Recipe Potato perfection

Before I came to Ohio, potatoes were just the alternative to onion rings or rice pilaf. But living here these last couple of years, I have come to understand the importance people in the area have with their spuds. And every one has a special family recipe, handed down from relatives in the old country, which is the best in the state, if not the nation. I like em now, so long as there is still catchup.....

 

I used my dutch oven to make a pork roast yesterday. I threw in some pearl onions, celery, and red skinned potatoes and boy howdy do those potatoes taste good.

 

I have to try that Borla. mmmm crispy hash browns mmmmmm

And bacon!

 

ooooh, I can do that! hmmm tasty!!

 

is there a way i can get a waffle iron where it'll make these salty carbo-discs say "brought to you by Borla" on each face of the potato waffle?

 

My mind is blown, borla. All I need now is a waffle iron.

I'm imagining them with a little malt vinegar. Yum.

 

or print a recipe book. i'd buy it

 

Something like this

 

I have a waffle iron, and a new mandolin for cuttin up some spuds. It's project time.

 

Sounds delicious...I never thought of putting olive oil and salt on the outside. Have to give that a try.

 

I love potatoes. I could live on mashed potatoes and french fries (and probably have at some points in my life). I am now trying to cut them out of my diet completely (or reduce them to a bare minimum).

I've been replacing them in my meals with things like, lentils, mashed beans and mashed cauliflower. Not surprisingly, the thing I miss most is fries.

 

Mashed potatoes yesterday. I know that within the next few days, I will be having oven-baked potatoes - uncompromising giant bastiches with skins on. Oil and salt will make appearence on them

 

is it true that a person can live solely on beans, potatoes, and vitamins?

 

Wash and dry, rub with butter, sprinkle with kosher salt, nuke medium size about 6 minutes or so, if 2 potatoes about 10 minutes then check....after that I wrap in alu foil and wait for the steak to get ready...then wrap that for about 5 minutes...oh, I "marinate" the steak at room temperature for about 1/2 hour in Worchestershire (can't spell it) hmmm...

 

Made some salmon patties with shredded potatoes, red onion, garlic, salt, and pepper and fried up in olive oil to crisp and baked, while the excess oil dripped off. MMMMMMM

 

Damn, I forgot that I also had some nice shredded cheddar in the mix. Can't forget the cheese

 

Microwaves, though a wonderful invention are the devil when it comes to a decent baked potato. The only time that I would nuke a good tater would be if I was short on time and had something in the oven that wasn't going to take too long, on those few occasions I will nuke them only to get them going and then finish them off in the oven properly. I have never used any foil on them with the exception of those occasions when I have made hobo dinners. I like them simple, just poked a few times and baked long enough to give the skins a nice crispness to them. Occasionally I will brush them with olive oil and season the outside with parmesan.. cracked pepper.. some montreal steak seasoning or whatever sounds good at the time. Mmmm...

Sometimes if the mood strikes me, I will open up a baked potato, pour over some cream of mushroom soup and bake it until bubbly and have that as a meal.

Poutine, au gratin, cheesy hashbrowns, potato chowder, mashed, fries,curried, tater tot hot dish...

If you compare a sweet potato to a white potato the only real differences lie within the beta carotene and fiber content and the glycemic index. Other than that there isn't much difference to speak of, a little more potassium, magnesium and lutein in the white potatoes. The real difference comes out in the prep. Deep fry anything it is not going to be healthy, toss it in a little olive oil and bake it instead will be an improvement. A pat of butter compared to a mound of cheese, bacon, sour cream etc.. is obviously going to make a difference. I like sweet potatoes too but don't see much use it cutting out white in favor of sweet especially if I eat a healthy diet, am not diabetic and am not loading them up with unhealthy fats.