[Closed] King of potato dishes?

Roasted then chips.

Really good roast potatoes.

Mash! MMmmmm "x" + mash + gravy = heaven

x = sausages, faggot, etc

Cheesy chips

how could I have forgotten about mash + gravy?  Kicks self

I should think so! 😀

Cottage pie topped with cheese.

I had dauph last night with lamb steaks. Some left to finish off today. Mash takes some beating with liver, saute are brilliant as are roasties.

Chip 'n' gravy anyone?

Potatoes are great in so many ways, can't pick just one dish.

Chips, mash, roasted, rosti, gratin, sauteed can all be number one depending on mood and meal and that's before getting into all the variations of each.

Is there anything as versatile as the potato?

Crisps innit?

We’ve covered some ace spud-related stuff but how about a roast spud with mountains of butter and cheesy beans?

There is only one answer here.

Patattas bravas.

Fondant potato and dauphinoise, though I've never, to my shame, tried tartiflette. 🙈

Nothing beats a really good roaster

gratin dauphinoise

This, but left to solidify in the fridge then cut up into portions and fried in a bacon pan.

But, also, roasted potatoes.

I keep saying – it’s me mom’s own 1970’s 'Rover-strike' special' spuds:

Source old proper dirty big spuds from local farm shop or farmer. In or from a potato sack, ie none of those supermarket-stocked washed, bland-tasting super-refrigersted plastic-wrapped nonsense. We want big thick crispy skins and a fill-flavoured sturdy mash.

1. Scrub spuds. Bake in proper oven from cold for about an hour or so until you have hot jacketed spuds with crispy skinns

2. Cut lengthways, innards emptied with spoon into, contents mashed together well with salted butter and corned beef until you have dark pink potato.

3. Return the now meaty mash to skins, top with lots of sliced or grated cheddar cheese, return to oven or medium grill until all is bubbly golden or you can’t wait any longer*

*Actually no, wait until golden, its the rules.

For Veggie/vegan option use some kind of spread to add to the mash, some crispy bacon flavour bits and top with yr best cheese/alternative or add Engevita savoury flakes in mash and still crisp the spud tops under grill. It's nothing like the recipe above, but it's an option that tastes really good.

Never heard of tartiflette but it will be getting cooked when I get home! Dauphinoise for me or proper mash with chives through it and sometimes chives with a wee bit of cheese ..... my mouths watering now :/

My wifes' potato dumplings are pretty special (ooo err missus), served in a rich sauce with a good sauerbraten.

Another option is Hasselback potatoes.
They can be very simple with just rosemary and garlic, or as fancy as you dare!!

Tight call between roasties and chips.
A good jacket tatty can be lovely too.

Mmm sauerbraten. Well if we're talking German, two favourites of mine.
Bratkartoffeln mit speck und Spiegelei (saute potatoes with bacon and fried egg - a must in any mountain hut).
Mashed potato with sauerkraut and sausage, chunks of speck rendered down in a pan and poured over the mash.
I always remember the huge serving dish of potatoes which my German grandma would produce with almost any meal - piles of parsley and masses of butter.

We went round to our mates for tartiflette the other night. It’s always good when you can actually feel your arteries hardening as you eat something 😃

Mash n gravy

A proper oven backed spud with loads of butter

Chip butty

Salad/ baby potatoes with coleslaw

Roasted with sage and rosemary

For those wanting to try tartiflette her is my recipe

fry off a packet of smoked bacon with thinly sliced onions while your potatoes are boiling (just cut them into thick slices about 1.5cm thick). The potatoes want to be almost cooked through when they go in the casserole dish
When the bacon and onions are slightly browned deglaze the pan with a big glass of white wine
Layer a casserole dish with the potatoes then bacon, onion and wine. Top layer need to be the potatoes then drizzle double cream over this before adding the sliced reblouchon cheese
Bake at about 180/190 for 25 until the cheese is bubbling and the potatoes cooked through.
It's not exact in the quantities but hopefully you'll enjoy it !
Serve with a green salad for the healthy option 🙂

Dauphinoise is my favourite with garlic bay and nutmeg. If you don’t wash the potatoes after peeling and retain all the starch you can use full milk instead of cream. Might try Almond milk next time I make it. Serve it with lamb and ratatouille yum.
The most memorable potato dish I have eaten was Aligot which I always considered just French for mash. We had lunch in the ‘cheap’ café’ surrounded by expensive seafood restaurants in Meze on the harbour front. The description was filets of Red Mullet my favourite fish but the star was the Aligot. I hope it was the old granny out the back doing the cooking as the food there was always basic and very good. Café Neptune if I remember. It’s where the locals go which is always a good sign.
I was always told never over work mashed potato but the French beat it through the wall paper glue stage with the addition of cream and/or cheese, butter and seasoning and take it to another level.
Then there is Colcannon ………………..

This (gratin dauphinoise), but left to solidify in the fridge then cut up into portions and fried in a bacon pan

I may have just had a small accident

2. Cut lengthways, innards emptied with spoon into, contents mashed together well with salted butter and corned beef until you have dark pink potato

Ah yes, if you can't get the fat to infuse naturally just whip the lot out and mash some in.  This is my daughter's favourite but with lardons rather than corned beef

Tartiflette
Poutine
Hashbrowns (all variants)

Nothing beats a really good roaster

Correct.

I was always told never over work mashed potato but the French beat it through the wall paper glue stage with the addition of cream and/or cheese, butter and seasoning and take it to another level.

Are you sure about that?  I just looked it up as was curious and it looks more like a puree that they have added cream and cheese to rather all the way to gloop.

Roasters in goose fat I presume 🙂 .  I' m a big fan of the precooking and the bashing around the pan so they get loose at the edges and soak up more fat

Easy. Cheesy chips. No need for decent quality cheese either. But in reality there is not much wrong with any potato dish - the simpler the better, that's the beauty of potato's..keep it simple.

I do love a good roastie. Especially them wots blanched then marinated overnight in ridiculous amounts of crushed garlic. To finish, add sea salt, then roast off until very brown around the edges while the rest is golden and crispy.

I still think the twice-baked spud is the champ though. It's arguably the purest form of 🥔 recipe in that it's cooked with nothing other than itself, not even water to dilute the taste of the mash (as with boiled mash). So, double-important to get the best spud for the job. And the skins taste supreme if properly done. You get chewy, crispy, dense outside and starchy, buttery mash inside. Best of both worlds. I want it on boxing day.

Roasters in goose fat I presume 🙂 . I’ m a big fan of the precooking and the bashing around the pan so they get loose at the edges and soak up more fat

Precook and bash - always
Goose fat - sometimes. Sometimes with a blend of oilve and sunflower, occasionally a dash of truffle oil, and one the odd occasion, chilli oil. Yes, chilli oil roasters. All of teh nommage.

boulangère potatoes are very good but chips with salt and vinegar have got to be too for me.

I see no reason to discriminate.

French fries.

Tartiflette is good but cheese is important.
Same with gratin dauphinois and cream.

Chips are probably my favourite, but there's not a lot in it... All potato options are good, I can't actually think of any bad potato dishes!

Well now obviously pizza is the God of foods and so it follows that potato on pizza must be one of the finest uses of potato that can be witnessed.

My other half makes this insanely good pizza topped with blue cheese and potato slices. I won't lie to you, it's utterly sublime.

Therefore, pizzas innit.

Roasted potato wedge chip things! Awesome

But what about tatty scones? For breakfast, with an egg on top??

Seems to me you need to define the time of day, then the dish. I mean, I love chips as much as the next man, but I wouldn't always choose them for breakfast - definitely a post noon dish. Likewise the potato scone - pre-noon.

Some sort of venn diagram seems to be in order

Christmas Eve last year, I did tartiflette pizzas in my Ooni. This month, I went a bit more Italian by using Taleggio and prosciutto- still excellent.

I couldn’t pick a 'king' of potato dishes, because I seem to like them in virtually all forms. Poutine is fab - no one above has mentioned boxty or rosti. Had a potato hash for lunch today.

Well now obviously pizza is the God of foods and so it follows that potato on pizza must be one of the finest uses of potato that can be witnessed.

That reminds me. A couple of years back, I invented the Indian Chip Butty.

Garlic nan, covered in chips, drizzled with curry sauce. It's every bit as wrong and as right as you could possibly imagine. Best served after six pints.

But what about tatty scones? For breakfast, with an egg on top??

Ah now then, breakfast. Site canteen I used to frequent 40 years served up yesterday's mash fried up with breakfast. Delicious.

no one above has mentioned boxty or rosti

Cough, cough.

Chips, mash, roasted, rosti, gratin, sauteed can all be number one depending on mood and meal and that’s before getting into all the variations of each.

Well now obviously pizza is the God of foods and so it follows that potato on pizza must be one of the finest uses of potato that can be witnessed.

I’ve eaten tartiflette pizza in alpe d’huez. Much like those that have had a religious experience, I’ve not been the same since.