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What's your favorite cut of potato?

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    What's your favorite cut of potato?

    Roasted for me.

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    #2
    Cubed and fried in bacon grease for me.

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      #3
      I'll take pancakes. Followed closely by french fries.

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        #4
        How were those areas assigned?

        I feel like potato skins should be an option if French fries are on the list.

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          #5
          And if roasted is on the list, then smoked can be too

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          • IFindZeroBadCooks
            IFindZeroBadCooks commented
            Editing a comment
            In conclusion, smoked potato skins.

          #6
          The ribs. Ya can't beat potato ribs.

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            #7
            All smashed together skins still on.

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              #8
              I’m a baked potato guy, followed closely by anything you can do with a potato.

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                #9
                Large Idaho potato breasts are my favorite part. Firm yet supple is preferred.
                Last edited by Panhead John; August 12, 2021, 05:54 PM.

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                • wu7y
                  wu7y commented
                  Editing a comment
                  Probably happens only during warm weather. When it gets cooler the artesians show up. Still good though.

                #10
                Smashed with skins, (hi-five JohnPaul) with plenty of garlic and butter. Next is fries. My tastes prefer the Yukon Gold, it's a special breed. They're raised free-range in the dirt, cruelty-free, and their owners massage them and sing to them and serve them wine from what I hear.

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                • Huskee
                  Huskee commented
                  Editing a comment
                  Steve R. It's as if they're naturally buttered, I love those things.

                • Troutman
                  Troutman commented
                  Editing a comment
                  Yukon Gold for the win. My favorite mashed potato potato....potato...oh you know what it mean

                • wu7y
                  wu7y commented
                  Editing a comment
                  I can't find that brand any more in my part of the world. There are gold colored but not called "Yukon" gold. The reds are a close second. Favorite way of fixing? Cut in half and quarter each half. Coat lightly with duck fat if you have it, regular canola/salad oil if you don't. Add minced garlic to taste (fresh garlic is the only way to go here) and Rosemary (crushed or whole fresh). I use the pellet grill @ 250-275F for about 50 minutes. Cook to texture not time.
                  Last edited by wu7y; August 13, 2021, 11:01 PM.

                #11
                I mean, if that's the list of cuts... then I guess I love them all

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                  #12
                  Shredded hashed browns. Crispy on the outside, tender on the inside. A great side to breakfast and any bbq.

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                  • Huskee
                    Huskee commented
                    Editing a comment
                    Oooh, yeah I forgot about them. That's a fave of mine too.

                  • Wedunne
                    Wedunne commented
                    Editing a comment
                    Living high on the hog, er, potato, I see.

                  #13
                  Love all potatoes. Put the favorite with be the scalloped or au gratin.

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                  • HawkerXP
                    HawkerXP commented
                    Editing a comment
                    +1

                  • smokin fool
                    smokin fool commented
                    Editing a comment
                    +2....au gratin with bacon

                  #14
                  I don't see no tater tots!

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                  • Steve R.
                    Steve R. commented
                    Editing a comment
                    Tater tots are the potato equivalent of fish sticks. 😉

                  • Huskee
                    Huskee commented
                    Editing a comment
                    Bite-sized hash browns! What's not to love?

                  #15
                  LOL, that is funny. One of each and PBR too

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                  • Huskee
                    Huskee commented
                    Editing a comment
                    I had a PBR during our staff meating yesterday, thought of you.

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