I’d dice a russet up fairly small, then pan fry it in avocado oil. Add rosemary, salt and pepper. Remove and cover, then fry an egg in the leftover oil. Shread cheese on top and serve with salsa.
Boil ‘em, mash’ em, and stick 'em in a stew. Lovely golden crisp with a nice piece of fried fish.
The classic Irish man’s dilemma: do I eat the potato today or ferment it and drink it tomorrow?
I’m in the mood for this one. Peel it, cut into larger bite-sized cuts. Par-boil them to just before tender. Take them out, cool them down, then toss with olive or vegtable oil, salt, and pepper. Then bake at a high temp until brown and crispy flipping occasionally.
They turn out incredibly crispy on the outside and tender on he inside. A little bit time consuming though so I do it rarely.
Just discovered this method and now I try to make them once or twice a month. They taste amazing. They turn out like crispy pockets of mashed potato.
I can’t stand cooking. I’d clean it, jab it with a knife deeply a handful of times, then throw it in the microwave for 6-7 minutes. Then I’d forget that I put it in the microwave. Sometime later I’d suddenly get real hungry, go into the kitchen, notice the microwave says “DONE” and then remember the potato. It would still be hot. I’d take it out, cut it in half, maybe throw some butter on it, then eat it.
Peel it, slice it into thin medallions, then pan fry them with butter until they’re crispy golden brown on both sides but still creamy soft in the middle. Seasoned with just a sprinkle of garlic salt and a dash of Korean chili powder.
If it’s just the one potato then I’d oven bake it until the skin was crisp; half it and scoop out the flesh; mix the flesh with butter, grated cheese, crumbled bacon or pancetta, chives or spring onions, salt, pepper, maybe some chilli flakes; spoon the mixture back into the skins; and give it another 10-15 minutes in the oven.
Twice baked! A classic.
There are about as many ways to cook a potato as preparing an egg. With both, I have no real preferences.
Cover in spices. Eat raw. Spiced potato.
Pommes fondant is the absolute best.
Get a few pounds of russet potatoes.
Peel them so they are cylindrical. Flat faces are a must. Size and shape of a scallop.
Get a heavy bottomed pan (I use a glazed dutch oven).
Heat it to medium high.
Add a high-heat oil and fry the flat sides of the potatoes until they have a deep golden color.
Flip each of them and fry some more.
Pour in a flavorful stock to cover the bottom of the pan with at least 1/4".
Place pan in oven at 375 and bake for 30 minutes or until they are very tender.
Serve with reduced stock as a sauce.Hasselback potatoes. Accept no substitute. It’s absolutely worth the effort. I hate potatoes, but I’ll always say yes to Hasselback and gladly eat it all. I also love to make these for friends because they also look great. Link: https://youtu.be/cUriMeCAsxo
Small gold potatoes, quartered. Brown in cast iron skillet with grape seed oil. Once potatoes are browned, add about 1/2 of a red onion, cut kinda small and sauteed until slightly transparent. Bake in oven at 350 until potatoes are cooked.
Salt/season to taste and eat with ketchup and hot sauce.
Boil it. If I just got paid, maybe even peel it before boiling.
t. eastern european nonna.
Peel it and eat it raw. I love the crunchy starchy earthy taste of a raw potato
There is a first of everything I guess
Grate it, soak the starch out, rinse, dry, mix in pakora batter powder, deep fry it.
Wash it, poke some holes in it, a little oil on the skin, salt, bake
Once cooked, cut it down the middle part way, smash together the ends a bit
bacon, cheddar, sour cream
