Potatoes


#1

What the hell is going on with ottolenghis potato recipe here?


#2

Sick of em, get rid


#3

Boil 'em
Mash 'em


#4

fucking millenials are at it again


#5

Old Blue Last
7 pm


#6

I’m having trouble visualising it


#7

Can’t believe we still have potatoes in 2018


#8

looks…fine?

Other than the slicing soft boiled eggs bit.


#9

Yes I was very surprised by this news. Especially given the fact that, if it were possible, 100% of my meals would be mainly potato based.

Although I probably have cut my potato consumption by at least 5% in the last few years so I’m undoubtedly part of the problem.


#10

Got to disagree with the hasselback one. NO WAY do they cook in half hour.


#11

At 180 as well?! No chance. 50 mins minimum.


#12

#13

Did anyone see that potato peeling machine that the samosa factory in Leicester had on ‘inside the factory’ last night?

It was amazing


#14

Also it has been a long established thought of mine that boulangere potatoes are superior to dauphinoise potatoes. This is often met with violent opposition. What you sayin’?

  • Boulangere
  • Dauphinoise

0 voters


#15

#16

Hasselback potatoes always look so gross. Like the underside of a mushroom :nauseated_face:


#17

Few times I’ve been around that spud
So it’s not just gonna happen like that
'Cause I ain’t no hasselback girl
I ain’t no hasselback girl


#18

do chips count as potato?


#19

Called a rumbler I think, just huge. Most pro kitchens have one.


#20

Get rid of the egg and that sounds absolutely amazing.

My mum’s been trying a new thing which is new potatoes cooked in a pan with spray oil (we’re trying to cut down on fats etc) with smoked paprika, peas, onions and garlic. It is :ok_hand: