It’d be easier for me to say which potato recipes I do not like. Here is that exhaustive list:
1.
One of my latest favorites, however, is ATK’s torn and fried potatoes. So simple it hardly needs a recipe. Bake some russets until they’re done, cool to room temp, then put in the fridge to chill and firm up. Tear them into medium chunks (about a three-bite size each). Deep fry until golden brown and delicious. Salt while hot. Serve with your favorite dipping sauces, or sprinkle with grated parm, or just drizzle with melted butter and garnish with minced chives.
I could have SWORN that somewhere in the distant past, The House of Prime Rib was co-owned by the same guys that founded the Lawry’s steakhouse (and the Tam o’Shanter in Atwater Village). But my google is failing me, so maybe I was mistaken.
I do remember going to a Lawry’s in my youth and being surprised how similar it was to HoPR.
Mashed. Fried. Roasted. Gratin. I don’t discriminate.
Lately, Asiago-Garlic mashed has been the big hit in this house. I throw a few cloves of garlic into the water while the potatoes are boiling. When done, I just use butter and shaved Asiago. No milk. It is heavenly.
Has anyone said vodka yet I kid. Not a big drinker. As for comfort, nothing beats an excellent mashed potato. But I also love em baked if the skins are well done and salty, roasted (creamy/crunchy) and as a filling in vareniki with some caramelized onion mixed in. My local bakery makes a wonderful sourdough potato loaf that is craveworthy. Potato knishes are wonderful, as are my grandpa’s wonderful potato piroshki which had a savory potato filling and were rolled in thin laminated layers almost croissant like and baked. Haven’t had those since he passed 10+ yrs ago. No one else has the recipe, technique, or patience to make them.
My Mother’s mashed potatoes and gravy…
Roast Beef gravy
Fried Chicken gravy
Pork Chop gravy
Swiss Steak gravy
AND Chicken and Noodles on Mashed Potatoes
Good ole midwest farm food!
The stir-fried potato dish I’m familiar with is of Sichuan origin & def served hot out of the wok. It’s probably the most vegetal prep of a tuber I’ve ever had. Really delish and different.
I would love to say Roasted Potatoes: Cut potatoes into small pieces, toss them with olive oil, salt, and pepper, and roast them in the oven until crispy and golden brown.
Yes, The texture of Sichuan Hot and Sour Shredded Potato ( 酸辣土 ) alone can bit shocking for western Palates, slightly crunchy Potato is not typical or expected!
Have never seen it served cold though.
I kid. Not a big drinker. As for comfort, nothing beats an excellent mashed potato. But I also love em baked if the skins are well done and salty, roasted (creamy/crunchy) and as a filling in vareniki with some caramelized onion mixed in. My local bakery makes a wonderful sourdough potato loaf that is craveworthy. Potato knishes are wonderful, as are my grandpa’s wonderful potato piroshki which had a savory potato filling and were rolled in thin laminated layers almost croissant like and baked. Haven’t had those since he passed 10+ yrs ago. No one else has the recipe, technique, or patience to make them.
