What's your best potato recipe?

boil some little red potatoes w/ garlic.

mash with some milk, a little butter, cheese and green onions. salt and pepper to taste.

sorry, didn't see lucy's rule. i also sometimes drop in a dollop of plain greek yogurt.

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didn't see lucy's rule. i also sometimes drop in a dollop of plain greek yogurt.

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Ah, yogurt would be a good cheese substitute. We both like it. Thanks.

And if you like rosemary, add that to the potatoes before roasting.

Technically violating your "fried" rule, souffleed potatoes are a treat. Fried once at 325 for a few minutes then cooled and drained, then refried at 375 produces a product that is air with a potato shell. Brabant or lyonnaise taters is another two ways to treat them.

z, slice em, put em n a pot layered with bacon and onions, sling some green ones in there too, season with tonys, or salt, pepper and gahlick, make a couple of layers, put a lid on it and cook,, it's larrapin good..

you can cook taters in water, lard, little veggie oil, in the oven, on the grill, or even on a hot rock,,,, just add what seasonings you like... taters are perfect, you can't mess em up..

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taters are perfect, you can't mess em up..

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Thanks. And even if I do mess up they will not go to waste...



Now tonight is a different issue. I'm trying a new crab cake recipe that Lucy found in a magazine. The crab meat cost 30 bucks. It better work.

Treat the crab with kid gloves so as to not break it apart too much.

Antoine’s Puffed Potatoes
(Pommes de Terres Soufflées)



“The most famous of all our vegetable dishes is Pommes de Terres Soufflées, or Puffed Potatoes. The story of their creation and the secret of their preparation was given to Antoine by the great chef Collinet, during Antoine’s apprenticeship at the Hotel de Noailles in Marseilles.

The story goes that the occasion was the first run of the railroad from Paris to St. Germain-en-Laye. Louis Philippe, then king of France, was going to ride the train on its inaugural run to St. Germain-en-Laye, where there would be a great celebration and feast.
Chef Collinet, who was preparing the feast, had a messenger waiting for the train’s arrival. As soon as the messenger could see the train approaching, he rushed to Collinet to inform him. The great chef threw his potatoes, which he had cut for frying, into the oil to cook. Louis Philippe had a penchant for fried potatoes and insisted on having them at every meal.

Unfortunately for Collinet, the king was not on the train. The king’s advisors had at the last minute forced him to ride in a carriage alongside of the train as they feared for his life on this unproven track. When Collinet realized that the king was not on the train, he removed the potatoes from the oil and set them aside. What a dilemma! There were no more potatoes to cook and the king would be furious!

So, Collinet waited, and some time later Louis Philippe finally arrived, and the banquet began. Collinet’s only chance was to reheat the cooked potatoes. Back into the grease, which had become extremely hot from sitting on the fire, they went, and to the amazement of everyone, they puffed up into small balloon shapes. The king was both thrilled and amazed and showered Collinet with compliments. Antoine brought the recipe with him to New Orleans and Pommes de Terres Soufflées have been served here ever since.”

2 lbs large potatoes
Oil
Salt

1. Wash and peel the potatoes and cut lengthwise into slices 1 1/4 inches wide and one-eighth inch thick. Soak the potato slices in cold water to remove excess starch. Have two pots filled with oil, one at a moderately hot temperature (275 degrees F) and the other at a very hot temperature (400 degrees F). Drain the potatoes and dry them carefully. Put a single layer of potatoes into a frying basket and lower the basket into the moderately hot oil. Keep moving the potatoes around, dipping the basket in and out of the oil until the potatoes begin to brown and to puff. The partially cooked potatoes may be set aside for awhile before the second stage, or may be finished immediately.

2. Put the partially cooked potatoes in a basket and dip the basket into the pot of very hot oil. Again be careful to cover only the bottom of the basket with potatoes and to keep them moving around in the oil until they are golden brown, well puffed and crispy. Remove from the oil, drain on absorbent paper and sprinkle with salt for seasoning.

Servings: 6
Source: Antoine's Cookbook

That is very interesting. I wonder how those taste.