Need a good potato side

Now, now...they are from England, what do you expect?

In that case, boil them to death, then whip until they're the consistency of wallpaper paste. It will be like a taste of home for them.

Otherwise, I'd vote for a gratin. If you were serving to to me, I'd top with Raclette, but since they are from England, you might consider something milder like Fontina and Cheddar.

A tangy gruyere and cream scalloped potato bake is this house's fave. Contains an ungodly amount of cream.

Otherwise, I'd vote for a gratin. If you were serving to to me, I'd top with Raclette, but since they are from England, you might consider something milder like Fontina and Cheddar.

Dad-in-law hates cheese.

Speaking of tater tots..... there is a new restaurant here near my workplace that is making a delicious version of them. I think they might have gruyere in them. They are just absolutely addictive. I was skeptical, but wow. My staff has been ordering their lunch dishes based on what comes with them!

Now, now...they are from England, what do you expect?

In that case, boil them to death,

Whew, you meant the potatoes. For a minute there, I thought you were talking about the in-laws. I was thinking that was a bit harsh.

No, not really.

Dad-in-law hates cheese.

My mind boggles at folks who can just carve out entire slabs of existence and rule them out absolutely. "I hate fish." "I hate vegetables."

I'm pretty sure our species is doomed to extinction.

Chef,

That's good, coming from the guy who says he eats only round stuff.
Come to think of it, we are doomed; I hate croutons on my salad.

Mash some potatoes, then add some beaten egg, herbs, a little grated parmesan. Roll into balls, coat with panko crumbs and deep fry. Or turn into patties, place on greased baking sheet and bake until browned.

Chef,

That's good, coming from the guy who says he eats only round stuff.
Come to think of it, we are doomed; I hate croutons on my salad.

You can shape almost anything into a round.

Mash some potatoes, then add some beaten egg, herbs, a little grated parmesan. Roll into balls, coat with panko crumbs and deep fry.

Bernard,

Did you read beyond Maria's subject line? If so, why would you make the above recommendation? It sounds like something I would like to eat, but it is almost exactly what Maria does not want to make.

What John and David R said, but season with a few dabs of white truffle oil and a little lemon zest.

[Jenise]

You could try this one:

That's a gorgeous looking creation, and a carbo-holics dream come true to boot! I would have it for breakfast!

[Jenise]

Come to think of it, we are doomed; I hate croutons on my salad.

Now those pre-seasoned factory croutons out of the box, I understand. But great sour dough torn and pan-browned in a bit of olive oil and fresh garlic? That you would object to?

We like "smashed potatoes". Take a bunch of small Yukon Golds and boil until very tender. Drain and allow to dry for a couple of minutes. Then place them on an oiled roasting pan and give them each a whack with a meat tenderizer or some other blunt object so that the pop open and flatten out a bit. Drizzle with olive oil and a good shaking of salt. Put into a hot oven and roast until they're nicely browned. When done right, they have a nice crispy bottom and fluffy middle.

Mike

Trying to remember where I saw that recipe - and I tried it. It sounded great but I remember when I made it thinkig it was "OK"

where is that recipe from?

We like "smashed potatoes". Take a bunch of small Yukon Golds and boil until very tender. Drain and allow to dry for a couple of minutes. Then place them on an oiled roasting pan and give them each a whack with a meat tenderizer or some other blunt object so that the pop open and flatten out a bit. Drizzle with olive oil and a good shaking of salt. Put into a hot oven and roast until they're nicely browned. When done right, they have a nice crispy bottom and fluffy middle.

Mike

Trying to remember where I saw that recipe - and I tried it. It sounded great but I remember when I made it thinkig it was "OK"

where is that recipe from?

Y'know, John, I'm not sure where we got it. I think my wife must have dug it up somewhere. Once I saw her make them, I didn't really need a recipe.

I've had slightly mixed success based on how well-boiled the potatoes are, but when it works right I really like it.

Mike

Trying to remember where I saw that recipe - and I tried it. It sounded great but I remember when I made it thinkig it was "OK"

I saw that recipe on that show by the "napa style" guy..whose name totally escapes me right now. I agree though, the recipe sounded and looked great..when he did it.

We thought it was only so-so. Its way too easy to end up with pieces of potatoes instead properly flattened & cracked potatoes. And even the ones that I didn't mash into small pieces never really developed any flavor...according to the recipe.

Richard

Richard -

I've had a similar experience when I didn't get the potatoes done enough during boiling. They need to be soft enough to flatten and open up without breaking into chunks. Once they've separated into separate pieces, it no longer works so well.

Was it Michael Chiarello's show you saw?

Mike,

Yes...that was where we saw it. From Michael Chiarello's show.

Richard

Hi, new here, this is in fact my first post!

Since you have so much else to do, why not some simple twice baked potatoes? I bake mine in the oven with no foil etc so that the skin gets nice and crispy, take them out, cut in half lengthwise. Scoop all the inside out, leaving the skin intact.
Mix the potato with a little cream, and I use zeaty italian dressing, mix really well together, scoop mixture back into skins, sprinkle with a little garlic, or even parmesean and rebake for about 10 minutes.
I usually also put smokey cheddar on mine, but you can omit that since he doesn't like cheese.

Hi Lori!

Welcome to the FLDG. Glad you found your way here - I'd imagine you've already looked around the place a bit, so you probably know that we're a friendly bunch always interested in having new folks at the table. Hope you like it here.

And yeah, twice-baked potatoes are a favorite of mine, too!

Howdy Lori! Glad that storm missed you last night.

[Jenise]

We like "smashed potatoes". Take a bunch of small Yukon Golds and boil until very tender. Drain and allow to dry for a couple of minutes. Then place them on an oiled roasting pan and give them each a whack with a meat tenderizer or some other blunt object so that the pop open and flatten out a bit. Drizzle with olive oil and a good shaking of salt. Put into a hot oven and roast until they're nicely browned. When done right, they have a nice crispy bottom and fluffy middle.

Mike--we made these the other night. Bob immediately dubbed them 'Splats'. Great idea, thanks!

Splats! Great name - I think we'll steal that one from Bob.

Welcome, Lori!