Boil,bake,or put them in a stew.
- emglow101 Mar 2, 2013 07:04 PM
Or fried with fish.The potato.Russian fingerlings,Yukon gold,Idaho,and all other varieties.How do you like to prepare them? My personal favorite is theYukon gold boiled. Or the Russian fingerlings cooked on low heat in a cast iron skillet until tender. Spinkled with salt and a drizzle of olive oil. I was watching the Hobbit.
Roasted! I boil red-skins a bit first, then drain them, then put back in the cooking pot, add olive oil and whatever seasonings, herbs I want, put the lid on the pot... shake shake shake, then pour them out onto a baking dish and roast them at 400-425 until they're done to my liking, usually around 25-30 minutes.
Ahhh, so many possibilities...too hard to name just one! Twice baked potatoes; mashed potatoes with lots of cream, garlic, and cheese; potato chips (just made them tonight and they are healthy and TDF); scalloped potatoes; potatoes au gratin; oven baked potatoes....the list goes on.
The one way I do *not* like them is boiled. Too many years of eating them boiled and bland, per the preference of my Norwegian father. Yuk!
Brown potatoes - no idea what variety they are - curried in coconut milk. Or made into chilli potatoes or ala badun. All Sri Lankan dishes.
it depends -- there are two basic kinds of potatoes -- waxy and mealy, with a few varieties (like Yukon gold) being usable for either.
Russian fingerlings are waxy potatoes, as are new potatoes, Irish potatoes, etc -- they're best boiled or steamed -- potato salad, scalloped potatoes, etc.
Idaho are mealy potatoes (look at the texture when they're cooked - grainier) -- they make the best baked potatoes.
Yukon golds are somewhere in between, and can be prepared either way.
Almost all potatoes are great roasted or sauteed as you describe, but the texture is a little different.
Here's some guidance: http://www.potatogoodness.com/all-abo...
Yukon golds are great if roasted with salt, rosemary and olive oil. Also my #1 choice for making latkes.
Red potatoes I usually quarter and boil with the skin on, then make "smashed" potatoes with milk, sour cream and chives.
I have yet to meet a potato I didn't like.
My new obsession is PW crash potatoes. Love 'em with almost everything.