The Potato Recipe Post

June 23, 2022 8:18 PM

On 5.6.22 I watched this video, and I went down the Potato Rabbit Hole.... Welcome to your Potato Recipe Post! Here you find all Potato Recipe, forever, for all good of humanity, forever, because, potatoes. So, this is a good video to watch, because I came across so many other ways of making potatoes, and was reminded of fabulous potato dishes.
posted by winesong (11 comments total)

Can I recommend fondant potatoes? Relatively easy to make, don't require a ton of extra preparation, but quite tasty and they plate very nicely with the pan drippings and a sprig or two of fresh thyme.
posted by Nerd of the North at 8:29 PM on June 23, 2022

Inspired by this comment about Vichysoisse, I hauled out my 1960 Larousse, and hoo, there's loads of potato recipes but...no vichysoisse as such.
So my offering:
Cook waxy potatos in water until tender, drain.
Sweat leeks and onion and garlic (I'm a savage)
Combine with heavy cream and bring to a simmer. Season with salt, ("Until it tastes like potatoes!" my favorite chef instructor said) pepper. Blend, and strain if you need to impress anyone.
Serve very cold, garnished with chopped chives.
Also also serve with loads of bread and good white wine, in the winter, or in the summer when it's very hot and food sounds awful.
posted by winesong at 8:41 PM on June 23, 2022 [2 favorites]

I read David Chang and Priya Krisha's "Dining at Home" and they explained how to make the most amazing potatoes I've ever had (we tried this last week): get some small potatoes, wash. them, salt them while wet, and microwave (5 to 10 min) - serve with whatever, mayo if you like. So amazingly good. He does a version of it here.
posted by stevil at 8:52 PM on June 23, 2022 [1 favorite]

Yotam Ottolenghi's harissa and confit garlic roasties are a bit of a faff to get right - peeling two whole heads of garlic is madness - but they're genuinely one of the greatest things that you can put in your face from your own oven.
posted by prismatic7 at 8:54 PM on June 23, 2022

MetaFilter: genuinely one of the greatest things that you can put in your face
posted by hippybear at 9:09 PM on June 23, 2022 [2 favorites]

Here’s a quandary: I love what I call “bottom of the barrel potatoes” when you go to a buffet, and there’s red roasted potatoes, I love the potatoes that are buried under the others. Swimming in a layer of flavored oil, steamed from the weight of hot potatoes on top? OH BABY.

I wanna make those potatoes, but most roast potato recipes focus on crispy potatoes. Help? Any ideas on how to recreate the taters of my dreams.
posted by Pretty Good Talker at 10:39 PM on June 23, 2022 [1 favorite]

If one likes potatoes and recipes, then Poppy O'Toole is your person.
posted by terrapin at 1:57 AM on June 24, 2022

Slice a washed, medium-sized potato of any kind into long thin wedges. Place in a bowl sprinkle with a favorite seasoned salt, drop on a hefty teaspoon of mayonnaise, and one fine chopped clove of garlic. Stir until all is coated. Line the little tray of your toaster oven with parchment paper or just lightly oil the tray. Roast on high in the toaster oven for 18 minutes or so, until they are as done as you like. If you want to get fancy crack a couple of organic eggs over this in the last two minutes. Take this out of the toaster oven when the eggs are as you like them. If you want to get more fancy, put on some feta as the potatoes go in in the first place, or when you put the eggs on.

This recipe can be made with just olive oil, garlic, and seasoned salt, dill, pepper or tabasco. This is potatoes for one but easily doubles.
posted by Oyéah at 8:42 AM on June 24, 2022 [1 favorite]

Pretty Good Talker, I've done this before: slice your potatoes into chunks about 1" thick; place in a baking dish with 2"high sides. Slather with oil or butter or fat, salt, and seasonings/herbs as you wish. Cover with a double layer of foil and roast for 20 mins; uncover and roast for another 10-15. Some will get a little crispy, but most will have a very tender "creamy" inside; it's even better if you do this while roasting meat like beef or lamb, so they soak up the juices.
posted by winesong at 3:57 PM on June 24, 2022

Every one of those looks delicious, even the desperately limp-looking “crispy” fries…

Not sure this counts as a recipe, but home made potato wedges are an absolute delight. Slightly waxy potatoes with a good flavour are best — new potatoes, or my favourite, Wilja — cut into wedge shapes and shaken with a little oil, then baked at gas mark 5 for 40-60 minutes; until golden. Surprisingly low in calories, high in satisfaction.
posted by breakfast burrito at 5:28 PM on June 24, 2022

Syracuse, New York grew atop large salt deposits, and in the city’s early days hundreds of workers extracted this via brine wells for boiling off. The men slung burlap sacks of seed potatoes (potatoes are plentiful in the area) in the boiling brine for a cheap, hot and tasty lunch. This practice lives on in the form of “salt potatoes”: small potatoes cooked in heavily salted water until tender, and often served with melted butter—still a critical part of every area summer cookout.
posted by kinnakeet at 12:48 PM on June 25, 2022