in praise of spuds

[threebikesmcginty]

I think you'll find, 3BM, that the jacket potato is so irredeemably middle-class that you are wasting your time trying to prole it up with baked beans. It just looks like class tourism; like self-conscious slumming. You just have to roll with it. There's a reason it was missing from the OP, you know.

Ex-ca-use me, don't try and make out I'm desperately trying to keep it real getting down and dirty with commoners thank you.

 

[Lisa21]

What's wrong with baked spuds?

With tons of butter, baked beans and cheese natch.

That was my dinner today that was

 

[Archie_tect]

Baked Potato... yum.

 

[Night Train]

I'm starting to hunger for a baked spud with cheesy mash and chips.

 

[Flying_Monkey]

Unfortunately, if I eat potatoes I get fat. Beer also a problem. So I hardly eat them these days, or drink beer.

 

[Mozzy]

Yer clearly a poisan who likey very much his grub I fancy. Spuds I pretty much run with anyway up. Par boiled till they allllllmost falling apart, dipped in butter, dusting of flour (gluten free) and then pan roasted in't oven. Annnnnd; jacket spud finished off on high in't same oven, scoop out flesh, mix with cheese salt and black peeper, shove back in again; mmmmmm.

 

[Fnaar]

My middle name is potato.

 

[longers]

We're going to have to buy eating potatoes soon but recently found JBA seed potatoes website that has quite a few to choose from for next year and it's handy they do them in 10's too.

 

[meenaghman]

Last 5 dinners - rice , rice , pizza (it was Saturday and its a rare occurrence .. prob why I felt so sh*t at the start of the Sunday morning club run .. Pasta, Pasta. Spuds tomorrow though. Boxty is one of my favourite spud recipes... my mother never boiled it, always raw potatoes grated and fried.. a few panfuls of that would set you up for a good sessiun.

 

[TVC]

Thin sliced and layered on top of a stew, minimum 1 hour in the oven so the top is crisp and the underneath soaked up the gravy.

Now I'm hungry!

 

[gbb]

Its not just about what you do with them, its what potatoes you use in the first place....for me it's Victoria.
Slightly yellow flesh, boil, roast, chip, mash, they always come out lovely, mash especially.
Most of the others are all good for one or two of the above, but few will do all. Victoria do.
I can't put my finger on it, when mashed, they have a lovely flavour, wish i could explain what it was....'buttery' perhaps.

 

[gbb]

Thin sliced and layered on top of a stew, minimum 1 hour in the oven so the top is crisp and the underneath soaked up the gravy.

Now I'm hungry!

Bit like bacon hotpot. Bacon, onion, mushroom if you like, then sliced potato layered on top, lashings of gravy, then oven cooked.
Simplest foods can be best...

 

[slowmotion]

Fried potatoes with fried eggs

 

[Arch]

Some friends of mine went to Japan for a touring holiday. In one restaurant, they asked the waitress, (who had little English, just as they had virtually no Japanese) what was for dessert. She paused and said "ahhhhh. Po-ta-to."

They asked gently if she was quite sure, and she said "Ahhhh, I check", and went into the kitchen. When she returned, she said "Ahhhh, sorry. Not Po-ta-to. Mash Po-ta-to".

And it was. Sweet mashed potato (not mashed sweet potato, but mashed potato with syrup or similar mixed into it).

 

[ceepeebee]

Tiger 'taters, or if you're posh - Hasselback potatoes - just awesome - the bottom bit is the best - just be all crunchy and caramelized with butter