Potatoes

[Mr Flibble]

Potatoes.....now there's a vegetable I actually like! When I was younger and ate meat, roast potatoes with gravy were the best part of sunday dinner by a long shot, and now I'm vegan they still are!

I searched and found nothing, so thought I'd start a definitive cooking potatoes thread to share ideas in.

I've just cooked and eaten the best roast potatoes I've ever had. They were from this year's new crop of King Edwards and are what I would call the perfect roasting potato. The outside had an impressive crunch and the inside perfectly fluffy, moist, steamed and without a hint of oil or liquid. I din't cook them differently to how I normally do, so I guess it was just luck. My method is similar to Delia's - peel and boil in water for 15 until the outside is soft. Drain with a lid and shake to make the surface fluffy (but not so hard that they break appart - there'll always be at least one casualty) and add to preheated oil (about 0.5 to 1cm deap) in an enamel roasting tin on the cookertop. Fry for about 5 minutes over a high heat then bung in a hot oven (220 degrees). Take out after about 10 minutes and turn them over/baste, then continue to cook for another 10 minutes. Repeat then leave them to cook till done. I tend to only using Maris Piper or King Edward for roast, baking potatoes if neither are available. I don't know how common these are in other parts of the world, but then I'm pretty sure potatoes arn't native to the UK

I also like potato cakes. Peel, boil and mash without margerine or soya milk, cool then combine with plain white wheat flour into a dough with chives and a splay of soya milk if needed. Leave to stand for a few minutes then roll out to 5mm thick on a floured surface and cut into circles with a pastry cutter. Fry on both sides with a frying pan or scotch pancake griddle.

[twinkle]

What oil are you using? In my family it's traditional to use corn oil. We coat them in a little salted flour before they go into the oil as well.

Aww, I've started drooling over my keyboard now. Look what you made me do!

[Tigerlily]

You're evil.

I was planning on having a stirfry for supper but no, look what you did. You ruined it!!

[DianeVegan]

Oh, I love peanut oil, salt and rosemary on my roast potatoes. I'm sure peanut oil isn't good for you but it adds a slight taste that makes them so nice.

Breakfast potatoes are sliced potato, onion, green pepper, salt and ground pepper pan-fried in a cast iron pan.

Mashed - my husband likes them lumpy and I like them smooth, but we both agree that fresh chives or carmelized shallots make them even better.

New potatoes - ah, nothing like spring weather and those small, tender, sweet potatoes boiled and then mixed with a little parsley or dill.

Great, now I'm hungry too.

[Mr Flibble]

I use sunflower oil. I only really use sunflower, extra virgin olive and sesame oil in my kitchen, and the latter to arn't good for roasting.

Has anyone tried ricing potatoes instead of mashing and have any tips? I have a ricer, but am a bit disapponted with it. It creates potato puree if you arn't careful.

Splay was a typo btw, it was meant to be splash. I'm not changing it thou, now i've looked the word up I quite like the phrase "a splay of" in recipes

[Pob]

Ricing potatoes? Does that involve a large spoiler and spinner wheels?

I tend to mostly do wedges rather than roast potatoes - seems a waste to not eat the skin. Never tried roasties with skin, though. Were always my favourite bit of a roast dinner, too, though.

[Mr Flibble]

A ricer:



Actually this one looks nicer than mine. Mine doesn't have rubber bits on it and kills your hands if you use it for hard vegetables.

[Artichoke47]

I like potatoes baked with olive oil, oregano, salt, garlic, lemon juice, and vegetable broth.

[speedylemons]

That ricing thing is crazy! Can you just use any veggie and make rice out of it? Sounds verrrrry interesting.

[Litsea]

I use a food mill to 'mash' my potatoes... works great and highly recommended! And, I like to add a few cloves of peeled garlic (whole) to the water when boiling my potatoes and then just mash them along with the potatoes... yum!

[Mr Flibble]

That ricing thing is crazy! Can you just use any veggie and make rice out of it? Sounds verrrrry interesting.

It doesn't actually create rice, it's just a press like a big sieve - it effectively extudes the potato. The cooked potato goes in whole and comes out like string (although not strong in any way and all falls appart). You then pass it through again till you get the desired consistancy. If you keep ricing it over and over you get puree, which you then mix with margerine/butter. I remember hearing that it's better than normal mashing because it doesn't break the starch bonds and gives a nicer consistancy. There's no much useful info online thou. They do work with limited sucess for other cooked/part cooked vegetables, but potatoes are the primary use. I don't know in the US, but they're relatively easy to get in the UK in specialist kitchenware shops. I chronically overpaid for mine (about £19) and i've since seen them as low as about £6. I'm guessing you can get them thou, the pic above is off the amazon us site.

[Tigerlily]

I think we have something like that, or used to. I think I used to use it with play dough.

[twinkle]

... I remember hearing that it's better than normal mashing because it doesn't break the starch bonds and gives a nicer consistancy. There's no much useful info online thou...

There's a whole chapter on this (and other potato-related cookery-pokery) in 'The Man Who Ate Everything' by Jeffrey Steingarten. In fact, you should probably read it anyway Mr Flibble - think a lot of the stuff in there might interest you. I'll see if I can find my copy and bookcross it to you.

[Jacqui]

Potatoes..... I tend to only using Maris Piper or King Edward for roast, baking potatoes if neither are available. I don't know how common these are in other parts of the world, but then I'm pretty sure potatoes arn't native to the UK

Great thread! I love potatoes.
I am in Tasmania, Australia and haven't heard of Maris Pipers. At the moment I'm getting Dutch Creams, Pink Eyes and Kenebecs, I'm interested if everyone does get the same potatoes??

[applepie]

I love a traditional German recipe I grew up with - it's called "Himmel und Erde" (heaven and earth). Basically it's grated potatoes and apple all fried nice and crispy, a bit of cinnamon on top - yummy!

[DianeVegan]

In the U.S. we have Yukon Gold, Red Bliss, Purple, White, Russet, Idaho, Fingerling - and some I can't remember.

Ricers are expensive here. I have been told they make lovely mashed potatoes but have never tried it. I think I'll use the food mill this week - hadn't thought of that.

P.S. - NEVER use a food processor for mashing potatoes - it turns into paste! (Yes, I learned the hard way a few years ago).

[Cherry]

A ricer! Now there's a gadget I don't have. I have always meant to get one as I heard they were good for mash. Maybe I'll just stick with my masher.

Roast potatoes rock. Maris pipers are my favourite.

How about rosti? A bit fiddly perhaps but I love it.

[Mr Flibble]

At the moment I'm getting Dutch Creams, Pink Eyes and Kenebecs

have you considered seeing a doctor? Oh, potatoes! No, never heard of them

I'd acuse of Diane's country's potatoes having funny names too, but technically I think potatoes are one of the few good things that are naturally american

[Tigerlily]

Naturally American?

No way!

Potatoes are a Prince Edward Island [Canada] tradition. PEI makes the best potatoes. We're famous for it.

[DianeVegan]

Hey!

We're still considered Americans down south! You Canadians are supposed to share the continent with us (even if we don't do such a great job of sharing ourselves).

Come to think of it, you can take credit for the potato.

[Jacqui]

In the U.S. we have Yukon Gold, Red Bliss, Purple, White, Russet, Idaho, Fingerling - and some I can't remember.

Ricers are expensive here. I have been told they make lovely mashed potatoes but have never tried it. I think I'll use the food mill this week - hadn't thought of that.

P.S. - NEVER use a food processor for mashing potatoes - it turns into paste! (Yes, I learned the hard way a few years ago).

I made the food processor for mashing mistake ONCE. It made a great glue/wallpaper paste.

[speedylemons]

sweet poatoes taste awesome with a little agave nectar, cinnamon, and sesame seeds.

[Tigerlily]

Today I had mashed potatoes with nutritional yeast. It's a must try for those who want buttery mashed potatoes but without the butter and without the fat!

[thecatspajamas1]

mmm potatoes. My favorite thing ever. They are so good in every way. You can never go wrong with potatoes. I actually just had some french fries like half an hour ago. And earlier today i had some potato wedges. Last night I had a tomato samwich with potato chips in it. I am a potato addict. AHHHHHH

[foxytina_69]

as you all know, i love potatoes. in any form lol. hashbrowns, fries, chips, mashed, roasted, etc. i like them because theyre cheap and easy and quick.

tigerlily, thats a great trick about the nutritional yeast thanks!

[Roxy]

Last night I made roasted potatoes. They were mini white potatoes that I cut in half (left the skins on), dragged a fork lightly through the flesh and brushed them lightly with macadamia oil. Then roasted them in the oven. Mmmmmm!

[thecatspajamas1]

I've never had macademia oil, but that sounds good!

[Roxy]

Ohhhh it is!!! It's very very expensive here but in Australia it's not - so my parents send me a huge bottle of it when they get an order for themselves. They buy it direct from a macadamia nut farm.

[Roxy]

Oh and it's also supposed to be good for helping lower bad cholesterol and boosting the metabolism.

[eve]

Thanks, I didn't know macadamia oil can boost metabolism. Macadamias were originally discovered at Bauple (pronounced bopple), which is not far from where I live, and around here the nuts are called bopples.

[Jacqui]

I bought macadamia oil to put on my skin as I read.....known to be the closest match to our skins own sebum. Helps to regulate the body's natural sebum production to give the skin only the amount of oil it needs. Works for me!
Potatoes & Macadamia oil thread.

[DianeVegan]

sweet poatoes taste awesome with a little agave nectar, cinnamon, and sesame seeds.

Oh, that sounds good. We love sweet potatoes in this house (and they're good for the bird).

BTW, where did you get your signature?

[speedylemons]

Oh, that sounds good. We love sweet potatoes in this house (and they're good for the bird).

BTW, where did you get your signature?

OH it was! Sweet taters are awesome. I eat them for breakfast alot with apple pieces and raisins.


My signature is from part of a tori amos song.

[Kiva Dancer]

It doesn't actually create rice, it's just a press like a big sieve - it effectively extudes the potato. The cooked potato goes in whole and comes out like string (although not strong in any way and all falls appart). You then pass it through again till you get the desired consistancy. If you keep ricing it over and over you get puree, which you then mix with margerine/butter. I remember hearing that it's better than normal mashing because it doesn't break the starch bonds and gives a nicer consistancy. There's no much useful info online thou. They do work with limited sucess for other cooked/part cooked vegetables, but potatoes are the primary use. I don't know in the US, but they're relatively easy to get in the UK in specialist kitchenware shops. I chronically overpaid for mine (about £19) and i've since seen them as low as about £6. I'm guessing you can get them thou, the pic above is off the amazon us site.

There is where your problem is. You're only meant to pass it through once. Then, add the [vegan] butter and milk and gently fold to combine.

That's the way the cook shows do it here.

[DianeVegan]

My signature is from part of a tori amos song.

I have most of her music! I'll have to listen to her this week as it's been a while.

[Roxy]

Thanks, I didn't know macadamia oil can boost metabolism. Macadamias were originally discovered at Bauple (pronounced bopple), which is not far from where I live, and around here the nuts are called bopples.

Actually, the macadamia farm my parents buy from is at Gympie, which is quite near to you to, I think.

[eve]

Yes, not too far from Gympie, and Gympie is close to Bauple. Gympie had some very unpleasant storms recently, so hope your parents weren't affected.

[Roxy]

My folks live in Brisbane, but quite often visit Gympie. I hope they weren't there during the storms. And I hope Gympie is okay.

[eve]

After our few words about bauple nuts, today in the local rag there's an article by someone calling herself 'the big bopple'. I can't reproduce the whole article but a couple of points are interesting. Locals feel that the bauple nut is our special gift to the world, though now most of the crop is grown in Hawaii. They were first called macadamia nuts after a politician named John Macadam. The big problem remains of trying to crack the shell to get the nuts out! I have seen so many gadgets using hammers etc, but the 'big bopple' wonders in her article how the aboriginal people cracked them without the cement and a hammer! No wonder they are usually sold shelled.

I spoke to a local fellow today who said that on the border of Gympie is the farm and processing plant for shelling them. He also remarked on what a wonderful oil it is, but sadly it is quite expensive, even dearer than flaxseed oil.

Yes Roxie, Gympie is ok after the storms.

[snaffler]

Potatoes Sir, that is our currency in the west country and of course our wages.....from the squire. Woops sorry hmmm spuds I love Marris Piper spuds...and I have recently found that just putting these spuds in the oven just washed with no holes pricked in them gives you the best Jacket Spuds ever, they go really flufffy and light in the middle and the skin is just crisp enough.

That was another load of nonsense from the west country spud information council

[DianeVegan]

As is traditional here in the U.S. today, I will soon be making mashed Yukon Gold potatoes with vegan gravy (I use the broth left over from my seitan - it's really nice and super easy). I am also making a casserole of Garnet yams with a pecan topping. I prefer Jewel yams but the produce stocker put them in the wrong bin. I'll actually look at what I'm purchasing next time.

[Roxy]

Don't they make an alcohol out of potatoes? What is it? Vodka?

[DianeVegan]

I use a food mill to 'mash' my potatoes... works great and highly recommended! And, I like to add a few cloves of peeled garlic (whole) to the water when boiling my potatoes and then just mash them along with the potatoes... yum!

I tried the food mill yesterday and it worked great! No lumps in my mashed potatoes this Thanksgiving!

[Kiva Dancer]

The lumps are the best part, IMO. I can't handle mashed potatoes that don't have lumps in them.

Yes, I'm strange and I know it.

Roxy - yes, I think it is vodka that's made from potatoes.

[twinkle]

Don't they make an alcohol out of potatoes? What is it? Vodka?

"Most vodka is made from cereals. Traditionally, rye was most used, and is still the main ingredient of most Polish vodkas. Wheat is the main cereal used in other countries. Other cereals such as oats and barley are also used. Many people believe vodka is made only from potatoes; potatoes are used, but are often regarded as inferior raw materials. It is more difficult to make a good vodka from potatoes, but it can be done."


from this website - google and ye shall receive!

[Roxy]

Thanks Twinkle!

[pedro]

A simple recipe: potatoes roasted, olive oil, garlic, black pepper and one pick of salt. It is easy, cheap and very good for eating. To drink: natural cider (traditional drink done with apples in Asturias, north of Spain). Salad: a tomato, escarola, sweet onion and black olives. If you likes, you can change the cider by orange juice.

Bon appetit!

[catmogg]

I like baking sweet potatoes and eating them with hummus and butterbean stew. They're quicker to bake then normal baking potatoes PLUS they satisfy a sweet tooth. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM MMMMMMMMMMMMMMMMMMMMMMMMMMM

[cedarblue]

Don't they make an alcohol out of potatoes? What is it? Vodka?

isnt it whisky?

[cedarblue]

I love Marris Piper spuds...[COLOR=Indigo]

you are right snaff, maris pipers are the best spuds ever - good for any use. lovely and fluffy, good to mash or roast or wedge/chip. we only buy pipers and if we cant get them for whatever reason we buy king edwards or the pink fir apple ones for salads.