EH11_2NL Posted August 3, 2022 Share Posted August 3, 2022 5 hours 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. Quote Link to comment Share on other sites More sharing options...
1953 Posted August 3, 2022 Share Posted August 3, 2022 I'd forgotten all about spud u like until this thread popped up. I think I used to go to one around Tollcross somewhere. Must have been 42/43 years ago. Quote Link to comment Share on other sites More sharing options...
Cade Posted August 3, 2022 Share Posted August 3, 2022 Tempting Tattie on Jeffrey St is still going strong. Place hasn't changed in 40 years. Quote Link to comment Share on other sites More sharing options...
Mikey1874 Posted August 3, 2022 Share Posted August 3, 2022 Keeping them in fridge has been good. Quote Link to comment Share on other sites More sharing options...
The Gorgie Posted August 3, 2022 Share Posted August 3, 2022 I argue with the mrs about tatties all the time. She's loves mashed tatties, would have them with pretty much any meal, and I love roast tatties, so obviously its mashed we have all the time. Quote Link to comment Share on other sites More sharing options...
CostaJambo Posted August 3, 2022 Share Posted August 3, 2022 7 hours 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. Thanks for sharing, been meaning to try these since they featured a fair bit on the last series of Masterchef the missus and I watched, will give this recipe a bash. Also an honourable mention for tattie salad - bolied, baby new potatoes mixed with finely chopped onion, mayonnaise and salt and pepper - as simple as that. Brilliant with a barbeque. Quote Link to comment Share on other sites More sharing options...
iantjambo Posted August 3, 2022 Share Posted August 3, 2022 5 hours ago, Morgan said: Does my location explain my deviant behaviour too? Your list of deviancy, is longer than my arm Quote Link to comment Share on other sites More sharing options...
I P Knightley Posted August 3, 2022 Share Posted August 3, 2022 I did my best ever roasties at the weekend. Maris Pipers. Popped in cold salty water which was brought to the boil and left for about 5 minutes bubbling before being taken off and run under cold water then left to dry with a little oil poured over them. Then a bit more salt and a shoogle before going into a vey hot oven for about 45mins. The crowd went wild! Quote Link to comment Share on other sites More sharing options...
Maple Leaf Posted August 3, 2022 Share Posted August 3, 2022 The delightful (young)Jane Fonda said that she always carried a baked potato in her purse. Whenever she felt the urge, she said it was a convenient thing to snack on. *insert your own Jane Fonda joke here* Quote Link to comment Share on other sites More sharing options...
Pap Posted August 3, 2022 Share Posted August 3, 2022 9 hours ago, RobboM said: 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! Sounds like you's were alive through the famine 🙈 I'm sure your family will all have a great appreciation of food now, i suppose 👍 Quote Link to comment Share on other sites More sharing options...
Japan Jambo Posted August 3, 2022 Share Posted August 3, 2022 14 hours 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. that looks spectacular... Quote Link to comment Share on other sites More sharing options...
fabienleclerq Posted August 4, 2022 Share Posted August 4, 2022 12 hours ago, I P Knightley said: I did my best ever roasties at the weekend. Maris Pipers. Popped in cold salty water which was brought to the boil and left for about 5 minutes bubbling before being taken off and run under cold water then left to dry with a little oil poured over them. Then a bit more salt and a shoogle before going into a vey hot oven for about 45mins. The crowd went wild! Par boil them, rough them up. Pre heat a tray with your chosen fat, cook for 40 minutes. Take them out half way and give them a wee squeeze with a masher just to break the surface. Salt,pepper,rosemary, garlic and a wee splash of vinegar. Back in for the second 20 minutes. Game changer. Quote Link to comment Share on other sites More sharing options...
theshed Posted August 4, 2022 Share Posted August 4, 2022 15 hours ago, Cade said: Tempting Tattie on Jeffrey St is still going strong. Place hasn't changed in 40 years. Was in there the other week after thinking it had shut down. Prices have went up like everywhere I suppose but you can’t move after getting a large tattie from there Quote Link to comment Share on other sites More sharing options...
Craig Herbertson Posted August 4, 2022 Share Posted August 4, 2022 18 hours ago, Cade said: Tempting Tattie on Jeffrey St is still going strong. Place hasn't changed in 40 years. I'm not knocking the other culinary approaches but that's a magnificent picture of the spot where I bought my first baked potato and discovered cheese, branston pickle and butter for the first time. The only thing that's really changed is the original owner. I was there when he started and the week he retired. It was the end of an epoch and I felt overwhelming nostalgia and a deep-seated fear for the future. Was it always called Tempting Tattie though. Could have sworn it started as Spud U Like? Quote Link to comment Share on other sites More sharing options...
luckyBatistuta Posted August 4, 2022 Share Posted August 4, 2022 18 hours ago, Cade said: Tempting Tattie on Jeffrey St is still going strong. Place hasn't changed in 40 years. Used to go regular when Dave owned it years back. Never been since, so not sure if it changed much. I won’t be going in to try though looking at that picture...CASH ONLY!!! Too many of these takeaways at this nonsense now. Quote Link to comment Share on other sites More sharing options...
Cade Posted August 4, 2022 Share Posted August 4, 2022 Spud U Like was a different franchise altogether. Edinburgh was at the epicentre of the baked potato shop craze in the 70s/80s. There were dozens of shops all offering baked tatties. Not many left now, but Tempting Tattie has remained the one constant over the years. Quote Link to comment Share on other sites More sharing options...
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