everyone likes roast spuds

Well theres 1 person with the thumbs down that doesnt ! :-O

maybe they just dont like me Martin, either way they are an idiot heehee

Boil ‘em, mash ‘em, stick ‘em in a stew…
http://www.youtube.com/watch?v=TXOc1_3jReM&feature=youtube_gdata_player

Bake em,roast em,fry em,steam em….. Lots more than just boil or mash :) versatile veg

you can if you put an egg instead of cream!

Only if you give them a calculator.

Just had fried mash from last night with a fried egg,shared with my toddler. Always goes down well. If there’s veg left then make bubble n squeak mmmmmmm

if you cut them small they’ll be donein about 20 minutes in a steamer and 40 minute in the oven with vegtable oil garlic and any selection of herbs you fancy yumm

EVEN with the skins? The skin is the best part of a baked jacket potato (as long as it’s crisp!!)
I do wedges with paprika,garlic powder and a little salt,dump them in a bag with a drizzle of olive oil and those ingredients then spread on a tray and bake at 190 until well done….lovely with sweet potato too :)

That’s a new one, must try it sounds yummy. Pasta’s nice but can’t beat an oul spud eh!

Lazy……try the washed ones in the microwave…. 10 mins max.

I used to think so too – but now I just throw a Rooster in the oven for 45 mins. No washing, no peeling – it’s EVEN EASIER than pasta or rice – because they’re no cleaning up afterwards WOOHOO! #win

I find that when microwaved Irish potatoes loose their flavor, not to mention their wonderful nutrients. Boiled and mashed, seasoned with sea salt, pepper and spring onion is how I enjoy my potatoes. Boiled for 20 minutes and then roasted with goose fat is also a culinary fetish of mine.

@JustDieter: Microwaving food retains more nutrition than traditional cooking as it’s a much gentler process. Boiling is particularly bad as all that water allows for the leeching of soluble nutrients, although this possibly affects potatoes less than other veg due to their thick skins. I personally can’t tell the difference between a microwaved and an oven-cooked baked potato. (Although I can tell the difference between a homegrown and store bought potato, no matter how it’s made) but I would never use a microwave to make mash/roast potatoes/chips though. I like the sound of your goose fat roast potato, I may try that sometime.

You have enlightened me Patrick, for that I thank you. With regards to the goose fat, I can highly recommend the ‘Lakeshore’ brand, I purchase mine in Dunne’s Stores. After boiling the potatoes for 20 minutes, shake them around the pot before you place then in the oven. This will ensure they are crispy with that crusty jagged edged appearance. Such a simple treat but quite heavenly.

Steaming them is a great way to keep in nutrients though….. Then mashing with butter,milk,salt and pepper.
Pat,do you get the crispy skin in the microwave? I just couldnt bring myself to doing a baked potato in the microwave,love to have the crispy jacket on them too much :) you can then use the skin as a cup for your chilli n cheese :) mmmmmmm yum

Justdieter,totally agree with all your potato cooking methods,do pretty much the same myself and never fails…I always get compliments for my roasties

Steam ‘em…

Oh,another yummy way is to wrap them in tin foil and throw onto the charcoal of a BBQ. It’s the only way I can eat them completely on their own

Gotta agree with Damien, I rarely eat spuds, instead its pasta, rice, noodles or lately I’ve taken a fancy to a roasted vegetable cous cous from Aldi. Very nice. There are other things out there besides spuds folks.

I only eats ‘em when I does be out of turnips.

I wish people would read up on what happens to food , any sort, when put into the microwave, even just to re-heat. Scary. Steaming spud and most veg, maybe even a little garlic oil, can’t beat it. Might take a little longer than boiling but health-wise you cannot beat it.

This is what happens to food in a microwave:

Short length radio waves(Exactly like the ones radio stations broadcast just shorter) are fired at it. These short radio waves(or ‘micro’ waves if you will…) cause the molecules in the food to vibrate. This vibration causes friction as the molecules rub against each other. This friction causes heat. This heat makes your food hot. Certain chemical changes occur with temperature (proteins for example become unstable and denature: this is what turns eggs whites white, and why egg whites will turn white in a microwave) Others occur only when exposed to flame/solute(neither of which are present when microwaving, which is why, as I stated earlier, microwaving preserves more nutrients, there is less chemical interaction going on)

People get bent out of shape because microwaves contain a source of ‘radiation’ and misunderstand what radiation is. The radiation in microwaves is less powerful than visible light(which is itself a form of radiation, in this case it’s actually the same ‘type’ of radiation i.e. an electromagnetic wave. One you happen to be suffused in if your reading this.) and while long term exposure might(it’s inconclusive, which is as close to ‘doesn’t’ as cancer research tends to get) be carcinogenic.

However Microwaves don’t expose people to microwave radiation. Because the microwave radiation is in the microwave and only emitted when turned on, and can’t penetrate the microwave itself. And microwaves don’t work when the door is open.

Wiki links(No the best source in the world I know, but generally sufficient for my purposes here):
http://en.wikipedia.org/wiki/Electromagnetic_radiation#Electromagnetic_spectrum
http://en.wikipedia.org/wiki/Microwave#Health_effects

In future, please do not believe people who tell you microwaves are bad. They either do not now what they are talking about and have arrived at their conclusions based on a faulty understanding of a key mechanic (likely the ‘radiation’ bit. Which is an understandably easy mistake for a non-expert to make.) or are trying to sell you something.

@JustDieter, cheers for the tips
@EmsyWemsy, I don’t get crispy skins with a microwave unfortunately, but honestly don’t think the difference between microwave and oven is huge, so don’t recommend one above the other. (unless your short of time, microwaves is fast!)

Thanks John. Must feel great to berate someone from the pedestal of comfort that your fat arse of limited intellect so obviously sits on. Keep it real – keep it country.

You tell us burnt. You seem to be doing a fairly good job too. Lmho. Maybe he was from Co Down and took offence. I would have too.

Jeez. If the humble spud can’t bring about a united Ireland…

I just think it’s a competing and losing carbohydrate Michael. He’s just jealous. ;)

the potato has no real benefit? are you sure? are none of these things beneficial?
Calories 278
Fat <1 g
Saturated Fat <1 g
Cholesterol 0 mg
Carbohydrate 63 g
Protein 6 g
Dietary Fiber 6 g
Sodium 21 mg
Vitamin C 37 mg
Thiamin <1 mg
Niacin 5 mg
Vitamin B6 1 mg
Copper <1 mg
Iron 2 mg
Magnesium 81 mg
Manganese <1 mg
Phosphorus 224 mg
Potassium 1,627 mg

Potatoes are excellent food, only they are clearly deficient in fat. Can’t beat the trad combo of potato/butter, or the foreign variant potato/sour cream, FTW!! With a bit of fish and some kale, it is a proper balanced meal!

Potatoes are highly nutritious form of carbohydrates. They are the only reason that Irish peasants had such a high fertility rate compared with other european peasants that ate bread during the 19th century.

Eat your spuds Aydo! ;)

Are you sure spuds are the only reason for the high Irish fertility rate Reada? :)

The fertility was down to our diet of spuds. But the wind, the rain, the sleet, the snow, the mist, the fog and the hailstones always were an incentive to us needing the bit of body-heat too. Not to mention the escape from the misery.

Make love not war!!!

Wow, wow! I did not expect the backlash. Ha!! Suppose it is Ireland. Speaking against spuds is dangerous. :-)
I personally try to eat things I can eat raw (paleo). Potatoes are not one that’s recommended. I don’t actually eat everything raw, but an item having the ability to be eaten raw usually means theres no toxins within.

True Aydo. But beware of carrots,unless they’re organic. Fortunately cotton is inedible. And home grown, steamed spuds, incredible…

@ Paul, ditch all the vitamins off that list of nutrients.. All the B complex and vitamin C are destroyed by heat. As you can’t eat them raw, those vitamin contents are misleading..

Minerals can leach out into cooking water, but at least there are ways around that..