I like foods of all kinds, but I think that potatoes show up on my dinner table more often than any other. I like them prepared every way you can think of: mashed, fried, baked, roasted, hash browns, in potato salad, and scalloped potatoes.
My favorite variety is Yukon gold, or other yellow potato. They are good prepared almost any way you can think of. They are waxy enough for potato salads, great mashed, and I like them baked too. Sometimes russets are better for the application (like french fries), but the yellow potato is the one you will usually find in my pantry.
Here are some ways that I like to prepare them, other than baked, which is the way I eat them most often.
Roasted with cheese.
I got this idea from our friend michellc (from Oklahoma).
- Potatoes cut into chunks 1″ or 1-1/2″. Just wash and leave the skins on. As many as you can eat. Peel and slice a couple of garlic cloves.
- Preheat your oven to 375 degrees. Put some olive oil, butter and Sriracha pepper/garlic sauce in a glass baking dish, and put it into the oven until the butter melts.
- Put the potatoes and garlic into the oil/butter/Sriracha mixture and stir to coat. Grate a generous portion of Parmesan cheese on top.
- Bake until the potato chunks are browned and tender.
Robinson Barr Potatoes (potato gratin)
A fancy version of scalloped potatoes. Really good to accompany a roast for a special dinner. I usually make this for Christmas, with a beef rib roast.
- Peel and very thinly slice 6 medium yellow or red potatoes, and put them in a bowl of cold water.
- Rub a 9 x 13″ or similar size gratin or baking dish with the cut surface of a garlic clove, and then coat it thoroughly with about 1 TB of softened, unsalted butter.
- Dry the potato slices well with paper towels.
- Starting at one end of the baking dish, place rows of potatoes, overlapping each row 1/3 with the next row. Lightly salt and pepper and sprinkle with about an ounce of freshly grated Swiss Gruyere cheese (please only use Gruyere!).
- Starting at the opposite end of the baking dish, repeat the layering, using the remainder of the potato slices. End with salt, pepper and more cheese.
- Pour 3/4 C of heavy cream over the casserole.
- Bake for 20 to 30 minutes on the top shelf of a 375 degree oven.
Some people add grated nutmeg, or thyme, to this dish, but it is great just as it is. You can make more layers, but will need more of everything, and a longer baking time. The first time I served this dish to my daughter’s mother-in-law, she retrieved the baking dish and scraped every last speck of potatoes out of it. It really is that good! I never have leftovers.
Here is a dish I haven’t tried yet, but plan to.
Oven Fries — CRISPIER Than Deep-Fried
What is your favorite food, and what preparation do you like best?