TOD:
I loves a good baked potato (and that's baked, not microwaved!) Loves 'em with butter, broccoli and sour cream, or some hot 'n' gooey cheeze-whiz cheese product (also with broccoli.)
My dad made the best home fries and potato pancakes. Both were unapologetically fried in Wesson and made with tons of onions included, an ingredient that seems to be used less and less in restaurant fare these days. You would think that onions were becoming the next peanuts, as far as avoided foods are concerned.
Homemade french fries are wonderful--if other people make them. I never developed the knack--mine tend to turn out either undercooked or oil-sodden. I've tried oven-baking them, but they aren't really french fries. Anyone have a goof-proof method of cooking fries?
Years ago, when Burger King changed their french fry recipe, I thought that they were the best fries in the world. That is no longer the case as it seems to me that they've modified their recipe or process again (probably to cut costs) and the fries are now on the bland side. I now prefer Chik Filets' waffle fries (and their curly fries--but I know that they must be artery clogging.)
My sisters each make their own styles of mashed potatoes, each are mouthwatering. Sister Rita makes cheese potatoes, but I can't for the life of me recall what kind of cheese she uses. Sister Laureen makes garlic potatoes with buttermilk. One important step they both take is to cook the cut-up potatoe chunks on the range for a time in order to remove as much water as possible. This seems to help them come out very light and fluffy in texture.
During the winter, you can't go wrong with a good potato stew (again, with lots of onions.)
Boy, I can certainly write a lot about potatoes. I haven't even gone into potato chips yet. Or oven-roasted potatoes. Or scalloped potatoes. Or potato au gratin. And let's not even bring up yams...
