Comments on: Fried Potatoes

by: Miles

Wed, 17 Oct 2007 20:40:38 +0000

Elsie,
That sounds very interesting, would be interested to know the name of that one.
Thanks
Miles

by: Elsie Nean

Wed, 17 Oct 2007 20:00:53 +0000

Miles,
This is such a great alternative to chips. I feel hungry just thinking of the smell of fried onions with smoked bacon, yum, yum.
I suppose it also makes a difference as to the type of potato used. This reminds me of local news last night where a potato grower is now bringing out a new, yellowy potato called golden something. He said it has taken him 15 years to develop. Mashed they would be light yellow in colour and stronger in taste. Also more expensive, of course.

by: Miles

Wed, 17 Oct 2007 10:53:43 +0000

Cid,
A classic, no doubt as is warm potatoes with a little shallot vinaigrette-heaven!
Pancetta really does add to the dish-give it a go.
Miles

by: Miles

Wed, 17 Oct 2007 10:51:58 +0000

Rod,
Patience is a virtue when cooking bratkartoffeln, nice and slow , too hot and the bacon burns but the oil needs to maintain an even temperature, too low and a soggy mess ensues. That said I used to have to cook it very quickly during a busy service in Germany, add butter for a quick colouring solution.
Miles

by: Cid

Wed, 17 Oct 2007 08:52:03 +0000

Miles,

I always associate Germany with potatoes served with sour cream and chives because that’s what I had when I first visited. A sublime combination that I simply have to have when the mood grabs me.

I’ve never fried potatoes with pancetta but it’s got to be a winner.

Cid

by: Rod

Wed, 17 Oct 2007 08:23:48 +0000

Miles
I have tried to perfect this myself.
What I find is they seem to take forever to cook, or at least turn colour.

Is that the way it is or am I doing something wrong ?
Rod
PS: I leave the skins on now