Im bored with potatoes
Discussion
Depending on what you are having with them, baked, or dauphinoise?
Lots here: http://www.bbc.co.uk/dna/h2g2/A533422
Lots here: http://www.bbc.co.uk/dna/h2g2/A533422
Bombay potato:
Ingredients
1 lb (450g) good quality potatoes with their skins on.
1 tsp turmeric
2 dry red chillies
8 curry leaves
2 medium onions, chopped fine.
2 green chillies, chopped fine
2 oz (50g) chopped coriander
1/4 tsp asafoetida
1/2 tsp cumin seed
1/2 tsp mustard seed
1/2 tsp onion seed
1/2 tsp fennel seed
4 tbsp vegetable oil or ghee
Lemon juice
Salt
Method
1. Wash potatoes (do not peel,) chop into 2 inch chunks and boil with turmeric and salt until tender.
2. Drain potatoes and mash roughly with a fork.
3. Heat oil in wok and fry chillies and curry leaves until chillies have darkened
4. Add the rest of the ingredients except potato and lemon and cook until onions are translucent
5. Add potatoes with a little water. Reduce heat on pan and stir potatoes and warm through
6. Add lemon juice, stir and serve.
Personally, I make double the quantity and keep it in the fridge to accompany curry / dhal / omelette / grilled chicken / sausages - anything.
It's also good cold with cucumber raita or tsatziki in toasted pitta bread
Ingredients
1 lb (450g) good quality potatoes with their skins on.
1 tsp turmeric
2 dry red chillies
8 curry leaves
2 medium onions, chopped fine.
2 green chillies, chopped fine
2 oz (50g) chopped coriander
1/4 tsp asafoetida
1/2 tsp cumin seed
1/2 tsp mustard seed
1/2 tsp onion seed
1/2 tsp fennel seed
4 tbsp vegetable oil or ghee
Lemon juice
Salt
Method
1. Wash potatoes (do not peel,) chop into 2 inch chunks and boil with turmeric and salt until tender.
2. Drain potatoes and mash roughly with a fork.
3. Heat oil in wok and fry chillies and curry leaves until chillies have darkened
4. Add the rest of the ingredients except potato and lemon and cook until onions are translucent
5. Add potatoes with a little water. Reduce heat on pan and stir potatoes and warm through
6. Add lemon juice, stir and serve.
Personally, I make double the quantity and keep it in the fridge to accompany curry / dhal / omelette / grilled chicken / sausages - anything.
It's also good cold with cucumber raita or tsatziki in toasted pitta bread
Edited by Mobile Chicane on Sunday 21st June 18:23
Just boil them (I know, boring and I do hate boiled pots but stay with me)...
...then crush them gently (just squashed a bit rather than completely mashed - so that they are broken a bit but still whole) and drizzle over some vinagrette (sp):
- 50/50 extra virgin olive oil and white wine vineger
- teaspoon of English mustard (or to taste)
- few grinds of black pepper
Serve warm or cold. Laverly!!
...then crush them gently (just squashed a bit rather than completely mashed - so that they are broken a bit but still whole) and drizzle over some vinagrette (sp):
- 50/50 extra virgin olive oil and white wine vineger
- teaspoon of English mustard (or to taste)
- few grinds of black pepper
Serve warm or cold. Laverly!!
Edited by Leebo77 on Sunday 21st June 19:29
How about potato gratin?
Peel skin and cut the potato (5-8mm). Put the surface of the cut garlic to the casserole. (put the flavor) and butter as well. Put the potato into the casserole and pour single cream to cover the potato (maybe less than cover) - then put the salt&pepper here. Next, put the grated cheese (cheddar, mozzarella etc as you like) and put the casserole into the oven (180-200 degree 20-30min?) It was easy and nice
Peel skin and cut the potato (5-8mm). Put the surface of the cut garlic to the casserole. (put the flavor) and butter as well. Put the potato into the casserole and pour single cream to cover the potato (maybe less than cover) - then put the salt&pepper here. Next, put the grated cheese (cheddar, mozzarella etc as you like) and put the casserole into the oven (180-200 degree 20-30min?) It was easy and nice
melman on the other thread said:
Gratin Dauphinoise - CLOSE TOPIC. 
Butter a ceramic dish and pre-heated the oven to 180C. pack in the potato slices, onion and garlic nice and tight into the dish
In a saucepan I heated a mix of cream and milk until simmering point. This gets poured onto the potato mix slowly until it just reaches the upper layer. You want a few bits of potato sticking out to crisp up.
Pop in oven a enjoy once cooked (approx 25mins)
Butter a ceramic dish and pre-heated the oven to 180C. pack in the potato slices, onion and garlic nice and tight into the dish
In a saucepan I heated a mix of cream and milk until simmering point. This gets poured onto the potato mix slowly until it just reaches the upper layer. You want a few bits of potato sticking out to crisp up.
Pop in oven a enjoy once cooked (approx 25mins)
Edited by dougc on Tuesday 23 June 10:26
Roasties 
Girl I was seeing made the most amazing roast spuds EVER! She just disappeared into my kitchen at my last BBQ and emerged triumphant with them! Most Triumphant.
Part boil some spuds, then drain the water and shake them around like an unwanted baby. They'll go all fluffy round the edges.
Meanwhile you'll be heating up some olive oil in the oven until it begins to cook the pan. I cannot overstate the importance of having hot oil. It needs to be about 1/2" deep in the roasting pan, and it needs to be hotter than the sun. This is important.
Right. Making sure you've got your arms covered in case of splashbacks... pour the spuds into the hot oil. They will kick up a right fuss and you'll see why you covered your hands/arms. Bung in some rosemary, and a few sprigs of lemon thyme, along with half a lemon.
Bung them back in the oven on about 200, and go back every ten minutes to turn them, baste them in oil. When they are all crispy and golden, hoik them out and put them on a big pad of kitchen roll to drain.
Then bung in a bowl with a s
tload of crunchy rock salt all over them.
Girl I was seeing made the most amazing roast spuds EVER! She just disappeared into my kitchen at my last BBQ and emerged triumphant with them! Most Triumphant.
Part boil some spuds, then drain the water and shake them around like an unwanted baby. They'll go all fluffy round the edges.
Meanwhile you'll be heating up some olive oil in the oven until it begins to cook the pan. I cannot overstate the importance of having hot oil. It needs to be about 1/2" deep in the roasting pan, and it needs to be hotter than the sun. This is important.
Right. Making sure you've got your arms covered in case of splashbacks... pour the spuds into the hot oil. They will kick up a right fuss and you'll see why you covered your hands/arms. Bung in some rosemary, and a few sprigs of lemon thyme, along with half a lemon.
Bung them back in the oven on about 200, and go back every ten minutes to turn them, baste them in oil. When they are all crispy and golden, hoik them out and put them on a big pad of kitchen roll to drain.
Then bung in a bowl with a s
tload of crunchy rock salt all over them. When you sautee spuds, try a decent dusting of smoked paprika and a squeeze of lemon (about half) during the last 3-4 minutes of cooking. Initially the lemon juice will make the edges bit soft but the liquid soon boils off and they return to their crispy yumness.
The lemon and paprika is a really helpful flavour and is good for lots of grilled meat/fish dishes.
The lemon and paprika is a really helpful flavour and is good for lots of grilled meat/fish dishes.
Colonial said:
Cut into wedges, roast until crisp
good quality mayonnaise, and get some harissa in there to taste, and maybe a little bit of garlic and salt to taste.
Dunk the wedges into the orange concoction and enjoy the taste. perfect with beer. But then again, what isn't?
I make wedges a couple of times a week, but i normally shake them up in a little olive oil before cooking. they taste so good they have to be killing megood quality mayonnaise, and get some harissa in there to taste, and maybe a little bit of garlic and salt to taste.
Dunk the wedges into the orange concoction and enjoy the taste. perfect with beer. But then again, what isn't?
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