FabSwingers.com forum: Potatoes

By (user no longer on site) OP
over a year ago

How do you like yours?

Have to admit, I think I'm quite a lover of potatoes and enjoy them in many forms, but I think roasted are my preference.

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By (user no longer on site)
over a year ago

Roasted I think with goose fat x

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By (user no longer on site)
over a year ago

there was me thinking this was a thread on keith lemmon

Im a big fan of mash

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By (user no longer on site)
over a year ago

mashed with loads and loads of cheese

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By (user no longer on site)
over a year ago

Mash potatoes with abit of sweet potatoe in Mmmm

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By (user no longer on site)
over a year ago

Mash cannot and will not be beat

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By (user no longer on site)
over a year ago

Roasted ..lovely...but also like them baked, with lovely crispy skins.

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By *atisfy janeWoman
over a year ago

Torquay

Par boiled....diced when cold, fried in oil and butter with a small amount of garlic and Rosemary....

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By *hocotreacleWoman
over a year ago

lost in the city of Atlantis

I am sensing a theme here, first butter, then potatoes, whats next?

The roast thread perhaps....which meat and how do yo like it

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By *edhotminxWoman
over a year ago

Turn left at the Singing Ringing Tree

Jacket Potato cooked in an oven for a couple of hours, melted butter and a nice mature cheddar with coleslaw.

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By (user no longer on site)
over a year ago

Chips, home made in lard.

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By *he_original_poloWoman
over a year ago

a Primark shoebox in Leicester

Jacket spud scooped out, mixed with cheese and butter and then rebaked in the skin.... yum.

Mashed with lots of butter.

Roast in beef dripping.

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By (user no longer on site)
over a year ago

Definitely roasted.....but a good old fashioned baked potato comes in a very close second.

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

Jkt spuds with lots of butter n tuna mayo or chillie con carnie

or slimmers world chips you can eat as many of those as you like n not feel guilty

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By (user no longer on site)
over a year ago

Calorific filled baked potatoes can have more fat in than than home fried chips.

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By (user no longer on site)
over a year ago

Oven cooked jacket spud, insides removed, mixed with butter, scooped back into the skins with tuna mayo or heinz beans mmmmm

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By (user no longer on site)
over a year ago

"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

With all this talk about food, Time to have an early dinner

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By *irtyGirlWoman
over a year ago

Edinburgh

I like all kinds of tatties... couldn't possibly choose one!

~author addicted to carbs~

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By (user no longer on site)
over a year ago

"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 *abioMan
over a year ago

Newcastle and Gateshead

jacket potato with tons of corination chicken... with a salad.... yummy

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By (user no longer on site)
over a year ago

"I like all kinds of tatties... couldn't possibly choose one!

~author addicted to carbs~

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

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

"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.

xxxxxxxxxxx

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By (user no longer on site)
over a year ago

Welcome....

Just remember to get um nice and brown first

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By *iewMan
Forum Mod
over a year ago

Angus & Findhorn

Cheesy Mash............

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By (user no longer on site)
over a year ago

Baked in th,oven

served with beans

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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

Poor poor potatoes, they have eyes too you know.....can you see the pleading look in them saying don't eat me?

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By (user no longer on site)
over a year ago

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

"Mash cannot and will not be beat

how do you make it then

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By (user no longer on site)
over a year ago

Dont eat them at all....but mash was def my fav wi lashings of butter ...yum!!

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By (user no longer on site)
over a year ago

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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