How do you like them Spuds

Discussion in 'Food & Cooking' started by cape chef, Jan 29, 2002.

  1. cape chef

    cape chef

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    Mashed, smashed,baked,broiled, boiled, roasted,
    I love these little (or big) guys.

    whats your favorite way to prepare the spud?
    cc
     
  2. roon

    roon

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    Idaho potatoes- unpeeled, cut up, boiled, mashed by hand so there are lots of lumps. Mix with cream/sour cream and lots of real butter, salt, and pepper. Sometimes I like to throw minced onions in too, just for pizazz.

    Mmmmm. :lips:

    Gravy is optional.
     
  3. shroomgirl

    shroomgirl

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    Fingerlings sauteed with wild shrooms
    Twice baked or Crispy on the outside soft on the inside loaded with pig and dairy products...veg...green onions, shrooms, tomatoes good too
    Mashed
    Boiled red B's in crab boil eaten by hand with butter.
    hash browns...either shredded or chuncked with onions, garlic, and Tony chachere
    My kids think potatoes are "the" vegetable of choice, can't imagine where they would get that.....
    Oh yeah if you notice each potato variety is used in it's own way.
    Russian Banana Fingerlings are GREAT!!! if you see um try um, you won't be disappointed.
     
  4. nancya

    nancya

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    Evil little bringers of high blood sugars potatoes!

    Personally....I never met a potato I didn't like! I especially like sweet potatoes sliced, pan fried in butter and sprinkled with brown sugar.

    Those were the days.
     
  5. -d-

    -d-

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    Can I vote for gnocchi?
     
  6. coolj

    coolj

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    Anyway is good as long as you don't put onions with them.
     
  7. suzanne

    suzanne

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    As long as they're cooked, I'll eat them!

    When I was little, being sick meant getting mashed potatoes with American cheese melted into them. Maybe that's why I had tonsilitis so much???
     
  8. chrose

    chrose

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    I'm with Suzanne on this one.
    Every method in Larousse Gastronomique, boardwalk fries, McDonalds fries, tater tots, oven baked, baked, twice baked, cottage fries, potato chips, mashed, salt potatoes with butter!!!
    I'likes me taters!:bounce: :bounce:
     
  9. mermaid

    mermaid

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    must be the Irish in me - I also never met a potato I didn't like.
    any shape, color style of cooking, I love them all.

    I once made a potato soup that got me a marriage proposal...

    ;)
     
  10. calicoskies

    calicoskies

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    I have always thought I could live the rest of my days subsisting solely on spuds. I love them any way you prepare them, except INSTANT mashed or made into fatfree chips, what a waste of potatoes! Fave ways include:

    Fresh cut fries

    mashed tatoes with real butter and sourcream

    twice baked with cheddar and parmesan

    parmesan oven fries, cajun seasoned

    hashbrowns with fried eggs

    loaded potato skins

    cheesy augratin with chopped ham and peas stirred in

    creamed new potatoes and peas

    skillet-fried in bacon drippings with sweet onion and bacon pcs

    redskinned potato salad

    grilled in foil packets with olive oil and sweet onion

    potato pancakes with sourcream and chives

    browned potato wedges roasted with potroast

    ok and dont laugh, but I do love Ruffles chips and Tator Tots on occassion :)
     
  11. mezzaluna

    mezzaluna

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    Pommes Anna! As Nancya said, potatoes can be evil... but boy, are they good. Especially drenched in butter. Pommes Anna is a major reason I bought my Matfer mandoline.
     
  12. marmalady

    marmalady

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    Calico - Have you ever tried Utz's potato chips? Maybe they're just local here - but to die for!!!

    Do sweet potatoes count? Baked, or sweet potato fries, or parboiled, sliced, then roasted with drizzled maple syrup, butter, cinnamon, and toasted pecans!

    From my childhood - 'parsley potatoes' - baby potatoes, boiled, then loaded with melted butter, chopped parsley, salt, and peas!
     
  13. pete

    pete Moderator Staff Member

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    mashed potatoes are number 1 in my book!! But I can't discount, french fries, or pan fried potatoes in bacon fat. And don't forget twice-baked dripping sour cream and cheddar.
     
  14. isa

    isa

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    Gratin Dauphinois
     
  15. mirepoix man

    mirepoix man

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    well how can we ever forget latkes? or roesti?
     
  16. jock

    jock

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    I think there is no such thing as a bad spud. There are only degrees of good.
    I peel the cloves from a head of garlic and add them to cream. I heat the garlic/cream for 10 minutes and let it infuse while the spuds cook. Mash the potatoes with lots of butter and the cream (cloves removed), salt and pepper. Best garlic mashers ever.
    Or how about mashed with pecorino romano or parmesan or maybe a little truffle oil. Comfort food at it's best.

    Jock
     
  17. peachcreek

    peachcreek

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    Oh! No! Don't slay that potato
    Let us be merciful, PLEASE!
    Don't boil em' or dice them
    Or even deep fry them
    Don't slice them or flake them
    FOR G*DS SAKE DON'T BAKE THEM!
    Don't shed the blood
    Of a poor helpless spud (its the worst kind of thing you could do).
    Oh! No! Don't slay that potato!
    It never did nothin' to you!

    I always liked that song.
     
  18. adam

    adam

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    Britney Spears?
     
  19. rachel

    rachel

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    Adam, please!!!
    Puff Daddy!
    ;)
     
  20. chefboy2160

    chefboy2160

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    I agree with Nancya , so good but tough on the blood sugars .
    Here is a easy recipe that I get requests for all the time . I have a
    small mixer now so I mix my potatoes in about 25 pound batches .
    25 lbs redskin potatoes washed , 2 lbs real butter , 2 oz ladle salt , 2 tablespoons white pepper . 1 1/2 to 2 qts 1/2 & 1/2 .
    Steam or boil potatoes till just done , add butter to mixer , than the potatoes , salt , pepper , and 1 quart of 1/2 & 1/2 . Mix on low till just broken up then turn to medium high and adjust consistency with 1/2 & 1/2 . do not overmix , leave some lumps .
    Always a rave on this recipe .