Let's talk about potatoes!

mcblink

mcblink

Ambassador of Riffs & Spliffs
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I've been burning the candle at both ends the past few weeks. Mr. Potato Head harvest is in full swing 'round these parts...Idaho gets all the fame for Mr. Potato Head growin', but the county where I reside is the single most potato producing county in the nation. So, Mr. Potato Head harvest is kinda a big deal around here.

One might think that I'd be sick of potatoes, and I am. Hence this thread.

What are y'all's favorite ways to do up some taters? I generally like em every way but raw. Even then, I've eaten raw spuds on a number of occasions. They aren't too bad, though raw tubers tend to taste like the dirt from whence they came. Little bit of salt helps.
 
Just because.
Here's a couple pics I took at work

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The yellow machine is brand new, which I why I have more pics of it than the green one. Both are massive and impressive.

Mr. Potato Head harvest is fun. It's only temporary, and the days are loong, but it's fun.
 
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JohnnyGoo said:
Love tators about anyway. a nice baked tator with all the trimmings is hard to beat.Was at a local resturaunt the other day and they had some kind of seasoned french fries ,yum.
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I just deep fried me up some thick'n'chunky steak fries lol tasty!

If you put a potato on the exhaust manifold of your potato truck and then cook it for a couple hours at about 1500 RPM, you can get a decent baked Mr. Potato Head out of the deal! Although, I sometimes think placing it on the turbo might do a more even heating job. Might also crisp the skin beyond edibility...
 
True comfort food. Awhile back, I tried to think of a way to prepare potatoes that I didn't like. Couldn't think of a single one. A few favorites:

Potatoes Anna. Mashed (always real butter & cream) plain or with homemade gravy. Vichysoisse on a hot day. Rosemary roasted. Latkes with applesauce. Twice baked made with a good smoked cheese. Smashed with boursin & green onions. Skillet-baked in cast iron. Or just plain baked with butter and sour cream.

Used to love pierogi but can't have 'em anymore. Maybe just as well; the old-school Polish smokehouse near my place closed down, and frozen ones (though still pretty darn tasty) don't hold a candle to fresh handmade ones.

Am a big fan of homefries too - scattered, smothered & covered when South of the Mason-Dixon line.

I sometimes do a rich potato-bacon soup, so thick that it's really more of a stew:
Sliced unpeeled red potatoes, not-quite-crisp-cooked bacon, thick-sliced onions cooked in the bacon fat until soft & clear, all layered in a stockpot. Chicken stock to cover. When the potatoes are soft, you add bechamel, snipped chives, a splash of Maggi and a package (or two for a large batch) of frozen peas, thawed.

Great stuff for a cold evening. Haven't made it in a couple of years.

But it's Autumn now - soup season is coming!
 
CAnt say I have a favorite potato dish -- maybe cassarole with shoe string tatters augratin? and bacon....or mashed ---or baked---or ...
eh they are good

as I try and recall dont think Ive had a bad tater dish

wait wait wait-------I know!!!!!!!!!!!!!
chunked
diced
scattered
smothered
covered
peppered
capped
country
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With 2 eggs sunny side up ..........and coffee........damn it hungry now
 
What part of Washington State you in Blink ? Im down here in Oregon across the river from Longview Washington a ways.
 
Ok ,Quincy isnt far off the Columbia river either. Me and Girlfriend did some road trips and went through Yakima,Ellensberg,Leavenworth ect this summer.
 
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