/ck/ - Food & Cooking

[Anonymous No.12006829]

Whats the most basic thing you could do with potatoes? Most basic recipe that doesn't require too much.

[Anonymous No.12006836]

>>12006829
>peel potatoes
>boil potatoes
>eat potatoes
>????
>profit

[Anonymous No.12006839]

>>12006829

Cut them into wedges, salt, pepper, spices, toss with olive oil, into the oven. Cook time will vary depending on thickness and things but 400F for 30 minutes is probably enough. Someone correct me if I'm wrong.

[Anonymous No.12006842]

eat them raw like the filthy animal you are.

[Anonymous No.12006858]

>thoroughly wash
>Cube/dice it with skin still on
>Put in bowl and toss with olive oil, salt, pepper, and rosemary
>bake that shit

Works best with fingerlings

[Anonymous No.12006902]

>>12006839
>>12006858
He wanted most basic thing, not some Willy Wonka shit.

[Anonymous No.12006909]

stab with fork then microwave until soft. add desired toppings after, such as butter and chives or shredded cheese.

[Anonymous No.12006919]

>wash
>boil til soft
>stab with fork to test
>remove spud from water
>mash with fork
>salt pepper and add pad of butter

[Anonymous No.12006928]

>>12006919
i guess i'll do this. Thank you

[Anonymous No.12006939]

>>12006928
throw any other shit you have around on top too if you want to experiment later. Hot sauce, cheese etc.

[Anonymous No.12006946]

>>12006829

[Anonymous No.12006965]

>>12006829
>Whats the most basic thing you could do with potatoes?
peel and boil
I peel, halve, and steam them in a pressure cooker. they come out real nice. consume with seasoning.

[Anonymous No.12006971]

>>12006829
Baked potato.

>Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
>Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.
>If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Courtesy of Alton Brown. EZ PZ taters, simple as hell. Season with salt and pepper once cooked, throw in a dollop of butter and sour cream, maybe some chopped chives, then insert it into your face.

[Anonymous No.12006974]

>>12006939
do i melt the butter or just mash it with the potatoes

[Anonymous No.12006979]

>>12006974
Just leave some butter out to soften, let the residual potato heat melt whatever butter you're gonna eat. No need to melt butter in a pan or whatever.

[Anonymous No.12006983]

hollow it out and smoke weed from it

[Anonymous No.12006987]

>>12006974
>>12006979
Yeah man if you're going for ultimate simplicity just throw the butter on the potato after you smash it while it's still hot. It'll melt and seep in

[Anonymous No.12006989]

>>12006979
>>12006987
yee, thanks guys.

[Anonymous No.12007009]

>>12006989
no sweat man, if you end up liking it and making it a fast staple meal consider throwing other shit on like I said.

Garlic Salt/Seasoned Salt
Green onion

I put chili on top of my smash potatoes. If you're hard up for time or don't care about learning to cook chili you can buy canned chili. Used to do it when I was a bachelor working like 80 hour weeks.

[Anonymous No.12007029]

Bake the potato
Cut it in half
Sprinkle salt on each half

That's literally all you need to do

[Anonymous No.12007054]

>>12006974
>do i melt the butter or just mash it with the potatoes
don't add butter to potatoes. eat dry with seasoning.

[Anonymous No.12007064]

You can top a baked potato with almost anything

[Anonymous No.12007087]

>>12007054
hmmm. You sure it tastes alright with salt and pepper?

[Anonymous No.12007111]

>>12006829
Cut it up into pieces and pan fry it in a bit of oil.

[Anonymous No.12007122]

>>12006829
Something I like to do these days goes as follows.
>take some potatoes and slice them up
>steam the slices for like 15 minutes or so
>spread lightly with sour cream on each slice
>a little salt and pepper
>a slice of pickled herring on each slice
>top with dill

[Anonymous No.12007137]

Cover potato with olive oil, s and p, bake for one hour on the rack at 400. Baked potato.

Peel, potato, coarsely shred, place in bowl, s and p, one egg. Mix well.

Medium high pan, 2 tbs olive, pour mixture into pan spread, turn down heat to medium cook for 6 minutes.

Place a plate over the potato mix and flip onto plate. Repeat cooking process. Potato crepe.

[Anonymous No.12007141]

>>12007137
Sorry. Slide the potato crepe onto plate, and then place pan over the uncooked side and flip.

[Anonymous No.12007176]

Just eat them raw brother.

[Anonymous No.12007775]

>>12007137
>>12007141
this sounds really good

[Anonymous No.12007778]

>>12006829
microwave it whole, cut it open and eat it

[Anonymous No.12007786]

>>12006829
boil potato ... add salt

[Anonymous No.12007877]

>>12006829
>Wash, don't peel
>Cut in quarters
>Roast in oven
Wala

[Anonymous No.12007885]

>>12006829
>wrap in foil
>toss into fire
>woods sex
>after woods sex cuddling
>grab stick and retrieve potato from fire
This recipe requires a girlfriend or similar creature with a free hole.

[Anonymous No.12007904]

Like just boiled potatoes and some pickled herring. That's the best protein one can have plainly, with plain boiled potatoes without any additional sauce or seasoning.

Brown sauce, it's like flour seared in plentiful butter, water base and seasoned with only little perpper and salt if the butter didn't have enough. Once one learns to do the flour, it's almost as quick as scrambled eggs.

Add ketchup, diced pickless and wieners to make "weekday stroganoff" for example.

[Anonymous No.12007914]

>>12007904
>Add ketchup

[Anonymous No.12007918]

boil
eat

[Anonymous No.12007933]

>>12006829
Bury it in the coals of a campfire. Eat it plain after it softens. Literally the absolute most basic.

[Anonymous No.12007941]

>>12006829

Boiling and mashing them. Cutting into thin slices and frying them. Baking them whole.

[Anonymous No.12008214]

>>12006836
You peel them after you boil them if you care for nutritional value.

[Anonymous No.12008223]

>>12006829
stab them with a fork a few times, then microwave. Mash on plate, add butter, salt and pepper. Wa la

[Anonymous No.12008249]

Probably a baked potato all you need to do is cook it and then slice it down the middle and put butter on it

[Anonymous No.12008261]

>>12007141
why not just use a spatula wtf

[Anonymous No.12008292]

>>12006829
boiled with butter salt and pepper

[Anonymous No.12008317]

>>12007885
Not true. I jerk off to tree burls that look like lady bits while waiting for my hobo food to cook

[Anonymous No.12008325]

>>12007904
Were you in a coma from the 1930s until now or are you my grandpa's ghost?

[Anonymous No.12008362]

>>12008214
Why bother peeling?

[Anonymous No.12008368]

>>12008261
Unless it's a small pan it would be hard to flip. I mean, all power to you if you can but generally it's the size of 12 inch frying pan. And one side is still mushy potato egg. Plus you need to reoil the pan a little to crisp the other side.

[Anonymous No.12008518]

Easy jacket potatoes, actually pretty good if you're lazy.

>Wash potato
>Don't even peel it
>Stab it with a fork
>Jam it into the microwave for about 4 min per potato at 800W
>Sprinkle it with seasonings or don't

[Anonymous No.12008642]

Make a grass seed planter.
I'm gay btw.

[Anonymous No.12008652]

Grab a potato and bake it, no peeling no washing.

[Anonymous No.12008663]

>>12006983
based

[Anonymous No.12008729]

>>12006829
Eat them raw

[Anonymous No.12008900]

Buy tinned potatoes and deep fry them for crispy deliciousness with a fluffy centre. Try it.

[Anonymous No.12008925]

>>12006971
why was this not the first response, seriously do you people even know how to boil water?

[Anonymous No.12009044]

>>12006971
Most ovens have 2 racks. If you put one rack in lower third of the oven and the other rack in the top third of the oven, how do you put the potato in the middle of the oven? Why coat in oil and salt? You are baking not frying. Why cook for an hour? Cooking times depend on the size of the potato. Alton Brown is full of shit and makes it up as he goes along.

[Anonymous No.12009072]

Throw it at a nigger

[Anonymous No.12009280]

>>12009044
I don't have a dog in this fight, but you're really straining to make a point
>racks
use one for the potatoes, one for the pan
>oil and salt
it makes the skin tasty, and is noticeably difference
>depend on the size of the potato
no shit, it's a rough guideline, to use with
>until skin feels crisp but flesh beneath feels soft
that was enough motivation to call someone full of shit?

[Anonymous No.12009380]

>>12009280
You obviously know fuck all about fractions.
Burnt oil on the skin is tasty? Really?
A small potato will bake in 30 mins approx. A large potato can be crisp on outside and feel soft if you squeeze it, but the centre can still be uncooked. You need to learn to bake things.

[Anonymous No.12009396]

Take the Hasselpill

[Anonymous No.12009404]

>>12006829
chop
boil
toss with butter salt and parsley

[Anonymous No.12009413]

>>12008325
I was indeed raised largely by my grandmas and paid attention in the kitchen. Potato and herring is good and simple, like sausage and bread. Usually I'll have some pickles or greens to the side.

That wiener sauce thing is my regular and I've also done mince meat, I have to admit I haven't ever done just bare brown sauce. That's a poverty level one doesn't have to go anymore in a Nordic country.

[Anonymous No.12009473]

Speaking of poverty:
>a bit of butter on a hot potato, either halved or cracked open
>salt, pepper/paprika/herb mix
>any protein source to go with it, if available

Not a culinary pleasure but helps you through to see the next day.

[Anonymous No.12009582]

egg bechamel doesn't take a lot of effort

[Anonymous No.12009600]

>>12006829
dice potatos
fry in pan with oil
turn periodically
perfect oven fries

[Anonymous No.12010267]

>>12009473
>butter is poverty-tier
Look at this millionaire. Margarine is way more cost-effective.

[Anonymous No.12010299]

>peel
>wash
>shove it up your ass
easy peezy lemon squeezy

[Anonymous No.12010918]

>>12006829

> Boil peeled potatoes until soft

> boil a few knobs of butter, cream, and a stick of rosemary in a pot until soft.

> mash potatoes with masher while pouring butter mixture into it through a siv (to catch rosemary residue).

> add salt and white pepper (for colour) to taste.

> mash with masher until silky, whisk through for added smoothness.

> add additional herbs if Nessicary ( I love to dice up some fresh coriander, parsley, and Green onion).

[Anonymous No.12010922]

>>12010918
>white pepper
>for colour

[Anonymous No.12010925]

>>12009582
I'm having something like that tomorrow.
It's called "skidne æg" here; "shitty eggs".
Because we mix mustard into the sauce, you see. That's the "shit" part.
It's very easy, cheap, and delicious.
Here's an old pic.

[Anonymous No.12010974]

>>12009380
Someone sounds really bitter. You know you don't have to cook it this way, right?

You do know that you can cook any way you like. And a medium/large russet at 350 takes 45-60 mins to be perfect texture.

So it sounds like you have no idea russet is the baking/mashing potato of choice. It goes without saying.

Maybe you don't know as much as you think?

[Anonymous No.12010979]

>>12006829
fun fact anything you can make using an apple you can sub with a potato.

[Anonymous No.12010982]

>>12006829
>Stab with fork multiple times
>Wrap in wet cloth
>Microwave until soft
>Eat like an apple, sprinkling each bite with preferred seasonings.
My go-to snack when my body doesn't have enough sodium. I just sprinkle every other bite with iodized salt.

[Anonymous No.12011069]

>>12006829
>put potato in oven
>wala

[Anonymous No.12011220]

>>12006829
>wash
>poke some hole in it
>microwave 4-5 minutes until soft and tender
>cut open, add salt and butter
>devour

I do this with sweet potatoes for the easiest delicious side dish of all time

[Anonymous No.12011234]

>>12006971
God I love baked potatoes. I just hate how you can't get your seasonings and toppings easily distributed without scooping the potato out and mixing it

[Anonymous No.12011238]

>>12006909
>>12010982
microwaving it is honestly the easiest. not the best, but by far the easiest.

[Anonymous No.12011243]

>>12009380
>burnt oil
The oil doesn't burn you mong

[Anonymous No.12011270]

>>12008223
>microwave
im afraid to do this

will it explode on me?

[Anonymous No.12012117]

>>12011220
This, except I add a bit of water into the bowl.

[Anonymous No.12012124]

>>12011270
Nope. I've been doing it for years and that has never happened to me.

[Anonymous No.12012128]

>>12011270
it will explode if you do not poke holes into it, but otherwise you're good

[Phil Ossiferz Stone !!esSirF6LRYN No.12012132]

>>12011270
Naw. Cover them with a wet paper towel for best results. This also works for precooking if you're making baked potatoes, hash browns, etc.

[Anonymous No.12012338]

>>12009600
I'm kind of hesitant frying potatoes on a pan. -Raw that is. I've always done that only from boiled potatoes by intentionally boiling extra a day or two before having them fried.

Wouldn't the taters get awfully dry before they are cooked?

>>12010925
Damn, I have to try that. I've been mostly using dill or nutmeg. (Works surprisingly well with milk!)

[Anonymous No.12012363]

>>12010922
>White pepper doesn't have a color

[Anonymous No.12012382]

>>12011270
Probably not. I mean usually.

My uncle did lose an eye to a microwaved potato though. The explosion left fourth degree burns all over his face. But that was a rare case. Except for him and my other uncle, most of my family hasn't had that happen

[Anonymous No.12012426]

>>12007904
beautiful

[Anonymous No.12012455]

>eats potato skin
>eats bloody meat
>wipe ass with paper
>putting ketchup on anything is worse that stomping on a baby
anglo subhuman feces needs to be killed on sight

[Anonymous No.12012471]

>>12012455
Why would you remove the most flavorful and nutritious part of the potato.

[Anonymous No.12012702]

>>12012471
In the US because of carcinogenic chemicals. Idk why they do it in 1st world countries of western europe, though. I grow my own organically so I eat the skin.

[Anonymous No.12014184]

>>12012702
source or gtfo

[Anonymous No.12014420]

>>12006909
I just did this but the fork kept sparking? Is that supposed to happen?

[Anonymous No.12015655]

>>12006829
>Put butter, salt (and the seasoning of your choice) on it
>Put potato in foil
>Cook it in the oven

[Anonymous No.12015669]

just eat as is like an apple

[Anonymous No.12015685]

My most basic shit is cutting potatoes in half, put on a coat of oil and some seasoning before baking for ~30min. The problem is I forget/cba to shake em around after a while so they can stick severely to the pan when done. I've tried using more oil but it doesn't matter. Do I sacrifice some baking sheets or do you have any suggestions without changing the shape of the potatoes? I suppose I could just put them on the side instead of the cut side down but I haven't tried that yet.

[Anonymous No.12015699]

>>12012702
all potatoes have small quantity of weak poison in their skin, check solanine
i doubt anyone ever suffered from it tho, you would have to keep like a couple kgs of skins and slurp them down all in a single meal to be affected

[Anonymous No.12015702]

>>12006836
>"DO NOT PEEL"

the skin is fucking healthy$if anything rub or scrub dirt off

[Anonymous No.12015723]

>>12015685
>Do I sacrifice some baking sheets
Well obviously.

I hope you are also smart enough to just stir the oil and the seasoning and the potatoes in a bowl, rather than brush the halves/wedges individually with oil and then carefully sprinkle them with seasoning. I just make a heap from the potatoes and scoop the rest of the oil and seasoning from a bowl on top of them. Saying this, because that's how it was done at home and I find that entirely too tiresome, even if it wastes some spice; I guess that was the logic behind it. (We got by, but both of my parents came from poor families.)

I suppose one could eliminate a step from this by using a baking bowl.

[Anonymous No.12015747]

Wait until it goes green then eat them all.
Great with raw rubarb leaf

[Anonymous No.12015767]

>>12015699
I almost don't exist because of this.

Like after the civil war my great gandpa, then a young lad but died long before I was born, was held for months in war prison. Well, he didn't get shot but didn't get much food either. Eventually he was kicked out with a pardon and a train ticket.

Anyway, when he finally got home, it was late saturday evening and the rest of the family was bathing. He got inside and saw a bowl of potato peels left on the counter. So hungry he was that he ate all those at that instant and got very sick for days.

Who knows, maybe it was solanine, maybe the refeeding syndrome and it infact saved him.

[Anonymous No.12015768]

>>12015723
I've probably subconsciously avoided extra dishes by not putting them in a bowl but I can imagine the oil seeps in better that way. I'll give it a try, thanks anon.

[Anonymous No.12016380]

>>12010925
Here it is.
Made some bacondices this time and used the baconpan to keep warm the potatoes and eggs.
The mustard is dry mustard powder mixed with a little vinegar and some cold water. You'll want to mix this at least an hour before you need to use it. Freshly mixed it tastes like crap.

[Anonymous No.12016390]

>>12006829
In his DVD documentary Stone Cold Steve Austin said when he was putting all his efforts into wrestling and nothing else he was living in motels with very little money.

He said each week he'd buy a huge bag of potatoes. But because he had nothing to cook them with he'd eat them raw.

So all week he'd have three raw potatoes for breakfast, three raw potatoes for lunch, three raw potatoes for dinner.

When he got paid on Friday he would buy a can of tuna.

[Anonymous No.12016421]

>>12016380
I thought the yellow things were curry eggs...
u are disappoint

[Anonymous No.12016432]

I usually make variations of hashbrowns when I ~need potato ASAP~ because I hate waiting like an hour to cook a single potato in the oven, and not a fan of boiled.

Just heat a bunch of canola oil in a fry pan. Start shredding potato with cheese grater. When oil is h o t add potato and cook until golden brown, then flip. Serve with plenty of salt.

[Anonymous No.12016450]

>>12016421
I make that too sometimes. It's pretty good.
Sorry that you're disappointed in me having potatoes with my eggs but that was what we were talking about.

[Anonymous No.12016480]

>>12006829
I used to bake them, directly on the oven rack so the only thing I'd have to wash in the end would be the tongs I used and the dish I ate with.

>wash potato(es)
>prick all over with a fork
>rub with oil, salt and pepper generously
>350ºF 200ºC oven preheated
>stick in on the rack
>turn every 20 minutes with tongs until done (when you squeeze, it starts to give)

You can omit the salt, pepper, and oil if you're super poorfag but I took salt and pepper packets from the dining area at my uni so I had that. I suppose you can get salt and pepper packets from fast food places too. The oil is for taste and to get the salt and pepper to stick (though I imagine water would work to a certain extent also)

you can also microwave a potato, check after every three minutes. I prefer baking though as the skins get crispy and nice.

[Anonymous No.12016884]

>>12006829
Cut them into quarters skin on boil them then salt them and top with sour cream.