What's your favorite potato dish/

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Gingembre

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Does anyone here like colcannon? It's mashed potato mixed with sauteed cabbage and onion, covered with cheese and baked as a casserole. At least, that's the recipe I have; an authentic Scot (are you reading this, Ruby?) might do it differently.
I love colcannon (isn't it irish??), but I've never had it with cheese on, or baked in the oven. When I make it, it's just mashed potato with lots of butter, milk (/cream :eat2:) and salt & pepper, and then the sauteed onion and cabbage is just stirred in. Not sure if that's the authentic way, but that's how my family does it!
 

WTF

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I love colcannon (isn't it irish??), but I've never had it with cheese on, or baked in the oven. When I make it, it's just mashed potato with lots of butter, milk (/cream :eat2:) and salt & pepper, and then the sauteed onion and cabbage is just stirred in. Not sure if that's the authentic way, but that's how my family does it!
Thats how my family makes it! MMMMMMM
 

Dr. Feelgood

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My colcannon recipe comes from Abbot George Burke of Holy Protection Monastery. He is neither Scots nor Irish, so I don't vouch for the authenticity of his recipe. But he likes cheese and so do I. :)
 

WTF

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My colcannon recipe comes from Abbot George Burke of Holy Protection Monastery. He is neither Scots nor Irish, so I don't vouch for the authenticity of his recipe. But he likes cheese and so do I. :)
Cheese is amazing, but its not needed in traditional colcannon, it would just take away from the lake of melted butter! mmmmmmmm
 

Ruby Ripples

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Does anyone here like colcannon? It's mashed potato mixed with sauteed cabbage and onion, covered with cheese and baked as a casserole. At least, that's the recipe I have; an authentic Scot (are you reading this, Ruby?) might do it differently.
I agree with Gingembre that I've never heard of it covered with cheese and baked. But then I always say that Americans put cheese on and in, everything they just can't leave it! :p

I like colcannon so long as it's made with white cabbage, not terrible kale or spring cabbage.
 

MattB

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All the canadians on this board and no votes for poutine yet? I still refuse to try it but they seem to love it.

My favorite is baked with the skin rubbed with olive oil and coarse sea salt.
Ok, I'll be the Canadian guy that votes for poutine. I don't even really care for french fries or potatoes in general, but a well-crafted poutine is comfort-food heaven.

It's such a simple recipe for a basic poutine, but every ingredient has to be perfect and in proper proportion to each other. You can have an amazing gravy, but if you use the wrong cheese the poutine is ruined.

We just had an awesome BBQ joint open up in our neighbourhood, but they fail at poutine. Unacceptable. The gravy is flat, and they don't use enough of it. (A mixed blessing, I guess...) If they fix it, I will be their best friend...

You can get poutine in all styles and different toppings, but if you can't handle the basic I won't try the fancy.
 

Windigo

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I love German style home fries; potatoes fried in a skillet with garlic or onions and some fresh parsley added at the end. They go well with just about anything.

And I love French Gratin Dauphinois, that's a potato bake with garlic and cream. Delicious with steak.

But it's hard to pick a favourite; potatoes are actually my favourite carb and so delicious in so many ways.
 

Dr. Feelgood

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I love German style home fries; potatoes fried in a skillet with garlic or onions and some fresh parsley added at the end. They go well with just about anything.
It doesn't get much better! They were known (as in your post) as "German fried potatoes" until 1917, when they became "home fries". Many of you will remember a similar attempt to christen French fries as "freedom fries" when the French refused to join our (ongoing) adventure in Iraq. I hate it when potatoes get political. :mad:
 

WTF

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I had poutine for the first time this summer, at a burger joint in New Bedford MA. It was chicken cordon bleu poutine! YUMMMMM
 

Killexia

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I am really proud of how well my homemade roasted potatoes turned out. I cubed red potatoes and tossed them in seasonings and olive oil, then baked at 425 for about 30 minutes. Turned out better than a restaurant. Mmmmm
 

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