I’d dice a russet up fairly small, then pan fry it in avocado oil. Add rosemary, salt and pepper. Remove and cover, then fry an egg in the leftover oil. Shread cheese on top and serve with salsa.
I have everything in my kitchen?
First, I get a big block of cheese. Then I take a generous bite off the the block of cheese, chew and swallow. Next, I place the potato in the garbage and carefully close the lid. Finally, I continue consuming the cheese until the cheese is no more.
I just realized this is c/cooking and not lemmy shitpost. Err… Sorry. Your recipe sounds really good, by the way.
Ok, so at first I downvote you, but waited to read it all before navigating away.
That downvote is now an upvote for the ride you took us on.
Thank you. <3
Gotta love a nice lost lemming comment
Honestly with just one potato, this is a case where I’d probably have a classic baked potato with it. Sometimes simplest is best, and it takes you back to positive memories from when you were young.
Your choice absolutely nails all of that though! Like you’ve basically described what I’d do, too as a possible second choice. In your case I’d think of them as home fries
Agreed. There’s a gradient of what I do with potatoes based off how many there are. Just one or two? Baked. Three or four? Hasselback. More than that? Mashed.
I have tried and made other variants (chantilley, duchess, twice baked, etc) and they were fun and tasty (and generally more work than they’re worth unless you are impressing guests), but those three are my go tos.
Hasselback Grilled and brushed with garlic and butter at the end to caramelize.
Came to post almost exactly this
Only one? Because I loves me some mashed potatoes with too much butter and sour cream.
I can’t stand cooking. I’d clean it, jab it with a knife deeply a handful of times, then throw it in the microwave for 6-7 minutes. Then I’d forget that I put it in the microwave. Sometime later I’d suddenly get real hungry, go into the kitchen, notice the microwave says “DONE” and then remember the potato. It would still be hot. I’d take it out, cut it in half, maybe throw some butter on it, then eat it.
nukes a big ol Russet in the microwave, covers it in butter and cheese with some salt and pepper
if i’m stuck with ‘everything’ in my kitchen. that’s about all i could do… but i have to skip the cheese and use fake butter. i do have some peas, so i might smash the tater and put some of those over the top.
There are about as many ways to cook a potato as preparing an egg. With both, I have no real preferences.
I’m in the mood for this one. Peel it, cut into larger bite-sized cuts. Par-boil them to just before tender. Take them out, cool them down, then toss with olive or vegtable oil, salt, and pepper. Then bake at a high temp until brown and crispy flipping occasionally.
They turn out incredibly crispy on the outside and tender on he inside. A little bit time consuming though so I do it rarely.
Just discovered this method and now I try to make them once or twice a month. They taste amazing. They turn out like crispy pockets of mashed potato.
Boil ‘em, mash’ em, and stick 'em in a stew. Lovely golden crisp with a nice piece of fried fish.
Wash, sprinkle with sea salt, wrap in foil, bake until done, cut open, add butter (and more salt if needed), and enjoy.
More potatoes might change things, but with 1 that seems like the best bet.
This is the way. Or same thing, but on the grill.
If it’s just the one potato then I’d oven bake it until the skin was crisp; half it and scoop out the flesh; mix the flesh with butter, grated cheese, crumbled bacon or pancetta, chives or spring onions, salt, pepper, maybe some chilli flakes; spoon the mixture back into the skins; and give it another 10-15 minutes in the oven.
Twice baked! A classic.
Peel it, slice it into thin medallions, then pan fry them with butter until they’re crispy golden brown on both sides but still creamy soft in the middle. Seasoned with just a sprinkle of garlic salt and a dash of Korean chili powder.
As a mash. Dutch cream variety. Served with a side of a juicy steak, and red onion gravy.
Ooh! I’d never heard of red onion gravy before, but now I crave it.
It’s so easy to make, and so tasty. Go slow. Low n slow.
Peel it and eat it raw. I love the crunchy starchy earthy taste of a raw potato
There is a first of everything I guess
Chop it up and boil it in salty water. reserve some water
Drain mash add butter milk and some of that starchy water.
