Wipe the dirt off. Most of it, anyway.

Thrown at trump.

so just put them on my plate.

Don't make me choose!

🥔🥔🥔🥔🥔🥔🥔🥔

I like them in most ways, but the fry is the way!

(By the way, did you know that there used to be a club in downtown Raleigh, North Carolina that was called 'The Fallout Shelter'?

Great place. It is gone now, but the times spent there on stage and with the crowd were times to remember.)

. . .with a little olive oil, salt and spices. Eat 'em skin and all.

Pale yellow, golden yellow, red and blue!

I like my potatoes stuffed (twice-baked) with light fluffy potato mixed with cheddar cheese and chives.

Next is a loaded baked potato from almost any of the BBQ places around here. Of course with sour cream, butter and shredded cheese.

A few years ago, when I was trying to eat healthier, I found simple recipe for baked (microwaved) potato with fresh steamed broccoli and a bit of grated cheddar cheese on top. Oh, my goodness, eating healthy has never tasted so good!

Thin and crunchy.

Any way from chips to baked, from fries to mashed, from boiled to broiled…

But by far my personal favorite is Jacques Pepin style formulated by Rachael Ray…

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

MiHale enjoy.

I like them baked, fried, boiled, mashed, in potato salad...

potato salad.

There is no form of potato she doesn't love.
When we went out for our anniversary & she was raving about the garlic mashed potatoes.
Expensive seafood platter & she commented more about the potatoes than on the crab & lobster.
I like steak fries or a potato puree with saffron.

She'll probably love it! 👍

I like baked, mashed, and chips, too.

Steamed are kind of boring, but helped by (what isn't 😄 ) butter. I only mention them bc we were served them tonight. I asked for butter!

Emile rmnded ne of hash browns, and Pika of potato salad. How could I forget potato salad!

Skordalia is Greek dip/meze that can be made with puréed potatoes, garlic paste (garlic, olive oil + vinegar, or lemon). YUM!
It's also otherwise made w soaked stale bread, but I've never had that version.

She would love that.
I made Okonomiyakia couple times. She loved those 2.
Potato pancake, with scallions & Asian spices.

😄👍

boxty, bacstaí, steaimpí. Whatever you call them they're my favorite.

Now tell me, sour cream, applesauce or other as a topping?

on Saint Brigid's day cheese and butter are a must. Or, if there is stew, with some stewed vegetables on top.

I prefer them as baked or spuds. On a baked potato, I like to put butter ketchup on it. Only ketchup on spuds. I know people think it's crazy that I put ketchup on a baked potato but as I explain to them it's basically the same as the inside of a french fry.

Baked, with non fat plain Greek Yogurt instead of sour cream. No butter. With cheddar and chives.

And, of course - POTATO CHIPS!

My new favorite potato chip is Kettle brand ruffled potato chips with Himalayan pink salt. They are slightly thick, super crunchy, and a bit greasy in a good way. My local Costco carries a massive 2 pound bag for just $5.99. I am crunching away on some right now.

But it's a lot of work, especially keeping the skins from falling apart. I bake the potatoes in their skins, then cut each one in two, carefully scooping them out and mashing them, then refilling the skins, scoring the tops with a fork, sprinkling with paprika and adding a pad of butter. I bake them in the oven till the ridges made by the scoring start to brown.

Anytime us siblings get together we make twice as much mashed potatoes as one would think might be enough for a normal family. I also make a mean dish of scalloped potatoes. It’s labor intensive but worth the outcome. But in all honesty, I love potatoes any which way potatoes they are prepared.

too. Enjoy.

Bring them to me!!!

Au gratin or as potato pancakes ( lots of variety for toppings).

Last edited Wed Mar 18, 2026, 04:31 PM - Edit history (1)

... and ol' which way, but I created a baked stuffed recipe that my wife loves, and she's a really good cook.

I nuke a nice, uniformly-shaped baking potato 3 1/2 minutes a side, first slicing the sides longitudinally, but not all the way through. Then stick it in the oven at 425º for another 3 minutes or so per side to crisp up the skin a bit.

In an 8-10" shallow bowl I mix a couple of pats of butter, garlic to taste (I usually use enough to scare vampires a mile away!) finely chopped onion, some bacon bits, a generous dollop of Marie's Chipotle Ranch dressing, and grated Pepper Jack cheese. I then slice the potato completely I half, scoop the softened potato out of the skins, and mash the whole business thoroughly.

Then I spoon it all back into the half-skins, sprinkle a little smoked paprika on top, and put 'em back in the oven for 10 minutes. These 'taters go great with steak, a salad of your choosing, and a nice bottle of Cabernet Sauvignon.

Bon appetit!

I forgot to include the grated Pepper Jack Cheese! I knew there was something...

and with shredded cheddar cheese and butter.