Comments on: Tons of Potatoes

By: Diane & Harold

Diane & Harold — Mon, 21 Dec 2009 14:21:48 +0000

Congrats on your marathon run. My other favorite use of potatoes is leek and potato soup. Wonderful on a cold wintery day after skiing.
Diane

By: sheila

sheila — Mon, 21 Dec 2009 13:58:37 +0000

Thank you to those that posted recipes. Freedom Fries a favorite here.

By: Linda Rosso

Linda Rosso — Sun, 20 Dec 2009 01:22:42 +0000

Ed,
I just fell in love with this potato preparations from Alice Waters:
Bake a sweet potato (you can actually pierce it and microwave it in about 7 minutes) cut it in half lengthwise and give it a squeeze of fresh lime juice and a sprinkle of coarse salt. Scoop and eat.
Congratulations on the marathon!
Linda

By: Maureen Ferrari

Maureen Ferrari — Sun, 20 Dec 2009 00:44:59 +0000

Ed, Congrats on completing another marathon. You are an inspiration When I saw you last it didn’t look like those potatoes where sticking to you like they stick to me! I love potatoes… mashed, french fried, roasted…when I’m being healthy…a baked potatoe with mustard …

By: Nick

Nick — Sat, 19 Dec 2009 03:57:21 +0000

Ed,

Well done on the marathon. Elise and I are going to do the LA Marathon in March. Come join us!
Your roasted potatoes remind me of the neighborhood joint I used to frequent when going to school in Florence. Their secret had something to do with frying the chopped potatoes is lard either before or after baking them (with rosemary, salt and pepper). Seems like cheating but they were so good.

By: Paul

Paul — Sat, 19 Dec 2009 02:46:47 +0000

Roasted, can’t beat them. Tasty, variety of textures and seasonings, and easy to make.

Have to try the twice baked.

Last potato would be a russet.

Then I’d top it off with a sticky bun made with potato water

By: Mitch Weinstein

Mitch Weinstein — Sat, 19 Dec 2009 01:55:31 +0000

French fries.

By: Betsy

Betsy — Fri, 18 Dec 2009 23:33:43 +0000

My husband (and consequently my son) are both Irish and they LOVE potatoes. I have therefore learned all sorts of potatoe dishes over the years. I agree with roasting fingerlings…but I like to toss in several shallots with them before I roast them.
You may already know this, but we BOIL white rose potatoes in our CornedBeef liquid during the last 45 minuntes of cooking. They soak up a lot of flavor and taste great with just a little butter…

By: Susan Toepfer

Susan Toepfer — Fri, 18 Dec 2009 23:00:10 +0000

Ed,

I agree with your 3 choices, although I make the twice-baked potatoes with cheddar. I also like The Barefoot Contessa’s Smashed Potatoes.

The best potatoes I ever had in my life were at L’Ami Louis in Paris: A potato pie.

I think there’s a version in Julia Child, but I’ve never dared try it because it involves flipping a pan!

Susan

By: Jean Brooks

Jean Brooks — Fri, 18 Dec 2009 22:56:07 +0000

I love Joel Robuchon and Patricia Wells Upper Crust potato gratin
in her Simply French book

Potatoes Anna hard to beat

Weekly we have rosted russets chopped in large wedges with kosher
salt and olive oil cooked at $400 til brown and crisp on the outside
tender inside.

Who doesn’t like potatoes?