Welcome to the official thread of potatoes

Scattered, smothered, diced, capped, and peppered is the money hash brown.

Country - sausage gravy

Boil em, mash em, stick em in a stew

make me.

I like fingering potatos

Tasty in a sandwich

Sichuan stir fried potatoes. Super easy to make and the spicy and sour hints are great.

Also love to dice taters in small cubes, fry to a golden crisp and then add a hot sauce at end directly to hot pan that makes it seem like pepper spray was deployed in the kitchen.

I want to make my first poutine. What kind of cheese curds and gravy are recommended, my fellow anons?

Can't attest to the gravy, but fresh curds are best curds. They should "squeak" when you bite into them.

Can I use any kind of cheeses or a specific kind?

Fuck now I gotta make some chips

Not a leaf user. I know it is made with a fresh curd. Im from wisconsin so getting decently fresh cheese curd is just a matter of going to local cheese co-op, factory or even the small town BP gas station. just find the most fresh and tasty cheese curd you can.

And honestly, I have seen a load of variations of poutine: from using veal, duck and even wild game for gravy base.

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kek

Those are not potatoes!

Why are hash browns so hard to make?

I've followed recipes online and I end up with a mess of crispy grated potato. It takes so long to make that by the time I'm finished, I don't feel like hash browns anymore. The end result tastes NOTHING like the golden oval of heaven that is pic related.

Has anyone successfully replicated commercial hash browns? I don't mind if it takes a lot of effort - as long as I can make them in bulk and freeze them.

I like this geek, he looks so wise

did you get rid of as much moisture as possible?

DELET THIS

seeds always make sandwich better

Yes. I put it in a sieve, then wrapped it in towels.

youtube.com/watch?v=pYhiIrlXY7I

Thanks user. I'm going to try this tonight.

My worry is that it looks like it'll fall apart, it looks like it can't be frozen in neat circles. But maybe I can tweak it?

Get them colored taters outta here

This is my kinda thread.

>colored taters
?

Those look like twice baked potatoes. Try with a deviled egg atop.its2die4

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My potatoes are growing nicely.

I think science has gone too far
these GMO crops are disgusting

DAS RAYCIS

get these sweer potatoes out of my fucking sight!!!!!!!!!!!!!!!!!!

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Alright. Thanks for the info, user

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Reminder that mashed potatoes tastes best with friends!

Fuck hashbrowns.
Put the grated potatoes in pancake batter and fry them in bacon fat for superior raggmunk.

Masala dosa~

Potato is probably my favourite food. So versatile and cheap. Dont get me wrong now, im a big meatguy, but taters are just so fucking easy to work with. Right now i have a slab of SLC ribs on the indirect side of my grill that will be ready in about 3 hours, a little closer to the heat the ribtips are getting brown, down in the coals i have a few potatoes baking. The soon to be crispy tips will be added to the potatoes and the worlds best baked potato will enter my mouth in about 30 minutes

Zäta?

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>Scattered
?

Scattered on the flat top, as opposed to shaped like 's image.

That's how Waffle House already does them. If you said 'scattered', they would ask what the hell you mean.

>If you said 'scattered', they would ask what the hell you mean.

According to the waffle house segment in a recent episode of Anthony Bourdain - Parts Unknown, Waffle House does indeed know what "scattered" means.

I did notice that it was on their menu in another section saying "Scattered, Smothered, and Covered", but it's still redundant because they do not have shaped hash browns like the picture you quoted.

Potatoes P gud, OP
I like potatoes
Potatoes, yeah

Did some home-fries this morning.

>Dice red potatoes into 1/2'' cubes
>simmer in melted butter and oil on medium heat covered for about 10 minutes
>toss and crank heat to high, lose the lid
>form crust on bottom
>add diced onion and jalapeno and toss every minute or two as crusts form on bottom
>add salt, paprika, garlic, rosemary, thyme, and cayenne and toss constantly over heat for a minute or two so the aromatics do their thing
>done

It was godly. Served with two fried eggs and bacon.

what cheese do you use in your au gratin potatoes Veeky Forums?

pillowy mounds of mashed potatoes

Perhaps, I believe it has quite different names in different languages.

Where would we be without taters?

Gruyere and Swiss

I buy a few pounds every week, boil 2-4 and eat them whole with skin as part of a meal. Not quite grains-tier economical but really helps on a budget

Also potatoes need nothing to taste good, I'd just eat them raw if we could digest them well. Yes, this includes salt.

Russet a shit.

Red or Yukon or gtfo.

Best potato.

>making a thread just to keep the irish out

Wouldn't it be more of an Irish containment thread?

out of the rest of the board

how are you even supposed to eat those? do you eat them all separate or what

Everything on that plate looks like it's been pre-chewed and spat out.

fingerling masterrace checking in

smothered capped and country please

Tasty in a barm

This post triggered my PTSD.

>Eating dinner, a few years ago
>Aunt from Texas is there with us, we're having a large family meal
>Younger sister thinks she is funny
>Pours some of my drink onto my plate
>Parent's don't care
>I'm already plotting my revenge
>Pick up little fingerling potato
>She is sitting next to me, but I keep looking forward for maximum deception
>Flick my wrist in her direction and hit her in the side of the head with potato, making a horrifyingly loud smack
>Some of the potatoes were a bit underdone and harder than usual
>Oh shit
>I didn't mean to throw it that hard
>I'm sorry
>She cries for a little bit
>She gets a bruise
>Everyone is upset with me
>Feel bad after dinner

The god starch!

I remember my elementary school cafeteria had those and I loved the hell out of them.

>

Kartoffel!!!

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Prosit.

Reblochon with a good spoonful of English mustard

You did good son

pleb

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This post has inspired me to make some creme fraiche, with some green onions and fry up some nice latkes.

9/10 post, thanks for the inspiration

Calm your nuggers,son.

Can we all agree mashed potatoes with green peas is the GOAT combination?

There's fucking potato vending machines in Artois?

roasted fingerling definitely, but you gotta do 'em up with some olive oil and herbs de provence. I will fucking devour those fuckers.

mmm.. nice juicy red potatoes

This guy has the comfiest cooking videos imaginable

I would call you out and say youre in idiot, but ive also done some dumb stuff like that.
It just makes sense in the moment ya know

KARTOSCHKY

kek

They're totally shit tier but have nostalgic value. I'd eat them if someone cooked them for me

i think you have to deep fry them man

Not sure if it's an urban myth, but i've heard potatoes (with the skin) got every you need, nutritious wise.
What about calories?

How can I stop my potatoes from sprouting so quickly?