I'd boil and mash then mix with flour and butter. Then I'd fry them and enjoy my potato scones.
this post was submitted on 13 Apr 2025
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Stick it in the oven for an hour, right on the rack, as-is.
Take it out, cut in half, butter/salt/pepper.
I’d take a large russet and turn it into a fully loaded twice baked potato
Cubed skin-on, boiled til just done, tossed in a sauce of bacon grease, crumbled bacon, white vinegar, tiny bit of sugar, and salt and pepper.
Thin slices, make a soy sauce, mustard, olive oil sauce, mix, in a pan and into the oven.
🧑🍳
I'm with OP but cilantro instead of rosemary if I'm going to put salsa on it, and avocado slices too.
Wash it, poke some holes in it, a little oil on the skin, salt, bake
Once cooked, cut it down the middle part way, smash together the ends a bit
bacon, cheddar, sour cream
Small gold potatoes, quartered. Brown in cast iron skillet with grape seed oil. Once potatoes are browned, add about 1/2 of a red onion, cut kinda small and sauteed until slightly transparent. Bake in oven at 350 until potatoes are cooked.
Salt/season to taste and eat with ketchup and hot sauce.
Just the one? I'd cube it, boil it, and use it in a soup or a quiche
[https://youtu.be/Bs1UudPHGAI](How To Make Slow-Cooked Russet Potatoes That Fall Right Off The Bone)
freeze dried, reconstituted in vodka, coated in potted meat then deep fried, blended then drank through a straw mixed with clamato.
Cut it into thin layers sloppy style, then dunk it in boiling oil. Then salt it up and snack on it. gg ez
Bite, salt, repeat.
Am I limited to the kitchen, or the rest of my house and garden too? If I have access to everything and I feel fancy:
Dice the potato, get some oil and a cast iron pan. Go outside and light a fire at the end of the garden meadow. Oil in the pan over the fire, take a few cuttings from some rosemary growing in the garden and let that sit in the oil as the pan heats up. Once hot add the diced potato. Turn occasionally and keep cooking until suitably browned. Serve with some sour cream mixed with chives from the garden. Some garlic salt might also be nice to sprinkle over the top of the cooked potato.