pan, suck up too much the oil and end up an unappealing gray mass. What am I doing wrong?
Click to expand...
Don't blanch them in water. Par-cook them in the microwave. Cut the shape of your choice and put them in a glass bowl covered in plastic wrap. Depending on the shape, volume, and the wattage of your device, cook anywhere from 4-8 minutes. This will also remove a significant amount of water from the potatoes which helps them get super crispy.

Make sure your pan and oil are good and hot.

I also use this method for potatoes I will roast in fat, and they come out so damn fluffy and crisp on the outside in only 20 minutes.
 
Seasoned fries like you get at checkers/rally's except cook them in the oven a bit longer so they get super fuckin crispy, that shit slaps hard. Same thing with seasoned potato wedges. Also fried potatoes cooked with sausage so it kinda soaks up the sausage juice is sexy. Yukon gold potatoes are the best, sweet potatoes are nasty.
 
I like French fries (regular, not seasoned), certain potato chips, and shoestring potatoes. Mashed potatoes are okay, long as there is gravy or butter to add. Like potatoes in beef stew and fried rice. Don't like boiled potatoes, haven't had any in decades. Baked potatoes are so-so, been a very long time since I've had one. Believe I would like poutine but not available here.
 
Fun thing about potatoes is that they have pretty much every essential nutrient a human needs to survive. Off the top of my head the only other plant better for people then the potato is the coco bean
 
Nothing beats a nice hot pot of red potatoes with carrots and cabbage and a nice big slab o corned beef to warm you up on a chilly night. The only way that could be more Irish is if I have a bottle of Jameson whiskey to wash it all down
 
DNA_JACKED said:
I'ma simple man, hash-browns and twice baked potatoes with sour cream, butter, a bit of tard cum, and cheese/chives on top are my favorite. Especially reheated twice baked, as they can be eaten like an apple.
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You said it first, we called them potato boats and they're a bit of a bitch to make or I'd be eating those fuckers all the time.

Close second is poutine because I'm a filthy fucking Canadian. I actually thought it was kinda gross at first but once you have a few with crispy fries that aren't drowned in a half gallon of gravy they can grow on you.
 
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