I feel like I’m one of the few people who really doesn’t like potatoes. I mean I’ll eat them, but if an alternative side dish is available, I’ll usually go with that instead. (Loaded baked potatoes are good, though.)
Do you mean potato potatoes? Or do you extend that to french fries, tater tots, and chips?
Anything potato-based. Including fries (tolerable w/cheese), tots, and most chips that aren’t SC & Onion, BBQ, or Salt & V.
Edit: Oh and I like cheesy scalloped potatoes too. Now that I think about it, cheese is often the determining factor as to whether or not I’ll enjoy a potato dish.
Is this a challenge? Because I’ll cook you potatoes for a whole month and you will eat it and enjoy it.
I would love that. I would also get hella fat, but man, would I enjoy it.
The thing is, unless you eat unreasonable amounts of potatoes, you wouldn’t. Potatoes are a good food. And very flexible in terms of preparing.
I would absolutely eat unreasonable amounts of potatoes. My Slavic bloodline would be proud.
I love potatoes. In almost any form.
I do this every day 😅
Boil em, mash em, put em in a stew…
Are cheese curds easy to make? I would really like to make pouting but I won’t be able to get the curds round here. Or is there a good substitute that’s easier to acquire?
When you can’t find curds … we just use regular mozzarella … you can fix it by playing the Canadian national anthem while you eat
Fantastic advice, thank you!
All joking aside, I live in northern Ontario where we have a large enough French Canadian culture up here and poutine is everywhere in just about every chip stand you can find.
A good true original Quebecois style poutine will be served with curds and gravy … most places will even refer to it as just ‘Quebecois Poutine’
A lesser, cheaper style is one where they just use mozzarella cheese instead. Most places just classify this as a ‘Regular Poutine’. There are also many places that will use cheddar or some other type of cheese as a substitute.
And if you are ever wandering around this part of the country, or in most other places around Canada and you order a poutine … ask them if it is a Regular or Quebec poutine … the difference is in asking if the poutine has curds or any other type of cheese.
I mentioned that in order to fix your poutine without curds by playing the Canadian National anthem … you should probably change that to instead playing the unofficial/official Quebec anthem Gens du pays
Mmm poutine, I can’t not get some when going through Canada LMAO
Don’t. You’ll die… of happiness.
Anyone have some favorite potato recipes to share?
Grab some small potatoes and throw them into something you can put in the oven. After washing the tubers, salt them heavily. No. Even more. No. More than that. Yes. That’s it. Perfection.
Set the oven between 150 and 180 degrees Celsius and roast the potatoes. You want to see the skin starting to parch, loosening from the flesh, and slightly browning. The potatoes are boilling in their own juices, so they are going to end fluffy. Twenty to thirty minutes in the oven should suffice.
While the potatoes are in the oven, go get a small pot, three cloves of garlic and, if you can manage, a twig of rosemary. Smash the garlic, unpeeled, put a generous amount of olive oil in the pot and fry the cloves, until golden, along with the rosemary. Remove the solids with a spoon after fried. You now have aromatized olive oil.
Take the spuds from the oven, brush the excess salt off, set them on a board and give them a light tap. You should hear a pop as the skin breaks. Go ahead. Let out that pent up aggression. Done? Good.
Put the potatoes on your plate, drizzle with the olive oil, sprinkle some black pepper and, if you have it, a touch of nutmeg. Fresh; the powdered one is almost flavourless and is more expensive. Buy a whole nut.
Congratulations.
You just made batatas a murro (punched potatoes). Enjoy with some bread and, of you are a drinker, a glass of red wine. Peasants food is the best food.
For a better baked potato, cover the skin in butter, olive oil, rosemary, and a dash of salt or MSG. Wrap in foil then bake.
Step 1 stab with fork step two use potato button in microwave. Step 3 cut in half and put literally anything on it it doesn’t matter what it’ll be yummy.
Preheat oven to 450. Wash two or three potatoes. Cut potatoes length wise, not too thick, not too thin. Tossed potatoes into mixing bowl with a dash of olive oil and seasoned with salt and pepper to your liking. Place on baking sheet and cook an oven 20 to 25 minutes or until crispy Brown. In a medium size bowl mix equal parts, ketchup, mayonnaise, and a few shakes of Tabasco sauce. Remove fries from oven place on a plate and sprinkle a bit of shredded cheese of your liking serve and enjoy.
This is the substance of my recipe note as it appears on disk:
prep: fork ventilation oil spices 425 degrees 63 minutesSo, use a fork to stab air vents in russet potatoes. Slather them in cooking oil / vegetable oil. Add spices like ground black pepper, season salt, whatever suits you. Wrap them in foil. Bake on a pan (the oil may leak into the bottom of your stove otherwise). The rest, I’m sure you can figure out.
Cut them lengthwise and dump in butter and sour cream. Delicious.
Potatoes with cowboy butter!
https://www.foodnetwork.com/recipes/food-network-kitchen/cowboy-butter-bathed-potatoes-20244293
That “cowboy butter” sure is something.
There’s no pot of gold at the end of the potato rainbow. I’ve been down that road.
No, but there are potatoes. That’s all that matters
Keep the po and the ta
Just toes for me thanks
Found Quentin Tarantino’s Lemmy account.
Oh you mean ‘Tuesday’?
