The oft overlooked yet noble, Potato

[KG4CGC]

http://www.massrecipes.com/cats/Potato/

Yep! It's tater season folks. Time for tater soup, tater casserole and tater salad.
I believe there is a dessert recipe using tater casserole and parsnips.
Chopped and partiality mashed up taters, skin on with 4 cheeses of your choice.
Tater, onion and egg batter squeezed out of a bag into a hot skillet of olive oil, garlic and chives.
Same as above with loads of parsley and a touch of basil and cilantro.
Tater and panko encrusted deep fried farm raise catfish with rosemary.

http://www.foodnetwork.com/topics/potato/index.html

Come'mon! Get yer tater on!

[n4aud]

I love potatoes, pretty much any way you can fix them.
When I was a homebrewer I made a potato beer once, or at least had a recipe that contained potatoes. It was quite good. Before you say "yuch" remember that you need starch to make beer, and the potato itself may not contribute greatly to the final taste. Google "potato beer" and you'll see a lot of discussion by homebrewers and microbreweries on the subject of potatoes as a beer ingredient.

[N2NH]

Always like Potato Au Gratin! Tasty and yet down to earth. Then there's Nathan's french fries. Naturally sweet and crispy from spring to fall. ( I think they use Eastern potatoes during those months - they're sweeter than other varieties.)

[WØTKX]

Hot German Potato Salad... variations with mustard and extra dill are good too.

http://img.timeinc.net/recipes/i/recipes/ck/02/07/potato-salad-ck-263955-x.jpg

[kc7jty]

wash the spuds and leave skins on, dry with paper towels. Cut into wedges and coat with extra virgin olive oil and put onto baking/pizza pan. Sprinkle with minced fresh garlic, preferably fresh (but the dried work good too) rosemary leaves, and some crushed red pepper flakes, & salt.
Bake at 350/375 until golden brown. Yummy.
http://z.hubpages.com/u/354670_f496.jpg

[W1GUH]

And let's not forget those small new potatoes, both red and white. I use a bag of each.

Easy to fix....boil 'em unpeeled in salted water. They're delicious!

Also excellent in tater salad.

Potato and Leek soup, or, when fancified and served chilled, Vichyssoise. It's amazing what boiling leeks and potatoes turns into. Here's a great recipe:
http://www.starchefs.com/JChild/html/recipe_02.shtml

"They call me Tater Salad" - Ron White
:lol:

[PA5COR]

Very common here, when cooking i use them 3 or 4 days in a week.

Lots of nice dishes to make round the potato :mrgreen:

[WØTKX]

Just had to add some banana to it!

Fascinating, Captain...

http://trekmovie.com/wp-content/uploads/mirror/mirror_spock.jpg


The thin-walled parenchyma cells of a potato tuber are filled with membrane-bound, starch-storage organelles called amyloplasts. They are also referred to as "starch grains" in most general biology textbooks. Since iodine stain (gram's iodine) makes starch turn purplish-black, the amyloplasts can easily be viewed with a compound microscope (400x). Insoluble starch (amylopectin) is deposited in concentric layers within the amyloplasts. Unlike the long, coiled molecules of soluble starch (amylose), the molecules of amylopectin are much shorter, with only 40-60 glucose subunits. Amylopectin molecules consist of highly branched chains that do not coil. Starch grains of different plant species have characteristic shapes, such as maize (corn), oats, bananas, potatoes and wheat. For example, banana starch grains are more elongate than potato starch grains. Starch is hydrolyzed (broken down) by amylase enzymes (including B-amylase and maltase). During hydrolysis a water molecule is inserted between each glucose subunit. Starch is typically stored in underground organs, including storage roots, rhizomes, tubers, corms and bulbs.

Banana Mustard Potato Salad (http://scrumptious.typepad.com/.a/6a00d834517e3869e2011570b97338970c-pi)

http://scrumptious.typepad.com/.a/6a00d834517e3869e2011570b97338970c-pi

[HUGH]

Not fair, it's 4 hours to lunch!

I must ask if you look at the potato variety when buying because it makes a considerable difference. Most people in the UK don't seem to although they will look at apples and other produce. Some outlets here are trialling experimental varieties on the public and we've bought an unnamed one called "VDZ" which is bred to be disease resistant. It's neither floury or waxy and is remarkably sweet in the mouth.

[kc7jty]

in Idaho they call 'em spuds.

[W1GUH]

There used to be a "Maine Potato Net" on 75...maybe even still there.

Yep is is, according to this:

http://ecars7255.com/linknets.htm

[W1GUH]

Not fair, it's 4 hours to lunch!

I must ask if you look at the potato variety when buying because it makes a considerable difference. Most people in the UK don't seem to although they will look at apples and other produce. Some outlets here are trialling experimental varieties on the public and we've bought an unnamed one called "VDZ" which is bred to be disease resistant. It's neither floury or waxy and is remarkably sweet in the mouth.

I've learned to. The last bag of potatoes I bought was filled with bruised and otherwise undesirable potatoes. I only get Idaho baking potatoes that I can inspect before I buy or new potatoes now. Wasn't always like this...a bag of Maine russets was always great, and very tasty.