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Post by Deleted on Oct 16, 2015 10:42:37 GMT
When I was living with my grandparents, the moment my grandmother had finished washing the breakfast dishes, she would peel potatoes for lunch and leave them whole in a bowl of water until it was time to cook them. And she did indeed wipe them dry with a kitchen towel before slicing them into fries or cutting them up to roast them.
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Post by bixaorellana on Nov 5, 2015 16:00:12 GMT
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Post by bjd on Nov 5, 2015 18:56:50 GMT
We went for lunch to my daughter-in-law's grandmother's a few months ago. She made similar potatoes, using small elongated ones. They were delicious and didn't look a bit burned like on the pictures there. I asked how they were done and was told she used a lot of fat at first, then they are cooked covered. They come out crisp on the outside and well-cooked on the inside.
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Post by Deleted on Nov 5, 2015 19:47:12 GMT
My favourite potatoes (that I've been making for years):
Peeled baking potatoes, rolled in melted butter and a teaspon of paprika, salt and pepper. Roasted in open pan until golden.
The tiniest new potatoes, thrown into a saucepan with a knob of butter and several garlic cloves. Seal tightly, cook over low heat, don't take the lid off for about 15 minutes.
Any sort of potato roasted in duck fat, salt and pepper, sprinkled before serving with chopped parsley and garlic - lots.
Potatoes boiled with a bay leaf and a clove of garlic (no salt!), mash with a big spoonful of ricotta cheee. (I never boil potatoes with salt any more, I find it makes them lumpy. Salt afterwards.)
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Post by lagatta on Nov 5, 2015 22:40:05 GMT
Anything roasted in duck fat.
I really like yellow potatoes.
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Post by Deleted on Nov 5, 2015 23:47:58 GMT
Ditto on the duck fat.
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Post by Deleted on Nov 6, 2015 6:08:11 GMT
I just wish I still had my grandmother's cast iron pot which always made perfect potatoes.
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Post by Deleted on Nov 6, 2015 12:51:25 GMT
I just wish I still had my grandmother's cast iron pot which always made perfect potatoes. Maybe you could snatch one up at one of your fabulous flea markets there. That's the type of item that I imagine turns up every now and then. I see them at Garage/yard sales here occasionally. (not the same sentimental value I know but, they are excellent for cooking so many things) I have a slew of them, from the tiniest of skillets to one of the largest and a covered dutch oven.
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Post by bixaorellana on Jun 22, 2018 19:39:43 GMT
A red letter day for me ~ today I finally had the famed Belgian frites. Of course I was curious but my expectations weren't high, as I never eat fries unless they automatically wind up on my plate with something else ordered. If given a choice, I always choose whatever the alternate to fries is. Certainly it's not something I'd ever order to eat on its own. But now, like many converts, I am absolutely rabid in my fervor for these ambrosial treats -- so crisp, so hot, so delicious. I even had it the traditional way, with mayonnaise on top. This is the site of my road to Damascus ~ www.belgianfrites.be/en
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Post by lagatta on Jun 22, 2018 23:40:16 GMT
Are you in Belgium now?
Yes, Belgian friet/frites are exquisite. As anywhere, there must be bad, nasty greasy ones, but fortunately I haven't experienced that. No, I wouldn't eat friet every day or even every week, but they really are a treat.
By the way, I don't really like snack bars, or snacking outside meals (this is personal; not a judgement on anyone else) and I think I'd prefer a modest moules et frites type restaurant, similar to fish and chips. But then, I do love fish and seafood!
I hope we hear from some of our Belgians.
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Post by bixaorellana on Jun 23, 2018 5:48:10 GMT
Yes, LaGatta -- in Brussels since yesterday afternoon.
I'd usually agree about outside snacking, but was glad I was directed to do this particular kind of local snacking the local way, as it allowed me to see the appeal of it. And the fries were incredible!
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Post by cheerypeabrain on Jun 23, 2018 20:34:11 GMT
When we were young and carefree I used to get a very heavy cast iron pan, melt a whole pat of butter and tip in lots of eeny weeny baby potatoes, put the lid on and cook gently for about 40 minutes on a very low heat. The resultant potatoes were crisp and golden on the outside and gloriously soft and buttery. My husband and children absolutely adored them...obviously as we became more sensible I stopped making them...maybe I'll make them again one day.
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Post by bjd on Jun 24, 2018 4:56:26 GMT
I do that with tiny potatoes, Cheery. They are called "grenaille", but I suspect they are just small potatoes. Anyway, I put them in a pan with some olive oil and herbes de Provence (thyme and other herbs) for about 30 minutes in a hot oven. Popular in my family too.
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Post by onlyMark on Oct 30, 2018 17:25:41 GMT
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Post by mickthecactus on Oct 30, 2018 17:46:14 GMT
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Post by lagatta on Oct 30, 2018 17:46:33 GMT
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Post by bixaorellana on Oct 30, 2018 19:50:03 GMT
without grated onions in the mix, I have trouble seeing the point I imagine this is one of those economical dishes incorporating leftovers that became a tradition. Mrs Cactus being Irish always makes potato stuffing called poundy at Christmas. A big family favourite. Recipe? Details?
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Post by onlyMark on Oct 30, 2018 19:55:03 GMT
I thought poundy was a regional name for boxty, no?
Lagatta, and all are variations of hutspot, bubble and squeak and rumbledethumps methinks. I'd live off them.
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Post by mickthecactus on Oct 30, 2018 20:15:33 GMT
I thought poundy was a regional name for boxty, no? Lagatta, and all are variations of hutspot, bubble and squeak and rumbledethumps methinks. I'd live off them. No, boxty is a pancake and poundy certainly isn’t althougj being Irish boxty can be known as poundy. Mrs C learnt it from her mother who came from Clare in the West of Ireland.
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Post by lugg on Dec 20, 2020 17:01:54 GMT
I came here to ask about recipes for fondant potatoes and found Bixa's link above which is just what I needed. However has anyone got their own fail safe method? I am going to make them for our Christmas meal but have never done so before - probably foolhardy.
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Post by tod2 on Dec 21, 2020 10:16:51 GMT
No worries Lugg. They are so easy. I followed Chef John in this YouTube guide.
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Post by kerouac2 on Dec 21, 2020 14:26:56 GMT
I'm having mashed potatoes tonight with my merguez, no trouble there.
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Post by onlyMark on Dec 21, 2020 14:32:41 GMT
Shepherds Pie last night, Spanish tortilla today and mashed potato, sausage and sauerkraut tomorrow. I seem to be on a potato overdose.
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Post by bixaorellana on Dec 21, 2020 18:36:12 GMT
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Post by tod2 on Jan 24, 2021 19:08:55 GMT
I usually do my roast potatoes the same way my mother did, and that was putting them in with the meat right from the get go. They always turn out a deep mahogany brown and are very savoury from the meat juices. But as the meat was being grilled out of the oven I made my roasties in my Airfryer and they were amazing! No, you can't just chuck them in raw willy-nilly. First boil them in strong stock - veg/chicken/beef, your choice. I used three cubes for they amount of water and number of potatoes. Soon as you think the outer potato is a bit soft but still raw, drain and reserve the stock for something else, and tip them into a dish loaded with gallons of butter. The warm potatoes soak it up and after an hour or when you are ready to roast them, pre-heat the Airfyer on full wack and toss them in but hold back half the melted butter. This you add halfway through as they start to brown. They were crisp on the outside and lovely and soft inside.
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Post by bixaorellana on Jan 24, 2021 19:13:31 GMT
Sounds decadently delicious!
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Post by kerouac2 on Aug 1, 2021 13:37:29 GMT
I am boiling some small russet potatoes which will end up in a salad tonight. But I don't know exactly what kind of a salad.
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Post by kerouac2 on Sept 7, 2021 13:26:53 GMT
a different kind of French cuisine...
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Post by kerouac2 on Sept 7, 2021 13:32:25 GMT
And he just goes on and on... Frankly, I have never been to this chain although they have some locations in Paris.
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Post by onlyMark on Sept 8, 2021 5:48:08 GMT
I don't know where or when but I do remember just a couple of years ago dropping across one of these in France and having a meal there.
Edit - Hah! I'll be driving back from Spain to Germany in a few days and I'll be having a night stop just south of Lyon. Just checked and there's one of these a few hundred metres from the hotel. That's my dinner sorted then.
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