......I haven't! We're talking POTATO at my FOOD BLOG...and looking for some advice~!.....Can you give us some input? thanks. z
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13 comments:
No, Can't say as I have met a potato I did not like.
Love them, love them fried, mashed baked shredded, scalloped.
WVDOTTR
Hi, WV..thought of you today...
By the way, you bring up a good point about 'shredded'!; it was a dark day, indeed, when restaurants started serving diced sauteed potatoes (sometimes with onion and peppers, you know?) with eggs and bacon or ham, for breakfast..etc...give me HASHED BROWNS!
oh, you mentioned hash browns...
the only thing I craved in a BIG way during my pregnancies was hash browns. Weird, I know. I had never had them before, but I learned how to make hash browns one night at 10 pm. Yum.
ah oui, le pomme de terre...
There are over 4,000 varieties of potato, and no, I haven't tried them all.
But I have found that yellow potatoes make better tasting fries or hash browns than Russets, but Russet have no equal when baked with a huge ol' steak.
Red potatoes make the best mashed potatoes and potato salad.
I loves me some taters.
Actually yes, I love almost all potato dishes, love baked, mashed, fried with onions, like cheese, bacon and all of the works on my bakers and mashed.. but for some reason and it makes no sense to me, I hate scalloped potatoes, I love cheese, love potatoes, love onions, love them all together.. but.. something just happens in the process of making scalloped potatoes where the end result tastes terrible to me.
My parents left a few potatoes in our basement when I was a kid and the eyes went wild. They creeped me out. If there has ever been a potato I had an issue with, it was them. ;)
Ever met a potato you didn't like?
Since our potatoes outnumber we Idahoans by 1000 to 1, we dare not...
Potatoes are proof that God loves us.
One of my faves:
This'll feed about four as a side dish. You can always just increase.
Take five russet/Idaho potatos. Or white or gold. It's all good. Get half of a yellow onion, or an entire small shallot, as you prefer.
Finely dice the onion. Peel and cube the potatoes. Even better, try to get someone else to peel the potatoes. My hubby is da' man when it comes to that!
Put them all in a big skillet w/ a lid. Add about a half a cup of vegetable oil. (My Grandma prefers Crisco melted beforehand, but I go with the oil.)
Take your pepper shaker and add pepper to taste. I like a lot, as the potatoes tend suck up the flavor of it. Mix it all up, put your lid on and fry over medium high heat, flipping the potatoes occasionally until your house smells like White Castle and the potatoes are a crispy brown. This should take about 15-20 minutes.
You don't want these like Potatoes O'Brian. They should actually be CRISP.
Salt to taste and enjoy.
This goes very well with a salisbury steak, or a baked boneless, skinless pork chop. Or just by itself if you make a bunch.
Misfit, it's probably the goopy milk thing mixed with potatoes?
Beamish...they're the best.
Brooke, I hope you don't mind my cut/pasting into my food blog...
Chuck, that's FUNNY ...i'm trying to make an EYE with my computer keys but can't...hmmm (.) That's the closest!! xx
^ ^
(o)(o)
Z, there ya go. Ha, Ha.
Pris
those look like melons Pris...not potatos.
To answer the title question succincctly:
NOPE!
~ FreeThinke
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