Hey Beepeople,
what are your favorite potato-based dishes? And how do you make them?
Share your best tuberrecipes here!
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Probably just chopping them up, tossing them with seasoning and a little oil, and roasting them until they’re crispy. Delicious and easy to make!
Which seasoning would you generally use?
Basically anything is good! Regular old salt, pepper, garlic is always tasty; different herbs; those pre-made blends work well, too! I just kind of grab whatever sounds good out of the spice cabinet.
Paprika and cayenne are great too to add a bit of spice!
cut into planks or wedges, parboil in water with a little baking soda, then roast and season however you like! they end up super crispy _
Definitely potatoes with Quark (sry too many possible translations; it’s similar to sour cream ig) with linseed oil.
Do you mean Dutch kwark or German ?
The German one. But I like the fact that if you say the word kwark it sounds just like quark.
Kartoffel mit ei is really simple and really amazingly good
Ooh, I have my own version of this:
Ingredients:
4 large Crumbly potatoes
1 Onion (large)
2 Eggs (large)
Grated cheese (preferably Gouda)
Herbs: Salt, pepper, oregano, paprika powder.
Cut the potatoes in equal sizes cubes, Par-boil the cubes.
Then put them in a large frying pan with lots of butter, bake until browning\Maillard starts.
Then throw in the onions, fruiting them, then add the two beaten eggs.
Add the cheese on top, with the salt, pepper and herbs.
Put the lid on, let it settle on low heat for ten minutes.
Great hangover food.
seems really different actually but I think I’ll try making this!
Potatoes in a Marwari Style by Madhur Jaffery
They are so good, and you can make them in an instant pot.
The full recipe is hard to find online, but here are some pointers.
https://www.eatyourbooks.com/library/recipes/2153404/potatoes-in-a-marwari-style
https://m.imdb.com/title/tt7182070/
If you search for “ocean of pdf madhur jaffrey instant indian”, the first result should be a link to the PDF of the cookbook. Everything I’ve made from this book has been fantastic, so I recommend buying the book if you like this style.
Sounds great, I will give it a try
1/4" slices spread in a pan with butter on high medium heat, adding water 1/2 up the slices. Cover with black pepper and savory, maybe a little thyme, some chili flakes if you like, and a good amount of thinly sliced shallots. Cover until the potatoes are mostly soft, and remove the cover. Once the water evaporates, cook until the potatoes are fairly browned and flip. It’s perfectly ok for them to break apart some, but try to minimize it. Once the second side is nicely browned, deglaze with brandy. Flip one last time as it evaporates.
