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1

Actually did this last night while roasting a chicken, made some schmaltz from the fat I trimmed off the quarters, large diced them and coated them with the clarified chicken fat, S&P on hot cast iron and into the oven @ 375 with the chicken about 20 minutes before the chicken was done. Raised the temp to 475 and took the chicken out to rest. Raised the ...


2

When I have left-over boiled potatoes, I always freeze them and when I have enough frozen potatoes, I pour them (still frozen) into an oven-proof dish, sprinkle some olive oil over them, throw in a branch or 2 of fresh rosemary and put them into the cold oven and then set it to 150°C and let them heat up that way. (until the tip of a fork pushed into the ...


0

White diamond are great they are from South Dakota in the United States. They make a potato that has the perfect starch content for chips.


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All this mumbo-jumbo about them being poisonous is completely true, I just wanted state that weirdly. My suggestion, throw it back into the ground and grow 25 more potatoes.


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I've eaten potatoes that were fairly soft and nothing happened to me an I'm sure everyone whose grandparents grew up in the depression ate them a lot softer than I have But that's just my opinion I could be wrong


1

Here's a recipe from Joy of Kosher. The flours and starches may be a bit hard to find in stores, but they'll be on Amazon. As a matter of fact, the matzo is on Amazon too, but you're right, it's pretty spendy.



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