No.12938
i need sugestions on simple shit i can do with potatoes
i've tried frying them twice now. they turn out ok, but i end up having to use way too much oil for this, and on a side note i can't make them crispy enough
gonna try baking potatoes in the oven for dinner tonight
what else can i do with them?
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No.12941
boil em mash em stick em in a stew.
I'd say make potato waffles, if this is in regards to fries, you need to wash them, dry them well, and then fry them
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No.12942
>>12938
If you wash your fries, you get less starch, which leads to less Maillard reaction when you fry them and eventually: less taste. Floury potatoes (like the Bintje variety) have more starch and give tastier fries.
The reason most people recommend to wash fries is: starch makes produce stick together, so it wont boil, bake or fry well, it'll come out badly cooked and lumped together. That's why rice is washed before it's cooked and why you have to stir pasta while it's boiling.
For boiling pasta and rice all that washing and stirring is a good thing: starch makes everything taste worse, more bland. The more you wash and stir, the more you get rid of shitty taste. For frying/baking it's the opposite. Boiling doesn't give you the Maillard reaction, frying/baking does.
Back to fries: poach them at 150°C for 4-5 minutes, depending on size and preferably in oxen fat. Let them rest for at least half an hour, then deep fry them at 180°C in peanut oil, until they're as crispy as you want them to be (a minute, maybe 2).
Just use peanut oil if you can't find oxen fat. The main thing is: 4 minutes at 150, let them cool down, fry them again at 180 until crispy. You really need a deep fryer or good thermometer.
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No.12944
>>12938
Simple things anyone can do with potatoes:
-Potato salad: peel, cut and boil potatoes, until you can easily pinch them with a fork. Let them cool down and mix them with mayonnaise or vinaigrette. You can add whatever you want: chives, smoked fish, pickled and/or boiled vegetables, mustard, Worcester sauce. Great for a summer picnic, barbecue or (apparently) new year: https://en.wikipedia.org/wiki/Olivier_salad.
-If you want to thicken a soup (any soup you're going to blend): add a potato. Leek, chervil, carrot, pumpkin, celeriac whatever soup.
-Goes in chunky soup as well, like minestrone.
-Baked potatoes: peel, dice, boil. Heat vegetable oil in a pan, add cooked potatoes, rosemary, sage, a clove of garlic, salt and pepper (all to your taste). Toss it around a little and done. You can add or remove whatever spice or herb, just start slowly: maybe add a bay leaf or a pinch of marjoram, maybe replace the sage with some Chili pepper or add diced bacon.
Mashed potatoes: peel, dice and boil potatoes as usual. Floury potatoes work best. Put a pan on very low heat and add the cooked potatoes without grease, toss the pan a little, you want the potatoes to lose as much water as possible. Add salt, pepper and nutmeg to taste. Mash them, but never ever blend them, you'll get goo if you do. Add a tiny cube of butter while you continue mashing, the colder the butter the better, you can even put your butter in the freezer for a while.
Once that first little cube is absorbed, you can add more: 2-3, then 5-7, then…: 100 grams of butter for 500 grams of potato is fairly standard, but you can go up to 50/50 butter/potato if you get the emulsion process right.
Then you can add boiled and blended vegetables like carrots or spinach, or (a combination of) grated cheese(s). You can add a poached egg or bacon, whatever.
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No.12945
>simple shit
Potato gratin with ground meat.
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No.12948
>tried frying them twice now
Is that you tried twice to fry them,
or you tried the two stage deep fat frying (low temp/high temp)?
What kind of potatoes are you starting with? (Maris Pipers? Russets? Some wrong variety for fries?)
Remember when frying, SINGLE LAYER WITH ROOM TO SPARE IN THE FRY BASKET.
Hash browns aren't easier than fries, but they may be easier for you.
Otherwise, thinly sliced and with a gratinated cheese sauce.
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No.12952
>>12938
Pro tip I got from a chef: if you make something with potatoes in a pan use peanut oil or part peanut oil for frying. It will give the potatoes great flavor.
If you make fried potatoes like in this picture you get the best results if you cook the potatoes to 90% (still a bit of resistance in the middle if you stick a knife in it), cool them in cold water and let them rest in the fridge overnight.
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No.12964
>>12942
been frying potatoes for years and I discovered very early how important it was for them to cool down but I've never quite understood why that's important. There's some sort of reaction going on with the starches but what makes the fries come out crispy if you let them cool for a bit and not the limp pieces of shit you get from frying them in one go?
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No.12969
>>12964
it's not the starch, it's the water. if a spud is still hot there's still steam coming out of it… steam is water and water is the enemy of the maillard reaction, which is how you get crispy golden brown deliciousness.
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No.12995
>>12952
Holy motor oil buttsex, just like grandma used to make!
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No.13016
YouTube embed. Click thumbnail to play.
For good potato wedges: coat them in oregano, paprika, and chicken salt (heavy on the paprika). Chicken stock powder instead of salt works too.
>>12952
Cook to 90% then cool then fry then eat or fry to 90% then cool then eat?
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No.13018
>>13016
Steam or cook with the skin to 90% doneness, put in cold water to stop cooking. When cool put in fridge overnight. Next day they will be very easy to peel. Fry them with some onions and bacon in a pan until they look like the picture. Add onions a bit later so they don't get BLACKED. Works best in a cast iron pan or nonstick.
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No.13019
>>13018
>no picture
calm down Germany.
Do you know any good German potato recipes?
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No.13020
>>13019
Oops forgive me Germany I should have checked back another post. It's early morning in the states.
I will need to try the peanut oil for frying, sounds good but fattening… I usually just boil potatoes with spices, very filling and good for cutting weight.
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No.13021
>>13019
Warm Kartoffelsalat.
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No.13026
>>13021
that's OK, I should try making it sometime
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No.13032
>>13018
I never take the skin off my potatoes even if I'm mashing them. It's where all the nutrients are.
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No.13088
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No.13091
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No.13118
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No.13135
>>13026
I really like it, but I think part of the reason is the novelty of it. In America potato salad is always cold and dressed with mayo. The German potato salad is warm and dressed with vinagrette. Good shift.
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No.13136
Wash
Stab all over with fork
Microwave for like ten minutes
Cut in half
Drown in ketchup and/or mustard and/or mayo
Eat
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No.13143
>>13136
A true murrican would insist on drowning it in either bbq sauce or ranch or both.
Sweet Baby Ray's ain't bad on taytos, although I prefer KC Masterpiece.
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No.13144
>>13136
better tip, cut a cross in the top with the center extending to about the center of the spud, grab by the corners and push in towards the center to push the cooked potato out through the hole. it takes some practice but if you nail it it's way more accessible to stir around your butter and cheese and green onions and the things that normal people put on their goddamn potatoes.
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No.13145
I just boil 'em, mash 'em and stick 'em in a stew.
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No.13146
>>13143
I've tried both. I ususally do ketchup/mustard combo or just mayo. I haven't really found a bbq sauce I like on potatoes. Sweet Baby Ray's is just that; syrupy fucking sweet. Ranch dressing on potatoes is pretty meh, but if you sprinkle some ranch powder over buttered potatoes it's pretty damn tasty.
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No.13162
>>13145
Excellent advice Sam, except for the first bit.
Stews are fucking magnificent and unappreciated.
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No.13166
>>13146
13143 here.
I would tend to agree… most bbq sauces don't work well, Ray's is too sweet (but it has its devotees), a carolina style vinegar sauce is good taste wise (but too thin in texture), Open Pit is too zippy… blah blah.
Ketchup and mustard don't agree with my palate, but 57 sauce or A1 work quite nicely. Might give them a try if you're in a mood to change things up.
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No.13178
Sweet Baby Rays? More like "belongs in the trash"
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No.13181
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No.13188
>>13016
Olive oil, salt and shitloads of thyme also makes for 10/10 tater wedges
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No.13189
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No.13191
>>13166
>but it has its devotees
Yeah, everyone I know.
>7 sauce or A1 work quite nicely.
I bet A1 works great. I haven't had it in ages.
My theory had always been that original A1 was just the sludge leftover from fermenting Worcestershire sauce. Deeeeeelishus
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No.13195
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No.13245
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No.13328
>>13195
A good seasoned pile of fries with a nice hamburger, can't go wrong with that.
how do you all like your fries? extra crispy here.
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No.13403
>>12938
you have to cut them thin and you also have to use more oil (fries have to be free in it) else they get sticky
anyway another very simple and better thing to do is boil them into a soup
it's also much easier and cleaner
use a pressure cooker like a hermetically sealed pot
>put pot on heat with a little oil
>chop an onion
>put it in the pot
>lower heat
>close the lid
>leave to steam (add a few drops of water later)
>chop a carrot
>peel&chop potatoes
>chop garlic
>put it all in
>barely cover with water
>leave to boil a bit
>>12964
>cool down
but.. fried potatoes are good only while still hot
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