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16 Comments
dinatserve
May 4, 2013
I love this article... the recipes are just a bonus to all the knowledge who have shared.
mainecook61
March 19, 2013
Try some Bintjes and Augustas. Fedco sells them via its website. And I've found that although most of my remaining potatoes are sprouty now, the Elbas are still good.
Kathy A.
March 17, 2013
How very beautiful. The photos are gorgeous and accompany a really informative article. Thanks for the ideas.
Earth A.
March 13, 2013
Fabulous article, so comprehensive! I have a soft spot for spuds. I make jewellery from them by the name Earth Apple Jewellery! So we have something in common:) Going to check out the recipes now.
sel E.
March 12, 2013
I love that you translated pommes de terre to English. It seems so fitting doesn't it? As for the recipe of the lovely stacked potatoes (1st picture), would that be the same as the potato dominoes featured in Genius Recipe recently?
Marian B.
March 12, 2013
Have you ever roasted potatoes in ghee?
Panfusine
March 12, 2013
never roasted them in the oven, just in a wok, South Indian style (boiled potatoes, cubed , tempering of mustard & split urad dal , sprinkle turmeric, cayenne, salt & asafetida powder with generous dollops of ghee..allow to get golden brown. I sprinkle a teaspoon of rice flour to give a crisp coat.)
witloof
March 12, 2013
Never mind that roast potato thing. We want the instructions for making the potatoes in the photo!!!!!
pigisyummy
March 12, 2013
regarding tip #9, are you supposed to bake them all the way through, as if you're going to eat them right away? i guess i'm just confused about the rosti option, since aren't you supposed to grate the raw potato for a rosti?
thirschfeld
March 12, 2013
Bake them through, cool then grate. For rosti you can use either cooked or raw potatoes. I usually go with whatever I have on hand. Raw will stick together better because of the starch but the cooked are easier to cook because you need only brown them without fear of the interior being raw.
Panfusine
March 12, 2013
*GASP*.. Tom is it even legal to portray Potatoes in such a glamorous avatar.. that first pic simply took my breath away.. Is the recipe for that shared anywhere?
thirschfeld
March 12, 2013
I simply smear soft butter into a pan, layer thinly sliced potatoes decoratively into the pan seasoning with a little salt and pepper along the way. Brown over medium heat, then bake them in the oven at 350 til tender. Then I invert the potato cake onto a pizza tray.
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