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What's Your Favorite Potato Dish?

treb Aug 14, 2013 05:38 AM

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?

  1. HillJ Dec 5, 2013 03:35 PM

    To break in my new Benriner Japanese Mandoline Slicer http://www.amazon.com/Benriner-BN1-Japanese-Mandoline-Slicer/dp/B0000VZ57C?tag=serieats-20
    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:

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

    1. a
      AlexRast Sep 24, 2013 08:48 PM

      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
        treb Sep 25, 2013 08:23 AM

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

      2. Bill Hunt Sep 24, 2013 08:36 PM

        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)


        1. r
          RedTop Sep 23, 2013 07:59 AM

          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. GraydonCarter Sep 22, 2013 03:40 PM

            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
              cayjohan Sep 22, 2013 04:05 PM

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

              1. re: cayjohan
                mariacarmen Sep 22, 2013 05:38 PM

                yes, exactly, like picadillo.

              2. re: GraydonCarter
                mariacarmen Sep 22, 2013 04:09 PM

                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
                  cayjohan Sep 22, 2013 04:31 PM

                  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
                  treb Sep 22, 2013 04:24 PM

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

                  1. re: GraydonCarter
                    Perilagu Khan Sep 22, 2013 05:17 PM

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

                    1. re: Perilagu Khan
                      mariacarmen Sep 22, 2013 05:39 PM

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

                      1. re: mariacarmen
                        Perilagu Khan Sep 22, 2013 05:58 PM

                        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
                          cayjohan Sep 22, 2013 07:09 PM

                          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
                            mariacarmen Sep 22, 2013 10:52 PM

                            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
                              Perilagu Khan Sep 23, 2013 07:44 AM

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

                              1. re: mariacarmen
                                cayjohan Sep 23, 2013 11:02 AM

                                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
                                  mariacarmen Sep 23, 2013 01:39 PM

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


                                  and saltenas, so you can see the filling is similar:

                                  1. re: mariacarmen
                                    treb Sep 24, 2013 07:41 AM

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

                                  2. re: cayjohan
                                    GraydonCarter Sep 23, 2013 01:15 PM

                                    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
                                      cayjohan Sep 23, 2013 01:20 PM

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

                          2. eclecticsynergy Sep 22, 2013 01:33 PM

                            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



                            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
                              treb Sep 22, 2013 01:40 PM

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

                              And yes Sweet Pots DO count!

                              1. re: treb
                                eclecticsynergy Sep 22, 2013 07:17 PM

                                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.

                              2. re: eclecticsynergy
                                GraydonCarter Sep 22, 2013 03:24 PM

                                Pommes Anna
                                - butter much?


                                1. re: GraydonCarter
                                  eclecticsynergy Sep 22, 2013 07:38 PM

                                  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.

                              3. mariacarmen Sep 20, 2013 11:32 PM


                                9 Replies
                                1. re: mariacarmen
                                  treb Sep 21, 2013 09:00 AM

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

                                  1. re: treb
                                    Miri1 Sep 21, 2013 11:09 AM

                                    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
                                      treb Sep 22, 2013 07:41 AM

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

                                      1. re: Miri1
                                        Perilagu Khan Sep 22, 2013 09:11 AM

                                        Condolences on the passing of your sister.

                                        1. re: Miri1
                                          mariacarmen Sep 22, 2013 01:31 PM

                                          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
                                            cayjohan Sep 22, 2013 01:59 PM

                                            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
                                              mariacarmen Sep 22, 2013 04:06 PM

                                              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
                                                cayjohan Sep 22, 2013 04:27 PM

                                                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
                                                Perilagu Khan Sep 22, 2013 05:15 PM

                                                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. 4
                                          4X4 Sep 20, 2013 12:04 PM

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

                                          1 Reply
                                          1. re: 4X4
                                            treb Sep 22, 2013 01:43 PM

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

                                          2. mtlcowgirl Sep 20, 2013 06:57 AM

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

                                            2 Replies
                                            1. re: mtlcowgirl
                                              treb Sep 20, 2013 11:55 AM

                                              Anything fried is happiness, are they thin or thick?

                                              1. re: treb
                                                mtlcowgirl Sep 22, 2013 05:44 PM

                                                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. e
                                              ErnieD Sep 19, 2013 10:49 PM

                                              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. iL Divo Sep 6, 2013 04:46 PM

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

                                                3 Replies
                                                1. re: iL Divo
                                                  treb Sep 7, 2013 05:56 AM

                                                  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
                                                    Tripeler Sep 18, 2013 05:05 PM

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

                                                    1. re: Tripeler
                                                      treb Sep 22, 2013 01:42 PM

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

                                                2. t
                                                  treb Aug 24, 2013 04:26 AM

                                                  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
                                                    GraydonCarter Sep 18, 2013 01:45 PM

                                                    > Just had potatoes riganatta

                                                    Could this have been potatoes oreganata?

                                                    1. re: GraydonCarter
                                                      linguafood Sep 18, 2013 01:49 PM


                                                      1. re: GraydonCarter
                                                        treb Sep 18, 2013 03:25 PM

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

                                                    2. babette feasts Aug 20, 2013 06:01 PM

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

                                                      1 Reply
                                                      1. re: babette feasts
                                                        treb Aug 21, 2013 05:35 AM

                                                        Anchors away!

                                                      2. hambone Aug 19, 2013 09:16 AM

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

                                                        1. w
                                                          wellbaked Aug 18, 2013 10:40 PM

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

                                                          1 Reply
                                                          1. re: wellbaked
                                                            pennagrundsau Aug 19, 2013 10:17 AM

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

                                                          2. mariacarmen Aug 18, 2013 08:20 PM

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

                                                            1. t
                                                              tracytrace Aug 18, 2013 07:52 PM

                                                              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
                                                                GraceW Aug 18, 2013 07:58 PM

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

                                                                1. re: tracytrace
                                                                  Tripeler Sep 18, 2013 05:03 PM

                                                                  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. breadchick Aug 18, 2013 02:12 PM

                                                                  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. linguafood Aug 18, 2013 01:40 PM

                                                                    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. ipsedixit Aug 18, 2013 01:22 PM

                                                                      Tater Tots ... How I love thee.

                                                                      11 Replies
                                                                      1. re: ipsedixit
                                                                        treb Aug 19, 2013 06:07 AM

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

                                                                        1. re: treb
                                                                          ipsedixit Aug 19, 2013 08:11 AM

                                                                          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
                                                                          hambone Aug 19, 2013 09:14 AM

                                                                          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
                                                                            ipsedixit Aug 19, 2013 04:01 PM

                                                                            Wait. Am I reading that right?

                                                                            Grilled tater tots?

                                                                            How big were those tots?

                                                                            1. re: ipsedixit
                                                                              hambone Aug 20, 2013 05:09 AM

                                                                              Just regular frozen tots.

                                                                              Obviously you need narrow grill or secondary rack.

                                                                              1. re: hambone
                                                                                ipsedixit Aug 20, 2013 03:01 PM

                                                                                And obviously I haven't given this enough thought.

                                                                                Thanks for the inspiration.

                                                                                1. re: ipsedixit
                                                                                  hambone Aug 20, 2013 05:59 PM

                                                                                  Let me know how you like 'em.

                                                                                  I was very happy.

                                                                                  1. re: hambone
                                                                                    ipsedixit Aug 20, 2013 06:20 PM

                                                                                    I can tell you now that I will like them.

                                                                                    I would probably like tater tots, frozen.

                                                                                    1. re: ipsedixit
                                                                                      linguafood Aug 20, 2013 07:48 PM

                                                                                      Get a room you two. Bring your tots along.

                                                                                      1. re: linguafood
                                                                                        treb Aug 21, 2013 05:35 AM

                                                                                        Now that's grill'in!

                                                                                        1. re: linguafood
                                                                                          hambone Aug 21, 2013 08:56 AM

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

                                                                          2. GraceW Aug 17, 2013 03:38 PM

                                                                            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. b
                                                                              BuildingMyBento Aug 17, 2013 03:30 PM

                                                                              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/daigaku-imo/), 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.


                                                                              2 Replies
                                                                              1. re: BuildingMyBento
                                                                                mariacarmen Aug 17, 2013 04:26 PM


                                                                                1. re: BuildingMyBento
                                                                                  mariacarmen Aug 17, 2013 04:31 PM

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

                                                                                2. Coogles Aug 17, 2013 04:48 AM

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

                                                                                  1. mariacarmen Aug 16, 2013 11:12 PM

                                                                                    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
                                                                                      Steve Green Aug 17, 2013 12:14 AM

                                                                                      Tell us about these Szechuan crispy potatoes, please.

                                                                                      1. re: Steve Green
                                                                                        mariacarmen Aug 17, 2013 01:50 AM

                                                                                        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
                                                                                          tcamp Aug 17, 2013 08:56 AM

                                                                                          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
                                                                                            mariacarmen Aug 17, 2013 03:28 PM

                                                                                            copied from a local szechuan restaurant menu:

                                                                                            Spicy Shoestring Potatoes Sautéed Country-Style

                                                                                            and here's a picture i found:

                                                                                            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:


                                                                                            1. re: mariacarmen
                                                                                              flavrmeistr Aug 18, 2013 06:34 AM

                                                                                              Mmmm....delicious worlds collide. Deliciously!

                                                                                              1. re: mariacarmen
                                                                                                BuildingMyBento Sep 19, 2013 01:25 PM

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

                                                                                              2. re: mariacarmen
                                                                                                linguafood Aug 18, 2013 01:30 PM

                                                                                                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
                                                                                              Perilagu Khan Aug 17, 2013 12:50 PM

                                                                                              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. Beach Chick Aug 16, 2013 10:25 PM

                                                                                              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
                                                                                                treb Aug 17, 2013 05:19 AM

                                                                                                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
                                                                                                  Beach Chick Aug 18, 2013 06:57 AM

                                                                                                  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. w
                                                                                                wellbaked Aug 16, 2013 09:57 PM

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

                                                                                                1. ipsedixit Aug 15, 2013 08:34 PM

                                                                                                  In order of preference:

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

                                                                                                  2 Replies
                                                                                                  1. re: ipsedixit
                                                                                                    treb Aug 16, 2013 06:02 AM

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

                                                                                                    1. re: ipsedixit
                                                                                                      mwhitmore Aug 16, 2013 11:52 AM

                                                                                                      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. s
                                                                                                      suzigirl Aug 15, 2013 06:42 PM

                                                                                                      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. m
                                                                                                        mwhitmore Aug 15, 2013 02:54 PM

                                                                                                        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
                                                                                                          tim irvine Aug 15, 2013 04:24 PM

                                                                                                          With a martini!

                                                                                                          1. re: tim irvine
                                                                                                            cayjohan Aug 15, 2013 04:48 PM

                                                                                                            (Potato vodka martini.)

                                                                                                          2. re: mwhitmore
                                                                                                            tcamp Aug 16, 2013 12:57 PM

                                                                                                            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.

                                                                                                          3. a
                                                                                                            amazinc Aug 15, 2013 01:50 PM

                                                                                                            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
                                                                                                              justalex Aug 15, 2013 09:05 PM

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

                                                                                                            2. cayjohan Aug 15, 2013 12:48 PM

                                                                                                              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
                                                                                                                suzigirl Aug 15, 2013 12:52 PM

                                                                                                                Aww. That is so sweet

                                                                                                                1. re: cayjohan
                                                                                                                  alliegator Aug 15, 2013 01:14 PM

                                                                                                                  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
                                                                                                                    cayjohan Aug 15, 2013 01:27 PM

                                                                                                                    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
                                                                                                                      alliegator Aug 16, 2013 08:18 AM

                                                                                                                      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
                                                                                                                        cayjohan Aug 16, 2013 12:34 PM

                                                                                                                        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
                                                                                                                        linguafood Aug 18, 2013 01:34 PM

                                                                                                                        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
                                                                                                                          cayjohan Aug 18, 2013 02:11 PM

                                                                                                                          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
                                                                                                                      tcamp Aug 16, 2013 12:54 PM

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


                                                                                                                    3. hambone Aug 15, 2013 11:13 AM

                                                                                                                      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. CindyJ Aug 15, 2013 10:45 AM

                                                                                                                        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. k
                                                                                                                          klyeoh Aug 15, 2013 08:37 AM

                                                                                                                          Potage Parmentier :-)

                                                                                                                          4 Replies
                                                                                                                          1. re: klyeoh
                                                                                                                            treb Aug 15, 2013 10:48 AM

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

                                                                                                                            1. re: klyeoh
                                                                                                                              mike0989 Aug 15, 2013 11:25 AM

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

                                                                                                                              1. re: klyeoh
                                                                                                                                treb Aug 15, 2013 01:31 PM

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

                                                                                                                                1. re: treb
                                                                                                                                  klyeoh Aug 15, 2013 04:36 PM

                                                                                                                                  Here's Julia Child's recipe :-)

                                                                                                                              2. GraydonCarter Aug 15, 2013 07:55 AM

                                                                                                                                Salt potatoes, from the Syracuse region

                                                                                                                                1 Reply
                                                                                                                                1. re: GraydonCarter
                                                                                                                                  alliegator Aug 15, 2013 11:30 AM

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

                                                                                                                                2. k
                                                                                                                                  Kontxesi Aug 15, 2013 06:04 AM

                                                                                                                                  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
                                                                                                                                    treb Aug 15, 2013 07:54 AM

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

                                                                                                                                    1. re: treb
                                                                                                                                      Kontxesi Aug 15, 2013 10:00 AM

                                                                                                                                      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
                                                                                                                                        cayjohan Aug 15, 2013 10:50 AM

                                                                                                                                        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
                                                                                                                                          flavrmeistr Aug 15, 2013 11:08 AM

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

                                                                                                                                          1. re: flavrmeistr
                                                                                                                                            cayjohan Aug 15, 2013 11:22 AM

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

                                                                                                                                            1. re: cayjohan
                                                                                                                                              flavrmeistr Aug 15, 2013 11:24 AM

                                                                                                                                              You read me like a book!

                                                                                                                                          2. re: cayjohan
                                                                                                                                            alliegator Aug 15, 2013 11:27 AM

                                                                                                                                            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
                                                                                                                                              cayjohan Aug 15, 2013 12:39 PM

                                                                                                                                              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
                                                                                                                                                justalex Aug 15, 2013 09:02 PM

                                                                                                                                                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
                                                                                                                                                  cayjohan Aug 16, 2013 12:24 PM

                                                                                                                                                  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
                                                                                                                                                KaimukiMan Aug 15, 2013 01:22 PM

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

                                                                                                                                                1. re: KaimukiMan
                                                                                                                                                  alliegator Aug 15, 2013 01:25 PM

                                                                                                                                                  I've since figured that one out :)

                                                                                                                                                  1. re: KaimukiMan
                                                                                                                                                    flavrmeistr Aug 15, 2013 01:40 PM

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

                                                                                                                                        2. Steve Green Aug 15, 2013 04:48 AM

                                                                                                                                          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. u
                                                                                                                                            ultimatepotato Aug 15, 2013 04:32 AM

                                                                                                                                            I forgot truffade and tartiflette.

                                                                                                                                            And hopefully will forget about them again by Winter.

                                                                                                                                            1 Reply
                                                                                                                                            1. re: ultimatepotato
                                                                                                                                              treb Aug 15, 2013 04:50 AM

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

                                                                                                                                            2. iL Divo Aug 15, 2013 02:35 AM

                                                                                                                                              Norwegian flatbread
                                                                                                                                              Duck fat French Fries dipped in duck fat mayo

                                                                                                                                              6 Replies
                                                                                                                                              1. re: iL Divo
                                                                                                                                                pennagrundsau Aug 15, 2013 02:48 AM

                                                                                                                                                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
                                                                                                                                                  alkapal Aug 15, 2013 04:21 AM

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

                                                                                                                                                  1. re: pennagrundsau
                                                                                                                                                    iL Divo Aug 15, 2013 07:55 PM

                                                                                                                                                    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
                                                                                                                                                      alkapal Aug 17, 2013 10:00 AM

                                                                                                                                                      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
                                                                                                                                                        iL Divo Aug 18, 2013 11:01 PM

                                                                                                                                                        thanks {alka}, I can always count on you

                                                                                                                                                  2. re: iL Divo
                                                                                                                                                    treb Aug 19, 2013 06:05 AM

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

                                                                                                                                                  3. Atomic76 Aug 14, 2013 06:43 PM

                                                                                                                                                    Diner home fries, cooked on a well seasoned griddle.

                                                                                                                                                    I also love making mashed potatoes with my potato ricer.

                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: Atomic76
                                                                                                                                                      fldhkybnva Aug 15, 2013 05:43 AM

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

                                                                                                                                                    2. tim irvine Aug 14, 2013 05:18 PM

                                                                                                                                                      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
                                                                                                                                                        fldhkybnva Aug 14, 2013 05:48 PM

                                                                                                                                                        Uh, where can I get this meal NOW!!

                                                                                                                                                        1. re: tim irvine
                                                                                                                                                          treb Aug 15, 2013 04:25 AM

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

                                                                                                                                                        2. fldhkybnva Aug 14, 2013 03:58 PM

                                                                                                                                                          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
                                                                                                                                                            treb Aug 15, 2013 04:29 AM

                                                                                                                                                            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
                                                                                                                                                              fldhkybnva Aug 15, 2013 05:43 AM

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

                                                                                                                                                              1. re: fldhkybnva
                                                                                                                                                                treb Aug 15, 2013 07:52 AM

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

                                                                                                                                                                1. re: treb
                                                                                                                                                                  biondanonima Aug 15, 2013 12:12 PM

                                                                                                                                                                  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
                                                                                                                                                                    treb Aug 15, 2013 01:35 PM

                                                                                                                                                                    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. Gastronomos Aug 14, 2013 01:16 PM

                                                                                                                                                            Lemon roasted. Greek style.

                                                                                                                                                            2 Replies
                                                                                                                                                            1. re: Gastronomos
                                                                                                                                                              flavrmeistr Aug 14, 2013 01:23 PM

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

                                                                                                                                                              1. re: flavrmeistr
                                                                                                                                                                Gastronomos Sep 19, 2013 10:02 AM

                                                                                                                                                                addictive they are

                                                                                                                                                            2. breadwinner Aug 14, 2013 01:13 PM

                                                                                                                                                              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: breadwinner
                                                                                                                                                                viperlush Aug 14, 2013 01:17 PM


                                                                                                                                                                1. re: viperlush
                                                                                                                                                                  breadwinner Aug 14, 2013 01:22 PM

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

                                                                                                                                                                  1. re: breadwinner
                                                                                                                                                                    treb Aug 15, 2013 04:30 AM

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

                                                                                                                                                              2. pinehurst Aug 14, 2013 11:00 AM

                                                                                                                                                                this is not a potato dish but
                                                                                                                                                                once in a while the McD's hashbrown hankering calls me

                                                                                                                                                                (shamefully slinks away)

                                                                                                                                                                8 Replies
                                                                                                                                                                1. re: pinehurst
                                                                                                                                                                  alliegator Aug 14, 2013 11:05 AM

                                                                                                                                                                  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
                                                                                                                                                                    tcamp Aug 14, 2013 11:43 AM

                                                                                                                                                                    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
                                                                                                                                                                      pinehurst Aug 14, 2013 12:22 PM

                                                                                                                                                                      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
                                                                                                                                                                      treb Aug 14, 2013 12:50 PM

                                                                                                                                                                      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
                                                                                                                                                                        alliegator Aug 14, 2013 01:05 PM

                                                                                                                                                                        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
                                                                                                                                                                          treb Aug 14, 2013 01:07 PM

                                                                                                                                                                          Probably the best medicine you could have had.

                                                                                                                                                                          1. re: treb
                                                                                                                                                                            flavrmeistr Aug 14, 2013 01:16 PM

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

                                                                                                                                                                            1. re: treb
                                                                                                                                                                              alliegator Aug 14, 2013 02:28 PM

                                                                                                                                                                              It was indeed!

                                                                                                                                                                      2. mrbigshotno.1 Aug 14, 2013 10:58 AM

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

                                                                                                                                                                        1 Reply
                                                                                                                                                                        1. re: mrbigshotno.1
                                                                                                                                                                          sonofmrbigshotno1 Sep 20, 2013 08:17 PM

                                                                                                                                                                          Great fries in 2000!

                                                                                                                                                                        2. MGZ Aug 14, 2013 10:21 AM

                                                                                                                                                                          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
                                                                                                                                                                            valerie Aug 14, 2013 11:07 AM

                                                                                                                                                                            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
                                                                                                                                                                              treb Aug 14, 2013 01:11 PM

                                                                                                                                                                              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
                                                                                                                                                                                MGZ Aug 14, 2013 01:20 PM

                                                                                                                                                                                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.

                                                                                                                                                                                1. re: MGZ
                                                                                                                                                                                  treb Aug 15, 2013 04:32 AM

                                                                                                                                                                                  What a beautiful thing!

                                                                                                                                                                          2. Perilagu Khan Aug 14, 2013 10:02 AM

                                                                                                                                                                            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
                                                                                                                                                                              cayjohan Aug 15, 2013 10:45 AM

                                                                                                                                                                              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
                                                                                                                                                                                Perilagu Khan Aug 15, 2013 11:21 AM

                                                                                                                                                                                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
                                                                                                                                                                                  biondanonima Aug 15, 2013 12:09 PM

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

                                                                                                                                                                                  1. re: biondanonima
                                                                                                                                                                                    Perilagu Khan Aug 15, 2013 02:01 PM

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

                                                                                                                                                                                2. re: cayjohan
                                                                                                                                                                                  DockPotato Aug 19, 2013 03:37 PM

                                                                                                                                                                                  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
                                                                                                                                                                                    cayjohan Aug 20, 2013 05:02 PM

                                                                                                                                                                                    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!

                                                                                                                                                                                    1. re: cayjohan
                                                                                                                                                                                      DockPotato Aug 22, 2013 03:00 AM

                                                                                                                                                                                      Still not too late this year.

                                                                                                                                                                              2. j
                                                                                                                                                                                jettthecat Aug 14, 2013 09:47 AM

                                                                                                                                                                                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
                                                                                                                                                                                  flavrmeistr Aug 14, 2013 12:18 PM

                                                                                                                                                                                  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
                                                                                                                                                                                    grumpyspatient Aug 14, 2013 01:12 PM

                                                                                                                                                                                    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
                                                                                                                                                                                      flavrmeistr Aug 14, 2013 01:21 PM

                                                                                                                                                                                      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. Monica Aug 14, 2013 08:37 AM

                                                                                                                                                                                  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
                                                                                                                                                                                    hambone Aug 15, 2013 11:04 AM

                                                                                                                                                                                    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
                                                                                                                                                                                      treb Aug 15, 2013 01:37 PM

                                                                                                                                                                                      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. alliegator Aug 14, 2013 08:25 AM

                                                                                                                                                                                    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
                                                                                                                                                                                      flavrmeistr Aug 14, 2013 08:30 AM

                                                                                                                                                                                      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. f
                                                                                                                                                                                      flavrmeistr Aug 14, 2013 08:06 AM

                                                                                                                                                                                      Hash browns with garlic.

                                                                                                                                                                                      3 Replies
                                                                                                                                                                                      1. re: flavrmeistr
                                                                                                                                                                                        pinehurst Aug 14, 2013 10:59 AM

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

                                                                                                                                                                                        1. re: flavrmeistr
                                                                                                                                                                                          RealMenJulienne Aug 14, 2013 12:27 PM

                                                                                                                                                                                          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
                                                                                                                                                                                            flavrmeistr Aug 14, 2013 01:07 PM

                                                                                                                                                                                            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. tcamp Aug 14, 2013 07:35 AM

                                                                                                                                                                                          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.

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                                                                                                                                                                                          1. re: tcamp
                                                                                                                                                                                            flavrmeistr Aug 14, 2013 08:09 AM

                                                                                                                                                                                            An uncrispy potato is a damned shame.

                                                                                                                                                                                            1. re: flavrmeistr
                                                                                                                                                                                              treb Aug 14, 2013 12:58 PM

                                                                                                                                                                                              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
                                                                                                                                                                                              tcamp Aug 14, 2013 09:55 AM

                                                                                                                                                                                              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
                                                                                                                                                                                                treb Aug 14, 2013 01:00 PM

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

                                                                                                                                                                                              2. re: tcamp
                                                                                                                                                                                                treb Aug 15, 2013 04:34 AM

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

                                                                                                                                                                                              3. m
                                                                                                                                                                                                mike0989 Aug 14, 2013 06:42 AM

                                                                                                                                                                                                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.

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                                                                                                                                                                                                  Tripeler Aug 15, 2013 02:08 AM

                                                                                                                                                                                                  Is the salad recipe from the Dan Quayle Cookbook?

                                                                                                                                                                                                  1. re: Tripeler
                                                                                                                                                                                                    mike0989 Aug 15, 2013 06:49 AM

                                                                                                                                                                                                    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: mike0989
                                                                                                                                                                                                      tcamp Aug 15, 2013 07:03 AM


                                                                                                                                                                                                      1. re: tcamp
                                                                                                                                                                                                        mike0989 Aug 15, 2013 10:26 AM

                                                                                                                                                                                                        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.

                                                                                                                                                                                                        1. re: mike0989
                                                                                                                                                                                                          RetiredChef Aug 17, 2013 08:42 AM

                                                                                                                                                                                                          Good for you.

                                                                                                                                                                                                          BTW I am still looking for the 57 states.


                                                                                                                                                                                                2. chefjeannine Aug 14, 2013 06:14 AM

                                                                                                                                                                                                  Absolutely love rosti and pommes Anna.

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                                                                                                                                                                                                    INDIANRIVERFL Aug 18, 2013 08:32 AM

                                                                                                                                                                                                    Location, Location.

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

                                                                                                                                                                                                    1. re: INDIANRIVERFL
                                                                                                                                                                                                      treb Aug 18, 2013 11:31 AM

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

                                                                                                                                                                                                  2. viperlush Aug 14, 2013 05:56 AM

                                                                                                                                                                                                    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.

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                                                                                                                                                                                                      forestd Aug 19, 2013 04:22 PM

                                                                                                                                                                                                      Thanks Dan.

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                                                                                                                                                                                                        cstr Aug 20, 2013 05:05 AM

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

                                                                                                                                                                                                      2. u
                                                                                                                                                                                                        ultimatepotato Aug 14, 2013 05:47 AM

                                                                                                                                                                                                        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.

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                                                                                                                                                                                                        1. re: ultimatepotato
                                                                                                                                                                                                          treb Aug 14, 2013 05:55 AM

                                                                                                                                                                                                          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
                                                                                                                                                                                                            ultimatepotato Aug 14, 2013 06:53 AM

                                                                                                                                                                                                            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
                                                                                                                                                                                                              foreverhungry Aug 14, 2013 01:22 PM

                                                                                                                                                                                                              "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
                                                                                                                                                                                                                ultimatepotato Aug 15, 2013 02:05 AM

                                                                                                                                                                                                                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
                                                                                                                                                                                                                  Tripeler Aug 15, 2013 02:07 AM

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

                                                                                                                                                                                                          2. re: ultimatepotato
                                                                                                                                                                                                            cayjohan Aug 15, 2013 10:43 AM

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

                                                                                                                                                                                                          3. m
                                                                                                                                                                                                            Maximilien Aug 14, 2013 05:47 AM

                                                                                                                                                                                                            French fries; boiled new potatoes with butter and chive.

                                                                                                                                                                                                            1. m
                                                                                                                                                                                                              MattRT Aug 14, 2013 05:47 AM

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

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