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/ck/ - Food & Cooking

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[ERROR] No.16809032 [Reply] [Original]

What is the absolute best way to prepare potatos?

>> No.16809045

boil 'em, mash 'em, and then proceed to stick 'em in a stew

>> No.16809052

for me it's fried green potatoes

>> No.16809053
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>>16809032
twice-baked potatoes are my fave

fillings are colby jack, crushed bacon, and freeze-dried chives that i whip together with butter and sour cream

for dipping, homemade ranch

>> No.16809066

>>16809053
wha do you do with the tatoe that you scoop out?

>> No.16809073

>>16809032
Roasted in animal fat; duck, pork and beef best but you really can't go wrong.

>> No.16809080

Peel and cram

>> No.16809096
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>>16809080
>he still peels his crams

>> No.16809099

>>16809066
Not him, but I scoop it out and mash it, mix some duck fat into it, and then mix it with my fillings and put er back in for a roast.

>> No.16809176

>>16809066
they're not potato skins
they're twice-baked potatoes
the filling is mixed with ingredients and added back to the potato

>> No.16809178

>>16809176
if it's filling then that means you have to make room for it. is the tatoe mixed in with the filling like >>16809099 says?

>> No.16809191

>>16809032
brb gonna make a grattin Dauphinois

>> No.16809196

>>16809178
Except you're not restricted to the volume of the potato, it's cut in half and the filling heaps over the potato.

>> No.16809204

>>16809196
do you mix the potato in or just heap the filling on top, like a topping?

>> No.16809292
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Not better way.

>> No.16809301

>>16809204
Youmix the potato in with the other ingredients and put it all the in recess left where the potato was scooped out
It's simple anon

>> No.16809308

>>16809301
thank you anon FINALLY. nobody mentioned actually using the excess potato here >>16809053

>> No.16809357
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>>16809301
So just make potato skins and mix the mash you scoop with stuff and deviled eggs that bitch up.

>> No.16809555

https://youtube.com/watch?v=eBvGnkd0t-8
https://youtube.com/watch?v=7Bg2UN_tJAg
https://youtube.com/watch?v=DgSzwhvaE8U

>> No.16811040

>>16809292
Is there a secret to fondant?
Like the ones I make the flavor doesn't make it that far in or they get soggy

>> No.16811046
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>> No.16811059

peel them and boil them, that's it. If your potato needs more than that to be delicious, you've got a shitty potato.

>> No.16811114

>>16809032
potato gratin

>> No.16811125
File: 171 KB, 660x660, dauphinois.jpg [View same] [iqdb] [saucenao] [google]
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>>16811114
this
dauphinoise is my favourite

>> No.16811317
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>>16809357
deviled eggs are a great analogy

these things can be gorgeous for such a simple food