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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!

                2. Tortilla has to be up there up at the top. So many things are right about it. I also like a good blue cheese\bacon potatoe salad.

                  5 Replies
                  1. re: mike0989

                    Is the salad recipe from the Dan Quayle Cookbook?

                    1. re: Tripeler

                      I doubt it. I first fell in love with it when I bought some at whole Foods. So I came up with a version of my own so I could have it more often.

                        1. re: tcamp

                          Well aware of the incident. I've just chosen to spell it that way since then in protest over how trivial it all was. In general, our best and brightest do not go into politics. Our current VP is no exception.

                  2. Favorite is roasted in my cast iron skillet with garlic, rosemary, and kalamata olives. But TBH, I rarely encounter a potato I do not like. Scalloped don't really do it for me as I like a crispy edge.

                    5 Replies
                      1. re: flavrmeistr

                        Un-crisp.....blastphemy!!! I once has these Irish potatoes that were first boiled, then skinned, then rolled around in a pot to rough up the outsides, coated in bacon fat, then roasted to cripsness! Those with a good dark stout, wow!

                      2. re: tcamp

                        Sheesh, too late to edit but I totally forgot about latkes, which are about my favorite things on earth. Not something I make in the summer..

                        1. re: tcamp

                          Those I can eat by the dozen. What a way to be a potato.

                        2. re: tcamp

                          Some of the best skillet pots I've had were at Bob's steakhouse in Dallas, TX.

                          1. re: flavrmeistr

                            AHHHHHHHH
                            (that's the sound of the choirs celestial singing praises)

                            1. re: flavrmeistr

                              Yes to hash browns, one of my favorite foods on earth. But they've gotta be the shredded kind formed into a cake, not chunked potatoes or home fries.

                              I have devoted many grease-spattered hours in front of the stove and many inches of my waistline to the art of the hash brown, and I believe I've come up with the perfect method, as detailed here: http://chowhound.chow.com/topics/776865

                              That long thread can be boiled down to three basic points 1) Par boil the potatoes 2) Lightly freeze for easier grating 3) Cook low and slow for the best crust that won't break when you flip it.

                              1. re: RealMenJulienne

                                That's it. My vegetarian SIL showed me the low and slow method, preferably an iron skillet with a little olive oil. She also recommended leftover baked potatoes, chilled from the refrigerator, as opposed to raw. I always add a little minced garlic. They come out perfect, more like a crispy egg-less omelette.

                            2. Hmm, I had to think about this because I've rarely come across a potato I didn't like.
                              I'll go with twice baked as a favorite. There are just so many directions you can take them.
                              Least favorite (sad, but true) is the French fry.

                              1 Reply
                              1. re: alliegator

                                Crispyness to me is the most wonderful property of the potato. No other vegetable comes close, except maybe garlic and yucca. The tater is king.

                              2. I don't remember ever having a bad potato dish but if I had to pick one, it will be french fries cooked in duck fat I had in France...oh my...my husband and I still talk about it even after 5 years.

                                2 Replies
                                1. re: Monica

                                  There is a place in Portland, ME called Duck Fat. They cook their fries in duck fat.

                                  If Portland was closer to Brooklyn, I'd put on a lot of weight.

                                  1. re: hambone

                                    Duck Fat that cooks duck fat fries, perfect. I've been to 3 Dollar Dewey's, in Portland ME, and had their homemade chips.

                                2. Salt-cooked Red Creamer Potatoes. Outside is crispy & salty, inside is so moist. So simple!

                                  Way we do this is pour about an inch or so of Kosher salt into our cast-iron skillet, nestle the little guys into the salt and bake uncovered until done.

                                  3 Replies
                                  1. re: jettthecat

                                    Yes. I rub those little Yukon golds with a little olive oil and a sprinkle of salt and roast them in a cast iron skillet with a few mashed cloves of garlic. Crispy all the way around and creamy inside. Outstanding.

                                    1. re: flavrmeistr

                                      that sounds great.....temperature please? and you don't cut them, just cook them whole? how long usually
                                      thank you (like I need another reason to eat potatoes!)

                                      1. re: grumpyspatient

                                        Medium to smallish size, about 375 maybe 30-40 minutes. The YG's have that thin skin, so they get a nice quarter-inch of crispyiness.

                                  2. Hard to say. But one of my faves is halved fingerlings steamed in butter and fenugreek until done, and then dusted with garam masala.

                                    7 Replies
                                    1. re: Perilagu Khan

                                      I'm pretty fond of the potato+fenugreek flavor, too. Before my farmers' market source vanished, we'd pretty regularly make aloo methi with the fresh fenugreek greens. I can't seem to find them lately. Do you use ground fenugreek for this?

                                      1. re: cayjohan

                                        The only methi I can lay my hands on is the dried stuff I find in my local Indian grocery. I've never even seen it fresh, though I'd like to.

                                        1. re: Perilagu Khan

                                          My Indian grocery has frozen methi leaves - they are super convenient. Have you checked the freezer case?

                                          1. re: biondanonima

                                            I've checked it, but never for methi. I will certainly do that in the future!

                                        2. re: cayjohan

                                          I came across methi for the first time last year and scratched my head as to where i could get some - we're pretty distant from any Asian grocer.

                                          I planted a handful of fenugreek seeds in a medium planter on my deck and forgot about them except for the odd watering. They did what seeds do and we very shortly had handfuls of methi.

                                          1. re: DockPotato

                                            Thanks for the endorsement; I just did some brief research into growing it on your recommendation - looks like a breeze! Definitely on the container garden list for next year. What a treat!

                                      2. Now, as much as I love the sheer pleasure of eating a plate of properly made French fries while sippin' a beer and watchin' College Football, it is the simple glory of a perfectly baked potato that is the pinnacle of spudliness to me. A fluffy interior, it's cloudlike crumbles embracing pats of butter and coaxing them into gently melting. A healthy sprinkle of coarse salt and a few twists of the pepper mill. That's tater tops in my book.

                                        4 Replies
                                        1. re: MGZ

                                          I don't like beer or college football (I love french fries!), but I am with you on the baked potato. There is something so right about a perfect baked potato and it always makes me say "why don't I make these more often?".

                                          1. re: valerie

                                            My most favorite part of the baked tot is the crisp skin! I save that for the last part of my baked potato eating methodology.

                                            1. re: treb

                                              Ahh, yes and there is the source of the rhapsody that is a properly baked potato - the contrast between the pillowy cotton interior and the crisp bark-like skin.

                                        2. Those crazy kind of french fries they sell at Geno's in Philly, had some the last time in 2000.

                                          1 Reply
                                          1. this is not a potato dish but
                                            (whispers)
                                            once in a while the McD's hashbrown hankering calls me

                                            (shamefully slinks away)

                                            8 Replies
                                            1. re: pinehurst

                                              It's okay, really. Sometimes, I find myself at Waffle House for hash browns with ham, cheese and onions (scatterd, chunked? I dunno). But it's Waffle House.

                                              1. re: pinehurst

                                                Ok, I confess. A few weeks ago I was dropping off a mess of boy scouts at the trailhead and they begged to stop at McD's beforehand. I really enjoyed my slab of hashbrown and coffee.

                                                1. re: tcamp

                                                  And at least in NE Mass, both the hashbrowns and coffee are on the dollar menu....so it's not a bank-breaking indulgence!

                                                2. re: pinehurst

                                                  Sometimes what may seem real trashy stuff tastes sooooo good! Just sprinkle some salt and volia! I like them right down to the baggy packaging.

                                                  1. re: treb

                                                    My Waffle House hash brown luv comes with a lot of ridicule but a funny story. About 10 years ago, I was in a car accident resulting in a moderate concussion. When the hospital saw fit to turn me loose, my husband asked if I'd been fed, and I wanted those figgin' hash browns. And I wolfed down a double order in the previous day's work clothes, and honestly, felt better afterwards.

                                                    1. re: alliegator

                                                      Probably the best medicine you could have had.

                                                      1. re: treb

                                                        Late night Waffle House hashbrowns are the best. They leave them on the grill just a little longer.

                                                  2. Garlicky mashed potatoes. Hash browns. French fries. POTATO SALAD (with horseradish!). Lately, I've only been cooking with purple potatoes and I just adore them. Made mashed potatoes and salad with them and they are just gorgeous.

                                                    Oh gosh, what's the name of the potato dumpling that's like a potsticker but filled with mashed potato? I think it starts with a k? (Not knish.) Anyway, that stuff is delicious.

                                                    Edit: Oh, Potato bread, too!!!

                                                    3 Replies
                                                      1. re: viperlush

                                                        Yes! Thank you! I just remembered it too. Haha, doesn't even start with a K. But, yes, pierogi is wonderful.

                                                        1. re: breadwinner

                                                          There's a great locals town type bar in Windsor CT, that makes piergoi's, that and a draftie is all I need.

                                                      1. re: Gastronomos

                                                        mmmmmmm...yes. Lemon and olive oil with garlic.

                                                      2. Crinkle fries
                                                        Loaded baked potato with extra crispy skin, chives, bacon, cheddar, sour cream, butter and a hefty dose of black pepper
                                                        Grandma's mashed potatoes with chunky turkey gravy

                                                        5 Replies
                                                        1. re: fldhkybnva

                                                          Ever have Suzie Q's? There a potato that has been spiral peeled in one long continuous circular thin strip then fried to golden greatness.

                                                          1. re: treb

                                                            Nope, never had Suzie Q's. They sound more like curly fries

                                                            1. re: fldhkybnva

                                                              Yah, that's another name for them. I was trying to think of it, thanks for assisting with my gray matter.

                                                              1. re: treb

                                                                Actually, this sounds like what they call butterfly fries at amusement parks - the whole potato is sliced very thinly into a spiral, so the resulting "fries" are really more like the thickness of potato chips. A very different thing from curly fries like you might get at Arbys. Love them both, though!

                                                                1. re: biondanonima

                                                                  The ones I'm familiar with are like a continuous thin shoe string like potato but, I've seen the chip ones at local state fairs.

                                                        2. If we are talking about a dish that is pretty much potatoes, I love them all, but something that fits together so well I think of it as "a dish" (and it is my favorite) is doubled fried frites with a generous spoonful of tart home made mayonnaise nestled with onglet (hanger steak), cooked rare in a pan and covered with a simple pan sauce of minced shallots in butter, deglaze with red wine, plenty of salt and pepper...enough that it oozes across the dish and catches some of the fries...or fresh eggs over easy oozing into the crisp hash browns. Oh no...I am conflicted. Mercifully I have generously salted russets baking as I write!

                                                          2 Replies
                                                            1. re: tim irvine

                                                              Please open a restaurant quick, so I can order this.

                                                            2. Diner home fries, cooked on a well seasoned griddle.

                                                              I also love making mashed potatoes with my potato ricer.

                                                              1 Reply
                                                              1. re: Atomic76

                                                                Duh, how could I forget well cooked and seasoned home fries or hash browns. They are probably my all time favorite potato dish.

                                                              2. Norwegian flatbread
                                                                Duck fat French Fries dipped in duck fat mayo

                                                                6 Replies
                                                                1. re: iL Divo

                                                                  All too complicated; plain ol' oven-baked w/butter & sour cream... a welcome return to simple, fattening, basics.
                                                                  For my optimum choice, Penna. grown baking-type potatoes, also...
                                                                  (Do your part to save the endangered ellipsis! ...)

                                                                  1. re: pennagrundsau

                                                                    ellipsis has been officially removed from the endangered species list……thanks to you.

                                                                    1. re: pennagrundsau

                                                                      no idea what you're talking about in referring to my post.
                                                                      eat what you like, I was answering the question

                                                                      1. re: iL Divo

                                                                        i believe that penna was answering the main question, also. maybe penna is not yet aware of the mechanics here on chowhound.

                                                                        1. re: alkapal

                                                                          thanks {alka}, I can always count on you

                                                                    2. re: iL Divo

                                                                      Wow, sounds very rich and yummy, what did you wash tem down with?

                                                                    3. I forgot truffade and tartiflette.

                                                                      And hopefully will forget about them again by Winter.

                                                                      1 Reply
                                                                      1. re: ultimatepotato

                                                                        OK, please elaborate, 'cus I'm getting hungry.

                                                                      2. Not too many potato dishes I _don't_ like, but my all-time favorite is Potatoes Lyonnaise, as served at Galatoire's in New Orleans. Simple fried potatoes with onions, but done so well.

                                                                        Many runners-up, including latkes, gratins, duck fat frites, rosti.

                                                                        1. Latkes are delish. And I'm not going to lie... I have a weakness for funeral potatoes. :-/

                                                                          I pretty much love any prep of potatoes, other than your standard Southern potato salad. Sadly, I've had to cut them from my diet except on special occasions.

                                                                          13 Replies
                                                                          1. re: Kontxesi

                                                                            I'll bite, what's a funeral potato?

                                                                            1. re: treb

                                                                              It's a cheesy hashbrowny casserole. Sour cream is in there too, somewhere. They picked up that nickname because it was/is common in Mormon communities for the dish to be brought to a grieving family. Well, that and any other casserole. :p

                                                                              I particularly like them with country ham. Cuts the saltiness nicely.

                                                                              1. re: Kontxesi

                                                                                I love the funeral potatoes as well. Well, we're in Minnesota, and can get a little *delicate* about wording sometimes, so we always refer to them as "company potatoes." My sister always brings them for our Christmas table; while I generally possess some restraint, I just cannot resist gluttony when faced with this dish. And yes, perfect with ham.

                                                                                1. re: cayjohan

                                                                                  Are you one of the miscreants who gloms all the crusty part off the top?

                                                                                  1. re: flavrmeistr

                                                                                    Nope - we'd get along just swell sharing a pan of cheesy potatoes; I'm all about the interior!

                                                                                  2. re: cayjohan

                                                                                    When I visited a friend in Minnesota, her mom made a "company" dish, and I said something ridiculous to the effect of "you take it to work?"
                                                                                    Also, I crammed a bunch of food down the drain, and looked around to find no garbage disposal switch on that visit.
                                                                                    Luckily, everyone was very good natured :)

                                                                                    1. re: alliegator

                                                                                      Heh, I gotta love my state: pockets of euphemism abound! Flipping through any church cookbook one will find an abundance of recipes headed with "A Good Company Dish."

                                                                                      I never really thought of how else it could be interpreted - it does sound pretty funny skewed toward the workplace! Plus, I imagine if someone brough a pan of cheesy "company potatoes" to a workplace potluck, that pan would be hoovered up in minutes!

                                                                                      1. re: cayjohan

                                                                                        Now you're talking my favorite comfort food - Byerly's Company Hashbrowns with the corn flakes doused in butter baked on the top. And you're right. They'd be the first thing gone at a potluck, work related or not.

                                                                                        1. re: justalex

                                                                                          Bingo on the Byerly's! I think there's a vast cultish following for Byerly's Company Hashbrowns in the Twin Cities. And with good reason, no? I know folks who plan their holiday meals around it. (Ahem, if my sister doesn't bring it for next Christmas dinner, I might have to write a pouty-post on CH...) ;-)

                                                                                      2. re: alliegator

                                                                                        an off topic aside, its generally advisable to turn on the garbage disposal before you start pushing food down the drain.

                                                                                          1. re: KaimukiMan

                                                                                            ...or at least locate the switch and see if it works. We've all been there.

                                                                                2. Salt potatoes, from the Syracuse region

                                                                                  1 Reply
                                                                                  1. re: GraydonCarter

                                                                                    I've only had the pleasure once. They were sublime.

                                                                                    1. re: klyeoh

                                                                                      I'm dumb as a spud, what are these?

                                                                                      1. re: klyeoh

                                                                                        Oh YES!!. One of the first dishes I learned how to make.+

                                                                                        1. re: klyeoh

                                                                                          OK, in the simplified definition, potato and leak soup, wonderful.

                                                                                        2. It's gotta be latkes, hot out of the frying pan, burnt crisp around the edges, served with a generous dollop of sour cream, or apple sauce, or both.

                                                                                          1. Chef Prudhomme makes a dish called Chicken Tchoptoulis which features some beautiful potatoes. The dish itself is one of the tastiest things I have ever eaten, so that would be my top choice.

                                                                                            But I fear above is getting away from your intent. (As would be gnocchi in brown sage butter.)

                                                                                            I make the best mashed in the world and sober, that would be my top choice. But when I was younger (a shoat?) after a late evening in the East Village, I would stop in at Pommes Frites on 2nd Avenue. That's some good eats.

                                                                                            1. Yoicks, no one's mentioned Swedish Hasselback potatoes yet! Such a simple, yet gussied-up, baked spud.

                                                                                              And speaking off-topic about spuds: my hub grew up in Moorhead, Minnesota, and their high school team name was "The Spuds." Mascot? A giant papier mâché potato. (Yes, really...laugh away; I do!) So, in the spirit of marital accord, I have to say that my favorite potato *dish* is my very own Spud.

                                                                                              8 Replies
                                                                                                1. re: cayjohan

                                                                                                  Love the mascot. And I love making hasselbacks! It's a great company dish. I'm going to put that phrase in my own vocabulary :)

                                                                                                  1. re: alliegator

                                                                                                    Hasselbacks get a lot of "company food" play in my house when I'm feeling on the lazy side. Dead easy, and always get oohs and aahs. Which is amusing - let's see? I *almost* finished cutting the potatoes, and sprinkled some stuff and baked 'em. But they never fail to please, and are quite visually appealing on the dinner table. I had a bunch of larger purple potatoes once and made Hasselbacks - that was definitely an ooh-aah fest.

                                                                                                    1. re: cayjohan

                                                                                                      Haha! I had this as my dish in the what do you make that people rave about thread. I love it when people go nuts for it, and I'm thinking "hey, thanks, it took me hours on end to run a knife through that tater a handful of times".
                                                                                                      :)

                                                                                                      1. re: alliegator

                                                                                                        Right? I'm sometimes a bit embarrassed about my laziness in menu-planning, but Hasselbacks always prove me wrong. Wasn't there a TV ad back in the 70s or so that had a cook using a convenience product (my memory can't recall what), then throwing a handful of flour in her face before going into the dining room to serve, just so it *looked* like she'd been slaving away? That'd be how I feel about Hasselbacks. My husband always wants me to slave a little more, but I've *won* on how much people love this dish.

                                                                                                        I'm now tempted to switch the seasoning on Hasselbacks up a bit - Perilagu Khan's post got me thinking how good fenugreek would be in a Hasselback.

                                                                                                      2. re: cayjohan

                                                                                                        Do you insert slivered garlic in between the slices? Because that kinda makes hasselbacks quite a bit of a PITA, and relegates them to "company" food. I just can't be bothered to make them for the two of us.

                                                                                                        They do look purtty, tho.

                                                                                                        1. re: linguafood

                                                                                                          I've always skewed toward the more basic "traditional" Hasselback and have never even thought about insertion of slivered garlic...but now I am definitely going to go there! Thanks for the idea! The low-PITA-ness of Hasselbacks, I think for me, would offset the high-PITA-ness of slivering garlic. (I'll get my husband to do it. <grin>) Sounds like another great addition to the H-back tater. I can't believe I am saying I'm looking forward to oven season, but...

                                                                                                    2. re: cayjohan

                                                                                                      The Spuds, that is adorable. That makes me think fondly of the UC Santa Cruz Banana Slugs. Memories.

                                                                                                      http://news.ucsc.edu/2011/06/images/s...

                                                                                                    3. I have never met a potato that I didn't like. Favorite (right now) is my 4 P baked dish...Potatoes, Proscuitto, Parmesan
                                                                                                      and Parsley...with cream. Bake 45 or so at 375 so you get come crispy parts. Love at first bite.

                                                                                                      1 Reply
                                                                                                      1. re: amazinc

                                                                                                        That sounds divine. Potatoes and prosciutto, two of my favorite foods! I'll be trying that tomorrow!

                                                                                                      2. Not my only favorite but nobody has mentioned potato chips. I mean fresh cooked and still warm with the maximum crispness ratio

                                                                                                        3 Replies
                                                                                                          1. re: mwhitmore

                                                                                                            A few years back I went on a factory tour at Herr's chip factory and we ended up at the back end of the potato chip line. Guide fetched a big tray of the hot, freshly salted chips and allows us to nosh. I could have stayed in that room forever.

                                                                                                          2. Salt crusted potatoes. Kind of like salt potatoes but the potatoes are set to form a crust on a drying rack instead of being rolled in butter. Room temp salty potatoes are served with room temp butter to dip.

                                                                                                            1. In order of preference:

                                                                                                              1. Potato chips
                                                                                                              2. Shakey's mojo potatoes
                                                                                                              3. Gnocchi (at Frascati in SF)

                                                                                                              2 Replies
                                                                                                              1. re: ipsedixit

                                                                                                                Shakey's Mojo Potatoes, awe ipse..... !

                                                                                                                1. re: ipsedixit

                                                                                                                  Never heard of Mojos, so I looked it up. This is similar to a dish I used to cook: Baked potatoes, cut into wedges, fried straight without coating. A different internal texture from raw fried or boiled/fried. Whenever I made 'em, they disappeared fast! Haven't thought about them in decades.

                                                                                                                2. Fried red potatoes in olive oil w/ onions and garlic..Yum!

                                                                                                                  1. I don't eat a lot of pot's but when I do, I make an awesome scalloped pot's...fingerling pots with EVO, fresh herbs, sea salt and fresh cracked pepper and shallots/garlic.
                                                                                                                    I make a kick ass garlic mash pots or regular.. goat cheese too.
                                                                                                                    Love love love me a baked potato loaded and love when the old school restos bring the gravy boats filled to the brim with all the fixins...skin is the best!

                                                                                                                    2 Replies
                                                                                                                    1. re: Beach Chick

                                                                                                                      For someone who doesn't eat a lot of tots, you sure have some good recipes here. I always liked some of the great steakhouses that brought out the real bacon bits, sour cream, chives and tons of butter for their baked tots. You could ask for a much as you wished, yum!! My treadmill hated me the next day, oh well.....

                                                                                                                      1. re: treb

                                                                                                                        Sledge..
                                                                                                                        I demolish the gravy boats filled with butter/sour/chives..those little ramekins just don't cut it..

                                                                                                                        I go big..workout daily and love hearing the gasps at the table.

                                                                                                                    2. Potatoes would be the final meal, the one thing to take to a desert isle. From simply boiled and doused with sweet butter, sea salt, and chopped parsley, to fries,to dauphinoise, to hash browns, to home fries, to scalloped, to loaded bakers, to mashed, to potato soups, tortillas de papa, latkes, to papas rellenas, to potato gnocchi, potatoes anna, bordelaise, szechuan crispy potatoes, to papa a la huancayna, to simply roasted, to potato chips, potato skins, potato sticks, and tater tots, potatoes are the one food i cannot do without.

                                                                                                                      All that said, i'd have to go back to my childhood, to the days i saved MacDonalds' french fry bags as mementos.

                                                                                                                      8 Replies
                                                                                                                      1. re: mariacarmen

                                                                                                                        Tell us about these Szechuan crispy potatoes, please.

                                                                                                                        1. re: Steve Green

                                                                                                                          Someone may pipe up before i can get home to get you the name, but they're these very lightly sauteed potato sticks, almost raw in some restaurants, that are nonetheless irresistible. With a wonderful smokey flavor. i know very little about them except they're goood. I'll come back in the a.m. to see if anyone has filled in my extreme knowledge gap.

                                                                                                                          1. re: mariacarmen

                                                                                                                            I too am eagerly awaiting your Szechuan potato guidance! Meanwhile, I shall console myself by cooking up the yuca I bought a couple of weeks ago - like they do in Peruvian chicken joints around here.

                                                                                                                            1. re: mariacarmen

                                                                                                                              copied from a local szechuan restaurant menu:

                                                                                                                              Spicy Shoestring Potatoes Sautéed Country-Style
                                                                                                                              四川炒土豆丝

                                                                                                                              and here's a picture i found:
                                                                                                                              http://www.flickr.com/photos/andrewbr...

                                                                                                                              the pic really shows how not-fully-cooked they are. tho the ones at my local szechuan place are a tad more done than some i've had at another place, where they are called Stirred Potatoes With Chili. both excellent!

                                                                                                                              and then i found a recipe:

                                                                                                                              http://www.epicurious.com/recipes/mem...

                                                                                                                              1. re: mariacarmen

                                                                                                                                Mmmm....delicious worlds collide. Deliciously!

                                                                                                                                1. re: mariacarmen

                                                                                                                                  Those are good. I've eaten those a bunch at Lanzhou lamian restaurants.

                                                                                                                                2. re: mariacarmen

                                                                                                                                  Those are amazing, tho the least potato-y prep I could think of. I thought they tasted more like a vegetable this way than a starch.

                                                                                                                                  Delicious. I'll have to order these again, soon. Thanks for the reminder, mc!

                                                                                                                              2. re: mariacarmen

                                                                                                                                Pertata soup--how could I have forgotten that?! Love, love, LOVE cream o' tater sprinkled with dill and cayenne on a chilly fall evening.

                                                                                                                              3. Potatoes Dauphinoise. One of my go-to dishes for holiday meals. Well, cold weather holidays anyway.

                                                                                                                                1. More difficult questions.

                                                                                                                                  A serious candidate is definitely what an ex-gf termed a "potato mountain." We tried it in Beijing (I wish I knew the Chinese name), but an accurate description would be shoestring'd potatoes mixed with desiccated chilies and perhaps a smattering of grilled onions. Piled way high.

                                                                                                                                  For sweet potatoes, it's just as difficult a questions. Daigaku imo (http://buildingmybento.com/2012/04/07...), a Japanese dessert, mainly has sweet potatoes, cubed, with black sesame seeds and mizuame (a sugar syrup). But both categories would require much more mulling over too.

                                                                                                                                  Jonathan
                                                                                                                                  http://buildingmybento.com
                                                                                                                                  http://collaterallettuce.com

                                                                                                                                  2 Replies
                                                                                                                                    1. re: BuildingMyBento

                                                                                                                                      i think maybe your potato mountain might be what i was trying to describe....

                                                                                                                                    2. Baked Sweet Potatoes with a LOAD of brown sugar (maybe a little butter).. but it is all about the potato getting a little caramelized.

                                                                                                                                        1. re: ipsedixit

                                                                                                                                          What is your dipping sauce of choice? Like these with a cold beer.

                                                                                                                                          1. re: treb

                                                                                                                                            That's a good question.

                                                                                                                                            Probably a mixture of ketchup and honey mustard. But really, I could eat these things straight, with just a dash of salt.

                                                                                                                                          2. re: ipsedixit

                                                                                                                                            Had friend grill them. Just oiled the grates and threw them on. Seemed like gilding the lily, but they were even better!

                                                                                                                                            1. re: hambone

                                                                                                                                              Wait. Am I reading that right?

                                                                                                                                              Grilled tater tots?

                                                                                                                                              How big were those tots?

                                                                                                                                              1. re: ipsedixit

                                                                                                                                                Just regular frozen tots.

                                                                                                                                                Obviously you need narrow grill or secondary rack.

                                                                                                                                                1. re: hambone

                                                                                                                                                  And obviously I haven't given this enough thought.

                                                                                                                                                  Thanks for the inspiration.

                                                                                                                                                  1. re: ipsedixit

                                                                                                                                                    Let me know how you like 'em.

                                                                                                                                                    I was very happy.

                                                                                                                                                    1. re: hambone

                                                                                                                                                      I can tell you now that I will like them.

                                                                                                                                                      I would probably like tater tots, frozen.

                                                                                                                                                          1. re: linguafood

                                                                                                                                                            A room? We are grilling! This requires full on au natural.

                                                                                                                                            2. Numero uno has to be my potato gratin. I only make it for company (we don't eat potatoes a lot at casa lingua), and it gets snarfed up by everyone. It heats up really well, too.

                                                                                                                                              Tied for second place are probably duck fat fries & rosemary roasted potatoes.

                                                                                                                                              Baked with butter & sour cream & chives.

                                                                                                                                              Mashed with a good amount of butter and chives.

                                                                                                                                              Tortilla española.

                                                                                                                                              New potatoes steamed, then drowned in parsley-butter.

                                                                                                                                              Taters without fat just aren't the same :-)

                                                                                                                                              1. I will build on the dauphinois and add a couple egg yolks and a bit of sherry to the cream and layer a bit of gruyere throughout. I know it's not authentic, but it is so good. I start with parcooked potatoes. It's the one dish that everyone asks for during the holidays and it looks so pretty in my copper gratin.

                                                                                                                                                1. My grandma used to make fried potatoes for me and my cousins for lunch. Not French fries, just, sliced up, fried potatoes, cooked in lard or bacon grease, eaten with Hunt's ketchup that was probably half water, because she did that to make it last longer. We would be playing on the levee, and she would "Hoooo-oooo!" and we would all tumble in and just devour a pile of those fried potatoes. With orange Hostess cupcakes for dessert.

                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: tracytrace

                                                                                                                                                    Nice memory. (I do that also with my ketchup... it also cuts the sweetness.)

                                                                                                                                                    1. re: tracytrace

                                                                                                                                                      Sounds like the skillet potatoes my grandmother made. Salt and black pepper with a tiny bit of sugar sprinkled throughout. Lots of crispy bits...

                                                                                                                                                    2. i forgot these! salt-crusted potatoes. salt and potatoes are the happiest coupling ever.

                                                                                                                                                       
                                                                                                                                                      1. Strangely, I like burned (extra crispy) French fries..

                                                                                                                                                        1 Reply
                                                                                                                                                        1. re: wellbaked

                                                                                                                                                          So, for some unknown feline reason did a cat we had ...

                                                                                                                                                        2. On behalf of Piglets too young to hang on CH, can I also run Mickies up the flag pole?

                                                                                                                                                          1. Mashed with gravy, or just loaded with butter and sour cream, followed by french fries.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. Just had potatoes riganatta, an Italian peasant dish made with layers of thin sliced potato alternating thick sliced ripe tomato, fresh oregano, grated parm baked with a drizzle of EVOO on each layer, really tasty.

                                                                                                                                                              3 Replies
                                                                                                                                                              1. re: treb

                                                                                                                                                                > Just had potatoes riganatta

                                                                                                                                                                Could this have been potatoes oreganata?

                                                                                                                                                                  1. re: GraydonCarter

                                                                                                                                                                    Yes, as possibly the translation over different Italian regions varies quite a lot. Can you describe your version?

                                                                                                                                                                1. with my df popcorn chicken and creamed spinach I'll be making ***gnocchi***

                                                                                                                                                                  3 Replies
                                                                                                                                                                  1. re: iL Divo

                                                                                                                                                                    Every time I've attempted gnocchi, I tends to be on the heavy side. Do you mix the creamed spinach with the gnocchi?

                                                                                                                                                                    1. re: treb

                                                                                                                                                                      A touch of baking powder in the gnocchi dough lightens them up. (The same with matzoh balls.)

                                                                                                                                                                      1. re: Tripeler

                                                                                                                                                                        Thanks, I was going to make some with Ricotta and I'll have to add baking powder.

                                                                                                                                                                  2. Gnocchi, no question. Also something I haven't been able to perfect making, so it's a rare treat.

                                                                                                                                                                    I don't really buy potatoes often, but I'm pretty partial to a nice twice-baked. Definitely a crisped skin and some cheese, ideally a bit of bacon or ham. Give me one of those suckers and steamed broccoli, and it's a cheap but happy dinner.

                                                                                                                                                                    1. The now rarer than hen's teeth mahogany brown Quebec French fries. A scrumptious heart attack waiting to happen.

                                                                                                                                                                      2 Replies
                                                                                                                                                                      1. re: mtlcowgirl

                                                                                                                                                                        Anything fried is happiness, are they thin or thick?

                                                                                                                                                                        1. re: treb

                                                                                                                                                                          Thin. These are usually served in greasy spoons, so I imagine the establishments order them in bulk from the purveyors of such creatures. Your standard cut fry, but the process delivers ultimate umaminess. One of the remaining such gems admit that they don't change their oil that often. Aha!

                                                                                                                                                                      2. Warm, German style potato salad, made with bacon and a vinegar-based dressing.

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: 4X4

                                                                                                                                                                          I rather have this than cold pot salad loaded with mayo.

                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                            You got me, now I'm hungry for salt crusted roasted pot's.

                                                                                                                                                                            1. re: treb

                                                                                                                                                                              Any potato is a good potato.

                                                                                                                                                                              But if I had to choose...mashed, with loads of fried onions. With butter. And salt and pepper.

                                                                                                                                                                              Or crispy latkes with sour cream ancapplesauce.

                                                                                                                                                                              My sister, who passed away in May :(, used to make 'french fries' that were just thick sliced potatoes slowly fried in olive oil. Eaten hot with ketchup they were divine.

                                                                                                                                                                              Love me some instant mashed, too, with butter. And if I'm feeling sinful, with gobs of melted cheese, preferably nuked till the cheese is brown.

                                                                                                                                                                              Finally, potato kugel! Really the only kugel, other than carrot, that I like. Provided it has a crispy exterior and creamy, steamy, buttery, yumminess inside. Oh, heaven.

                                                                                                                                                                              1. re: Miri1

                                                                                                                                                                                Love... love real home fried French fries hot out of the pan. Just salt and eat!

                                                                                                                                                                                1. re: Miri1

                                                                                                                                                                                  Condolences on the passing of your sister.

                                                                                                                                                                                  1. re: Miri1

                                                                                                                                                                                    sorry to hear about your sister miri. glad you have a good food memory, as well, i'm sure, as others, of her.

                                                                                                                                                                                    1. re: Miri1

                                                                                                                                                                                      Thank you, for a lovely memory of a departed loved one. My dad just passed away unexpectedly last week, and I have been mostly subsisting on baked potatoes since then. Your memory jogged mine: when I was growing up, I worked with my dad in the woods, peeling pulpwood, and logging for our sawmill. We always, always had a fire going in the logging shack, and always, always threw a bunch of foil-wrapped potatoes into the coals. A hot baked potato with salt, pepper and a splash of vinegar was hearty and warming sustenance during heavy lumberjacking work. It hadn't occurred to me until now why all I've wanted to eat is baked potatoes. Thanks. And: happy memories of your sister to you. My condolences.

                                                                                                                                                                                      1. re: cayjohan

                                                                                                                                                                                        ohhh another sad story! sorry for your loss cayjohan. here's hoping your warm & loving memories of your dad will sustain you.

                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                          Aw, thanks so much mc. Isn't it funny how comforting the carby foods of our own ancestries are in times of emotional upset? I'm not a big carb eater generally, but my Scandinavian griever is coming out full-force on the potato front. When my first husband's Irish father passed away, I don't think we had a meal without boiled potatoes for a month, at least. Some foods just stick to us, I think.

                                                                                                                                                                                        2. re: cayjohan

                                                                                                                                                                                          Foil-wrapped coal taters in a lumber mill with pops--that's a great and mighty appetizing image. And you have my deepest sympathies on the loss of your dad.

                                                                                                                                                                                  2. I can't think of a single way of preparing potatoes that I don't like. Except for really bad potato salad or grated raw potato, I guess. A few of my favorites:

                                                                                                                                                                                    Potatoes Anna. Heaven.

                                                                                                                                                                                    Latkes, with applesauce or with sour cream.

                                                                                                                                                                                    Duck Fat Fries! When I tried these for the first time I finally understood what all the fuss was about.

                                                                                                                                                                                    Any good mashed. I can take or leave the chicken-chain mashed that taste like they were made with tap water. Still, with good gravy even those can be palatable...

                                                                                                                                                                                    Horseradish Scalloped Potatoes

                                                                                                                                                                                    Potatoes Onions & Eggs- I make mine with garlic, fresh ginger, soya and a splash of sesame oil at the finish.

                                                                                                                                                                                    good crispy hashbrowns

                                                                                                                                                                                    gnocchi

                                                                                                                                                                                    pierogies

                                                                                                                                                                                    Hasselback Potatoes, a true near-forgotten gem.

                                                                                                                                                                                    Gamja Jorim

                                                                                                                                                                                    Indian style potatoes with eggplant

                                                                                                                                                                                    Do sweet potatoes count? That's another whole universe of deliciousness...

                                                                                                                                                                                    4 Replies
                                                                                                                                                                                    1. re: eclecticsynergy

                                                                                                                                                                                      What is Indian Style pots with eggplant? Really enjoy pots Anna, and actually anything potato.

                                                                                                                                                                                      And yes Sweet Pots DO count!

                                                                                                                                                                                      1. re: treb

                                                                                                                                                                                        I've had a wonderful dish called Aloo Baingan, made with potatoes and eggplant in a mildly spiced sauce with tomato- a triple play of nightshades. The same place serves a version made with potatoes and cauliflower but I haven't tried that one yet.

                                                                                                                                                                                        It's at a restaurant called the Sitar, here near Albany. A good place; they make a fantastic Chicken Shahi Korma with cashews and cream, as well as the best palak paneer I've ever tasted.
                                                                                                                                                                                        ~~~~
                                                                                                                                                                                        I'm a lover and a regular eater of sweet potatoes, baked, pan fried, souffleed, roasted, deep fried, en casserole, and sometimes in pudding & pie... The family doc tells us they're quite a bit healthier than the regular potato and I've taken to keeping a few garnet yams around all the time for quickie meals or sides. They've mostly replaced the yukon golds I always used to have handy for such an occasion.

                                                                                                                                                                                        1. re: GraydonCarter

                                                                                                                                                                                          I've done a simplified version using thinly sliced skin-on potatoes. I toss them with melted butter, Herbamare & fresh black pepper, then turn 'em out into a preheated cast-iron skillet and bake. Not as pretty as the real thing but it hits nearly the same spot, tastewise. And it's easy.

                                                                                                                                                                                      2. Cuban potato balls. Papas Rellenas are seasoned beef stuffed inside a ball of mashed potatoes, breaded and fried until golden brown and crispy all around.

                                                                                                                                                                                        Similar to a croquette.

                                                                                                                                                                                        16 Replies
                                                                                                                                                                                        1. re: GraydonCarter

                                                                                                                                                                                          That. Sounds. Delicious. On my list for the next time I have a batch of mashed. Seasoned like, say, picadillo?

                                                                                                                                                                                          1. re: GraydonCarter

                                                                                                                                                                                            Peruvians and Bolivians have a similar dish - the seasoned beef is also mixed with raisins, carrots, peas, an olive, and sometimes a slice of hardboiled egg (similar to the filling you find in a Bolivian salteña) and then into the mashed potato ball, breaded and fried - so incredibly good.

                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                              Hardboiled egg, too? I am soooooo in. This sounds like a delightful dish for guests. So, just a slice/wedge of egg in with the filling?

                                                                                                                                                                                            2. re: GraydonCarter

                                                                                                                                                                                              Kinda like an Italian Arancini but only made with mashed pots instead of rice.

                                                                                                                                                                                              1. re: GraydonCarter

                                                                                                                                                                                                I attempted to make these stuffed with cheddar and they were awful. I'm sure it was a bad recipe.

                                                                                                                                                                                                1. re: Perilagu Khan

                                                                                                                                                                                                  well yeah, cheddar would make it a whole other animal.....

                                                                                                                                                                                                  1. re: mariacarmen

                                                                                                                                                                                                    Only that wasn't the problem. The issue was that the mashed potatoes were so thin that I couldn't mold them into balls that would hold together, let alone remain intact during the frying process.

                                                                                                                                                                                                    1. re: Perilagu Khan

                                                                                                                                                                                                      That's a good point of inquiry. I'd be interested to know the relative ratios of filling to mashed in the Cuban/Peruvian/Bolivian versions. With such a sturdy filling, I'm guessing these are not small croquettes and need a good thick layer of potato to hold it all in.

                                                                                                                                                                                                      mariacarmen or GraysonCarter, any advice?

                                                                                                                                                                                                      1. re: cayjohan

                                                                                                                                                                                                        i posted a link with a pic, above. the ones i have seen personally (made by my aunt, and also in several Peruvian restaurants) are large - i'd say softball-sized. the filling may only be maybe a tbls., surrounded by at least 1-inch thick walls. and yes, as to PK's point, the mashed potatoes have to be very thick, not at all watery. you make a big round ball, you push in an indentation with your thumb, stuff the meat mixture in the hole, cover the whole with more mashed potatoes, pat all around, dip in flour, then in beaten egg wash, dip in breadcrumbs, then fry until crispy and golden. the combo of the thin layer of crispiness with the softness of the mash, and the filling inside - mmm!

                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                          Well, size may have been part of my problem, too. I was shooting for golf balls rather than tennis balls.

                                                                                                                                                                                                          1. re: mariacarmen

                                                                                                                                                                                                            Thanks so much! We get a little obsessive about the various flavors possible with picadillo around here, and this sounds like a wonderful use. Mmmmmm, indeed!

                                                                                                                                                                                                            1. re: mariacarmen

                                                                                                                                                                                                              hmmm.. i'm just seeing that my posts with pics and links is not here.
                                                                                                                                                                                                              so, here:

                                                                                                                                                                                                              http://en.wikipedia.org/wiki/Papa_rel...

                                                                                                                                                                                                              and saltenas, so you can see the filling is similar:
                                                                                                                                                                                                              http://en.wikipedia.org/wiki/Salte%C3...

                                                                                                                                                                                                               
                                                                                                                                                                                                               
                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                Got me inspired to make croquette's Italian style, thanks.

                                                                                                                                                                                                              2. re: cayjohan

                                                                                                                                                                                                                I make mashed potatoes the same way Gordon Ramsay does... with a ton of butter and nothing else. So to make mashed potatoes firm enough to form a potato ball, don't do that.

                                                                                                                                                                                                                1. re: GraydonCarter

                                                                                                                                                                                                                  Gotcha.We're buttermilk folks here for mashed; I'm guessing stiff would work. Btw, sorry about butchering your screen name.

                                                                                                                                                                                                      2. I love a potato anyway its served.

                                                                                                                                                                                                        But my current favorite is Potato Lyonnaise. Just about the best casserole flavor of any I've tasted.

                                                                                                                                                                                                        1. Oh wow, where do I begin?

                                                                                                                                                                                                          1. Chef Vincent's Diaphonous Potatoes
                                                                                                                                                                                                          2. Wife's Horseradish/Garlic Mashed (skins on) w/ Cheddar Cheese
                                                                                                                                                                                                          3. Wife' Potato Souffle
                                                                                                                                                                                                          4. Elsie's Greasy Fries (cast iron skillet French fries)

                                                                                                                                                                                                          Hunt

                                                                                                                                                                                                          1. So few have mentioned mashed! I'll put in my vote for good mashed potatoes. Only milk and butter are legal additions.

                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                            1. re: AlexRast

                                                                                                                                                                                                              Simple and pure Mashed, great comfort, never forgotten. Maybe just assumed to always be there.

                                                                                                                                                                                                            2. To break in my new Benriner Japanese Mandoline Slicer http://www.amazon.com/Benriner-BN1-Ja...
                                                                                                                                                                                                              I decided to make Hasselback poatoes. Reading through a half dozen CH & CHOW posts about what works and what doesn't, I decided to take follow the recipe over at Serious Eats that combines the crisp and creamy of a great baked potato with the Hasselback style:
                                                                                                                                                                                                              http://www.seriouseats.com/recipes/20...

                                                                                                                                                                                                              I just dug my fork into the dish-oh man that's good!