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(Foodbeast)   Deep fried mashed potato cubes. That is all   (foodbeast.com) divider line 72
    More: Cool, mashed potatoes, toothpicks  
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13684 clicks; posted to Main » on 31 Jul 2012 at 4:19 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-07-31 09:16:56 AM

doglover: So... tater tots. You've invented... tater tots.

[profile.ak.fbcdn.net image 200x250]


lol That's what I came in here for. Thanks!
 
2012-07-31 09:23:53 AM

DjangoStonereaver: There's already several that cover them quite nicely already:

img1.fark.net

img1.fark.net

img1.fark.net

All are equally applicable.



You sound grouchy. Some deconstructed beef mousse accented with centrifuge-isolated amino acids should cheer you right up.
 
2012-07-31 09:32:51 AM
I love how everything old is new again. In other news, Americans everywhere find a new way to stay disgustingly fat.
 
2012-07-31 09:38:55 AM
Amateur. The Cubans and South Americans have been eating papa rellenos (spiced meat-filled mashed potato balls rolled in flour and deep fried) for centuries. And, why yes, they are delicious.
 
2012-07-31 09:46:12 AM
I invented pants
 
2012-07-31 10:04:25 AM
Tried something like this the other day, sort of. Get some baby new potatoes, boil them whole until they're lightly cooked, then smash them with the back of a spoon so that the skin splits and they spread out into little flower shapes, then deep fry them. They come out tasting like those coin-shaped hashbrowns you get at Hardee's - with the skins still on, they're much better than tater tots and get crispier inside.
 
2012-07-31 10:18:38 AM
Feh, you're doing it wrong.

Peel some russet potatoes, and cut them into irregular chunks about half an inch thick. Boil in 2 quarts water + 2 Tb vinegar + 1 Tb salt for about 10 minutes. Drain and allow to cool. Toss in cooking oil. Roast at 400 degrees until brown and crispy.

The result: perfect roasted potatoes that are fluffy on the interior, and crispy on the exterior. The vinegar is key. It creates tiny fissures in the surface of the potato that vastly expand the amount of surface area that is exposed to oil, increasing crispyness.
 
2012-07-31 10:23:17 AM

doglover: ...even if said sushi doesn't have rice or come from a fish.


Sushi translates to vinegared rice. It's not sushi if there's no rice. If you make it into a roll, it's just be a horse roll.
 
2012-07-31 10:26:08 AM

phyrkrakr: Tried something like this the other day, sort of. Get some baby new potatoes, boil them whole until they're lightly cooked, then smash them with the back of a spoon so that the skin splits and they spread out into little flower shapes, then deep fry them. They come out tasting like those coin-shaped hashbrowns you get at Hardee's - with the skins still on, they're much better than tater tots and get crispier inside.


Sounds like this recipe from Giada: http://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-smashed-p otatoes-with-lemons-recipe/index.html
 
2012-07-31 10:26:13 AM

superdude72: Feh, you're doing it wrong.

Peel some russet potatoes, and cut them into irregular chunks about half an inch thick. Boil in 2 quarts water + 2 Tb vinegar + 1 Tb salt for about 10 minutes. Drain and allow to cool. Toss in cooking oil. Roast at 400 degrees until brown and crispy.

The result: perfect roasted potatoes that are fluffy on the interior, and crispy on the exterior. The vinegar is key. It creates tiny fissures in the surface of the potato that vastly expand the amount of surface area that is exposed to oil, increasing crispyness.


This I must try..... Thanks for the tip
 
2012-07-31 10:33:38 AM
I've never known tater tots to be anything other than the frozen guys you do up in the oven.
But then I really never had a need to know them any other way.
I shall have to try this, definetly with the butter center.


/will still love me the frozen jobbers though
 
2012-07-31 10:52:06 AM

jaylectricity: [kiranawalla.com image 500x500]


Beat me to it. Had some of those bad boys last night with chicken breast and cauliflower.

/and lemon water
 
2012-07-31 11:09:11 AM
Deep fried mashed potatoes? I thought someone already had that idea.
farm4.staticflickr.com
 
2012-07-31 11:17:22 AM
In East TN people eat these all the time. They're called potato cakes. You take cheesy mashed potatoes, form them into a patty and put them in the fridge for a little while so they stay together. Pull them out, coat them in batter, deep fry. So congratulations to these idiots, you've created tiny potato cakes.

/now I gotta take a trip to the local soul food restaurant for some fried chicken, eggnog waffles, and potato cakes.
 
2012-07-31 11:36:22 AM

jaylectricity:


Exactly.
 
2012-07-31 11:48:45 AM
A generation ago, Kentucky Fried Chicken (back when it was called that instead of KFC) used to sell french fries that were actually deep-fried mashed potatoes extruded into french fry form.

Nice, soft, and greasy, those things were addictive.

God bless American food.
 
2012-07-31 01:13:09 PM

Macular Degenerate: I think it's cute when some blogger "invents" something that's been made all around the world for hundreds of years.


Not just bloggers, chicken wings were around forever and not "invented" in buffalo new york yet they get away with claiming it as their own.
 
2012-07-31 03:49:34 PM
I'm okay with this. I like potato in just about any form...except 'tater salad, that stuff's nasty.
 
2012-07-31 07:04:12 PM

doglover: Lsherm: doglover: So... tater tots. You've invented... tater tots.

[profile.ak.fbcdn.net image 200x250]

Tater Tots WITH BUTTER INSIDE!

/was actually impressed with the butter.


[2.bp.blogspot.com image 600x334]

My Little Dinner

Raw horse will kick the ass of those home grown tater tots THAT AREN'T EVEN SHAPED LIKE ANYTHING regardless of what sauce you put on them, short of The Essence of Flavor.


So I guess you WERE hungry enough to eat a horse...
 
2012-07-31 11:09:48 PM
O hell yes. I love potatoes, practically any way. These sound awesome. And they don't *have* to be fatty and bad for you, either.
 
2012-08-01 01:21:09 AM
No one's mentioned the knish? Because those are mini knishes if I ever saw some. Which is not necessarily a bad thing, knishes are delicious, they're just not new.
 
2012-08-01 03:25:05 PM

phyrkrakr: Tried something like this the other day, sort of. Get some baby new potatoes, boil them whole until they're lightly cooked, then smash them with the back of a spoon so that the skin splits and they spread out into little flower shapes, then deep fry them. They come out tasting like those coin-shaped hashbrowns you get at Hardee's - with the skins still on, they're much better than tater tots and get crispier inside.


We call 'em "smashbrowns".

They are indeed tasty and have another advantage over tater tots: no mycotoxins.
 
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