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?
Kenji’s approach to crispy potatoes is still a favorite:
I’d boil and mash then mix with flour and butter. Then I’d fry them and enjoy my potato scones.
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.
Thin slices, make a soy sauce, mustard, olive oil sauce, mix, in a pan and into the oven.
🧑🍳
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.
Stab it a few times with a fork and toss it in the microwave
The truly cultured answer. Just toss that mf in the microwave, flip it halfway through. Then add some salt, pepper, grated cheese, and butter. Aside from realizing your cheese is moldy when you go to grab it because it sat in the back of the fridge for like a month, there’s not much room for error.
TIL some people don’t eat the entire block of cheddar within a week.
Cover in spices. Eat raw. Spiced potato.
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.
[https://youtu.be/Bs1UudPHGAI](How To Make Slow-Cooked Russet Potatoes That Fall Right Off The Bone)
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.Bite, salt, repeat.
Boil ‘em, mash’ em, and stick 'em in a stew. Lovely golden crisp with a nice piece of fried fish.
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.
