What's Your Favorite Way of Preparing Potatoes
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licia
Executive Chef
All except Mr Potato head. I must be part Irish.
texasgirl
Master Chef
I like potaoes any way, but, loaded with sour cream, bacon, cheese, chives, etc. is my favorite.
HappyAvocado
Senior Cook
- Joined
- Jul 29, 2005
- Messages
- 119
mashed, with gravy.
I love a good baked potato... with butter,salt and lots of bacon bits. I love the skins to be semi-hard and crunchy.
But my all time favorite are potatoes roasted with a leg of lamb so that the lamb juices get sucked up inside... then I sprinkle them with olive oil, lemon juice, salt, pepper and a little bit of Orengano.
But my all time favorite are potatoes roasted with a leg of lamb so that the lamb juices get sucked up inside... then I sprinkle them with olive oil, lemon juice, salt, pepper and a little bit of Orengano.
pdswife said:I love a good baked potato... with butter,salt and lots of bacon bits. I love the skins to be semi-hard and crunchy.
But my all time favorite are potatoes roasted with a leg of lamb so that the lamb juices get sucked up inside... then I sprinkle them with olive oil, lemon juice, salt, pepper and a little bit of Orengano.
You're killing me, pds
When is dinner? Low carb diet - forget it. And I love those little red potatoes with herbs, garlic & evoo - or hollowed out and stuffed with pesto, etc., etc., etc. Yummy.mish said:You're killing me, pds
I have one leg of lamb left in the freezer.
Dinner will be served as soon as we get home from
Mexico.
urmaniac13
Executive Chef
- Joined
- Sep 7, 2005
- Messages
- 4,764
We love potatoes in many ways, mashed with parmigiano, gnocchi, pierogies, boxties, different kinds of potato pancakes, sautèed with garlic, bell pepper and onion, salad, variations of casserole/au gratin etc... but the one we make most often is oven roasted with evoo, rosemary and salt. Delicious with so many things!!
Zereh
Head Chef
Baby potatoes, halved, roasted with EVOO, salt, fresh thyme and garlic until the outside is slightly crunchy. Sprinkle lightly with fresh parmesan when done. mmmmm I could eat them every night.
Baked with a crispy skin with some Hidden Valley (the mix with buttermilk and mayo, not the bottled stuff).
Lightly mashed (more mushed, with some chunks) with horseradish. Hold the gravey.
Diced and "fried" with onion and peppers and mushrooms or whatever else is handy. Add a scrambled egg to the mix for bonus points!
Once in blue moon au gratin (love it, just not a healthy way for me to eat very often!)
And in soups. Vichyssoise is my favorite; simple and classic. I'm not a huge chowder fan, but I will eat it if there's no bacon. Back when I was a carnivore I used to like a German soup named Knefla(sp?) soup which had little dumplings and potatoes and bacon. I make a "tortilla" soup where I skip the chicken and add potatoes instead; and fancy it up with all of the goodies on top. My favorite Minestrone soup has potatoes in it as well.
Z
Baked with a crispy skin with some Hidden Valley (the mix with buttermilk and mayo, not the bottled stuff).
Lightly mashed (more mushed, with some chunks) with horseradish. Hold the gravey.
Diced and "fried" with onion and peppers and mushrooms or whatever else is handy. Add a scrambled egg to the mix for bonus points!
Once in blue moon au gratin (love it, just not a healthy way for me to eat very often!)
And in soups. Vichyssoise is my favorite; simple and classic. I'm not a huge chowder fan, but I will eat it if there's no bacon. Back when I was a carnivore I used to like a German soup named Knefla(sp?) soup which had little dumplings and potatoes and bacon. I make a "tortilla" soup where I skip the chicken and add potatoes instead; and fancy it up with all of the goodies on top. My favorite Minestrone soup has potatoes in it as well.
Z
ironchef
Executive Chef
Roasted or Grilled wasn't included in the choices so I voted for fried.
middie
Chef Extraordinaire
give me mashed any day !!!!!
gwkr36a
Cook
My favorite are santa anna potaoes
Dina
Executive Chef
My favorite is mashed/baked potatoes. I scrub the potatoes-Russett baking potatoes(about 6 medium sized), slice them in four pieces each (with the skin on), cook in water until fork tender, add 1/4 cup margarine or butter, 1/2 cup sour cream, bacon bits, 1 cup cheddar cheese, 1/2 cup chives, salt and pepper, to taste. (I sometimes add bits of cooked brocolli to my serving.) Give them a toss to mix all ingredients and mash them to your liking. I like to leave mine chunky so they are more like baked potatoes. You can always add more or less of the ingredients, depending on how saturated with fat you want them. You can go with light margarine and sour cream too. Enjoy!
Dina
Dina
htc
Head Chef
I'm not a huge potato fan so I went with Mr. Potato Head. I like potatoes, but don't have a preference to how it's prepared.
I like potatoes, but don't have a preference to how it's prepared.ebookstrader
Assistant Cook
- Joined
- Oct 19, 2005
- Messages
- 4
I love SMASH POTATOES
thumpershere2
Head Chef
We like potatoes anyway but if I had to pick one it would be mashed.
Piccolina
Executive Chef
Mashed, gnocchi, roasted, baked and duchess potatoes top my spud list That said a really fab potato based soup like leek and potato is hard to beat when you are chilled to the bone! Cool post Mish!
(I used to play with Mr & Mrs Potato Head all the time as a child, and I always had to resist the urge to put them in the Easy Bake Oven - lol, just kidding!)
That said a really fab potato based soup like leek and potato is hard to beat when you are chilled to the bone! Cool post Mish!(I used to play with Mr & Mrs Potato Head all the time as a child, and I always had to resist the urge to put them in the Easy Bake Oven
- lol, just kidding!)Similar threads
