New answers tagged potatoes
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 ...
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 ...
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.
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.
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
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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