Potatoes

Well its bank holiday weekend so clearly time for a really **** thread..

So i have dedicated an entire thread to potatoes, a celebration of all things potato & potato based joy..

Perhaps you have a favourite potato product you like.. maybe you have a favourite potato variety perhaps even you have a favourite potato variety for certain dishes..

Perhaps you have an entertaining potato based story to share with us all.. maybe your best friend at school was a potato..

With potatoes being quite clearly the best vegetable and indeed thee most versatile, the possibilities for this thread are endless..

I shall look forward to everyones potato based stories or recipes.. whatever floats your potato

 

I love my Spuds mashed

http://www.bbc.co.uk/sport/0/football/17649443

 

In all seriousness though, it's gotta be chips or roasted?

Got a great tip for roast spuds; par boil then lightly fry in a deep fat fryer before roasting, ****ing beautiful

 

Thats a bit controversial... I like to par boil mine for about 5 mins... into a colander give em a shake then roasting tim smothered in duck or goose fat.. though really to get best results you need to rotate the fellas during the cooking process and continually baste the fellas.. as you would a prized piece of meat

 

Going through a Sweetpotato phase at the moment, (roasted)!

 

Honestly, try the fryer. They come out like huge chips. Poultry fat is gorgeous though, although I tend to save that for Christmas.

 

Think I may indulge in these babies tonight with a bit of lamb.

 

Have been doing similar myself.. As you're aware my body is a temple and sweet potatoes are good carbs.. Have also baked them with the skin on

 

My auntie used to do hers in the deep fat fryer.. They were ok. Still prefer them with some goose fat though.

Though more importantly drogs what variety of potato is your weapon of choice? I tend to use king Edward dor roasters and Maris piper for chips..

 

The perfect chip:

1.Sliced the potatoes into 2cm thick chips. Don’t be too fussy about this; uneven things are charming. Rinse the potatoes well under running water to remove excess starch from the surface (this will stop them clinging together in the fat).

2.Plunge the chips into salted boiling water and reduce the heat to a simmer. This will ensure the middle is cooked thoroughly before they turn into mush. Remove from the water when a knife point slides in easily – this will take about 10 minutes.

3.Drain the chips well and put in a single layer on a tray. Put into the freezer for 30 minutes to completely dry them out.

4.Bring a plain oil (e.g. rapeseed) to 130°C – use a probe or sugar thermometer to achieve this. Drop the chips in and fry until they turn a very pale yellow and, “have a dry appearance”. It’s an odd description but you’ll know it when you see it. Don’t let them turn brown. This will take another 10 minutes.

5.Drain again, bake on the tray and back in the freezer to dry out.

6.Bring the oil up to 180°C. Chips back in, now let’s get them coloured. Keep them in there until you get a nice dark brown on the edges. Yep, another 10 minutes. When done drain thoroughly and chuck on the Maldon sea salt – they can take quite a bit.

Truly a joy to behold

 

I made a sweet potato and aubergine vegetarian lasagna the other week. My mate's dad who is a chef gave me the recipe...****ing lovely.

 

Quite partial to potato waffles myself... can you put those in a vegetarian lasagne?? or perhaps use them instead of lasagne bit??

My mrs made dauphinoise potatoes the other night.. really annoyed me as they were better than mine.. I didnt tell her this fact clearly..

 

***gott Alert: I'm quite partial to potato salad. Gotta be real Mayonnaise and not salad cream, this is where many make the mistake. Cracking with a BBQ.

 

Nowt wrong with potato salad.. I like to add spring onions and mustard though

 

Yes, most deffo. Spring onions are good on a lot of salads... also on a stir fry as a bit of garnish.

 

Get back on topic.. this thread is to spead to joy of potatoes not spring onion..

A friend of mine once put crispy bacon bits in their potato salad..


What about bombay potatoes made those once.. marvelous it was..

 

Yep same, King Ed's or a Maris

 

On the Schwartz web site, there is a recipe for Warm Potato Salad,
New pots
mayo
milk
vinegar
dijon mustard
spring onions
schwartz bacon bits
Not tried and tested yet, but on my list of things to do.

 

sounds tasty..

 

Food of kings.

The question is....

Mash or Roasts on your sunday dinner? I find having only roast's is a crime against humanity and something I only ever saw on American TV shows and micro dinner boxes.

Gotta have both