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What's your favorite potato? Alton Brown related
Posted on 11/3/13 at 1:43 pm
Posted on 11/3/13 at 1:43 pm
Just watched a show about it and it's one of those things I don't cook often enough. The reason I rarely cook them is that I'm Cajun and was raised on Rice as the daily carbo.
There are a 1,000 varieties but categorized as brown, red, white; or hi, medium, low starch.
My favorite is reds. Favorite dishes with them:
Boiled with butter and black pepper.
Mashed with olive oil, garlic and bacon bits.
Not a big fan of the traditional baked.
There are a 1,000 varieties but categorized as brown, red, white; or hi, medium, low starch.
My favorite is reds. Favorite dishes with them:
Boiled with butter and black pepper.
Mashed with olive oil, garlic and bacon bits.
Not a big fan of the traditional baked.
15
Posted on 11/3/13 at 1:47 pm to Zach
A tater that is so unknown by so many people it ain't funny. A blue potato has a flesh that is almost purple in color and making mashers with them will make people wonder at what is on the plate. 
Posted on 11/3/13 at 1:49 pm to Zach
quote:
The reason I rarely cook them is that I'm Cajun and was raised on Rice as the daily carbo.
I ate rice too but mom always had a yellow potato salad as a side dish.
Posted on 11/3/13 at 1:50 pm to Zach
Baked sweet potato 
Posted on 11/3/13 at 1:51 pm to Tigerpaw123
quote:
Baked sweet potato
I like to peel one and drop it in my gumbo bowl full of gumbo.
Posted on 11/3/13 at 1:52 pm to Zach
Not sure what makes them different, but fingerling potatoes are always a good choice.
Tonight I will be doing large baking potatoes with my steak, love a good dry bake that ends up with crispy skin.
Tonight I will be doing large baking potatoes with my steak, love a good dry bake that ends up with crispy skin.
Posted on 11/3/13 at 1:57 pm to fightin tigers
Google the James Beard recipe for bakers, it is considered very high on any totem to measure the product
Posted on 11/3/13 at 1:57 pm to Zach
Yukon gold
Posted on 11/3/13 at 2:01 pm to CITWTT
There are about 7 pages worth of recipes when you search the site, what exactly am I looking for?
Posted on 11/3/13 at 2:05 pm to oldcharlie8
quote:
I ate rice too but mom always had a yellow potato salad as a side dish.
Hey, don't laugh. My mom, a horrible cook, often served me Potatoes, Rice and French Bread. 3 course meal. No veggies, no meat.
Posted on 11/3/13 at 2:07 pm to fightin tigers
quote:
love a good dry bake that ends up with crispy skin.
Alton said key to crispy skin is to NOT wrap in foil or set on pan. Just put the potato in the oven on the oven rack at 350.
Posted on 11/3/13 at 2:11 pm to Zach
russet's are the best all around potato. fries, baked potatoes, mashed potatoes, hash browns, etc.
my favorite is red potatoes though.
my favorite is red potatoes though.
Posted on 11/3/13 at 2:13 pm to aaronb023
I usually slice russet's into 1/4 in. slices and place in the rice cooker. season, add 1/2 stick of butter, and 8 oz. of water. they come out perfect when it "dings" everytime.
this allows me to stay outside and grill my steak.
this allows me to stay outside and grill my steak.
Posted on 11/3/13 at 2:14 pm to Zach
quote:
Alton said key to crispy skin is to NOT wrap in foil or set on pan. Just put the potato in the oven on the oven rack at 350.
This is usually what I do. Sometimes I will wash the outside and sprinkle kosher salt before putting it in the oven. Not sure if the salt changes anything, but the skin is great all by itself.
Posted on 11/3/13 at 2:16 pm to fightin tigers
Look for one that was published in his cook book, I can't remember the publication date of it.
Posted on 11/3/13 at 2:19 pm to Zach
quote:
reds.
quote:
Boiled with butter and black pepper.
my favorite
Posted on 11/3/13 at 2:20 pm to fightin tigers
Yep, roast baking potatoes rubbed with canola oil and sprinkled with S&P.
Posted on 11/3/13 at 2:32 pm to Zach
Fingerling.
Posted on 11/3/13 at 2:53 pm to Zach
purple sweet potato
Posted on 11/3/13 at 2:53 pm to Zach
quote:
Yukon gold
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