Potatoes - what's your favorite way to cook spuds?

When you leave potatoes, you get a perennial potato patch. And you can have fresh potatoes for breakfast in the spring.

I spent my early years as a large scale potato farmer. It was a family business comprised for 400 acres. Later it included corn. My father was in charge of (at first) 400 acres and eventually 4000 acres of potatoes and corn. I live in a potato heavy area of my state (WI zone 3b). We experience deep frosts (as much as 5 feet deep in certain areas) rendering any potatoes left behind to turn into frozen mush. You must live in a warmer climate if you can enjoy carry over.

I remember finding a bunch of "red jelly beans" in a community garden patch I started working in a corner where a neighboring gardener had potatoes. A fresh, nicely grown potato is something special. What variety do you have there?

Ug, never mind. They looked great but weren’t palatable. Too much sugar, no starch, couldn’t get past the texture.

Bethany Brown wrote:Ug, never mind. They looked great but weren’t palatable. Too much sugar, no starch, couldn’t get past the texture.

Yes, if they freeze the starches break down into sugar (which is why deer loved our piles of "B" toss out) spuds as they froze in the winter. And yes, if they froze they get mushy rather than crisp.

Bethany, sorry the potatoes didn't taste good... they really yummy in that skillet.

I love to bake potatoes and then cook any leftover ones fried up in a skillet, like your picture.

Mercy Pergande wrote:I remember finding a bunch of "red jelly beans" in a community garden patch I started working in a corner where a neighboring gardener had potatoes. A fresh, nicely grown potato is something special. What variety do you have there?

I think these were originally Yukon gold from the grocery store.