Miscellaneous Forum

I've just patronised a different takeaway Roast Spud Bar and they normally serve it with the skin cut up into the flesh with your selected toppings.
I haven't struck that mixing the skin in before.
Is it usual ??
Not to my liking.

What are roast spuds?

I mean, I know what we in the UK mean by roast spuds, but we don't ever have them with toppings, nor from takeways.

Do you mean what we call baked potatoes (roast are cut up and roasted in fat, baked are cooked in the oven/campfire)?

I often fix twice baked potatoes (and smashed potatoes) with the skin in.
I prefer it !!!
I'll bake 4 potatoes, stuff 2.

Also, I will add broccoli, white cheddar cheese, cream, chives, bacon to it and stuff the shell.
Whether you eat it as a stuffing or, choose to eat the skin, all the same isn't it?
Unless you're not into skin and only eat the "meat" of the potato?

Like 'em with the skins in/on especially salt potatoes

Salt potatoes?

New York Salt Potatoes

8 cups of water

1 1/2 cups of kosher salt
3 pounds well-scrubbed small red or white potatoes, as uniform in size as possible and with skins on

1 stick butter, cut into pieces

Freshly snipped herbs (optional)

Pepper.

1. Bring salt and water to a boil and add potatoes. Cook until tender, about 25 minutes.

2. Drain potatoes in a strainer and place pot back on stove over medium heat and add butter. When just melted, after about a minute, add potatoes and, if desired, herbs and black pepper. Toss and serve immediately.

Thank you! :-)

>>>I haven't struck that mixing the skin in before.
Is it usual ??

Here it is common to serve and eat the skin with the potatoes. More common with some styles of potato salad, fried potatoes, baked potatoes and sometimes with mashed potatoes.

However, people who don't care to eat the skin, just set those pieces to the side. When skins are served and expected to be eaten, they are washed thouroughly and safe to eat.

Hmmmmmm.... Linda...homefries, with skin on, crispy, with onions, red peppers, garlic.
Served with some grated cheddar and a dollop of sour cream atop!

YUM

Oh Homer! Stop it!!

I haven't had breakfast yet and now you've got the gastric juices flowing and not a red pepper in sight!!

Yummmm! Is right.

Of course...home fries (nice and crispy) would not be complete w/out a nice home made corned beef hash and 2 eggs (over medium) atop!

Homer, you are cruel!

I don't like hash, but have the eggs.

I just don't want to cook right now!!!

Homer shame on you! You have me salivating.

I guess...my recipe for scalloped potatoes with green onions and ham is a big no no then!

(btw - sprinkling little dabs of goat cheese on tops of the scalloped potatoes last 5 mins, placed back into a hot oven, gives them a little tangy, saltier taste which is hard to beat).

Boy, oh boy...Now I'm craving scalloped potatoes.

I am guessing that you got mashed potatoes. It's been popular here in the States for years. Mainly with red potatoes. "Garlic mashed red potatoes" is on many a menu here. Personally, not a fan. I don't like the skin. ~

Baked potatoes I like without any toppings and only eat the skin if I've cleaned the potato myself.

And I adore scalloped potatoes - the goat cheese topping sounds good!

I do like the roast garlic mashed with skins but only with red-skinned potatoes.

Roast potatoes are good if they're crispy and not oily.

Thank you all.
Now I'm so much the wiser.
The 'humble spud' is worthy of a much higher rating !!??

>>>...scalloped potatoes with green onions and ham....

You'd think I'd have learned my lesson! Here I am again, reading this thread without having had breakfast!

Actually, I feel more like cooking today, so Homer, go on about the "Scalloped potatoes with green onions and ham." :-)

1/2 stick butter
2 cloves garlic, minced
2 pounds potatoes (baking potatoes), unpeeled and sliced
salt and pepper to taste
1 1/2 cups shredded Cheddar cheese (I prefer White Cheddar)
1 1/2 cups heavy cream
3/4 cup whole milk
1 bunch green onions (rough chopped, using both white and green)
1/2 package bacon
diced ham
Crisp your bacon in a sautee pan and reserve some of the grease. Add butter and melt. Quickly brown your garlic and toss your potato slices in that.
Pour into a baking pyrex dish and coat the sides with the butter.

Toss in diced green onions and ham and mix well.

Combine the cream, milk and cheddar in a small pan until it begins to thicken and bubble.
Pour over the potatoes/ham/green onions and mix well.

Bake at 325 for about 1 hour.

Last 5-8 minutes, sprinkle some goat cheese (you can use feta) over the top.
The combination of the salty goat cheese is fantastic!

Serious question, because we don't have 'green onions' here.

Are they what we call spring onions and (I think) are called scallions in the US? Or are they ordinary big onions which are greeen (we have red ones here)?

Thanks Homer!!

It does sound yummy!

I'll let you know how my effort turns out.

J, green onions are the long skinny onions, very like scallions, but the bulb part is not as fat as scallions are. They are also called here, Spring onions.

Thank you. :-)

You're welcome. Glad to help when I can.


BTW, Homer what should we do with the reserved bacon grease/the bacon? I think I missed a step.

Sorry!

The bacon grease (reserved bit) and the bacon also get stirred into the potato and ham mix.

Thanks Homer!

Do you mean to put a half pound of bacon and the ham into two pounds of potatoes? Isn't that alot? Or is that amount, which makes it so delicious?

Leics, Jan?, my ppp is the local 'Spud Bar' pic taken this arvo.
Squeezed to fit in.
I believe, in the States, there's a franchise under the name Spud Shack.!!??
The fillings, toppings, are of all sorts, cheese, mushrooms, chilli beans, tomato, wilted spinach, and so forth ad infinitum, or just garlic butter, as you wish.
Yes the (cleaned) very large spuds are just shoved in the oven in bulk and baked as they are in their 'jackets'.
Apart from the little shops or sections of a larger hot food and coffee bar in the shopping complexes there are mobile things looking like ovens that drive around and wait outside the footy ground etc. Very popular - especially when your team has won!
Suit the colder climate.

Thank you..so they are 'baked potatoes' (or 'jacket potatoes'), not roast potatoes.

Hoped so. Thoght the idea of roast potatoes (which are scrummy) having 'toppings' was a bit............well....weird.

We have similar chains/take-aways/stalls in the UK.

I should have clarified (?) earlier for Baked Spuds! Sorry.
I'm no Gordon Ramsey.!!?? Thank goodness.