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this post was submitted on 18 Nov 2024
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Cooking
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Potatoes are really versatile.
Hash browns are quick and easy, shred the potato, line it flat on a plate, cover with paper towel and microwave for two minutes, then fry. Add in some grated onion or other root vegetables and fry in chicken fat for latkes, great with apple sauce or sour cream (if using the latter, use vegetable oil to be very traditional)
Roasted potatoes with dried herbs and a squeeze of lemon, also easy, not as quick. About 35 min in a 425°F oven.
Potato dumplings or spatzle are also good. Boil peeled potatoes then mash with flour, egg, and some fat to form a dough. Then form into small balls and boil again or, more traditionally, grate the dough into boiling water. You can season the dough with some nutmeg for a simple but earthy touch.
Potatoes can make a good soup, too. Sweat onions, garlic, other alium like leeks, and maybe celery, add in peeled, inch cubed potato, cover with liquid (stock, water with bouillon, or just water) by like an inch, boil until the potatoes are fork tender then mash the crap outta it until its thick and homogeneous. Ideally you'd blend this, but you said equipment is limited. Make it rich with butter or milk. Err on the side of less liquid, it's easier to thin a thick soup than it is to thicken a thin one without burning stuff on the bottom of the pot.