TWC: PoTaToEs

Piqué:

5. Garlic Mashed Potatoes
4. Rosemary Roast Potatoes
3. Perogies
2. Aloo Paratha
1d. Curly Fries
1c. Potato Wedges
1b. Poutinea
1a. French Fries


Danes:

5. Double stuffed potatoes – bake ‘em, scoop out of the skin, mix with fabulous things like garlic and cheese and chives and bacon bits. Then return the mixture to the skin put back in the oven and bake again.

4. Campfire potatoes - this is a baked potato kicked up a notch as you burry it in the ash of a campfire pit then build the fire on top. After a few hours when the fire has died down you dig them out and fix them up in your preferred manner. They seem to melt in your mouth and have a Smokey quality that is to die for. Don’t go easy on the butter.

3. Potato Volcano. My sister Tara’s signature move. She makes the most insanely wonderful gravy then shapes her mashed potatoes into a volcano like structure, filling it with gravy lava. yummm

2. Brick O’ Fries – I f’ing love French fries. Especially fresh cut ones with the skin still on purchased from a man in a van or booth. At Bumbershoot they maintained their deep-fry-basket shape hence the name “Brick”.

1. Fried potatoes – the next morning take your leftover boiled or steamed potatoes and slice them up very thin. Fill your fry pan with glorious amounts of butter and then lay out the thin slices in the pan. Cut up green onions and add heavy doses of salt and pepper. They will become crispy, taste delicious and cause you to gain 5 pounds as well as clog all your arteries immediately upon eating.


Gerry:

#1. Baked - in a campfire with lots of sourcream
#2. Scalloped - I think this one is seriously under-rated
#3. Mashed - with Gravy
#4. Boiled - Boring
#5. Canned - didn't know these were real until my 75 year old grandfather gave us a can for X-mas.


Cam:

5. poutine. but you gotta use real gravy and real cheese curds. and double-fry the chips. that's important.

4. jacket tatties. you have to bake a large potato til the skin is fairly crisp, then you slice it in half down the middle and mash up the insides, using the skin as a bowl. then you add butter, garlic, cheese, etc. anything, really. a typical british fast food.

3. korokke pan. korokke is basically meat or shrimp or vegetables packed in mashed potatoes and then rolled in egg and flour and breadcrumbs. then you deepfry it. the "pan" part just means it's stuck in a bun, like a korokke sandwich.

2. perogies. with sour cream. 'nuff said.

1. bangers and mash. gotta be good bangers, though. lamb sausage is my favourite. and leave the damn skin on the potatoes. it's good for you.


po:

5. in home made pirohy... with feta, dill, and lemon dill sauce.

4. mashed, made into a volcano, with delicious, salty roast chicken gravy spilling out like lava.

3. sliced, doused in olive oil, wrapped in tin foil with pearl onions, garlic, salt, pepper, and oregano.
2. deep fried pomme frites with a steak at jules
1. smashed potatoes... boiled red nugget potatoes, smashed with a fork, drizzled with olive oil, mixed with salt, pepper, and minced garlic, then put in the oven at 425 for about half an hour... they turn out sooooo creamy on the bottom and CRISPY, oh god, CRISPY on top. mmmmmmmmmm.


Biggah:

HATED:

5. Potato Salad (with a creamy dressing). Starch and fat all mushed together resulting in a heavy, yellowy tinged mass. Gross.

4. Baked. Firstly, it is extremely boring to eat a potato this way because most times all you have is butter and sour cream to ease the pastiness. Secondly, many people try and put fake bacon bits on baked potatoes as well, which is absolutely repulsive. A little throw-up just crept up my mouth thinking about the smell of fake meat. Eww.

NEUTRAL:

3. Hashbrowns. No love or hate for these. Fried potatoes with cheese and green onions make a yummy compliment to an egg breakfast. But I could live without them. This apathy most likely stems from my inability as a child to enjoy these little potato morsels with a healthy topping of "red death" (according to Laura)

LOVED:

2. Mashed. Creamy, garlicky goodness. I love them whipped and hot with a nice glob of butter melting on top of them. So good. And they are mold-able, aka fun food.

1. Potato Dumplings (with plums in the middle). These are one of my grandmother's signature desserts. Potato is used as the binding agent for the dumplings and creates an absolutely sumptuous dessert. Warm Italian plums, nestled in a thick potatoe and bread crumb crust. Yumm! A little white sugar on top and you are in heaven for the 1.25 minutes it takes you to eat your portion.

Benji:

1. french fries clearly
2. roasted (garlic and herbs!)
3. baked (bacon bits and ranch)
4. breakfast home fries (the shredded kind)
5. mashed


Brad:

5. Raw; Ruthie Arp, my Grandmother's best friend eats a raw potato every morning. This is the same woman who smokes two cigarettes at a time when she is not winning at bingo, or if she is winning. She also is able to pee standing up, like a man. A story for another time. You are probably reading this thinking, "Wow, what a character". But in actuality she is quite a boring sad balding old lady.

4. Baked; Working at a fast food restaurant that prides itself on it's baked potatoes, and subsequently being burned by the "potato oven" almost every shift, you begin to develop quite a hate for those damn things. The baked potato and the work involved around it was the bane of my Wendy's existence. However, potato wars were fun.

3. Fries; They are quite tasty, but to be honest they are killing you.

2. Mashed; what a treat when someone decides to make mashed potatoes! It sure doesn't happen enough. And leftover mashed potatoes are so good.

1. Nugget/New Potatoes. From my Grandma Betty's garden, they are so tasty, for any occasion. Plus "taties" from my Grandma's garden remind me of my Grandpa, who had a song to sing about anything and everything, including potatoes,

"Have you ever seen the devil, with his little wooden shovel, diggin' taties in the garden with his nightgown on?"
Thanks for that song Grandpa, you were pretty rad. I will never forget it.


Jennybones:

MOST FAV: stuffed potatoes
2. baked potatoes with chives
3. scalloped potatotes
4. mashed potatoes
5. french fries

et c'est tout, in potato love


Rogue Wave:

5. Country Mash- No one can argue a good potato mash!! but it has to be done with the skins still on the potatoes..or at least some of the skins. Best prepared with small red potatoes which have a lighter skin!! Boil up the spuds, add sauteed garlic, butter milk, sour cream...salt, pepper, assorted herbs, chives...maybe green onions finely finely chopped for the adventurous...then mash it all up!!! mmmmmmmm

4. Plain and Fried!! sometimes simple is all you need! all you need is to peel and boil some spuds...you could leave the skin on, but quarter then when u boil them. DO NOT over boil!! drain when finished. Fry each side to golden brown in hot olive oil infused with garlic...this is done by leaving a clove of garlic whole, and unpeeled, but crushed under hand weight to sit in the olive oil as the potatoes fry!! lightly salt after frying.

3. Potato Salad. And i do not mean potato salad with any form of Mayo in it....that's just gross. Potato salad with may should never exist and should never be eaten. I do the good old fashioned German influenced potato salad which is based with mustard and vinegar..it is really upped when cucumbers are added as well!! I can not reveal this recipe though...goes down through the ages and you may have the privilege of me making it for you one day if u ask very nicely!! I will tell u it has white vinegar, a good mustard, dijon or a good Austrian mustard works best!!.....and after letting sit for a few hours a cucumber salad is added for extra crunch and crisp freshness!!!

Serve chilled...and the longer it sits in the fridge the better it tastes!!!

2. Honey Mustard potatoes. Perfect for a beef roast or pork roast side! and these kind of potatoes are very easy to make. Once potatoes are cooked by boiling, have them cut to desired size for consumption and place in fry pan with hot olive oil. Instead of adding already prepared honey mustard, its so much better to make your own on spot. add salt and pepper to the spuds. herbs....im not sure if rosemary will work with this but it may..try it out. add honey right to the potatoes and mustard...to your liking...which flavor do you favor the most!! splash of vinegar (literally) stir it up...as bob marley says.....and there u go!!

1.Breakfast Hashbrowns A La Kevin. the best of the best.....easy and great for breakfast.....may be time consuming if you;re not organized. recommended for a morning where u do not have to rush off quickly...ie/ a hung over morning!! sautee onions, garlic, bell peppers and mushrooms quickly...can add hot peppers for taste.....add potatoes...hopefully precooked...left over potatoes work well or microwaved spuds...u can use raw, but ensure they are cut VERY thin and small to speed up cooking times. Add lots of BASIL, Oregano, salt and peper. Cook to crisp. NOT burnt...brown and crisp..the finer the potatoes the closer to hash browns they will be!! these are by far my favorite way to make potatoes!!