Until an hour or so ago I could not think of a single potato based dish that isn’t really scrummy. Boiled, baked, mashed, chipped, creamed, pureed, in soups, hot pots, tartiflettes and every piece of spud- based loveliness.

And then I had gnocci for the first time today. BLEURGH!

Yep, I get that. A good gnocci well cooked with a decent sauce is great, but there’s a fine line between a big bowl of joy and a pile of mushed, starchy gloop.

Smash
Waffles
Fast food outlet fries
Croquets

boil ’em, cover them in mustard, then roast ’em. Perfect potatoes.

Croquets

Man’s greatest food invention. The pinnacle of potatoeness.

Unless you mean multiple games of croquet

Cheesy Smash is heavenly.
Waffles are acceptable.
Fast food outlet fries are beyond my ken, it’s been a long time since I had them.
Croquets, I had forgotten about them. They are OK, not something I’d choose to buy but if on the plat will not go uneaten.

I’ve also just remembered those processed smiley face things the kids used to get at parties. Slathered in tommy sauce. Yuk.

Hols- I tried to pan fry with pancetta. Never again.

Dauphinoise potatoes are the pinnacle of the art and that’s that.

Proper chips.

That’s good enough for me.

I tried to pan fry with pancetta. Never again

I don’t see how any recipe with bacon and cheese could not work.

Gnocchi takes a knacki.

Gnocchi with a dolcelatte cream in a restaurant in Florence, must be 12 years ago, still stands out as one of the nicest meals I’ve had. Simple, yet so good.

Agree with jimoiseau mind.

hols2- that’s what I thought.

triple cooked chips.

not as great as proper scabby chippy chips.

don’t take salt n vinegar/sauce well, they’re kinda waterproof.

I do like Gnocchi, but it can be tricky to get right.

I’m not keen on macaroon bars.

This is the finest use of spuds bar none…

Spuds – check
Cheese – check
Onions/garlic/whatever – check
Bacon – check

I even sat down and ate a plate of it when it was 38 degrees once, after a ride

Add Mayo.Job done.

A whole thread on spuds and nobody’s mentioned ‘roasted’.

Slightly boiled first and roughed a little then roasted with garlic and rosemary

Mash also great
Good chips, Dauphinois too

But the rest I can leave

atlaz do you call that tartiflette, or just good old 1970’s cheese ‘n’ potato pie?

Dauphinoise potatoes are the pinnacle of the art and that’s that.

No, tartiflette is where it’s at. SIL and me could eat it until we are ill/incapacitated.

Re: tartiflette- I once ate one at La Laspisa, just before the Col de Cou. Not the best decision I’ve ever made. But so yummy, esp with cornichons.

Gary – Tartiflette. The one I ate after my ride on a hot day not only had Munster cheese in it but roquefort too…

atlaz – Member

This is the finest use of spuds bar none…
bar cullen skink – tatties, smoked haddock and cream. The pinnacle of potato based awesomeness

Surprised nobody’s mentioned that Masterchef favourite, the fondant potato. Just… why?!

Dauphinoise potatoes are the pinnacle of the art and that’s that.

Nope, the pinnacle is to make dauphinoise, chill it with a weight on top, and then slice it and fry in butter:

From this recipe.

Surprised nobody’s mentioned that Masterchef favourite, the fondant potato. Just… why?!

A potato fried in masses of butter and stock? Awesome.

I can accept the awesomeness of tartiflette, but I’d have to dispute that its awesomeness is potato-derived.

Spudgehogs. we call them, but I think they look a little more like Isopods. Spudlouse sounds terrible, though..

Nope, the pinnacle is to make dauphinoise, chill it with a weight on top, and then slice it and fry in butter:

I am making that. Tonight. Enough to eat all weekend. It looks amazeballs.

I am making that. Tonight. Enough to eat all weekend. It looks amazeballs.

I’m still getting the hang of it, and I find that the slice can de-layer when it is being fried (it doesn’t completely fall apart, but a bit might break off, which is not the end of the world).

Because of this I think it’s best to use double ceam (no milk and not single cream) because I think it helps the layers to stay to together when being cooked in the frying pan. For the same reason I think it needs to be cooked fairly quickly in the frying pan: heating it for too long will also cause the layers to come apart (so don’t pre-heat it in the over first, just let it come to room temperature and then fry quickly).

Good luck.

gnocchi is lovely if you cook it correctly ; overcooked i imagine it is starchy mush

Best episode of Blackadder ever.

Not forgetting Colcannon…