Have to disagree with the refrigeration of potatoes Baz. Refrigeration causes the potatoes to develop a sweet taste and to turn brown when fried. Better to buy in smaller quantities as you suggested. Or just brake off the sprouts or plant them.
Casimira, at this time of year all our potatoes have that sweetish taste and chipe do not crisp properly. In a month's time I'll be able to buy the new season's crop, first from Israel then Spain. Then my famous corkscrew potatoes will be back to their rightful glory.
I love potatoes. I prepare them roasted, baked, small new potatoes...steamed and served with butter, mashed with cream, butter and chopped green onions, scalloped potatoes, many cheese and potato dishes, thinly sliced in a stir fry and a potato salad.
My potato salad: Potatoes, 2 or 3 granny smith tart apples, hardboiled eggs, onion (Videlia best), garlic dill pickles and capers. Dress with home made mayonnaise and fresh ground pepper.
...err, Kerouac...maybe you could buy fewer potatoes at a time so that they won't sprout?
or do as spindrift's friends in the Himalayas,bury them. In my home village all the potato farmers had large potato "houses",barn size buildings set lower with stone,concrete or brick floors and walls. After the harvest ,the potatoes that didn't go directly to market were stored for upwards of six months. Coal burning stoves were provided to keep them from freezing. The whole idea was to wait for the market price to go up but some farmers,one in particular would hold out really long. During my childhood at least two of his potato houses caught on fire from the heat of the rotting potatoes. The fire whistle would go off in the middle of the night and I'd hear my father getting up (they were all volunteer firemen) cursing saying "there goes another one of Gurden's bleep potato houses." These gorgeous buildings are now summer homes of the rich and famous. I babysat in some of them in high school and they were gorgeous living spaces.
It consists of a metal screw threaded spike on which you impale a potato and a little blade device with a ring hole on the outer end. You stick your finger in the hole and screw the blade around through the potato to make the spiral slices.
Rummaging through my pile of Potato recipes,ran across this gem I had forgotten about. The notion of wrapping fish in thin scales of potato before cooking was one of our favorite Friday Lenten dishes. The potatoes crisp as they cook,giving you a crunchy coating around a moist fish fillet. Mandoline recommended to get paper thin slices. Sea Bass,Halibut, Snapper will do although I've done this with Salmon.
1 lb. waxy potatoes ,peeled 6 tlbs. (3/4 stick) unsalted butter,melted 1 1/4 lbs. fish fillets (skin removed) Coarse salt and freshly ground black pepper
Slice the potatoes into paper thin slices and put them into a large bowl. Pour in the melted butter and toss to coat all slices Season fillets with S&P. Arrange the potato slices on the surface of the fillets in an overlapping pattern to loosely imitate fish scales: press them down so they stick. Turn the filets and cover the other side with potatoes. Put the wrapped filets on a large plate and refrigerate until the butter solidifies,20-30 minutes Heat oven to 375F Heat a large ovenproof ,nonstick skillet over medium-high heat.Put the filets into the skillet and cook until the bottom potato crust is nicely browned,about 4 minutes. Flip and then slide skillet into oven to finish cooking another 8-10 minutes. Serve immediately. Serves 4
I bought some in the new Provence Halles fruit-veg-meat self serve place that has opened near us. Well nearish, a half hour drive. Everything they sell is top quality and often ridiculously cheap. Today I saw purple potatoes so I had to have some.
It was not a fair test of them because they were part of a gado gado so the sauce really dominated. But the colour is spectacular. Even my SiL, who is deeply suspicious of anything his mother didn't cook, came back for more and finished the dish.
The airline Jet Blue dispenses potato chips made from purple potatoes,Terra Blues they are called. I believe it was Alfred Hitchcock who had a dinner party and all the food served was blue (food coloring induced). So bizarre.
Purple potatoes have a really unique flavor. I use them with red potatoes, yukon gold and I roast all of them with garlic and great olive oil.
When you're chewing on life's gristle[br]Don't grumble, give a whistle[br]And this'll help things turn out for the best...[br]And...always look on the bright side of life...[br]Always look on the light side of life.[br]Monty Python's Life of Brian[br]
Harvested some baby "new potatoes today that I had planted in August,kind of forgot about until I saw same at the market today. I love potatoes all year but this time of year with a chill in the air,tend to use them more. Ultimate cold weather comfort food for me.