What's the best potato?

What's the best potato?

  • Roast

    Votes: 11 31.4%
  • Mashed

    Votes: 2 5.7%
  • French Fries (American version of chips)

    Votes: 6 17.1%
  • Crisps (chips for Americans)

    Votes: 0 0.0%
  • Wedges

    Votes: 2 5.7%
  • Boiled

    Votes: 0 0.0%
  • Jacket (baked)

    Votes: 1 2.9%
  • Bravas

    Votes: 0 0.0%
  • Hasselback

    Votes: 0 0.0%
  • Bombay

    Votes: 0 0.0%
  • Croquettes

    Votes: 1 2.9%
  • Hash Brown

    Votes: 3 8.6%
  • Potato Salad

    Votes: 1 2.9%
  • Potato Skins

    Votes: 0 0.0%
  • Real Chips ('steak fries' in American? maybe? who knows?)

    Votes: 3 8.6%
  • Tots

    Votes: 1 2.9%
  • Dauphinoise/Au Gratin/Scalloped

    Votes: 2 5.7%
  • Other (let us know in your post)

    Votes: 2 5.7%

Roasted tater is best tater.

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I went with mashed but it took a lot to make me turn away from hash browns.

The thing about potatoes is that the closer it is to its natural state the less appealing it gets*

*baked potatoes being the exception
 



I went with mashed but it took a lot to make me turn away from hash browns.

The thing about potatoes is that the closer it is to its natural state the less appealing it gets*

*baked potatoes being the exception

Hash browns like a real home fries hash? the shredded Waffle House style? Blocks that are basically a big freaking tater tot?

I went with fries. There's a bunch of different ways that can go, and they're almost all amazing.
 


Hash browns like a real home fries hash? the shredded Waffle House style? Blocks that are basically a big freaking tater tot?

I went with fries. There's a bunch of different ways that can go, and they're almost all amazing.
The latter two are what I consider a classic hash brown. Home fries aren't terrible but I definitely prefer them shredded (and tots are definitely high up there too!)
 


Potato quality is a direct function of how much fat and salt as been coaxed onto or into them, with more equaling better (within reason).

I'd rank any fried potato (competently executed) over any that has not been fried.
 

My backup answer being the style of homefries I grew up with ( which are notably different than the breakfast style ones )

Small potatoes, sliced into 1/8th inches or so cuts, bisected if larger than a teaspoon across, pan fried in butter with onions sliced and broken into rings ( I dunno the proper term for this cut but feared saying "onion rings" ) and cooked until slightly soft, similar to scallops.
 

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