There is no potato

Discussion in 'Food & Wine' started by Ringel05, Aug 1, 2019.

  1. Ringel05
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    Ringel05 Diamond Member

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    Psst!!! Lighten up.......
    First two posts:
    Picture 1. German potato salad, not a lot of fat at all.
    Picture 4. Rosemary, garlic new (baby) potatoes: Olive oil, garlic, salt, roasted.......
    Two of my favorites.
    :D

    My real issue with potatoes is I can make servings for four, sit down and eat the entire thing...... and want more......
     
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  2. Ringel05
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    Ringel05 Diamond Member

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    [​IMG]
     
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  3. Dekster
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    Dekster Gold Member

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    I am like that with my favorite vegetable, the hybrid peanut

    Reeses_Peanut_Butter_Cups.JPG
     
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  4. Ringel05
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    Ringel05 Diamond Member

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    I can't even stand the smell of those, waaaaaaay tooooooooo sweeeeeeeeet!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
     
  5. OldLady
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  6. Dekster
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    Dekster Gold Member

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    Smell usually not a turn off for me. I am very weird about texture though. For instance, I absolutely love the taste of creamed spinach but it is just too awful texture wise.
     
  7. iamwhatiseem
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    iamwhatiseem Gold Member

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    I make a variation of the Italian staple that roughly translates to "tomato potatoes".
    It is very easy and a crowd pleaser for sure.
    I use Italian seasoning instead of basil, add 1 onion cut into about 1" square slices.
    And bake at a higher temp of 380 on a METAL pan...NOT a glass baking dish.
    The onions will not char well using glass and the browned/charred onions add such flavor.
     
  8. Ringel05
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    Ringel05 Diamond Member

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    Sooooooooo, you season a cut up onion, roast it and pretend it's a tomato, potato............? :dunno:
     
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  9. iamwhatiseem
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    iamwhatiseem Gold Member

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    I got interrupted :D
    I half 3-4 potatoes, depending on size lengthwise. And then slice about 1/4" slices
    Cut an onion into about 1" slices
    If it is tomato season I will dice up a couple tomatoes, or off season use 1 can of diced tomatoes

    Put all in a bowl, add salt and pepper to liking, add about 1 TB of Italian seasoning, maybe 1/4 cup of olive oil (I don't measure often I take the oil cruet and pour some over it.
    Mix it all together and pour out onto a large baking pan (NOT glass, onions won't char in glass as well)
    Bake at 380 for about 30 minutes...check potatoes for doneness, onions on bottom should be charred well.

    Good stuff....you'll make it again...and again
     
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  10. Ringel05
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    Ringel05 Diamond Member

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    Not me, not a big tomato fan, not even all that fond of little tomatoes....... :eusa_whistle:
     

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