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What's Your Favorite Potato Dish?

  • t

French Fries? Belgium Frites, yum!, En casserole? Plain Old Boiled with Parsley and Butter? Probably endless ways to eat Potatoes!

I hardly ever eat potatoes at home unless guests are coming.

When going out to eat I'll often I'll order potatoes Au Gratin, Belgium Frites, Twice Baked or Baked Loaded with Bacon Bits and Sour Cream.

What are your potato favorites?

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  1. Loaded potato skins are pretty awesome. I also love just plain old mashed potatoes with brown gravy.

    1. French fries; boiled new potatoes with butter and chive.

      1. Potatoes Dauphinois, Jansson's Temptation, Pommes Anna, stuffed baked potatoes, fries with aioli, potato lasagne, minted new potatoes, potato croquettes, hash browns and home fries of every variety, potato and leek soup, potato and corn chowder, potatoes roasted in fat. ALL the fat.

        I try to stay clear of potatoes. They love me too much. Although I suppose I may have a little problem with adding fat and salt and fat to them.

        6 Replies
        1. re: ultimatepotato

          Oh yes hash browns or home fries fired in, well bacon fat! Please elaborate on some that you mentioned. Dauphinois Pommes Anna?

          1. re: treb

            Pommes Anna - french style, thinly-sliced layered potatoes cooked in butter. Similar to a galette, but layer upon layer until it's the depth of a cake.

            And dauphinois - similar to potato gratin, it's thinly sliced raw potatoes layered in a casserole dish and baked with cream, butter and sometimes cheese (depends on who you ask). According to wikipedia, gratin is made with cooked potatoes, dauphinois starts with raw. I can never remember that distinction!

            1. re: ultimatepotato

              "According to wikipedia, gratin is made with cooked potatoes, dauphinois starts with raw."

              That's odd, I never heard that distinction. From where my family hails from in Haute Savoie, the dish is called gratin dauphinois, with gratin meaning the style of dish (many vegetables can be made into a gratin) and dauphinois specifiying a particular set of ingredients assembled in a specific way.

              I've seen (and made) recipes of gratin dauphinois using either parcooked or raw potatoes, I think it's a matter of personal preference (or how your mom used ot make it).

              1. re: foreverhungry

                Totally agree, which is why I had to say "wikipedia" - I make something that is a mix, and it's been dubbed "Damned good potatoes"

                1. re: ultimatepotato

                  With your name of "ultimate potato" I think I'll place my highest priority on your opinion.

          2. re: ultimatepotato

            Just reading the words "Jansson's Temptation" makes me a little weak in the knees. Fishy, creamy, potato-y delight.

          3. All potatoe dishes are my favorite. I have been known to order french fries with a side of mashed to dip them in. The only way to ruin a potatoe for me is to add blue cheese, truffles or duck fat to them.

            But if I was to name one dish I would say potatoe skins fully loaded. The crispness of French fries with all the toppings of a baked potatoe.

            2 Replies
              1. re: viperlush

                I do like the crisp skin on the pot skins. The toppings, we'll just guild the lily!

              2. Absolutely love rosti and pommes Anna.

                2 Replies
                1. re: chefjeannine

                  Location, Location.

                  Rosti while gazing upon the Eiger. Pommes Anna over looking the harbor of Honfluer. With lots of Normand butter.

                  1. re: INDIANRIVERFL

                    Most food tastes better with a view, but taters.... the ultimate!