Your favourite way to serve potatoes

[Yorky]

I've tried papas arrugadas (with mojo picon sauce) but it did not astound me. Also, it's only once in a blue moon that we see "new" potatoes here.

 

[Yorky]

Potatoes and cumin is a pleasant accompaniment to a curry (or anything really). One of Madhur's recipes.

 

[Yorky]

And I forgot vegetable samosas, whether they be triangular or tubular.

 

[SatNavSaysStraightOn]

Jacketed tatties. Definitely. Nicely mashed inside with a lovely crisp jacket.
Best served with lashings of butter (or dairy free equiv nowadays).
Ideally with loads of cheese (or dairy free equiv )

But just done to perfection ideally. Oh and home grown tatties at that...

 

[Yorky]

 

[Yorky]

A great list there! And all achieved with that only one type of potato you can get in Thailand.

Occasionally we are presented with this in the upmarket supermarket:

 

[rascal]

Occasionally we are presented with this in the upmarket supermarket:

View attachment 16021

What type is that, it looks very close to our new potatoes called cliff kidney, sweet and the best ever new potatoe.

Russ

 

[rascal]

And I forgot vegetable samosas, whether they be triangular or tubular.

I saw your version yesterday, and do you think I could find it again? Have you put up a recipe? The one I'm working on is a Margaret Fulton recipe over 30 years old.

 

[Yorky]

What type is that, it looks very close to our new potatoes called cliff kidney, sweet and the best ever new potatoe.

Russ

Dutch potatoes grown in China or the North West of Thailand. We only have one type.

 

[Yorky]

I saw your version yesterday, and do you think I could find it again? Have you put up a recipe?

I'm not sure if I've posted the recipe on here. However, it's here anyway: http://www.geniuskitchen.com/recipe/spicy-spring-rolls-535196 . I jiggle about with the proportions usually depending upon how I feel.

 

[rascal]

I'm not sure if I've posted the recipe on here. However, it's here anyway: http://www.geniuskitchen.com/recipe/spicy-spring-rolls-535196 . I jiggle about with the proportions usually depending upon how I feel.

Cheers for that, copied for future cook. I like the ingredients.

Russ

 

[Yorky]

Cheers for that, copied for future cook. I like the ingredients.

Russ

I've today dug out my 1982 Madhur Jaffrey BBC publication "Indian Cookery". The filling recipe originated from there. Many of my Indian food dishes were copied or inspired from/by this book.

 

[Morning Glory]

I've today dug out my 1982 Madhur Jaffrey BBC publication "Indian Cookery". The filling recipe originated from there. Many of my Indian food dishes were copied or inspired from/by this book.

View attachment 16041

I have the same book - what filling recipe?

 

[Yorky]

I have the same book - what filling recipe?

Samosas.

 

[rascal]

Snap,lol. Havnt used this book in a while.

Russ