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Entries from Talk tagged with 'potatoes'
Is there a such thing as too much fried potato?
http://www.kfckorea.co.kr/menu/burger_01.asp?mc=3&ps=6
I went to a KFC here today, because I needed some grilled chicken.
While I was successful in it, I also stumbled across that.
It's a fried chicken patty with a hashbrown on top, all stacked into a sandwich. The meal comes with fries (what no fake mashed potatoes?).
Artery clogging? Yes.
Tastey? I have no idea.
Too much potato for one person? You decide.
Need Gnocchi Know-How!
Hubby bought a ten pound bag of russett potatoes because it was on sale for $1.99. We go out of town for a week on Sunday and I don't want to come back to a potato vine growing out of the pantry. I thought I'd make some gnocchi. I've never made gnocchi before. What's the best recipe? Whats the best technique? What should I know before I start? Do I freeze gnocchi after cooking or before? Help!
Au gratin potatoes
I need a 4-star recipe for au gratin potatoes.
Also can anyone clarify for me the exact difference between au gratin potatoes and scallopped potatoes. Both seem to be cheesy/creamy, etc.
thx
slp
Scalloped Tater Redux
I just wanted to give those who encouraged me to try again an update. I made the Nigella Lawson recipe. It worked very well even though I went a way lower fat route than she does. Only problem is that the lack of fat equates to a little less flavour, which I think is partly why I've been finding the 'taters less than satisfying. What I have discovered, though, is that scalloped potatoes seem best the next day, chopped up and fried in butter until creamy and crispy. Yum!
One Potato, Two Potato, Three...
When I buy russets, I always get one or two more than I need because, invariably, some with have black spots that need to be cut away. Sometimes, a potato will be so riddled with black that I have to chuck it altogether. Here's the odd thing: When I make baked potatoes, I can't cut into them first, so I don't know if black spots are lurking within. However, I've never come across a black spot in a cooked potato! At long last, my question: Where did the spots go? The odds are hugely against my only picking good spuds when I am planning to bake them.
Scallop THIS!
I GIVE UP! I have officially made my last ever batch of scalloped potatoes. I just cannot get them right. I have tried a zillion recipes and followed them exactly but they are always a let down. They are either too liquidy, too firm, or too bland.
What tasty dishes have you given up on?
You've just gotta love spuds!
News flash...February is not only National Potato Lover's Month but The United Nations has declared 2008 the International Year of the Potato. What's your best cold potato recipe? Favorite hot potato eats? Any unusual potato uses...ice cream or do you water your plants with potato liquid? How many SE's owned one (or more) of the 1952 creation...Mr. Potato Head?
Roasted potatoes with rosemary
I want to roast potatoes. drizzle with olive oil and rosemary. All of the recipes I have seen call for red, new potatoes, will the Yukon Gold work?
Would you rather give up potatoes or bread?
This would be a sacrifice either way! Potatoes are definitely a key element in my ususal food consumption, but I could never give up eating bread! The thought of never having warm yeast rolls, banana bread or peanut butter spread on sunflower kernal bread is dreadful! So, if you had to choose...which would you give up---the bread or the potatoes?
How do you make the perfect mashed potatoes?
Mashed potato success is a matter of preference---some like velvet smooth, fluffy ones & others like a few lumps & potato skins.
Four questions for SE:
What type of potato do you use?
How do you cook them?
How do you mash them?
What ingredients do you add?
What do YOU do with the humble spud?
Potatoes get a 'bad rap' as being junk food (depending on how they're cooked for the most part) but [really] they are actually high in vitamin C and Potassium (heart healthy) if you cook 'em right and don't deep fry or slather with too much fatty stuffies. My favorite is low-fat twice baked (tastes as good as the real deal without pools of grease and sans coronary). :)
Question of the Day: What's your favorite potato dish?
I can't narrow it down myself...I don't know if I've ever met a potato I didn't like!
Potatoes with some green tinge - what do you do?
I have read lots of conflicting information about this - some say just cut out the greenish spot (and I don't mean full-on green, just a faint green tint at the surface of the skin), and some say throw away the whole potato because it's infected with a "deadly toxin." I know I've eaten scores of greenish potatoes in my life, and I don't think I've gotten sick from them once. But since reading the "deadly toxin" thing, I've been seeing green in even perfectly good potatoes...help!
