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5. boiled (mmm, boiled new potatoes, so versatile)
i don't think i've ever had "dauphinoise"
i'd put it between wedges and baked. 2.5
boiled potatoes are versatile? how?!
plus if they're done *just* right the texture's sublime. i realise that's a big if
Roasties nearer the top please. Boiled jersies higher please. Bakeds higher please.
but i haven't had them since school.
croquette. I feel like such a traitor.
you've never had good mash.
om nom nom mash.
like mustard, or garlic
Just well seasoned mash, with lots of butter. Then fried.
the strongest of bonds.
5. all the others
3. Chips (homemade)
4. Those ones where it's like a nest of fried potato, what is that called?
1. roast - king of potatoes
2. dauphinoise - to those who've not tried it, i strongly suggest you do.
3. mash - saffron mash, mustard mash, monster mash...
parementier - bacon,butter and rosemary = sodding awesome
baked - rubbed in oil and salt, wrapped in foil, and cooked for an hour and half
boiled - what's the point, frankly?
Also good chips seem to be such a rarity.
My nans salad (not mayonaise based dressing. possibly Austrian style.)
How does potato-based curry rate?
2) Channa Aloo
Anything else and you might as well just make a mixed veg curry.
is really awesome. a must with any takeaway to my mind.
but Roast should be at the top, anyone who says otherwise is mad (or vegetarian).
That's all wrong.
but otherwise that's solid. I overrated baked, for sure.
with nice sausages, and home-made coleslaw. It's possibly one of my favourite meals.
I'm thinking you just haven't had mash done well.
Basically, if it's not got a serious yellowish tinge (from the sheer volume of butter), then it's not done well.
Admittedly, whilst mash on its own is still more than tolerable as a meal in its own right, it is definitely best served with a medium rare rib eye and red wine jus, or — better yet — duck confit.
And was extremely happy about the situation.
I also agree that it's my lack of butteryness that is failing me here.
right in the middle of this thread, so that it can count as a public confession, yet very few people are likely to every come across it.
I almost never cook with butter, but routinely use an olive oil-based margarine instead.
That's right, I cook with margarine! It's my dirty little secret. I will never attain the respect that I so desperately crave of my culinary betters. :(
its really fun. seasoning them is a real art though.
I would like to do the same.
well you need to cut potato into paper-thin discs, about twice-three times as thick as you would expect a finished crisp to be. Dab the starchy water off them with kitchen towel or something and leave them to dry for a little while.
Now get a pan of some description and fill it fairly deep with oil. We started off using olive oil but we ran out so started using anything we could find in the kitchen which included sunflower, sesame and that weird 'stirfry oil' which doesn't make clear exactly what its made of. The quality between oil didn't vary at all so its your own choice I guess.
Heat the oil slowly until it starts to bubble slightly. Throw in a test potato slice and it should start kinda fizzing in there. If it does chuck in a few more, but don't crowd it. Leave them in there until they look like crisps and scoop them out. Repeat ad infinitum :)
For the seasoning I put them still-oily into a lunchbox and filled it with various powders, gently rattling them until there was an even coating. This is the fun bit so I wont go too far about what seasoning works and what doesn't, but i will say a little bit of sugar is key :)
3. mash (but only REALLY good mash)
^ Badly Drawn Boy tribute band
all cooking methods can produce A grade results given the right variety
I love potatoes
hurrah for the indigenous agriculturalists of pre-colombian Peru and Chile
I had them when I went skiing once, they were called Stowe fries, I expect the name is different if you're not in Stowe though.
Curly fries. Higher surface area per chip = more fried goodness. The oven chip version of this also works surprisingly well.
Diner fries, like you get at the Diner (amazingly). Normal fries, but with a massive blast of Cajun-ish seasoning. Superb.
Cassava fries. Canela off Carnaby Street has these: sort of like big chips, with a creamier texture. Definitely one to try.
Home fries. An American pal made these for us a while ago: slices of spud and onion, fried on low with the lid on for ages. They end up kind of steamed and fried at once, and they're awesome.
Where are the best places for chips and such? Fryer's Delight in Holborn and Superfish in East Molesey have great chip shop chips, but where else has consistently ace potato products?
they were really good. Here's a recipe.