[Closed] King of potato dishes?

Roasted then chips.

Really good roast potatoes.

Mash! MMmmmm "x" + mash + gravy = heaven

x = sausages, faggot, etc

Cheesy chips

how could I have forgotten about mash + gravy?  Kicks self

I should think so! 😀

Cottage pie topped with cheese.

I had dauph last night with lamb steaks. Some left to finish off today. Mash takes some beating with liver, saute are brilliant as are roasties.

Chip 'n' gravy anyone?

Potatoes are great in so many ways, can't pick just one dish.

Chips, mash, roasted, rosti, gratin, sauteed can all be number one depending on mood and meal and that's before getting into all the variations of each.

Is there anything as versatile as the potato?

Crisps innit?

We’ve covered some ace spud-related stuff but how about a roast spud with mountains of butter and cheesy beans?

There is only one answer here.

Patattas bravas.

Fondant potato and dauphinoise, though I've never, to my shame, tried tartiflette. 🙈

Nothing beats a really good roaster

gratin dauphinoise

This, but left to solidify in the fridge then cut up into portions and fried in a bacon pan.

But, also, roasted potatoes.

I keep saying – it’s me mom’s own 1970’s 'Rover-strike' special' spuds:

Source old proper dirty big spuds from local farm shop or farmer. In or from a potato sack, ie none of those supermarket-stocked washed, bland-tasting super-refrigersted plastic-wrapped nonsense. We want big thick crispy skins and a fill-flavoured sturdy mash.

1. Scrub spuds. Bake in proper oven from cold for about an hour or so until you have hot jacketed spuds with crispy skinns

2. Cut lengthways, innards emptied with spoon into, contents mashed together well with salted butter and corned beef until you have dark pink potato.

3. Return the now meaty mash to skins, top with lots of sliced or grated cheddar cheese, return to oven or medium grill until all is bubbly golden or you can’t wait any longer*

*Actually no, wait until golden, its the rules.

For Veggie/vegan option use some kind of spread to add to the mash, some crispy bacon flavour bits and top with yr best cheese/alternative or add Engevita savoury flakes in mash and still crisp the spud tops under grill. It's nothing like the recipe above, but it's an option that tastes really good.

Never heard of tartiflette but it will be getting cooked when I get home! Dauphinoise for me or proper mash with chives through it and sometimes chives with a wee bit of cheese ..... my mouths watering now :/

My wifes' potato dumplings are pretty special (ooo err missus), served in a rich sauce with a good sauerbraten.

Another option is Hasselback potatoes.
They can be very simple with just rosemary and garlic, or as fancy as you dare!!

Tight call between roasties and chips.
A good jacket tatty can be lovely too.

Mmm sauerbraten. Well if we're talking German, two favourites of mine.
Bratkartoffeln mit speck und Spiegelei (saute potatoes with bacon and fried egg - a must in any mountain hut).
Mashed potato with sauerkraut and sausage, chunks of speck rendered down in a pan and poured over the mash.
I always remember the huge serving dish of potatoes which my German grandma would produce with almost any meal - piles of parsley and masses of butter.

We went round to our mates for tartiflette the other night. It’s always good when you can actually feel your arteries hardening as you eat something 😃

Mash n gravy

A proper oven backed spud with loads of butter

Chip butty

Salad/ baby potatoes with coleslaw

Roasted with sage and rosemary

For those wanting to try tartiflette her is my recipe

fry off a packet of smoked bacon with thinly sliced onions while your potatoes are boiling (just cut them into thick slices about 1.5cm thick). The potatoes want to be almost cooked through when they go in the casserole dish
When the bacon and onions are slightly browned deglaze the pan with a big glass of white wine
Layer a casserole dish with the potatoes then bacon, onion and wine. Top layer need to be the potatoes then drizzle double cream over this before adding the sliced reblouchon cheese
Bake at about 180/190 for 25 until the cheese is bubbling and the potatoes cooked through.
It's not exact in the quantities but hopefully you'll enjoy it !
Serve with a green salad for the healthy option 🙂

Dauphinoise is my favourite with garlic bay and nutmeg. If you don’t wash the potatoes after peeling and retain all the starch you can use full milk instead of cream. Might try Almond milk next time I make it. Serve it with lamb and ratatouille yum.
The most memorable potato dish I have eaten was Aligot which I always considered just French for mash. We had lunch in the ‘cheap’ café’ surrounded by expensive seafood restaurants in Meze on the harbour front. The description was filets of Red Mullet my favourite fish but the star was the Aligot. I hope it was the old granny out the back doing the cooking as the food there was always basic and very good. Café Neptune if I remember. It’s where the locals go which is always a good sign.
I was always told never over work mashed potato but the French beat it through the wall paper glue stage with the addition of cream and/or cheese, butter and seasoning and take it to another level.
Then there is Colcannon ………………..

This (gratin dauphinoise), but left to solidify in the fridge then cut up into portions and fried in a bacon pan

I may have just had a small accident

2. Cut lengthways, innards emptied with spoon into, contents mashed together well with salted butter and corned beef until you have dark pink potato

Ah yes, if you can't get the fat to infuse naturally just whip the lot out and mash some in.  This is my daughter's favourite but with lardons rather than corned beef

Tartiflette
Poutine
Hashbrowns (all variants)

Nothing beats a really good roaster

Correct.

I was always told never over work mashed potato but the French beat it through the wall paper glue stage with the addition of cream and/or cheese, butter and seasoning and take it to another level.

Are you sure about that?  I just looked it up as was curious and it looks more like a puree that they have added cream and cheese to rather all the way to gloop.

Roasters in goose fat I presume 🙂 .  I' m a big fan of the precooking and the bashing around the pan so they get loose at the edges and soak up more fat

Easy. Cheesy chips. No need for decent quality cheese either. But in reality there is not much wrong with any potato dish - the simpler the better, that's the beauty of potato's..keep it simple.

I do love a good roastie. Especially them wots blanched then marinated overnight in ridiculous amounts of crushed garlic. To finish, add sea salt, then roast off until very brown around the edges while the rest is golden and crispy.

I still think the twice-baked spud is the champ though. It's arguably the purest form of 🥔 recipe in that it's cooked with nothing other than itself, not even water to dilute the taste of the mash (as with boiled mash). So, double-important to get the best spud for the job. And the skins taste supreme if properly done. You get chewy, crispy, dense outside and starchy, buttery mash inside. Best of both worlds. I want it on boxing day.

Roasters in goose fat I presume 🙂 . I’ m a big fan of the precooking and the bashing around the pan so they get loose at the edges and soak up more fat

Precook and bash - always
Goose fat - sometimes. Sometimes with a blend of oilve and sunflower, occasionally a dash of truffle oil, and one the odd occasion, chilli oil. Yes, chilli oil roasters. All of teh nommage.

boulangère potatoes are very good but chips with salt and vinegar have got to be too for me.

I see no reason to discriminate.

French fries.

Tartiflette is good but cheese is important.
Same with gratin dauphinois and cream.

Chips are probably my favourite, but there's not a lot in it... All potato options are good, I can't actually think of any bad potato dishes!

Well now obviously pizza is the God of foods and so it follows that potato on pizza must be one of the finest uses of potato that can be witnessed.

My other half makes this insanely good pizza topped with blue cheese and potato slices. I won't lie to you, it's utterly sublime.

Therefore, pizzas innit.

Roasted potato wedge chip things! Awesome

But what about tatty scones? For breakfast, with an egg on top??

Seems to me you need to define the time of day, then the dish. I mean, I love chips as much as the next man, but I wouldn't always choose them for breakfast - definitely a post noon dish. Likewise the potato scone - pre-noon.

Some sort of venn diagram seems to be in order

Christmas Eve last year, I did tartiflette pizzas in my Ooni. This month, I went a bit more Italian by using Taleggio and prosciutto- still excellent.

I couldn’t pick a 'king' of potato dishes, because I seem to like them in virtually all forms. Poutine is fab - no one above has mentioned boxty or rosti. Had a potato hash for lunch today.

Well now obviously pizza is the God of foods and so it follows that potato on pizza must be one of the finest uses of potato that can be witnessed.

That reminds me. A couple of years back, I invented the Indian Chip Butty.

Garlic nan, covered in chips, drizzled with curry sauce. It's every bit as wrong and as right as you could possibly imagine. Best served after six pints.

But what about tatty scones? For breakfast, with an egg on top??

Ah now then, breakfast. Site canteen I used to frequent 40 years served up yesterday's mash fried up with breakfast. Delicious.

no one above has mentioned boxty or rosti

Cough, cough.

Chips, mash, roasted, rosti, gratin, sauteed can all be number one depending on mood and meal and that’s before getting into all the variations of each.

Well now obviously pizza is the God of foods and so it follows that potato on pizza must be one of the finest uses of potato that can be witnessed.

I’ve eaten tartiflette pizza in alpe d’huez. Much like those that have had a religious experience, I’ve not been the same since.

Tartiflette's more of a joint effort, and frankly the potato isn't quite pulling its weight in the holy trinity of spuds, bacon and cheese. So that gives other lesser but more potatoey dishes a chance

Roasties. Tomorrow I'll be dipping left over roasties in gravy until I lose consciousness.

For the summer months though, jerseys minted, buttered and salted.

I sort of agree that in tartiflette the potato might not feel like it is pulling it's weight but there can't be anyone in the world who doesn't consider it a potato dish therefore it has to be in there

That pizza and tatties though - completely magnificent but might be a little over the boundary.  It's also straight on my pizza list for next week

No-one has gone for crisps so far?  Not sure there are any crisps that would beat a big bag of chips though

Champ, mashed potatoes butter and scallions (spring onions to the mainland).

Bateda. Fry some cumin and coriander seeds, add ginger garlic turmeric chillies and wedges or cubes of potato. Simmer with a lid on till cooked

I saw the thread title and immediately thought of gratin and fartiflette (Sic)
However, tartiflette is more about the reblochon than either the potato or the lardons. Gratin is a better nominee because the potato starch holds the recipe together.
Aligot is awesome, but similar to tartiflette, rely on the cheese and the Aveyron sausages.

Duck fat roasties are the only spuds being prepared tomorrow, nuff said.

Oh and salt. Don't forget the salt.

Massive jacket potato, cooked till the skin is dark, with the consistency of crisped bark. Quickly (speed is essential to retain the crispness) halve the spud and eviscerate it. In a frenzy, add a half pound, or thereabouts, of salted butter to the skins and flesh, allowing it to melt. Add a grind of pepper and enjoy. If butter isn’t running down your chin you’ve done it wrong.

Champ, mashed potatoes butter and scallions (spring onions to the mainland).

Now, you're on to something here, but you're doing it wrong.

Boil new potatoes, crush them up with a potato masher, then chuck them in a wok / big frying pan with spring onions and a ton of butter.

We have tartiflette every Boxing Day with ham and pickle. Panic this year when the first two shops had no Reblochon. It is the king of potato dish, and shortens life expectancy by one month per spoonful.

First world problems, but I was starting to worry.

If i could only have spuds cooked one way for the rest of my life, it'd be roasties hands down. But is that really a "dish"?

Plus one for Hasselbacks, obviously a lesser-known delight though.

Has there been any mention of the Tortilla Espana? Not fancy but one of my favourite everyday foods and a brilliant riding fuel.

"shortens life expectancy by one month per spoonful."

I think of all of my visits to White Room, the time I worried Stevo most was when I had tartiflette for lunch. "Oh man, we're going to ride double header and Andy's sedated himself"

Boulangere potatoes, not had that for years!

Just remembered something my aunt used to make to feed a crowd of kids. Kind of a baked bean and dauphinoise mix up. Basically layer of potatoes, then beans, then cheese, repeat 3 or 4 times then pour over the milk and cream mix used to parboil the sliced potatoes then top with breadcrumbs and cheese before baking.

Doesn't sound that great granted, but it really was something!

Sarawak for the win, followed by rosti and then a decent tortilla

Much disappointment two pages and no mention of bubble and squeak, are we not British after all?

And quite partial to s potatoe latkes too.

Has there been any mention of the Tortilla Espana? Not fancy but one of my favourite everyday foods and a brilliant riding fuel.

My (Spanish) wife made one last night, it was great. But delicious as it was it's not a potato dish, it's definitely an egg dish. Mash and roasties, again they're wonderful - but they're sides. And therein lies the problem, they're aren't many dishes where potato is the star. So my vote goes to a proper cone of chip shop chips, loads of salt and malt vinegar. Stick them between two slices of bread if need be, but the main thing is the thick cut chips drenched in vinegar and salt.

My other half makes this insanely good pizza topped with blue cheese and potato slices. I won’t lie to you, it’s utterly sublime.

O. M. G. I think that’s become my new favourite ‘za! Maybe with the addition of sliced peppers and olives. I’ll be putting this to the chef* as a suggestion for sometime in the near future!
* My g/f. Actually, she’ll probably look at it and say, well, it’s simple enough, you do it! And she might well be right.

Tartiflette is the correct answer. Chips and mash are wonderful but they hold no candle to the (French) king.

Sod it, I’m cooking this at some point this week. Just add s crisp salad, a mustard dressing and a big red wine.

Lunge, let's hear yer recipe please, I need to try this.

Cheesy mash fried in butter till it gets a dark crust

Some good suggestions here....good roasties take some beating (goose fat and skins on in our house).

Love a nice, creamy dauphinois 😊

To throw in a curveball our local Indian does an award winning Bombay Aloo. Yum!

bombay Aloo

I know someone who cooks a simple and perfect alloo mattar, it's so addictive I have to sit on my hands otherwise spud-based social faux-pas would ensue*

Not too much gravy and just enough bite in the pots, but what gravy there is complements the spuds to perfection, and the peas add just a little sweetness to set it all off. I think it's a joint first in my vote.

*resulting in me running out with remainder/big pan under arm like
Alan Partridge with the cheese

PS merry xmas, may all your roasties be deep and crisp and even 🥔 🥔 🥔 🥔

If you're struggling to find Reblochon, a very stinky camembert will suffice.
The best and smelliest one I've made was with a wheel of Munster cheese and left over gammon.
It was amazing!!

Aligot is nice but renders you immobile for days. At least with tartiflette you have enough energy left to quaff cheeky red.

Goose fat roasts > beef dripping chips > mash

Receipt? Well mine is kind of rustic and made up in the spot, but roughly:
Thinly slice potatoes into discs and part-boil them in milk.
Fry up some good, thick smokey bacon or lardons, feel free to throw in some spicy sausage too.
Finely chop a few cloves of garlic.
Drain the spuds and layer all the above in a baking dish. Season each layer, don’t be shy on the pepper.
Pour over a glass of dry white wine.
Put a wheel (or 2) of Reblochon cheese on top.
Throw in the oven until the cheese is melted through and the top is crisp and golden.
Serve with crusty bread, green salad dressed in a mustard dressing and a big red wine.

It’s a filthy dish and one I never fail to enjoy.

tartiflette pizza

Yes, very much the most awesome potato dish on the world (albeit I agree with the sentiment that this is a dish with potatoes in rather than a method of cooking a potato).

So Sautéed for best potatoes.

Also Tirolergröstl.

Pretty much any potato dish from the alps.

And there's stovies. . .

Bombay Aloo and stovies.  STW never fails to deliver. Fine choices indeed

Roasted potato wedge chip things! Awesome

My local drinking establishment had a large plate of those on the counter last Friday evening. I was trying to stuff as many in my mouth as possible while the beer was Bering poured, ‘cos I knew there’d be none left by the time I went back for the second round.
The roasties my g/f did for Christmas dinner were just about perfection as well, brown and crunchy on the outside, creamy and juicy on the inside.
I had the leftover ones with smoked mackerel and salad for tea today. Much yumminess.

Champ, mashed potatoes butter and scallions

In the same vein any veg soup/broth with pearl barley and as many boiled potatoes as the bowl and Archimedes principle will support.

For me it’s a perfect baked potato, crisp on the outside, fluffy in the middle, stupid amount of butter, eaten outside on bonfire night with the smoke in your nostrils.

Then crisps, then chips, then the rest

http://spanishsabores.com/2012/01/23/huevos-rotos-spanish-broken-eggs-recipe/

https://www.theguardian.com/lifeandstyle/wordofmouth/2014/feb/27/how-to-cook-perfect-tartiflette

Greek lemon potatoes are really rather good, especially if you have really good Oregano and lemons .