Horatio Caine Posted August 3, 2022 Share Posted August 3, 2022 (edited) I love tatties. would have them with every meal if I wasn't more sensible. I am to tatties like Boldrick is to turnips! I will eat them in whatever format - boiled, mashed, roasted, chips etc. What about the rest of you? Edited August 3, 2022 by Horatio Caine Quote Link to comment Share on other sites More sharing options...
Tazio Posted August 3, 2022 Share Posted August 3, 2022 Sadly becoming undervalued as people eat more food with pasta and rice. Love a good spud, dauphinois with a good steak and a red wine sauce is a great thing. Quote Link to comment Share on other sites More sharing options...
JudyJudyJudy Posted August 3, 2022 Share Posted August 3, 2022 15 minutes ago, Tazio said: Sadly becoming undervalued as people eat more food with pasta and rice. Love a good spud, dauphinois with a good steak and a red wine sauce is a great thing. Omg that’s got me salivating 😮 Quote Link to comment Share on other sites More sharing options...
milky_26 Posted August 3, 2022 Share Posted August 3, 2022 Love a nice potato, and they are versatile they can be mashed, boiled, dauphinois, roasted, chipped, wedges, seasoned, unseasoned. Just make sure you get the right type for what you want. Golden wonder are a favourite of mine Quote Link to comment Share on other sites More sharing options...
Dick Dastardly Posted August 3, 2022 Share Posted August 3, 2022 Mashed with some horseradish sauce mixed in 🥴🤤🤤🤤🤤🥴 Quote Link to comment Share on other sites More sharing options...
Cade Posted August 3, 2022 Share Posted August 3, 2022 Fondant potatoes are the business. Cut them either in half or into a fancy shape like a bar of soap. Fry them in butter with some rosemary and whole cloves of garlic until a crust develops. Transfer them into a baking dish along with the garlic and herbs and enough chicken stock to about an inch deep. Bake in the oven until cooked all the way through. Quote Link to comment Share on other sites More sharing options...
JudyJudyJudy Posted August 3, 2022 Share Posted August 3, 2022 I hardly eat them now as on a particular diet . They are lovely but pile on the pounds . I’ll have them as a treat now and then if dining out and they are part of a dish but never bought them in years. Quote Link to comment Share on other sites More sharing options...
Dick Dastardly Posted August 3, 2022 Share Posted August 3, 2022 (edited) 11 minutes ago, Cade said: Fondant potatoes are the business. Cut them either in half or into a fancy shape like a bar of soap. Fry them in butter with some rosemary and whole cloves of garlic until a crust develops. Transfer them into a baking dish along with the garlic and herbs and enough chicken stock to about an inch deep. Bake in the oven until cooked all the way through. I just had weird feelings in my crotch Edited August 3, 2022 by Dick Dastardly Quote Link to comment Share on other sites More sharing options...
Dazo Posted August 3, 2022 Share Posted August 3, 2022 49 minutes ago, Tazio said: Sadly becoming undervalued as people eat more food with pasta and rice. Love a good spud, dauphinois with a good steak and a red wine sauce is a great thing. I love dauphinois but with steak ? Quote Link to comment Share on other sites More sharing options...
AlimOzturk Posted August 3, 2022 Share Posted August 3, 2022 https://www.potato-guys.com/ if you like your potatoes fresh then these pretty much come straight from the ground to your door step. Think they are in season again from September. Quote Link to comment Share on other sites More sharing options...
Vlad Magic Posted August 3, 2022 Share Posted August 3, 2022 32 minutes ago, Dazo said: I love dauphinois but with steak ? I do dauphinois potatoes with steak fondue. Absolutely banging!! Quote Link to comment Share on other sites More sharing options...
Jambo_jim2001 Posted August 3, 2022 Share Posted August 3, 2022 Mashed with haggis and neeps 👍👍 Quote Link to comment Share on other sites More sharing options...
All roads lead to Gorgie Posted August 3, 2022 Share Posted August 3, 2022 (edited) Anyone notice how quickly they start to sprout nowadays! Have to buy them in small quantities otherwise they turn soft quickly. Edited August 3, 2022 by All roads lead to Gorgie Quote Link to comment Share on other sites More sharing options...
Jeff Posted August 3, 2022 Share Posted August 3, 2022 Quote Link to comment Share on other sites More sharing options...
All roads lead to Gorgie Posted August 3, 2022 Share Posted August 3, 2022 I think people don't want to cook things for long now given the costs of energy and rice and pasta cook in at least half the time unless you microwave the spuds and they're not great done that way. It's a shame as tatties are great and can be cooked in so many ways. Quote Link to comment Share on other sites More sharing options...
PortyJambo Posted August 3, 2022 Share Posted August 3, 2022 (edited) 10 minutes ago, All roads lead to Gorgie said: Anyone notice how quickly they start to sprout nowadays! Have to buy them in small quantities otherwise they turn soft quickly. Yep, but huge difference when you get them from a farm shop or similar, when they seem to last for ages before sprouting. They must be out of the ground and in bags for ages before you pick them up from a supermarket. Edited August 3, 2022 by PortyJambo Quote Link to comment Share on other sites More sharing options...
All roads lead to Gorgie Posted August 3, 2022 Share Posted August 3, 2022 1 minute ago, PortyJambo said: Yep, but huge difference when you get them from a farm shop or similar, when they seem to last for ages before sprouting. They must be out of the ground and in bags for ages before you pick them up from a supermarket. Yes they seem to keep better when they still have some soil on the skins. I still love old verities like Golden Wonders and Kerr's Pinks. Very difficult to find but buy them if I am lucky enough to find any old verities. Quote Link to comment Share on other sites More sharing options...
The White Cockade Posted August 3, 2022 Share Posted August 3, 2022 (edited) Haggis neeps and tatties Steak and chips Roasters with Xmas dinner Sausage casserole Baked tattie with cheese and beans Don’t live in Scotland any more Are the baked tattie shops Spudulike etc still on the go? Nothing where I live Edited August 3, 2022 by The White Cockade Quote Link to comment Share on other sites More sharing options...
Dawnrazor Posted August 3, 2022 Share Posted August 3, 2022 Just now, The White Cockade said: Haggis needs and tatties Steak and chips Roasters with Xmas dinner Sausage casserole Baked tattie with cheese and beans Don’t live in Scotland any more Are the baked tattie shops Spudulike etc still on the go? Nothing where I live There used to be a really good baked tattie shop in Bonnyrigg, the row of shops behind the Stayside, when I was at school, me and some mates would go there most days. I've seen a couple of small independent baked tattie shops recently but never seen a Spud U Like for donkeys years. Quote Link to comment Share on other sites More sharing options...
iantjambo Posted August 3, 2022 Share Posted August 3, 2022 Can’t beat roasted tatties 🤤 Quote Link to comment Share on other sites More sharing options...
iantjambo Posted August 3, 2022 Share Posted August 3, 2022 1 minute ago, Dawnrazor said: There used to be a really good baked tattie shop in Bonnyrigg, the row of shops behind the Stayside, when I was at school, me and some mates would go there most days. I've seen a couple of small independent baked tattie shops recently but never seen a Spud U Like for donkeys years. There’s a Spud U Like at the Gyle. Quote Link to comment Share on other sites More sharing options...
Dawnrazor Posted August 3, 2022 Share Posted August 3, 2022 1 minute ago, iantjambo said: Can’t beat roasted tatties 🤤 Aye, with tomato sauce on. Quote Link to comment Share on other sites More sharing options...
Dawnrazor Posted August 3, 2022 Share Posted August 3, 2022 3 minutes ago, iantjambo said: There’s a Spud U Like at the Gyle. I've nevert been in the Gyle, I don't see any down here. Quote Link to comment Share on other sites More sharing options...
The White Cockade Posted August 3, 2022 Share Posted August 3, 2022 5 minutes ago, Dawnrazor said: Aye, with tomato sauce on. Quote Link to comment Share on other sites More sharing options...
iantjambo Posted August 3, 2022 Share Posted August 3, 2022 5 minutes ago, Dawnrazor said: Aye, with tomato sauce on. 2 minutes ago, Dawnrazor said: I've nevert been in the Gyle, I don't see any down here. 👍🏻 Take it you’re not in Edinburgh then? Quote Link to comment Share on other sites More sharing options...
Dawnrazor Posted August 3, 2022 Share Posted August 3, 2022 Just now, iantjambo said: 👍🏻 Take it you’re not in Edinburgh then? 🤣 not any more, North Lancashire. Quote Link to comment Share on other sites More sharing options...
iantjambo Posted August 3, 2022 Share Posted August 3, 2022 1 minute ago, Dawnrazor said: 🤣 not any more, North Lancashire. That explains your deviant obsession with tomato sauce Quote Link to comment Share on other sites More sharing options...
inspector Posted August 3, 2022 Share Posted August 3, 2022 13 minutes ago, jonesy said: Have been growing my own for years. Incomparable to the cheapo supermarket ones. This. Using potato bags, the potatoes are the freshest you can get. Dead easy if you've got a wee bit of space Quote Link to comment Share on other sites More sharing options...
Bonnie Prince Charlie Posted August 3, 2022 Share Posted August 3, 2022 I love them mashed up with loads of butter and corned beef and a wee bit of brown sauce Quote Link to comment Share on other sites More sharing options...
Konrad von Carstein Posted August 3, 2022 Share Posted August 3, 2022 Love them in general but boiled and mixed with butter and dill *chefs kiss* Quote Link to comment Share on other sites More sharing options...
Cairneyhill Jambo Posted August 3, 2022 Share Posted August 3, 2022 Cannae beat Ayrshire tatties, with butter and sprinkled with pinhead oatmeal. Quote Link to comment Share on other sites More sharing options...
Fxxx the SPFL Posted August 3, 2022 Share Posted August 3, 2022 (edited) cadburys smash anyone Edited August 3, 2022 by Fxxx the SPFL Quote Link to comment Share on other sites More sharing options...
Pap Posted August 3, 2022 Share Posted August 3, 2022 Roast potatoes with a nice beef gravy. Lovely stuff. Quote Link to comment Share on other sites More sharing options...
Craig Herbertson Posted August 3, 2022 Share Posted August 3, 2022 (edited) 59 minutes ago, Dawnrazor said: There used to be a really good baked tattie shop in Bonnyrigg, the row of shops behind the Stayside, when I was at school, me and some mates would go there most days. I've seen a couple of small independent baked tattie shops recently but never seen a Spud U Like for donkeys years. Over forty years ago I bought a Baked potato from the Spud U Like on Jeffrey Street just off The Royal Mile. I think it was the first of its kind in Edinburgh. Difficult to believe that a Baked potato was an exotic and unknown entity at the time. Also, difficult to believe that every time I arrive there after a few beers I tell this story to an owner who must be falling asleep with abject indifference. Edited August 3, 2022 by Craig Herbertson Quote Link to comment Share on other sites More sharing options...
Der Kaiser Posted August 3, 2022 Share Posted August 3, 2022 Parmentier potatoes in rosemary and lemon salt. Quote Link to comment Share on other sites More sharing options...
Konrad von Carstein Posted August 3, 2022 Share Posted August 3, 2022 Think there's a few on this forum have potatoes for brains... Quote Link to comment Share on other sites More sharing options...
¼½¾ Posted August 3, 2022 Share Posted August 3, 2022 9 minutes ago, Craig Herbertson said: Over forty years ago I bought a Baked potato from the Spud U Like on Jeffrey Street just off The Royal Mile. I think it was the first of its kind in Edinburgh. Difficult to believe that a Baked potato was an exotic and unknown entity at the time. Also, difficult to believe that every time I arrive there after a few beers I tell this story to an owner who must be falling asleep with abject indifference. 😁 My first baked tattie was bought just over forty years ago, from a Spud U like on South Clerk Street on my walk back to my digs after a night at the Teviot Row student union. Hailing from Tuechtervillle, those walks introduced me to a whole array of new and exotic delights like Chinese food, pizza and kebabs. There used to be a cracking baked potato shop attached to the garage near Wester Hailes shopping centre. Quote Link to comment Share on other sites More sharing options...
Lone Striker Posted August 3, 2022 Share Posted August 3, 2022 1 hour ago, jonesy said: Have been growing my own for years. Incomparable to the cheapo supermarket ones. Yep, me too. Just dig out what you need for dinner & leave the rest in the ground/bag for next time. 36 minutes ago, Pap said: Roast potatoes with a nice beef gravy. Lovely stuff. 👍 24 minutes ago, Der Kaiser said: Parmentier potatoes in rosemary and lemon salt. 👍 Rosemary is a brilliant herb for flavouring stuff. So easy to grow too, and bees love the wee flowers too. Quote Link to comment Share on other sites More sharing options...
Dawnrazor Posted August 3, 2022 Share Posted August 3, 2022 32 minutes ago, Craig Herbertson said: Over forty years ago I bought a Baked potato from the Spud U Like on Jeffrey Street just off The Royal Mile. I think it was the first of its kind in Edinburgh. Difficult to believe that a Baked potato was an exotic and unknown entity at the time. Also, difficult to believe that every time I arrive there after a few beers I tell this story to an owner who must be falling asleep with abject indifference. I remember going to restaurants when I was a kid and seeing a fruit juice on the menu as "exotic". Quote Link to comment Share on other sites More sharing options...
Dawnrazor Posted August 3, 2022 Share Posted August 3, 2022 1 hour ago, iantjambo said: That explains your deviant obsession with tomato sauce 😅 Quote Link to comment Share on other sites More sharing options...
Ainsley Harriott Posted August 3, 2022 Share Posted August 3, 2022 Those wee summer tatties with the skin on and big lump of butter melted over for me. Quote Link to comment Share on other sites More sharing options...
Dawnrazor Posted August 3, 2022 Share Posted August 3, 2022 Just now, Ainsley Harriott said: Those wee summer tatties with the skin on and big lump of butter melted over for me. Yep, I could eat a pan full, loads of butter, salt and black pepper, I love them cold as well. Quote Link to comment Share on other sites More sharing options...
iantjambo Posted August 3, 2022 Share Posted August 3, 2022 8 minutes ago, Ainsley Harriott said: Those wee summer tatties with the skin on and big lump of butter melted over for me. Quote Link to comment Share on other sites More sharing options...
Morgan Posted August 3, 2022 Share Posted August 3, 2022 1 hour ago, iantjambo said: That explains your deviant obsession with tomato sauce Does my location explain my deviant behaviour too? Quote Link to comment Share on other sites More sharing options...
Pasquale for King Posted August 3, 2022 Share Posted August 3, 2022 5 hours ago, Horatio Caine said: I love tatties. would have them with every meal if I wasn't more sensible. I am to tatties like Boldrick is to turnips! I will eat them in whatever format - boiled, mashed, roasted, chips etc. What about the rest of you? Totally agree, keep seeing different ways to eat them, sweet potatoes are good too great for you. Just had a baked potato with Cheese&Beans, who ever came up with that combo deserves an award 😍. Quote Link to comment Share on other sites More sharing options...
Pasquale for King Posted August 3, 2022 Share Posted August 3, 2022 1 hour ago, Craig Herbertson said: Over forty years ago I bought a Baked potato from the Spud U Like on Jeffrey Street just off The Royal Mile. I think it was the first of its kind in Edinburgh. Difficult to believe that a Baked potato was an exotic and unknown entity at the time. Also, difficult to believe that every time I arrive there after a few beers I tell this story to an owner who must be falling asleep with abject indifference. Brilliant, my first one was on the way home from a night out from the shop in Minto st, amazing. When I worked at the Cas Rock we used the Spud u like at Brougham st whenever possible. Quote Link to comment Share on other sites More sharing options...
All roads lead to Gorgie Posted August 3, 2022 Share Posted August 3, 2022 A baked potato with smoked mackerel flaked through it is great. Recently I have tried a little red pesto added and it's even better. Quote Link to comment Share on other sites More sharing options...
hmfc_liam06 Posted August 3, 2022 Share Posted August 3, 2022 Can't beat a nice buttery mash. Quote Link to comment Share on other sites More sharing options...
Tazio Posted August 3, 2022 Share Posted August 3, 2022 Oh and if you like mash buy a ricer. Game changer. Quote Link to comment Share on other sites More sharing options...
RobboM Posted August 3, 2022 Share Posted August 3, 2022 My dad was a farm labourer so not the biggest wage for 5 hungry kids but potatoes were plentiful and "free". We would often have "white dinner", which was just a mound of mash potato with a wee knob of butter melting in the top. It was a game between us kids to eat around the edges to keep the melted butter in place as long as possible. 🙂 Gotta luv tatties! Quote Link to comment Share on other sites More sharing options...
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