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By (user no longer on site)
over a year ago
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Definitely roasted.....but a good old fashioned baked potato comes in a very close second.
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Bit miffed today though as all the potatoes I got at the end of August last year have run out. I have just had to buy a 25 kilo bag of spuds  |
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By (user no longer on site)
over a year ago
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"Calorific filled baked potatoes can have more fat in than than home fried chips. "
Well Im not on a diet so dosent matter to me lol, just saying that slimmers world chips are good for those who are ... cut your potatoes into chip shapes part boil for 6 mins then put on a baking tray with parchment paper on it, spray with fry light then bake in oven for about 30mins .... so not fried  |
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By (user no longer on site)
over a year ago
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"I like all kinds of tatties... couldn't possibly choose one! 
~author addicted to carbs~"
I have never cooked a fondant potato and they look delish on all the cookery progs - I imagine theyre a delicate balance of slow cooking and trying not to get a burned brown uncooked cannonball. Anyone got a good method or recipe please? |
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By (user no longer on site)
over a year ago
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"I like all kinds of tatties... couldn't possibly choose one!
~author addicted to carbs~
I have never cooked a fondant potato and they look delish on all the cookery progs - I imagine theyre a delicate balance of slow cooking and trying not to get a burned brown uncooked cannonball. Anyone got a good method or recipe please?"
Here ya go
Fondant potatoes
Ingredients
150g/5oz butter
4 potatoes, peeled, cut into barrel-shapes using a cookie cutter
75ml/3fl oz chicken or vegetable stock
2 garlic cloves, peeled, crushed lightly with the edge of a knife
2-3 sprigs fresh thyme
sea salt flakes and freshly ground black pepper
Preparation method
Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. (Do not move the potatoes as they cook.)
Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides.
Carefully pour in the stock, then add the garlic cloves and thyme sprigs. (CAUTION: the hot fat will splutter when it comes into contact with the stock.) Season, to taste, with salt and freshly ground black pepper.
Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.
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By (user no longer on site)
over a year ago
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I do like spuds....
Likes dauphinoise and also dauphin
which is different as it uses a choux base added to spuds.
Then rolled into ball shaped and deep fried.
Stick on kitchen paper to drain.
kin gorgeous when served with chicken or pork cooked in cider |
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By (user no longer on site)
over a year ago
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"I do like spuds....
Likes dauphinoise and also dauphin
which is different as it uses a choux base added to spuds.
Then rolled into ball shaped and deep fried.
Stick on kitchen paper to drain.
kin gorgeous when served with chicken or pork cooked in cider "
Gonna try that and also many thanks for the fondant potato one too - am going to make that with a ruddy great big steak on Easter Saturday for a treat after Lent! I trust tried and trusted methods rather than cheffy ones as they assume everyone knows the methodology.
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By *umpkinMan
over a year ago
near the sounds of the wimborne quarter jack! |
Boiled, but only if they`re new ones and then have them with butter, mint and fresh peas/broad beans from the garden.
Oterwise it`s mashed with onion and gravy, roasted with the Sunday roast or jacket baked with baked beans, butter and grated strong cheddar cheese. |
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By (user no longer on site)
over a year ago
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In no particular order
Roasted in goose or duck fat
Mashed with garlic, butter and cream
Loaded baked potato skins with cheese and bacon
Skinny chips with mayo
Fat chips fried in goose or duck fat, crispy on the outside, fluffy on the inside, with mayo
Curly frieds with mayo
To name a few!
Mind you, I seldom have potato except when I go out to eat.  |
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By (user no longer on site)
over a year ago
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Sue Lawrence has a recipe for potatoes in pinhead oatmeal where you boil and drain early potatoes whilst toasting the oatmeal under the grill.
Toss the potatoes in butter then sprinkle the oatmeal over them.
I'm told it's a very Scottish dish but I can't work up much enthusiasm for it  |
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