What's the best potato?

Nikosandros said:

I love potatoes in any shape or form, but my favorite is probably "patate al forno" which I guess is roasted potatoes, so that's what I'm voting.

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• 3 ½ pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
• Kosher salt and pepper
• ½ teaspoon baking soda
• 6 tablespoons duck fat
• 1 tablespoon chopped fresh rosemary

1. 1. Adjust oven rack to top position, place rimmed baking sheet on rack, and heat oven to 475 degrees.
   2. Bring 10 cups water to boil in Dutch oven over high heat. Add potatoes, 1/3 cup salt, and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to pot and place over low heat. Cook, shaking pot occasionally, until surface moisture has evaporated, about 2 minutes. Remove from heat. Add 5 tablespoons fat and 1 teaspoon salt; mix with rubber spatula until potatoes are coated with thick paste, about 30 seconds.
   3. Remove sheet from oven, transfer potatoes to sheet, and spread into even layer. Roast for 15 minutes.
   4. Remove sheet from oven. Using thin, sharp, metal spatula, turn potatoes. Roast until golden brown, 12 to 15 minutes. While potatoes roast, combine rosemary and remaining 1 tablespoon fat in bowl.
   5. Remove sheet from oven. Spoon rosemary-fat mixture over potatoes and turn again. Continue to roast until potatoes are well browned and rosemary is fragrant, 3 to 5 minutes. Season with salt and pepper to taste. Serve immediately.

Dannyalcatraz said:

For results along those lines, try this:

DUCK FAT-ROASTED POTATOES

• 3 ½ pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
• Kosher salt and pepper
• ½ teaspoon baking soda
• 6 tablespoons duck fat
• 1 tablespoon chopped fresh rosemary

1. 1. Adjust oven rack to top position, place rimmed baking sheet on rack, and heat oven to 475 degrees.
   2. Bring 10 cups water to boil in Dutch oven over high heat. Add potatoes, 1/3 cup salt, and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to pot and place over low heat. Cook, shaking pot occasionally, until surface moisture has evaporated, about 2 minutes. Remove from heat. Add 5 tablespoons fat and 1 teaspoon salt; mix with rubber spatula until potatoes are coated with thick paste, about 30 seconds.
   3. Remove sheet from oven, transfer potatoes to sheet, and spread into even layer. Roast for 15 minutes.
   4. Remove sheet from oven. Using thin, sharp, metal spatula, turn potatoes. Roast until golden brown, 12 to 15 minutes. While potatoes roast, combine rosemary and remaining 1 tablespoon fat in bowl.
   5. Remove sheet from oven. Spoon rosemary-fat mixture over potatoes and turn again. Continue to roast until potatoes are well browned and rosemary is fragrant, 3 to 5 minutes. Season with salt and pepper to taste. Serve immediately.

NOTE: I have never made this with duck fat, I always use something like beef fat, bacon grease, a mix of butter & olive oil, or a few different vegetable oils. I do not know the reason why, but the results I get using animal fats solo or mixed with veggie oils are always better than veggie oils solo. The results are still VERY good with veggie oils, but they’re not quite as good.

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Richards said:

I think I'd have to go with either potato skins (filled back up with the potatoes, plus cheese and bacon) or Outback's Aussie fries, which are french fries covered in melted cheese and bacon.

I think I'm seeing a pattern here.

Johnathan

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