Hey Beepeople,
what are your favorite potato-based dishes? And how do you make them?
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Probably just chopping them up, tossing them with seasoning and a little oil, and roasting them until they’re crispy. Delicious and easy to make!
Which seasoning would you generally use?
Basically anything is good! Regular old salt, pepper, garlic is always tasty; different herbs; those pre-made blends work well, too! I just kind of grab whatever sounds good out of the spice cabinet.
Paprika and cayenne are great too to add a bit of spice!
Potatoes in a Marwari Style by Madhur Jaffery
They are so good, and you can make them in an instant pot.
The full recipe is hard to find online, but here are some pointers.
https://www.eatyourbooks.com/library/recipes/2153404/potatoes-in-a-marwari-style
https://m.imdb.com/title/tt7182070/
If you search for “ocean of pdf madhur jaffrey instant indian”, the first result should be a link to the PDF of the cookbook. Everything I’ve made from this book has been fantastic, so I recommend buying the book if you like this style.
Sounds great, I will give it a try
Breakfast: hash brown pie. https://www.bigoven.com/recipe/cast-iron-hash-brown-pie/2686827
Lunch: fries, baked potato, simple things.
Dinner: Indian curries with red potatoes. I take chicken thighs and cubed up red potatoes, pressure cook them for about 15 minutes and done.
Also good is beef bulgogi. Thinly cut steak (shredded even), onions, red potatoes, and a bulgogi sauce of choice, 15 minutes in the pressure cooker.
How are the red potatoes with regard to taste? Are they sweeter or about the same as general brown potatoes?
This is a good overview.
https://www.huffpost.com/entry/types-of-potatoes_n_4877050
I wouldn’t call them “sweet”, but they’re less starchy, less “earthy” and firmer.
They withstand the pressure cooker better, being firmer then the others. Browns would do okay, but might fall apart a bit. Gold/yellow potatoes would definitely fall apart.
Thinking about it, you might be able to do it with sweet potatoes, but that depends on the sauce, really.
1/4" slices spread in a pan with butter on high medium heat, adding water 1/2 up the slices. Cover with black pepper and savory, maybe a little thyme, some chili flakes if you like, and a good amount of thinly sliced shallots. Cover until the potatoes are mostly soft, and remove the cover. Once the water evaporates, cook until the potatoes are fairly browned and flip. It’s perfectly ok for them to break apart some, but try to minimize it. Once the second side is nicely browned, deglaze with brandy. Flip one last time as it evaporates.
cut into planks or wedges, parboil in water with a little baking soda, then roast and season however you like! they end up super crispy ^_^
Kartoffel mit ei is really simple and really amazingly good
Ooh, I have my own version of this:
Ingredients:
4 large Crumbly potatoes
1 Onion (large)
2 Eggs (large)
Grated cheese (preferably Gouda)
Herbs: Salt, pepper, oregano, paprika powder.
Cut the potatoes in equal sizes cubes, Par-boil the cubes.
Then put them in a large frying pan with lots of butter, bake until browning\Maillard starts.
Then throw in the onions, fruiting them, then add the two beaten eggs.
Add the cheese on top, with the salt, pepper and herbs.
Put the lid on, let it settle on low heat for ten minutes.
Great hangover food.
seems really different actually but I think I’ll try making this!
Definitely potatoes with Quark (sry too many possible translations; it’s similar to sour cream ig) with linseed oil.
Do you mean Dutch kwark or German ?
The German one. But I like the fact that if you say the word kwark it sounds just like quark.