ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › How do you like them Spuds
New Posts  All Forums:Forum Nav:

How do you like them Spuds

post #1 of 27
Thread Starter 
Mashed, smashed,baked,broiled, boiled, roasted,
I love these little (or big) guys.

whats your favorite way to prepare the spud?
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #2 of 27
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.
If you don't ask, you'll never know.
Reply
If you don't ask, you'll never know.
Reply
post #3 of 27
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.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #4 of 27
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.
post #5 of 27
Can I vote for gnocchi?
post #6 of 27
Anyway is good as long as you don't put onions with them.
post #7 of 27
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???
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
post #8 of 27
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:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #9 of 27
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...

;)
Those who walk in love and truth, shall grow in honor and strength.
Reply
Those who walk in love and truth, shall grow in honor and strength.
Reply
post #10 of 27
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 :)
What lies behind us and what lies before us are tiny matters compared to what lies within us. ~~Ralph Waldo Emerson
Reply
What lies behind us and what lies before us are tiny matters compared to what lies within us. ~~Ralph Waldo Emerson
Reply
post #11 of 27
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.
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #12 of 27
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!
__________________
"Like water for chocolate"
Reply
__________________
"Like water for chocolate"
Reply
post #13 of 27
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.
post #14 of 27
Gratin Dauphinois
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
Reply
post #15 of 27

spuds?

well how can we ever forget latkes? or roesti?
and just remember.....no matter where you go...there you are!!
Reply
and just remember.....no matter where you go...there you are!!
Reply
post #16 of 27
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
post #17 of 27

Oh! No! Don't slay that potato!

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.
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
Reply
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
Reply
post #18 of 27
Britney Spears?
post #19 of 27
Adam, please!!!
Puff Daddy!
;)
Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming "WOO HOO...
Reply
Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming "WOO HOO...
Reply
post #20 of 27

Dirty Redskins

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 .
The two most common things in the universe are hydrogen and stupidity !
Reply
The two most common things in the universe are hydrogen and stupidity !
Reply
post #21 of 27
I believe that somebody [could it be chefboy?] keeps mentioning that Portions are the key.

Those mashed spuds of yours sound like the kind you want to dive in whole. Portions? Oh my.

Actually, everyone's favorites spuds sound good to me!
post #22 of 27

All kinds of ways:)

My sorority girls love potatoes when I cut them in wedges, and bathe them in a little olive oil with salt, crushed garlic and basil. Then I spread them out on cookie sheets and bake them. Mashed potatoes are a hit with sour cream and shredded cheddar, or butter and crushed garlic and chives. When I'm doing them with gravy I mash them with heavy cream and butter, salt & pepper. When I have plain leftover mashed potatoes I like to make potato cakes out of them with plain bread crumbs, lots of grated romano cheese, a little water and an egg, and oven fry in olive oil. I love to do rosemary potatoes with red potatoes, and potato salad with chopped onions, celery, bacon bits and Ranch dressing. Twice baked potatoes are a lot of work, but worth the raves:)
Laughter is the medicine of life
Reply
Laughter is the medicine of life
Reply
post #23 of 27
Oh pasta chef , you are making my mouth water . Love your recipes and feel like eating them all . Keep em coming .
The two most common things in the universe are hydrogen and stupidity !
Reply
The two most common things in the universe are hydrogen and stupidity !
Reply
post #24 of 27
Three-potato salad - boil reds and Yukon golds; boil sweet potatoes separately til soft. Mash the sweet potatoes, add mayo, s/p, celery, minced onion, and fold this mixture into the cut up reds and golds.

From my childhood - french fries and brown gravy - eaten at the Woolworth's soda fountain with my grandma!
__________________
"Like water for chocolate"
Reply
__________________
"Like water for chocolate"
Reply
post #25 of 27
delmonico or lyonnaise.or in potato bread.
post #26 of 27
Marmalady , french fries and brown gravy at the Woolworth's
counter , boy does that bring back some childhood memories .
Thanks ...................
The two most common things in the universe are hydrogen and stupidity !
Reply
The two most common things in the universe are hydrogen and stupidity !
Reply
post #27 of 27
chips after the pub on a friday night.
Oh and Jannssons Temptation isn't bad either:) Hot or cold.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › How do you like them Spuds