Tartiflette's more of a joint effort, and frankly the potato isn't quite pulling its weight in the holy trinity of spuds, bacon and cheese. So that gives other lesser but more potatoey dishes a chance
Roasties. Tomorrow I'll be dipping left over roasties in gravy until I lose consciousness.
For the summer months though, jerseys minted, buttered and salted.
I sort of agree that in tartiflette the potato might not feel like it is pulling it's weight but there can't be anyone in the world who doesn't consider it a potato dish therefore it has to be in there
That pizza and tatties though - completely magnificent but might be a little over the boundary. It's also straight on my pizza list for next week
No-one has gone for crisps so far? Not sure there are any crisps that would beat a big bag of chips though
Champ, mashed potatoes butter and scallions (spring onions to the mainland).
Bateda. Fry some cumin and coriander seeds, add ginger garlic turmeric chillies and wedges or cubes of potato. Simmer with a lid on till cooked
I saw the thread title and immediately thought of gratin and fartiflette (Sic)
However, tartiflette is more about the reblochon than either the potato or the lardons. Gratin is a better nominee because the potato starch holds the recipe together.
Aligot is awesome, but similar to tartiflette, rely on the cheese and the Aveyron sausages.
Duck fat roasties are the only spuds being prepared tomorrow, nuff said.
Oh and salt. Don't forget the salt.
Massive jacket potato, cooked till the skin is dark, with the consistency of crisped bark. Quickly (speed is essential to retain the crispness) halve the spud and eviscerate it. In a frenzy, add a half pound, or thereabouts, of salted butter to the skins and flesh, allowing it to melt. Add a grind of pepper and enjoy. If butter isn’t running down your chin you’ve done it wrong.
Champ, mashed potatoes butter and scallions (spring onions to the mainland).
Now, you're on to something here, but you're doing it wrong.
Boil new potatoes, crush them up with a potato masher, then chuck them in a wok / big frying pan with spring onions and a ton of butter.
We have tartiflette every Boxing Day with ham and pickle. Panic this year when the first two shops had no Reblochon. It is the king of potato dish, and shortens life expectancy by one month per spoonful.
First world problems, but I was starting to worry.
If i could only have spuds cooked one way for the rest of my life, it'd be roasties hands down. But is that really a "dish"?
Plus one for Hasselbacks, obviously a lesser-known delight though.
Has there been any mention of the Tortilla Espana? Not fancy but one of my favourite everyday foods and a brilliant riding fuel.
"shortens life expectancy by one month per spoonful."
I think of all of my visits to White Room, the time I worried Stevo most was when I had tartiflette for lunch. "Oh man, we're going to ride double header and Andy's sedated himself"
Boulangere potatoes, not had that for years!
Just remembered something my aunt used to make to feed a crowd of kids. Kind of a baked bean and dauphinoise mix up. Basically layer of potatoes, then beans, then cheese, repeat 3 or 4 times then pour over the milk and cream mix used to parboil the sliced potatoes then top with breadcrumbs and cheese before baking.
Doesn't sound that great granted, but it really was something!
Sarawak for the win, followed by rosti and then a decent tortilla
Much disappointment two pages and no mention of bubble and squeak, are we not British after all?
And quite partial to s potatoe latkes too.
Has there been any mention of the Tortilla Espana? Not fancy but one of my favourite everyday foods and a brilliant riding fuel.
My (Spanish) wife made one last night, it was great. But delicious as it was it's not a potato dish, it's definitely an egg dish. Mash and roasties, again they're wonderful - but they're sides. And therein lies the problem, they're aren't many dishes where potato is the star. So my vote goes to a proper cone of chip shop chips, loads of salt and malt vinegar. Stick them between two slices of bread if need be, but the main thing is the thick cut chips drenched in vinegar and salt.
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.
O. M. G. I think that’s become my new favourite ‘za! Maybe with the addition of sliced peppers and olives. I’ll be putting this to the chef* as a suggestion for sometime in the near future!
* My g/f. Actually, she’ll probably look at it and say, well, it’s simple enough, you do it! And she might well be right.
Tartiflette is the correct answer. Chips and mash are wonderful but they hold no candle to the (French) king.
Sod it, I’m cooking this at some point this week. Just add s crisp salad, a mustard dressing and a big red wine.
Lunge, let's hear yer recipe please, I need to try this.
Cheesy mash fried in butter till it gets a dark crust
Some good suggestions here....good roasties take some beating (goose fat and skins on in our house).
Love a nice, creamy dauphinois 😊
To throw in a curveball our local Indian does an award winning Bombay Aloo. Yum!
bombay Aloo
I know someone who cooks a simple and perfect alloo mattar, it's so addictive I have to sit on my hands otherwise spud-based social faux-pas would ensue*
Not too much gravy and just enough bite in the pots, but what gravy there is complements the spuds to perfection, and the peas add just a little sweetness to set it all off. I think it's a joint first in my vote.
*resulting in me running out with remainder/big pan under arm like
Alan Partridge with the cheese
PS merry xmas, may all your roasties be deep and crisp and even 🥔 🥔 🥔 🥔
If you're struggling to find Reblochon, a very stinky camembert will suffice.
The best and smelliest one I've made was with a wheel of Munster cheese and left over gammon.
It was amazing!!
Aligot is nice but renders you immobile for days. At least with tartiflette you have enough energy left to quaff cheeky red.
Goose fat roasts > beef dripping chips > mash
Receipt? Well mine is kind of rustic and made up in the spot, but roughly:
Thinly slice potatoes into discs and part-boil them in milk.
Fry up some good, thick smokey bacon or lardons, feel free to throw in some spicy sausage too.
Finely chop a few cloves of garlic.
Drain the spuds and layer all the above in a baking dish. Season each layer, don’t be shy on the pepper.
Pour over a glass of dry white wine.
Put a wheel (or 2) of Reblochon cheese on top.
Throw in the oven until the cheese is melted through and the top is crisp and golden.
Serve with crusty bread, green salad dressed in a mustard dressing and a big red wine.
It’s a filthy dish and one I never fail to enjoy.
tartiflette pizza
Yes, very much the most awesome potato dish on the world (albeit I agree with the sentiment that this is a dish with potatoes in rather than a method of cooking a potato).
So Sautéed for best potatoes.
Also Tirolergröstl.
Pretty much any potato dish from the alps.
And there's stovies. . .
Bombay Aloo and stovies. STW never fails to deliver. Fine choices indeed
Roasted potato wedge chip things! Awesome
My local drinking establishment had a large plate of those on the counter last Friday evening. I was trying to stuff as many in my mouth as possible while the beer was Bering poured, ‘cos I knew there’d be none left by the time I went back for the second round.
The roasties my g/f did for Christmas dinner were just about perfection as well, brown and crunchy on the outside, creamy and juicy on the inside.
I had the leftover ones with smoked mackerel and salad for tea today. Much yumminess.
Champ, mashed potatoes butter and scallions
In the same vein any veg soup/broth with pearl barley and as many boiled potatoes as the bowl and Archimedes principle will support.
For me it’s a perfect baked potato, crisp on the outside, fluffy in the middle, stupid amount of butter, eaten outside on bonfire night with the smoke in your nostrils.
Then crisps, then chips, then the rest
Greek lemon potatoes are really rather good, especially if you have really good Oregano and lemons .
Cold mashed potato and salad cream sandwich (plenty of freshly ground black pepper).
'nuff said.