potatoes how do you cook yours

[smokeydave]

Hi
Gent's/Lady's

just a question how do you cook your potatoes. i love tatties cant eat enough of them..
however no chips as i detest them.

so what your recipes for cooking potatoes

thanks
dave

 

[MichaeltheRomanHistorian]

I may have to find the recipe but I remember this fantastic roasted potato dish (slice some potatoes like Yukon golds (I can't remember if there is a UK equivalent)) and then 'parsimmer' them for 10-15 minutes before tossing them with a bit of oil or bacon fat inside a covered pot to 'fluff' them (so they build up this mash like layer on the outside) and then roast at about 375F for 25-30 minutes to get a velvety centre but a crisp exterior.

What I currently do is take some new potatoes or fingerling potatoes and boil them in a pot full of very heavily salted water. I can't give amounts but you want something very salty and boil until the potatoes are cooked. At the end you should have a potato covered in a salt crust when you leave them to cool/dry off. I then serve with a bit of chopped dill and some good butter.

 

[zygalski]

Pommes Boulangères are delicious, healthy & simple.

Fairly large waxy potatoes
Large onion(s)
Sprigs of fresh thyme
Chicken stock
Butter
Salt & pepper

Finely slice the onion(s) & caramelise over a medium heat for about 10 minutes. Set aside.
Pre-heat the oven to 180 degrees c.
Peel & finely slice (with a knife or mandolin) the potatoes into thin, evenly rounds.

Place a layer of slightly overlapping potatoes on the base of a deep ovenproof dish.
Season with a little salt & pepper, a pinch or so of fresh thyme leaves & 1/4 of the onion.
Do the same again, for each of the 4 layers.
Gently pour over the chicken stock, enough to come 3/4 the way up the dish.
Dot some pieces of butter across the top layer of potatoes.

Bake for 45 minutes or until soft when pierced with a sharp knife & golden on top.

It goes with pretty much anything - fish, poultry, even most meats. Very easy, too.

 

[smokeydave]

thank you chaps will be trying these tomorrow

keep um cumming

thanks
dave

 

[global_dev]

Pan Fried with sea salt dill and smoked salmon

 

[Saxman11290]

Roasted potatoes are the way to go for me!

I usually cut up whatever potatoes I have lying around, even mix them if you so desire, into about 1/2 inch cubes. Size doesn't matter all that much, as long as it is bite sized and you can eat it comfortably with a fork. Leave those skins on, just wash them. Toss the raw chopped potatoes in a bowl with olive oil, salt, pepper, and whatever herbs you like. I am fond of thyme, rosemary, and whatever else I feel like that day. Experiment!

Set your oven to 350* F (sorry, I'm here in NY, don't work with Celsius much). Spread the seasoned potatoes evenly on a flat baking sheet and distribute so they are all lying flat. 20 minutes in the oven, take them out to mix them around a bit, 20 more minutes back in the oven and you have yourself roasted potatoes!

Another way I've recently been making potatoes which is a lot faster and still very tasty is to make hash browns. Take your potatoes to a cheese grater (or potato ricer if you have one) and shred them up on a medium to large sized grating. After this, try to remove as much moisture as possible. I usually put them in a colander, put a small plate on top and then apply a weight (heavy textbooks, bricks, whatever works) and let them sit for a bit to strain extra moisture out. If I don't have time for that, I just squeeze with my hands and spread them out on some paper towels.

Melt some butter in a skillet (or use some bacon grease!) then spread the shredded potatoes out evenly over the surface of the skillet in a relatively thin layer. You want all the potato shreds to be touching each other and sort of clumping together, so don't spread them out too thin. After a few minutes, or when the underside is sufficiently browned / crispy, flip over in the skillet and finish the raw side. Season both sides with salt and pepper (and whatever else you'd like) and you are done! Very tasty side dish or great with your morning bacon and eggs.

Enjoy!

 

[Talal]

roasted,

base of coconut oil, pink salt, cubeb pepper, smoked hot spanish paprika , whole garlic and thyme

i put the garlic with 20 mins left and the thyme last 5 mins to retain the full flavour and not burn it

perfectly crispy roast potatoes are impossible to beat

also squash them with a potatoe masher to increase surface area

edit : heres a pic

 

[tinashubby]

Super easy and this is really good with the BBQ seasoning!
http://www.mccormick.com/Recipes/Side-Dish/BBQ-Potatoes.aspx

 

[jlanger]

"steamed" Potatoes
Use small new read potatoes (though any potato can be used)
Skinning is optional. I tend to just scrub them thouroughly.
Slice thinly, place into aluminum foil pouch that's been sprayed wtih pam (or greased with butter/olive oil)
I add about 1/2 stick butter to my bactch, cut and placed within the "pouch"
Add 1/2 onion, halved and sliced
Add 1-2 cloves garlic
Salt and pepper to taste
add dash of cayenne for some heat

close up aluminum foil into a pouch, bake at 350 for 40 minutes or so,
You can also through this on the grill, times will vary greatly depending on amount of potatoes and type of grill.

Enjoy!

 

[macleod319]

I am a big fan of the Roasted Smashed Potatoes from Cooks Illustrated...

2 pounds small Red Bliss Potatoes* (about 16-18. Small!)
Olive oil
Salt/pepper/1-2t fresh thyme

Preheat oven to 500*F with racks at the very top and bottom settings. Scrub potatoes, place on rimmed baking sheet w/ 6 ounces water. Tightly cover the pan with tin foil and bake on lower rack until potatoes are tender (about 25-30 minutes).

Leave the oven on, remove pan and uncover, let sit for 5-10 minutes. If any water is still on the pan, blot dry. Drizzle about 3T olive oil on potatoes and roll to coat. Using another baking sheet or something flat (I've used a heavy metal spatula), smash the potatoes until they're about 1/2 inch thick. Salt/Pepper/Thyme the potatoes and bake on the top rack until they're a little crispy (8-10 minutes). The Cooks Ill. recipe says move the pan to the bottom rack and keep cooking, but the potatoes are usually done by now. Just don't overcook them on the top rack. I did that once and they go to charcoal very quickly.

These potatoes and a good thick Ribeye/NY Strip off the grill is my "treat" dinner once every month or so.

*I've used regular Red Potatoes, and can't decide which I like more. The Red Bliss are more "mashed potato"ey, but I think the regular reds are just as good.

 

[macleod319]

jlanger-

We used to make pouches up like that ahead of time when we went camping. Great stuff to throw in/near the campfire.

 

[duckdown]

I'm a fan of the type of roasted potatoes that get super crispy on the outside but moist and tender on the inside.. A method that took me a bunch of trial and error to get just perfect, for my tastes, goes something like this.. and I make them with tons of meals. Only thing that changes is your choice of herbs or seasonings, which gives tons of variety


Preheat oven to 375

Take a large portion of multi colored baby potatoes:

Enough that your baking dish is absolutely packed. They shrink a ton as they slow roast and are so delicious you can barely ever make enough

Wash them, remove any sprouts or eyes or imperfections with a quick Y peeler, then cut in half. Cut large ones into 3rds so they are all similar in size.

Toss with a very generous portion of extra virgin olive oil, every potato should be generously coated. Don't go light on the oil or they will stick to the baking dish if too dry.

Season with a VERY generous amount of seasonings. As simple as sea salt and fresh cracked pepper is what I do most common. But another awesome trick is to take one of your favorite dry rubs and season with it.. I use this stuff for our potatoes all the time:

Do not be afraid to be generous, you almost need to think you are over seasoning. Potatoes need alot of seasoning..

Give a final toss so all potatoes are generously coated with both the oil and even amounts of seasoning all over. I use my hands usually to be honest.. Then empty the potatoes into the baking sheet and put into the oven

At 15 minutes, just give the pan a good shake with your oven mitt or use a spatula to quickly rotate all the potatoes. Don't gotta be too precise but you don't want just one side to cook and the other to sit on the bottom the whole time.
15 minutes, stir again
15 minutes, stir again
15 minutes, stir again

This time, you are at 1 hour baking time. Remove baking dish from oven and this time add minced garlic, and your choice of green herbs.. We use thyme or rosemary. Or both.

Crank heat by 25 degrees to 400 and wait for it to come to temperature before inserting for the final 15 minutes.

Final potatoes should be amazingly crispy on the outside, and the garlic and herbs should be completely unburned but merely roasted, releasing their flavors.. biggest mistake you can make is adding the herbs and garlic too soon before the final blast , because they definitely will turn black and burn

I'll see if I can dig up a picture but honestly, that is the key to the PERFECT roast potatoes, and it's so easy. We do it so many times a month and it never gets boring..

Cheers from a fellow foodie!

 

[ouch]

Duck fat.

 

[Tim_McD]

Duck fat.

This is the Alpha and Omega of potato preparation

 

[Saxman11290]

Duck fat.

While I was in Paris last summer, I snapped this picture while walking down a street. This vendor had ducks roasting with a drip pan underneath to catch the fat. Oh yea, and the drip pan had potatoes in it

 

[JoshuaNY]

One of my favorite preperations is a straight up baked potato. Rinse the spud and dry it, oven to 500. Throw it in, wait an hour. Slice in half, olive oil, S&P. Crispiest skin and fluffies potato ever. Delicious.


I also do a sliced roasted potato thing. Preheat 400 degree oven with sheet pan inside.
I slice the tater into medalions and boil them for like 10 minutes to get them started and release some starch. Drain and put in a bowl with oil and S&P. Mix em good so they coat with their own starch. Roast them in the oven 10 minutes on each side. Crispy outside tender inside. MM MM

 

[cody6766]

Duck fat.

One of nature's hidden gems

I chop thyme, rosemary (sometimes parsley if I have it) and garlic and mix in a bit of olive oil. Salt and set aside. Par-boil fingerling potatoes and cut in half lengthwise. Toss potatoes in herb mix, heat a heavy skillet and add a thin layer of duck fat. Pan fry the potatoes until crispy brown crust forms, add pepper and additional uncooked herb mix as needed and enjoy heaven in your mouth.

 

[saf]

Lyonnaise and Dauphinoise mmmmmmmmmm

 

[Rushman2112]

For me it is either roasted or dauphinoise.

Roasted:
peeled, cut into 1/2 inch dice. par boil. drain. riddle the saucepan around to break up the edges of the spuds. In the meantime, put a pan in the oven about 200C with (ideally) duck fat failing that any oil with a high smoke point. Once the oil is hot, put the pots in, add plenty of salt and pepper and cook for around an hour, hour and a half.

Dauphinoise
Lots of recipies but I find this works ok: slice the spuds quite thin. In a sauce pan half cream half milk, salt, nutmeg and some crushed garlic. Bring to a low simmer for about ten mins. Butter a baking dish and in with the mixture. You could add cheese of some sort here but frankly I feel it's over doing things. Give a generous sprinkle of white pepper - never ever black pepper. Bake for about 40 mins until golden.

I know I said either or, but this also turns out OK - peel and chop spuds into chunks, along with 1 clove of garlic per person. Boil until tender and drain. You will need to do it by eye here, but you need butter, cream, salt and WHITE pepper, nutmeg and mash like there is no tomorrow so it's all nice and smooth.

I am getting quite peckish...

 

[YetiDave]

I really like smoked potato wedges - I've got a little stovetop smoker that does the job perfectly - half an hour with a bit of hickory then into the oven to crisp them up