Your favourite way to serve potatoes

Discussion in 'Vegetables, Salads and Mushrooms' started by morning glory, Apr 27, 2018.

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  1. morning glory

    morning glory Obsessive cook Staff Member Recipe Challenge Judge

    How do you like your spuds? Do you prefer them mashed, chipped (fries), baked, roast, plain boiled, fondant, scalloped or perhaps as potato salad? They are one of the most versatile of vegetables. What is your favourite way of cooking and serving them?
     
    Last edited: Apr 27, 2018
  2. buckytom

    buckytom Über Member

    Since they are almost always a side dish, I would answer that it depends on what it is accompanying.

    For steaks and chops, I like a good salt rubbed baked Russet potato that is split and topped with herb sour cream.

    For sandwices, burgers, or pita/gyro type things, it would be big, thick steak fries. I'm not a big fan of shoestring fries. A proper British chip or thicker is the way to go.

    For roasts like chicken or leg o lamb, either baked wedge redskins with herbs (cooked in the fat of the roast), or "crash" potatoes with butter and seasoned salt.
     
  3. Yorky

    Yorky Uncomfortably numb

    It is very unusual that there is a day goes by in which don't I eat potatoes in one form or another. Even if I'm having rice there may be potatoes there also.

    Not in any particular order:

    Chipped (deep fried)
    Roasted (with olive oil)
    Slow roasted, with butter and paprika
    Boiled (new potatoes)
    Baked, plain with butter and parsley
    Baked, stuffed with cheese and chillis etc.
    Battered with fish (Yorkshire fish cakes)
    Battered alone (Yorkshire scallops or pakoras)
    Sauteed
    Fondant
    Mashed, with onion gravy
    Mashed with minced beef (cottage pie) or minced lamb (shepherds pie)
    Mashed then fried, with cabbage and carrot (bubble and squeak)
    Curried, alone
    Curried with eggs (dum)
    Curried with eggs and yard long beans
    Dry fried with caulflower
    Fried with cauliflower (aloo ghobi)
    Balti
    Duchess, with egg
    Grilled casseroled with beef (hot pot)
    Baked, potato cake
    Stewed, with beef and suet dumplings
    Shredded with onion and deep fried (tater tots)
    Crisps
    Croquettes
    Hassleback
    Raita (or potato salad)
    Hash browns

    I really do like potatoes!

    potatoes s.jpg
     
  4. morning glory

    morning glory Obsessive cook Staff Member Recipe Challenge Judge

    A great list there! And all achieved with that only one type of potato you can get in Thailand. As a potato head, don't you ever crave a Jersey Royal?
     
  5. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    Kartoffelklosse and gnocchi would probably be on top. Loaded skins and twice baked are a close second.
     
  6. Yorky

    Yorky Uncomfortably numb

    After all these years, I probably would not be able to tell the difference.
     
  7. Lullabelle

    Lullabelle Midlands, England

    Location:
    Leicester UK
    It they are Jersey Royals or Charlotte then a nob of butter is all they need :okay:

    We have grown our own Anya spuds, fresh they taste heavenly:thumbsup:
     
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  8. morning glory

    morning glory Obsessive cook Staff Member Recipe Challenge Judge

    Interesting point - does anyone here eat potatoes as the main dish? Aloo Gobi comes to mind...
     
  9. morning glory

    morning glory Obsessive cook Staff Member Recipe Challenge Judge

    I've never eaten them... something to try.
     
  10. buckytom

    buckytom Über Member

    I've had gigantic, loaded baked spuds as a meal before.

    Oh, and I forgot creamy, cheesy scalloped potatoes (gratin dauphinois) to go with simply grilled meats.

    And mashed Yukon Golds that are 60/40 potato to butter.
     
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  11. sidevalve

    sidevalve Senior Member

    Location:
    Durham NE. England
    real mash [NOT creamed :thumbsdown:] I think is high on our list but the mention of real Yorkshire fishcakes brings back memories :)
     
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  12. buckytom

    buckytom Über Member

    Ok, I thought of more: riced potatoes and roasted garlic, and potato knishes.
     
  13. morning glory

    morning glory Obsessive cook Staff Member Recipe Challenge Judge

    ? sounds cosy...
     
  14. buckytom

    buckytom Über Member

    A knish (you pronounce the k, as in kuh-nish) is a great use for leftover mashed spuds.

    They can have various ingredients such as onions, spinach, or meat in them, but I like the basic one, which is just a square or round of mashed that is covered in a thin layer of pastry and it's either deep fried or baked.
     
  15. Yorky

    Yorky Uncomfortably numb

    Egg and potato dum is a meal in itself, perhaps with a roti or naan. Also, vegetable masala which is effectively a potato, cauliflower and pea curry.

    [​IMG]

    I have eaten bubble and squeak (rumbledethumps) alone as a full dish but I usually add sausages or some cold meat and/or eggs.
     
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