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(Food and Wine)   Po-tay-toes are new-tri-shus with or without their skins   (foodandwine.com) divider line
    More: Followup, Nutrition, russet potato, Potato, medium potato, only nutrient, Potato benefits, Dietary Guidelines Advisory Committee, high-quality carbohydrate  
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605 clicks; posted to Food » on 23 Jun 2020 at 9:30 PM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2020-06-24 1:55:41 AM  
4 votes:
ah, found it! here, here are some roasted potatoes! and some carrots. and sprouts. and leeks. and you remembered to put a couple whole garlics in foil since the oven was on ennaways, right?

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2020-06-23 11:28:20 PM  
3 votes:
I prefer to leave the skins on. Part of it is laziness but part of it is that I think they're better with the skins.
Especially if you're roasting them and the potatoes get nice and tender and the skins get nice and crispy. Delicious.
 
2020-06-23 10:22:51 PM  
3 votes:
I use baked potatoes as the source for mashed potatoes these days. This way I get to eat crispy skins with a little butter and get tasty mashed potatoes.
 
2020-06-23 9:42:36 PM  
3 votes:
Tastier with.
 
2020-06-24 3:10:28 PM  
2 votes:

McGrits: I use baked potatoes as the source for mashed potatoes these days. This way I get to eat crispy skins with a little butter and get tasty mashed potatoes.


I do that making gnocchi; oven roast the potatoes or sweet potatoes, get a snack from the skins, make a meal with the mash.
 
2020-06-24 7:37:25 AM  
2 votes:
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Just don't run out of ketchup or crushed vicodin.
 
2020-06-24 1:43:51 AM  
2 votes:
scrub, cut into ~1/2" pieces. olive oil, garlic powder, onion powder, ginger powder, turmeric powder, sweet paprika powder, ground 7-spice, salt. (for some reason, Dollar Tree had that fancy pink Himalayan stuff, 2lb for $1?! so I've been using that)

preheat 400dF, parchment paper, 30 minutes, toss and turn occasionally if you're ocd, BAM!

or!!!

Hasselhoff-Kartoffeln v2: "die Enthoffnung-ening!!!"
minor-difficulty-level: hasselback style
bonus-difficulty-level: gratin style
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also, the cheat-spiralizer makes cute little Smurf houses out of the potato ends, all roasty and crispy-crunchy, BAM!
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2020-06-24 12:49:31 AM  
2 votes:
Lay out a couple layers of aluminum foil (pinch up a little ridge so juice doesn't run out)
Slice up a poh-tay-to or two and lay them on the aluminum foil
Put whatever other sliced veggies you like on top
Pour on about 1/4 cup or more of your favorite salad dressing, sprinkle on some spices
Roll up and seal the aluminum foil and put the bundle of tasty goodness on the grill directly above the coals
When you smell that first layer of poh-tay-to just barely start to burn (about 45 minutes), it's done
Empty the yumminess onto a plate, discarding any overcooked spuds, and enjoy! You're welcome.
 
2020-06-24 7:52:38 AM  
1 vote:
just poppin in to say how much I love air fryers.

Enjoy the rest of your day everyone
 
2020-06-24 12:32:59 AM  
1 vote:
Made homemade tater skins the other day.
Big russets, oven baked, scrap out some but not all the flesh....Sharp Tillamook Cheddar, crispy prosciutto , creme fresh and some scallions to finish.
My fancy hipster tater skins were pretty good
 
2020-06-23 11:20:41 PM  
1 vote:
This is hardly news.  This was a hot topic of discussion with potato scientists 40-50 years ago.  My major professor for my MS was fond of trotting out this information at every opportunity, including my thesis defense.  He was serious about potatoes, his  license plate was DR SPUD.
 
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