re: What's your favorite potato? Alton Brown related

Yukon Gold

Pepin potatoes

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Love a baked Idaho or Russet potato when cooked to flakiness with butter or soft parkay, salt and lots of black pepper. Want them scrubbed clean before baking so that I can eat the peel.

Love a sweet potato baked, candied or whipped with butter and cinnamon. I had a great fondness for the sweet potato patties they served in elementary school lunches on Thursdays in the 1950s. I make one of the best sweet potato pies you will ever taste. I find they are an excellent holiday gift to friends and those I love.

Like new red potatoes, boiled with butter and parsley. Like bigger reds, cut into chunks, boiled and served with white sauce and lots of black pepper.

Like reds mashed with butter or gravy as long as there are some chunks left.

Like potato salad, likely made differently from your favorite way, so we won't go into that.

Like tater tots a lot. In fact much more that way than any other fried potato. Equally fond of Arby's tater cakes and McDonald's breakfast hash browns and Hardee's hash rounds.

A wonderful childhood memory involves red potatoes peeled and cooked with frozen green peas - what many would call English peas. I would mash the boiled potatoes with my fork on the plate and mix then with the peas. Now that I am an adult, I like mashed potatoes with my cooked frozen green peas and if I am with the wife or my grandkids, I will mix the peas and mashed potatoes on my plate and eat with a fork. To my knowledge I have never done that in public. If you have been with me when I did it, I loved you, or considered you to be a good friend.

Waffle House makes good hash browns and Cracker Barrel makes an excellent hash brown casserole. I don't make them but potato pancakes are OK.

The wife uses them in vegetable tian. we make a couple of other good potato casseroles.

Made some vodka out of potatoes once (a long time ago when I was ten feet tall and bullet-proof - pretty sure the statute of limitations has expired if it was illegal). It was stout. I can't remember the variety, but they probably were reds, because of where I was when we made it.

I will eat instant mashed potatoes if that is what is served and there is something (seasoning or gravy) to go with them. IMO they get better each year and at some point in the future will actually become edible.

Canned potatoes are terrible or worse. They will never get any better than that.

That's about all I have to say about that.

reds are my favorites.

But, one of the most underated side dishes is battered french fries.