Potatoes

When cooking potatoes, it is important to remember that they can taste good.
But also remember that there are occasions when they can taste great, even if one needs to use unhealthy quantities of fat.

LOML has been growing new potatoes, and they are wonderful just boiled, in their skins, with a little (okay, more than a little) (okay, quite a bit) (okay, just shut up already!) butter and some chopped mint.
When we don't have ample quantities of LOML's home grown potatoes, my favourite method for cooking them is to parboil them (actually, boil them well past par), squeeze them gently to lightly crush them, cut them into halves, quarters or eighths if they are big --- and leave whole if not too large --- and then skillet fry/bake in the oven in a shallow layer of peanut oil in the oven, turning occasionally.

The other methods of cooking potatoes -- mashed, scalloped, baked, twice-baked, thrice-baked, fried-mash, hash-browns, etc are all substandard by comparisons.
However much fat is used.

Yours, taterly,
N.