I’d dice a russet up fairly small, then pan fry it in avocado oil. Add rosemary, salt and pepper. Remove and cover, then fry an egg in the leftover oil. Shread cheese on top and serve with salsa.
I have everything in my kitchen?
First, I get a big block of cheese. Then I take a generous bite off the the block of cheese, chew and swallow. Next, I place the potato in the garbage and carefully close the lid. Finally, I continue consuming the cheese until the cheese is no more.
I just realized this is c/cooking and not lemmy shitpost. Err… Sorry. Your recipe sounds really good, by the way.
Ok, so at first I downvote you, but waited to read it all before navigating away.
That downvote is now an upvote for the ride you took us on.
Thank you. <3
Gotta love a nice lost lemming comment
nukes a big ol Russet in the microwave, covers it in butter and cheese with some salt and pepper
if i’m stuck with ‘everything’ in my kitchen. that’s about all i could do… but i have to skip the cheese and use fake butter. i do have some peas, so i might smash the tater and put some of those over the top.
I can’t stand cooking. I’d clean it, jab it with a knife deeply a handful of times, then throw it in the microwave for 6-7 minutes. Then I’d forget that I put it in the microwave. Sometime later I’d suddenly get real hungry, go into the kitchen, notice the microwave says “DONE” and then remember the potato. It would still be hot. I’d take it out, cut it in half, maybe throw some butter on it, then eat it.
Honestly with just one potato, this is a case where I’d probably have a classic baked potato with it. Sometimes simplest is best, and it takes you back to positive memories from when you were young.
Your choice absolutely nails all of that though! Like you’ve basically described what I’d do, too as a possible second choice. In your case I’d think of them as home fries
Agreed. There’s a gradient of what I do with potatoes based off how many there are. Just one or two? Baked. Three or four? Hasselback. More than that? Mashed.
I have tried and made other variants (chantilley, duchess, twice baked, etc) and they were fun and tasty (and generally more work than they’re worth unless you are impressing guests), but those three are my go tos.
Only one? Because I loves me some mashed potatoes with too much butter and sour cream.
Hasselback Grilled and brushed with garlic and butter at the end to caramelize.
Came to post almost exactly this
Scalloped, but yeah, you need more than one…
https://www.thekitchn.com/scalloped-potatoes-recipe-23649676
I also skip the cheese since I hate cheese.
Cubed skin-on, boiled til just done, tossed in a sauce of bacon grease, crumbled bacon, white vinegar, tiny bit of sugar, and salt and pepper.
Chop it up and boil it in salty water. reserve some water
Drain mash add butter milk and some of that starchy water.
Stick it in the oven for an hour, right on the rack, as-is.
Take it out, cut in half, butter/salt/pepper.
Rinse. Drop in airfryer for 35 minutes. Chip dip.
I’m in the mood for this one. Peel it, cut into larger bite-sized cuts. Par-boil them to just before tender. Take them out, cool them down, then toss with olive or vegtable oil, salt, and pepper. Then bake at a high temp until brown and crispy flipping occasionally.
They turn out incredibly crispy on the outside and tender on he inside. A little bit time consuming though so I do it rarely.
Just discovered this method and now I try to make them once or twice a month. They taste amazing. They turn out like crispy pockets of mashed potato.
Wash, sprinkle with sea salt, wrap in foil, bake until done, cut open, add butter (and more salt if needed), and enjoy.
More potatoes might change things, but with 1 that seems like the best bet.
This is the way. Or same thing, but on the grill.
The classic Irish man’s dilemma: do I eat the potato today or ferment it and drink it tomorrow?
Chop onions and cook them in a big pan til soft , add high quality roasted ground red pepper (the key to the recipe), pepper, salt, garlic.
Cook the potatoes in salty water (or microwave it), smash it.
Cook some pasta.
Mix all of this together.
Serve with pickled vegetables / coleslaw.
