Tatties

[AyrJambo]

Someone (you know who you are but don't think I'm allowed to tag you here)  mentioned Pommes de Terre Boulangere on another thread

One of my favourite "pommes" dishes, full of rich stock-based flavour

 

But got me thinking just how delicious and versatile the tattie actually is

Even plain boiled can be supreme, especially with mince

 

So what's your favourite tattie treatment?

Edited Sunday at 19:45 by AyrJambo

[Tazio]

1 minute ago, AyrJambo said:

Someone (you know who you are but don't think I'm allowed to tag you here)  mentioned Pommes Boulangere on another thread

One of my favourite "pommes" dishes, full of rich stock-based flavour

 

But got me thinking just how delicious and versatile the tattie actually is

Even plain boiled can be supreme, especially with mince

 

So what's your favourite tattie treatment?

That would be me then 😁. I made it using the technique from a YouTube video from Fallow in London. The real difference is that you use a beef stock instead of the usual vegetable or chicken. And it was damned tasty. 
I love spuds and the various ways you can do them. Something really satisfying if you get roasties just perfect or a really creamy cheesy mash with a salty gammon steak 

[John Findlay]

Roast tatties. I love my roast tatties.

[Carl Fredrickson]

I could live on baked tatties. Love roasties too. Also mashed. Oh and boiled.....

 

Our gammon today was done in the slow cooker and the tatties went in for the last couple of hours with the gammon. Mouth watering just thinking about it.

[Tazio]

1 minute ago, Carl Fredrickson said:

I could live on baked tatties. Love roasties too. Also mashed. Oh and boiled.....

 

Our gammon today was done in the slow cooker and the tatties went in for the last couple of hours with the gammon. Mouth watering just thinking about it.

That reminds me of place on Skopelos in Greece I used to go to. They would have a whole pig roasting on a spit with garlic cloves stick all over it with cocktail sticks, and the fat and juices all dropped into a trough underneath filled with cooked tatties that soaked up all the flavours. You’d just get a big plate of pork and tatties with a squeeze of lemon juice over the top.  So simple but totally perfect. 

[Carl Fredrickson]

2 minutes ago, Tazio said:

That reminds me of place on Skopelos in Greece I used to go to. They would have a whole pig roasting on a spit with garlic cloves stick all over it with cocktail sticks, and the fat and juices all dropped into a trough underneath filled with cooked tatties that soaked up all the flavours. You’d just get a big plate of pork and tatties with a squeeze of lemon juice over the top.  So simple but totally perfect. 

[Der Kaiser]

If you ever just want boiled potatoes. Don't boil them in just salted water. Boil them in chicken stock.

 

You are welcome.

[Tazio]

7 minutes ago, Der Kaiser said:

If you ever just want boiled potatoes. Don't boil them in just salted water. Boil them in chicken stock.

 

You are welcome.

And pop a bit of rosemary in as they’re cooking. 
 

You are welcome. 

[Dick Dastardly]

1 minute ago, Tazio said:

And pop a bit of rosemary in as they’re cooking. 
 

You are welcome. 

And an onion

[Byyy The Light]

Feckin love tatties. Always my answer when asked what food could you not live without.

 

Hasselback

dauphinois

roasters

mash

chips

papas arragudas

stovies

 

List is endless. Just an amazing food. 

Edited Sunday at 20:30 by Byyy The Light

[PortyJambo]

Tatties any which way, food of the gods. 

 

Can't really pick a favourite way, but a perfect roast tattie, or 10, is hard to beat

[the posh bit]

39 minutes ago, Der Kaiser said:

If you ever just want boiled potatoes. Don't boil them in just salted water. Boil them in chicken stock.

 

You are welcome.

 

 

31 minutes ago, Tazio said:

And pop a bit of rosemary in as they’re cooking. 
 

You are welcome. 

 

 

29 minutes ago, Dick Dastardly said:

And an onion

 

 

Soup.

[Jacques de Gauthier]

I love a good fingerling. 

[Cade]

Fondant potatoes is the business.
Cut your potatoes in half, larger ones in quarters.
No need to spend ages carving them into cylinders or "pear's soap" shapes, no matter how nice this looks.
Season them very well all over with salt and pepper.

Fry them in a mix of oil and butter until very crusty on one side.

Flip over, add some squashed cloves of garlic to the pan and baste as you fry the other side until crusty.

Add a sprig of rosemary to the pan along with enough chicken stock to come about 1/4 of the way up the spuds.
Put in a pre-heated oven until cooked through in the centre.

Sprinkle with flaky sea salt and serve.

[Morgan]

They are ok most ways.

 

Except chips.  
 

Chips are vile.

[PortyJambo]

40 minutes ago, Morgan said:

They are ok most ways.

 

Except chips.  
 

Chips are vile.

[Canscot]

1 hour ago, Morgan said:

They are ok most ways.

 

Except chips.  
 

Chips are vile.

Ban this guy Mods!!!

[Roxy Hearts]

Love tatties. So versatile. Roast, mash, chips, baked, boiled, dauphinoise. Crisps too 😂

[SpruceBringsteen]

I'd - merrily - eat tatties every single meal. Easily. No complaints. My stepda? Hates them. No chips. No mash. No hash browns. Nothing. Bizarre.

Couldn't be me 

[If carlsberg did rivals...]

9 hours ago, Jacques de Gauthier said:

I love a good fingerling. 

I don't mind, depends if the mood takes me. 😁

[Morgan]

9 hours ago, PortyJambo said:

 

8 hours ago, Canscot said:

Ban this guy Mods!!!

[shauncl]

Really missing my tattie's, but after treatment for tonsil cancer earlier this year they are one of the foods that I am struggling to eat again, have only been able to eat a couple of forkfuls of mashed or 3 or 4 chips before they become tasteless or too difficult to swallow, but that is better than 3/4 months ago so hopefully one day

[JudyJudyJudy]

Only eat them now and again . Usually in restaurants. Best ones I’ve ever tested were “ canary potatoes “ when I was in Gran Canaria . However very salty . 

[Dick Dastardly]

10 minutes ago, shauncl said:

Really missing my tattie's, but after treatment for tonsil cancer earlier this year they are one of the foods that I am struggling to eat again, have only been able to eat a couple of forkfuls of mashed or 3 or 4 chips before they become tasteless or too difficult to swallow, but that is better than 3/4 months ago so hopefully one day

🤞

 

[Dick Dastardly]

Tattie waffles with bacon and fried egg 🤤 🤤 🤤 🤤 🤤 🤤 🤤 🤤 🤤 🤤 🤤 🤤 

[il Duce McTarkin]

Tatties are for fatties imo

[JudyJudyJudy]

32 minutes ago, il Duce McTarkin said:

Tatties are for fatties imo

Hence I hardly eat them . 

[scott herbertson]

Going to dig some up for sherpherd's pie tonight - might dig another lot up  for tomorrow, insprired by this thread

[il Duce McTarkin]

2 hours ago, JudyJudyJudy said:

Only eat them now and again . Usually in restaurants. Best ones I’ve ever tested were “ canary potatoes “ when I was in Gran Canaria . However very salty . 

 

I love that mojo picon and verde that you get for dipping your tatties into in the Canary Islands.

 

[Harry Potter]

17 hours ago, AyrJambo said:

Someone (you know who you are but don't think I'm allowed to tag you here)  mentioned Pommes de Terre Boulangere on another thread

One of my favourite "pommes" dishes, full of rich stock-based flavour

 

But got me thinking just how delicious and versatile the tattie actually is

Even plain boiled can be supreme, especially with mince

 

So what's your favourite tattie treatment?

Having Scotty baby tatties wi ma mince today, lovely.

[Morgan]

2 hours ago, il Duce McTarkin said:

Tatties are for fatties imo

Morgan's sister-in-law is proof of this.

[Harry Potter]

2 minutes ago, Morgan said:

Morgan's sister-in-law is proof of this.

yer best pal .

[AyrJambo]

17 hours ago, Morgan said:

They are ok most ways.

 

Except chips.  
 

Chips are vile.

 

A well-made chip is a thing of beauty

 

 

What is it with chip shop chips?

With one or two exceptions they are generally not that crispy and verging on the soggy

Do they not heat the oil up enough or are they overloading the fryer capacity?

 

I've got round this in Chinese takeaways by asking for "well-done" chips before but never tried this in a chippie

[deano89]

21 hours ago, Der Kaiser said:

If you ever just want boiled potatoes. Don't boil them in just salted water. Boil them in chicken stock.

 

You are welcome.

Sound good, will try

[Locky]

Love tatties. Especially chips. However recently, I've started coming to the conclusion that mash is pretty shite. Just the blandest way to serve potatoes IMO.

 

Feel free to pass on any ways to enhance the mash experience btw.

[Cade]

Season your mash really well with salt and pepper.

Add a wee bit of english/dijon mustard.

 

[Tazio]

59 minutes ago, Locky said:

Love tatties. Especially chips. However recently, I've started coming to the conclusion that mash is pretty shite. Just the blandest way to serve potatoes IMO.

 

Feel free to pass on any ways to enhance the mash experience btw.

Add things to it. Some nice grated cheese is always a winner, or lob some broccoli in 5 minutes before the tatties are ready and then mash together so you’ve got some tasty and healthy mash. 

[PortyJambo]

1 hour ago, Locky said:

Love tatties. Especially chips. However recently, I've started coming to the conclusion that mash is pretty shite. Just the blandest way to serve potatoes IMO.

 

Feel free to pass on any ways to enhance the mash experience btw.

Butter...a shitload of butter

[Stuart Lyon]

Love Yukon Gold potatoes but can't find them in the shops.

[Jacques de Gauthier]

11 hours ago, Locky said:

Love tatties. Especially chips. However recently, I've started coming to the conclusion that mash is pretty shite. Just the blandest way to serve potatoes IMO.

 

Feel free to pass on any ways to enhance the mash experience btw.

Mash exists to save you having to sup gravy from a spoon. 

[vegas-voss]

12 hours ago, Locky said:

Love tatties. Especially chips. However recently, I've started coming to the conclusion that mash is pretty shite. Just the blandest way to serve potatoes IMO.

 

Feel free to pass on any ways to enhance the mash experience btw.

Had mash at a Michelin restaurant in London just over 12 years ago now for my 40th.Restaurant was Joel Robuchon , speciality was mash got them to try I thought it's only mash and was expecting them to be good but **** me it was like heaven never ate any other tattie since then that's came close.

[vegas-voss]

Edit

Edited Tuesday at 09:47 by vegas-voss

[il Duce McTarkin]

34 minutes ago, vegas-voss said:

Had mash at a Michelin restaurant in London just over 12 years ago now for my 40th.Restaurant was Joel Robuchon , speciality was mash got them to try I thought it's only mash and was expecting them to be good but **** me it was like heaven never ate any other tattie since then that's came close.

 

12 hours ago, PortyJambo said:

Butter...a shitload of butter

 

There's your answer, V-V.

 

Garlic butter, herb butter, chilli butter, etc, but the answer's the same. 

 

Butter... a shitload of butter.

[PortyJambo]

56 minutes ago, vegas-voss said:

Had mash at a Michelin restaurant in London just over 12 years ago now for my 40th.Restaurant was Joel Robuchon , speciality was mash got them to try I thought it's only mash and was expecting them to be good but **** me it was like heaven never ate any other tattie since then that's came close.

 

20 minutes ago, il Duce McTarkin said:

 

 

There's your answer, V-V.

 

Garlic butter, herb butter, chilli butter, etc, but the answer's the same. 

 

Butter... a shitload of butter.

Yep, I also had mash at a London Michelin restaurant a few years ago, was one of Jason Atherton's, and honestly I could have just sat with a big bowl of it and a spoon and not wanted anything else, it was that good. Apparently in these places it's something like 50/50 butter to potato. Since then I've upped how much butter I use in mine...although never quite got anywhere near 50%!

[il Duce McTarkin]

4 minutes ago, PortyJambo said:

 

Yep, I also had mash at a London Michelin restaurant a few years ago, was one of Jason Atherton's, and honestly I could have just sat with a big bowl of it and a spoon and not wanted anything else, it was that good. Apparently in these places it's something like 50/50 butter to potato. Since then I've upped how much butter I use in mine...although never quite got anywhere near 50%!

 

Well seasoned mash and a rake of butter, and like Cade says, a spoonful of mustard mixed through.

 

Ooft.

 

 

[highlandjambo3]

1 hour ago, il Duce McTarkin said:

 

 

There's your answer, V-V.

 

Garlic butter, herb butter, chilli butter, etc, but the answer's the same. 

 

Butter... a shitload of butter.

Try a blob of mustard….any type you prefer…..and butter, just a little bit mind 😁

 

[highlandjambo3]

31 minutes ago, il Duce McTarkin said:

 

Well seasoned mash and a rake of butter, and like Cade says, a spoonful of mustard mixed through.

 

Ooft.

 

 

Dam…..didn’t see that

[il Duce McTarkin]

3 minutes ago, highlandjambo3 said:

Try a blob of mustard….any type you prefer…..and butter, just a little bit mind 😁

 

 

I love to chuck a big blob of English mustard into egg mayo, too. 

 

Drool...

[highlandjambo3]

1 minute ago, il Duce McTarkin said:

 

I love to chuck a big blob of English mustard into egg mayo, too. 

 

Drool...

Mustard is underrated, people get stuck on that English mustard (which is great in cheese sauce) as being a wee bit nippy but, others like Dijon or whole grain as much more subtle.  I often make a sliced steak & onion baguette with a decent dollop of one of these.

[il Duce McTarkin]

8 minutes ago, highlandjambo3 said:

Mustard is underrated, people get stuck on that English mustard (which is great in cheese sauce) as being a wee bit nippy but, others like Dijon or whole grain as much more subtle.  I often make a sliced steak & onion baguette with a decent dollop of one of these.

 

Both staples of the McTarkin larder.