I’d dice a russet up fairly small, then pan fry it in avocado oil. Add rosemary, salt and pepper. Remove and cover, then fry an egg in the leftover oil. Shread cheese on top and serve with salsa.
The classic Irish man’s dilemma: do I eat the potato today or ferment it and drink it tomorrow?
Small gold potatoes, quartered. Brown in cast iron skillet with grape seed oil. Once potatoes are browned, add about 1/2 of a red onion, cut kinda small and sauteed until slightly transparent. Bake in oven at 350 until potatoes are cooked.
Salt/season to taste and eat with ketchup and hot sauce.
Boil ‘em, mash’ em, and stick 'em in a stew. Lovely golden crisp with a nice piece of fried fish.
Wash it, poke some holes in it, a little oil on the skin, salt, bake
Once cooked, cut it down the middle part way, smash together the ends a bit
bacon, cheddar, sour cream
Am I limited to the kitchen, or the rest of my house and garden too? If I have access to everything and I feel fancy:
Dice the potato, get some oil and a cast iron pan. Go outside and light a fire at the end of the garden meadow. Oil in the pan over the fire, take a few cuttings from some rosemary growing in the garden and let that sit in the oil as the pan heats up. Once hot add the diced potato. Turn occasionally and keep cooking until suitably browned. Serve with some sour cream mixed with chives from the garden. Some garlic salt might also be nice to sprinkle over the top of the cooked potato.
Bite, salt, repeat.
Boil it. If I just got paid, maybe even peel it before boiling.
t. eastern european nonna.
Cover in spices. Eat raw. Spiced potato.
Cut it into thin layers sloppy style, then dunk it in boiling oil. Then salt it up and snack on it. gg ez
freeze dried, reconstituted in vodka, coated in potted meat then deep fried, blended then drank through a straw mixed with clamato.
[https://youtu.be/Bs1UudPHGAI](How To Make Slow-Cooked Russet Potatoes That Fall Right Off The Bone)
I’m in the mood for this one. Peel it, cut into larger bite-sized cuts. Par-boil them to just before tender. Take them out, cool them down, then toss with olive or vegtable oil, salt, and pepper. Then bake at a high temp until brown and crispy flipping occasionally.
They turn out incredibly crispy on the outside and tender on he inside. A little bit time consuming though so I do it rarely.
Just discovered this method and now I try to make them once or twice a month. They taste amazing. They turn out like crispy pockets of mashed potato.
Pommes fondant is the absolute best.
Get a few pounds of russet potatoes.
Peel them so they are cylindrical. Flat faces are a must. Size and shape of a scallop.
Get a heavy bottomed pan (I use a glazed dutch oven).
Heat it to medium high.
Add a high-heat oil and fry the flat sides of the potatoes until they have a deep golden color.
Flip each of them and fry some more.
Pour in a flavorful stock to cover the bottom of the pan with at least 1/4".
Place pan in oven at 375 and bake for 30 minutes or until they are very tender.
Serve with reduced stock as a sauce.I have everything in my kitchen?
First, I get a big block of cheese. Then I take a generous bite off the the block of cheese, chew and swallow. Next, I place the potato in the garbage and carefully close the lid. Finally, I continue consuming the cheese until the cheese is no more.
I just realized this is c/cooking and not lemmy shitpost. Err… Sorry. Your recipe sounds really good, by the way.
Ok, so at first I downvote you, but waited to read it all before navigating away.
That downvote is now an upvote for the ride you took us on.
Thank you. <3
Gotta love a nice lost lemming comment
Cubed skin-on, boiled til just done, tossed in a sauce of bacon grease, crumbled bacon, white vinegar, tiny bit of sugar, and salt and pepper.
