1. Boil Yukon Golds for 20 - 30 minutes in salted water
2. Let cool a bit, then smash them flat on a non-stick cookie sheet (use a heavy tumbler or similar)
3. Spray lightly with any cooking oil and season as desired (I use Aleppo pepper, smoked paprika, fresh garlic, and oregano)
4. Bake at 425 degrees for 30 to 40 minutes (until crispy)
5. Drizzle w/good olive oil and serve

quote:

Originally posted by cas:
How do I love thee, let me count the ways...
There is no way in which I do not love thee, and thus I am fat.

quote:

Originally posted by bobtheelf:
Almost any way except potato salad.

I buy potato salad like most people buy ice cream.

My potato salad will change your life.

Change. Your. Life.

quote:

Originally posted by SecurityGeek:
1. Boil Yukon Golds for 20 - 30 minutes in salted water
2. Let cool a bit, then smash them flat on a non-stick cookie sheet (use a heavy tumbler or similar)
3. Spray lightly with any cooking oil and season as desired (I use Aleppo pepper, smoked paprika, fresh garlic, and oregano)
4. Bake at 425 degrees for 30 to 40 minutes (until crispy)
5. Drizzle w/good olive oil and serve

This sounds fantastic too. It’s on the list.

quote:

Originally posted by thumperfbc:

quote:

Originally posted by Outnumbered:

quote:

Originally posted by thumperfbc:

quote:

Originally posted by Outnumbered:
Hasselback style, but baked indirect on my Weber kettle for a nice wood-fired flavor and crisp, smokey edges!

Never heard of hasselback... explanation please

It's like a cross between a baked potato and a gooey inside, crunchy outside potato chip! Plus you get loads of flavor to the interior of the potato. Like this
https://aseasyasapplepie.com/b...hasselback-potatoes/

That will be happening soon.

This is happening today! Gonna be a bit of smoked salmon along with it. My mouth is watering thinking about the taters.

quote:

Originally posted by SecurityGeek:
1. Boil Yukon Golds for 20 - 30 minutes in salted water
2. Let cool a bit, then smash them flat on a non-stick cookie sheet (use a heavy tumbler or similar)
3. Spray lightly with any cooking oil and season as desired (I use Aleppo pepper, smoked paprika, fresh garlic, and oregano)
4. Bake at 425 degrees for 30 to 40 minutes (until crispy)
5. Drizzle w/good olive oil and serve

Recipe #2 out of this thread that's definitely going to get tried, and soon. Sounds awesome, thanks!

Potatoes Anna (Pommes Anna).

I get hungry just thinking about potatoes, even raw ones.

Boil lightly, drain and air dry, slice and fry with seasonings.

Boil fully, drain, rough mash with butter and seasonings.

Slice, bake at 225˚, cool, then fry at 325˚. Salt and pepper only.

Baked in foil, eaten with nothing on them or with butter, salt, and pepper.

Home fries pushed through a potato ricer.

Tater-Tots.

Frozen crinkle fries.

Sliced, boiled, air dried, vinegar and oil, seasonings, chill.

Then there is always . . .

I like to peel and parboil russets, use a fork to scratch up their exterior, then roll them in some duck fat and roast them, shaking the roast pan periodically to get all sides browned.

My other favorite way is to do twice-baked...bake for an hour at 450, scoop out the interior, mash with sharp cheddar, salt, pepper, corn and some milk or cream, then stuff and roast for another 45 minutes.

SIGMonkey, and ZoomZoom, you guys were thinking what I was thinking.

I love luksusowa vodka, which is Potato Vodka.

http://www.luksusowavodka.com/en/

quote:

Originally posted by MrToad:
I like to peel and parboil russets, use a fork to scratch up their exterior, then roll them in some duck fat and roast them, shaking the roast pan periodically to get all sides browned.

Out of nowhere, MrToad throws down the gauntlet by upping his game with duck fat.

Any acceptors to the challenge?

Seriously, that sounds freaking amazing.

I'm trying that Hasselback tonight but with duck fat instead of EVOO. I have the fresh picked rosemary, garlic, and lemon infusing now.

quote:

Originally posted by Thumperbfc:


My potato salad will change your life.

Change. Your. Life.

Strong words.
How's about a recipe to back them up?

And Lord Gustofer picks up the gauntlet and hands it back to the gentleman! Ladies and Lords, this is about to get real!

Seriously, that also sounds freaking amazing.

I have an idea about the Hasselbeck method that I want to try, but I don't want to tip my hand just yet. I need to see if it's actually feasible before going on about it, but if it is, pictures will be following. It's happening tomorrow.

Baked with all the fixins.

quote:

Originally posted by mbinky:
Dipped in crushed vicodin, like any real space pirate

The book on CD, read by R. C. Bray, is HIGHLY recommended. Then the movie. If it not too late.

One of my favorite potato dishes is raw fries. They may look like homemade potato chips, but they aren't. True raw fries are sliced very thin, fried fast, and are pulled from the oil before they become completely crispy. They're very common in wing joints in parts of SC. Dipped in ranch or wing sauce they are heavenly.

Another favorite is to dice Yukon gold potatoes or red potatoes, toss in olive oil and lots of Cavender's Greek Seasoning, and roast until just crisp on the edges.

quote:

Originally posted by Woodman:

quote:

Originally posted by mbinky:
Dipped in crushed vicodin, like any real space pirate

The book on CD, read by R. C. Bray, is HIGHLY recommended. Then the movie. If it not too late.

best first line of a book ever
oh, Ramsey does a mean butty.

Mashed with a brown gravy.

Or au gratin.

quote:

Originally posted by WaterburyBob:
Potatoes Anna (Pommes Anna).

Potatoes Anna is wonderful and a very simple dish. Basically thinly sliced potatoes and melted butter.

I really like the variation using Swiss cheese!

Boy, I've got some recipes to make. I'm gonna make lyonnaise potatoes right now. Thanks fellas!