Spud small-pouch has been relatively quiet after his roasting…
The really low-end restaurant thread
- Edited
1.Roast
- Chipped (preferably crinkle-cut)
- Bombay
- Waffle
- Hash Brown
I believe the correct term for ‘baked potato’ is actually ‘jacket potato’.
Heathens
Not one mention of minted new potatoes with lashings of butter.
Hursty One of my fave potato dishes is Dauphinoise,
I must say I prefer the similar, but less heavy boulangere.
Potato Gratin. Loads of cream and nutmeg, cheese on top. I’ll have two portions please, sir.
The only good thing the French do to potatoes are French fries.
Fair, Grant, but the Belgians do them better.
Thicker cut, always double cooked.
bosstrabs You’re absolutely correct, of course, I do prefer a thicker chip, but was just giving the French a tiny bit of credit.
I like how the Dutch cover them in that special Mayo. Top notch.
You promised you’d never tell anyone
Along_the_Wire
You have chips above Fondant, Gratin (or Dauphinoise), Lyonnaise, Pommes Anna?
seanc80 Yup. Fondant is just posh mashed potato. I don’t like all the butter, cream and general sloppiness
seanc80 Also, I don’t really like French food in general, so it’s not often a choice I have to make.
Is anyone keeping a speadsheet on what Grant doesn’t like? 