Cooking

Cut it into thin layers sloppy style, then dunk it in boiling oil. Then salt it up and snack on it. gg ez

freeze dried, reconstituted in vodka, coated in potted meat then deep fried, blended then drank through a straw mixed with clamato.

[https://youtu.be/Bs1UudPHGAI](How To Make Slow-Cooked Russet Potatoes That Fall Right Off The Bone)

Boil it. If I just got paid, maybe even peel it before boiling.

t. eastern european nonna.

Cover in spices. Eat raw. Spiced potato.

Pommes fondant is the absolute best.

Get a few pounds of russet potatoes.
Peel them so they are cylindrical. Flat faces are a must. Size and shape of a scallop.
Get a heavy bottomed pan (I use a glazed dutch oven).
Heat it to medium high.
Add a high-heat oil and fry the flat sides of the potatoes until they have a deep golden color.
Flip each of them and fry some more.
Pour in a flavorful stock to cover the bottom of the pan with at least 1/4".
Place pan in oven at 375 and bake for 30 minutes or until they are very tender.
Serve with reduced stock as a sauce.

Stab it a few times with a fork and toss it in the microwave

Cubed skin-on, boiled til just done, tossed in a sauce of bacon grease, crumbled bacon, white vinegar, tiny bit of sugar, and salt and pepper.

Thin slices, make a soy sauce, mustard, olive oil sauce, mix, in a pan and into the oven.

🧑‍🍳

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.

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.

Hasselback potatoes. Accept no substitute. It's absolutely worth the effort. I hate potatoes, but I'll always say yes to Hasselback and gladly eat it all. I also love to make these for friends because they also look great. Link: https://youtu.be/cUriMeCAsxo

I'd dice into large chunks and roast it, maybe as part of a sheet pan meal. I bought chicken shawarma spices and garlic sauce recently, so maybe I'd roast with red bell peppers and chunks of chicken, tossed in olive oil, and seasoned with salt, shawarma spice, and lemon pepper.

That said, can I come to your house for breakfast please?

I’d take a large russet and turn it into a fully loaded twice baked potato

Stick it in the oven for an hour, right on the rack, as-is.

Take it out, cut in half, butter/salt/pepper.

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.

I'd boil and mash then mix with flour and butter. Then I'd fry them and enjoy my potato scones.

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.

This comment section has everything from Lawful Good to Chaotic Evil. It's Great!

Cut into wedges, leave skin on, sprinkle with salt, pepper, and spicy paprika. Then toss in an air fryer.

Just the one? I'd cube it, boil it, and use it in a soup or a quiche

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.

Grate it, soak the starch out, rinse, dry, mix in pakora batter powder, deep fry it.

There are about as many ways to cook a potato as preparing an egg. With both, I have no real preferences.

I'm with OP but cilantro instead of rosemary if I'm going to put salsa on it, and avocado slices too.

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

throw it in the boiling water for 10-30 minutes depending on the size of the potato.

Peel it and eat it raw. I love the crunchy starchy earthy taste of a raw potato

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.

Slice it thin, shallow fry in a wok with vegetable oil, turmeric, green chillies, asafoetida, dry masala. Add salt to taste.

Eat as it is or with flat bread.

Maybe add some crushed cottage cheese while frying.

Peeled and steamed. Served with a bit of salt.

A caterer at a wedding showed me this. If gold, red, or purple potatoes, wash, dab dry, then cut into 3/4" cubes with skin. If russet, peel then cut into 1/2" cubes.

Pre-heat oven to 350F.

Toss potatoes in a bowl with a LOT of olive oil, then add salt, pepper, and dried mint. Stir till coated. Pour into a shallow metal baking pan. Make sure it's only a single cube deep.

Bake for 15m, then flip all the cubes with a spatula. Another 15m. After that, raise the heat a little, then flip every 5m until outside is to your level of crispiness. The larger the cube, the longer it takes. Too small and it ends up dried inside and out.

You want to end up with crispy outside and fluffy inside. So good.

Hasselback Grilled and brushed with garlic and butter at the end to caramelize.

Only one? Because I loves me some mashed potatoes with too much butter and sour cream.

Knife it into quarter inch strips, soak in cold water for 30 minutes and pat dry. Toss in bowl with a little vegetable oil and air fry on 400 till golden. Sprinkle with sea salt and a little thyme

I would cut up a few Kennebec potatoes, soak them, rinse them a few times, then make them into oven baked home fries. I'd finish them with some Cajun spices and then eat them all by myself.

If it's just one potato, I'd do the same thing, just with one. More sensible snacking lol

Stick it in the microwave until it's soft, and eat it with butter, salt & pepper, and maybe sour cream.

I want to try this, though: https://www.youtube.com/watch?v=KxUX7vgNGfM

nukes a big ol Russet in the microwave, covers it in butter and cheese with some salt and pepper

If you like it sweet, I just tried yesterday a typical dessert from Saxony (Leipzig): das Quarkkeulchen.

It's basically a pancake but with potatoes as a base, it's surprisingly tasty! https://sachsen.tours/rezepte/saechsische-quarkkeulchen/

One potato?

I'm with you.

I'd shift it to an irregular "chip" rather than a dice though. You just go around the tater, chipping off roughly similar sized pieces.

I think I'd go olive instead of avocado, what with the flavor being more my taste.

The thing I like about chipped vs diced is the uneven cooking. I know, everyone likes to go on about even cooking, and it does matter a lot of the time. But, if you control the biggest parts so that they get cooked before anything burns, you get these fluffy, wonderful interiors, but the thinner edges of the chips get almost crystalline in their crispness, with a band that's this golden colored delight. And the skins all get crispy, and pick up the salt, pepper, and other seasoning after the fry up.

So you get five or six distinct textures, along with all the gradations of taste that the caramelized sections give.

Now, I favor a blob of ketchup on the side target than salsa, but it's just a tiny blob there to cut fats and give that vinegary pop against the richness of everything, and I've subbed in chowchow or whatever relish was handy too.

In my mind, it's the perfect mix of the ways potatoes can hit the mouth.