Potatoes - A thread about potatoes

  • 🔧 Site instability resolved. You can report double-posts and broken attachments. For bigger issues, use the Technical Grievances thread.
    🇵🇦 Nuestro primer dominio localizado está en español en kiwifarms.pa. Our first localized domain is on Spanish on kiwifarms.pa.
  • Want to keep track of this thread?
    Accounts can bookmark posts, watch threads for updates, and jump back to where you stopped reading.
    Create account
Destacado
AnOminous dijo:
When I bake potatoes I do it like the British, which is baking them for a LONG time. Like 400F for two hours. The inside gets ridiculously fluffy and the outside is crunchy and delicious. I usually start by washing them, stabbing them a few times, coating them in EVOO or melted butter (I just pour it in my hands and smear it around) then roll it in kosher salt or sea salt (or any coarse salt), then bake. (Both of these have low smoke points so you might want to take down the smoke detector for a bit. I think EVOO is just slightly over 400 so you might want to cap the temperature at 400.)

Then I either eat them as-is or occasionally load them up with sour cream, bacon, chives, whatever. They're delicious by themselves though.

They call them "jacket potatoes."

I actually came up with this by myself before finding out it was actually a thing.
Presiona para expandir...
When you bake a potato, do you wrap it in foil for when it's cooking?
 
The best potato dish that most of you have never heard of is yapchik. It’s a very simple — just a few ingredients — potato casserole with tender meat (usually flanken, a cut of beef short ribs) and onion inside, usually slow cooked overnight and served the next day. This is the best recipe by far, but we use Yukon gold rather than russets for an even creamier potato texture. (If you live in or near an Orthodox Jewish neighborhood you can usually buy prepared yapchik from kosher grocery stores or caterers.)

It would be part of my death row meal for sure.

IMG_1261.webp
Photo from here.
 
AnOminous dijo:
No, because you basically just end up with a steamed potato. I oil and salt them but otherwise they just sit right on the rack. Maybe with some tin foil or something to catch any drips.
Presiona para expandir...
The portuguese have a dish called "Batatas ao Murro" which translates to "Punched Potatoes", where you boil small round potatoes till soft, transfer them to a baking tray and smash them with your fists, drizzle with olive oil, then into the oven

1753471830350.webp
 
souschef dijo:
The portuguese have a dish called "Batatas ao Murro" which translates to "Punched Potatoes", where you boil small round potatoes till soft, transfer them to a baking tray and smash them with your fists, drizzle with olive oil, then into the oven

Ver archivo adjunto 7691376
Presiona para expandir...
This sounds like something to try. Hardly needs a recipe but here's one.


8 small or 4 medium (16 to 21 oz) waxy potatoes, such as Yukon Gold, Baby Dutch Yellow, baby red, or fingerling, skins intact, scrubbed
2 tablespoons olive oil, plus extra to drizzle
1 tablespoon coarse kosher salt, or to taste
4 garlic cloves, finely chopped
Wine vinegar, to drizzle (optional)

Instructions

Preheat oven to 400°F (204°C).

Place potatoes in a medium bowl and pierce them all over with a fork. Drizzle the olive oil over the potatoes, add the salt and gently toss until potatoes are well coated.
In a shallow baking dish, arrange the potatoes in a single layer without crowding them, and bake until tender, about 1 hour.

Using a pestle or the bottom of a glass tumbler, punch down each potato hard enough to break it open. Scatter the chopped garlic in the opening of each potato. Drizzle with olive oil and vinegar, if desired. Serve immediately.
 
The portuguese have a lot of potato recipes, it's a staple on their cuisine, cod and potatoes are a christmas classic here as well, since we inherited their cuisine
 
Wholeheartedly agree with OP, it's indeed the shit, pretty much the only high carb food item i eat when i am dieting and i do not get tired of them. Most versatile veggie of them all.

That said, i absolutely hated them as a kid and it took me practically 18 years to find out why. My mother's just a shit cook. Both parents were working so she'd cook them in the morning, leave them out until dinner (no time to let them cool down and put them in the fridge i guess), then reheat them in the microwave and serve. The end result was always some crumbly, greyish, tasteless abomination that felt like a chore to eat. No butter or nothing on them, too. Took me to move out and cook on my own to really appreciate potatoes.
AnOminous dijo:
This sounds like something to try. Hardly needs a recipe but here's one.


8 small or 4 medium (16 to 21 oz) waxy potatoes, such as Yukon Gold, Baby Dutch Yellow, baby red, or fingerling, skins intact, scrubbed
2 tablespoons olive oil, plus extra to drizzle
1 tablespoon coarse kosher salt, or to taste
4 garlic cloves, finely chopped
Wine vinegar, to drizzle (optional)

Instructions

Preheat oven to 400°F (204°C).

Place potatoes in a medium bowl and pierce them all over with a fork. Drizzle the olive oil over the potatoes, add the salt and gently toss until potatoes are well coated.
In a shallow baking dish, arrange the potatoes in a single layer without crowding them, and bake until tender, about 1 hour.

Using a pestle or the bottom of a glass tumbler, punch down each potato hard enough to break it open. Scatter the chopped garlic in the opening of each potato. Drizzle with olive oil and vinegar, if desired. Serve immediately.
Presiona para expandir...
Sans the vinegar and with rosemary that recipe is a staple in my household. So good. Perfect side dish.
 
Are sweet potatoes also acceptable? I've been screwing around with some Stokes Purple, and I really enjoy the lighter sweetness they have compared to the more common orange types you see at groceries. I don't know how well they'd do in formats like croquettes or hash browns, but they make good fries. I planted them in some 13 & 1/4inch pots with good drainage, and they've needed nothing from me except regular watering. Even the blossoms are a soft purple color; as far as I'm concerned there's really nothing to dislike about these things.

stokes_purp.webp
 
im not happy with this years potatoes. the medium ones are fucked for some reason, some are getting to soft while other stay to firm. on the other hand the firm ones are great this year, perfectly formed an all the same size.
 
naaaaiiiiillllll!!! dijo:
I like potato skins. Mostly when left on the spud but even on their own they’re alright. If you use golden and/or red potatoes in a mash or something, it adds a great rustic texture and is just divine. The standard Russet brown potato skin is mid, but still okay depending how it’s cooked.

Y’all are way more potato experts than I, but don’t the skins have all the vitamins/nutrients in the or something? If it’s true, I can claim I’m trying to be healthy when I’m just lazy to peel potatoes (or just want to avoid wasting yummy potato skins).
Presiona para expandir...
I came here to ask about this tbh.
I'd always been told the peel has the most nutrients too. I didn't have much trouble eating it as a kid, but I swear as I got older I noticed more and more extremely bitter peels, especially in red potatoes. I thought browns and golds were safer until I started getting those with bitter peels too.
Now I don't even bother because nearly every potato I leave the peel on, it tastes like straight up poison. Doesn't seem to matter where I get it from, even the ones I grow myself are all bitter.
I wonder what this is about.
 
John Andrews Stan dijo:
The potatoes are probably old, not properly washed, or have been stored in a bright and warm environment. Can’t say I’ve ever noticed bitterness to any potato peels. How are you cooking them?
Presiona para expandir...
I have noticed these on baked potatoes and fries that have peel on them when eating out, and as for how I cook them myself, boiled/pressure cooked or baked. Idk where the potatoes are from if they're from restaurants, but the ones I have cooked myself have been from normal grocery stories, farm stands, hippie stores and grown myself. The ones I grew myself only became bitter after I stored them for a few weeks in the pantry.
I can't really remember how long I've noticed the "nearly every potato peel is bitter now" thing, but I think I have primarily noticed this going on in Pennsylvania though. It's also not just me noticing it, my husband used to like eating the peels but now we can't.
 
LinkinParkxNaruto[AMV] dijo:
Gnocchis are based


Ver archivo adjunto 7736603
Presiona para expandir...

Those are some fine looking gnocchi. I like how they are tubular & grooved.

I've been going with some of the cheaper options as inflation rages on & on. Somehow the cheaper, smooth, rounder ones don't have the same texture or flavor.

I'm not sure how I feel about the skillet stuffed gnocchi balls either that are a little more expensive (like from places like Costco for about $5 a small pouch).

I live the idea of stuffed balls filled with cheese or pesto with a golden crust. But the actual finished result in a pan was kind of meh. They mostly break open into an amorphous mess.
 
Mordecai 3 Finger Brown dijo:
Those are some fine looking gnocchi. I like how they are tubular & grooved.

I've been going with some of the cheaper options as inflation rages on & on. Somehow the cheaper, smooth, rounder ones don't have the same texture or flavor.

I'm not sure how I feel about the skillet stuffed gnocchi balls either that are a little more expensive (like from places like Costco for about $5 a small pouch).

I live the idea of stuffed balls filled with cheese or pesto with a golden crust. But the actual finished result in a pan was kind of meh. They mostly break open into an amorphous mess.
Presiona para expandir...
You should try making them at home. They aren't very difficult to do and homemade gnocchi are always the best, with a little trial an error you can make them just right.
 
Destacado
Debes iniciar sesión o registrarte para responder aquí.
Atrás
Top Abajo