with baby bliss to go with my Chinese Spareribs

https://www.democraticunderground.com/1157152596

Brownie pan
Olive oil
Fill with potatoes, unpeeled, in 1/2 - 1 inch cubes
Sea salt, black pepper, rosemary

Toss in the plan, roast at 400 for an hour or so to brown and crisp a bit

Our favorite accompaniment to roast cod or baked crab cakes

Prep Time: 20 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 45 mins
Servings: 12
Yield: 1 loaf
Ingredients
1 cup chopped sweet potato

1 ½ cups white sugar

½ cup vegetable oil

1 over-ripe banana

1 ¾ cups sifted all-purpose flour

1 teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

⅛ teaspoon baking powder

⅓ cup water

½ cup chopped pecans

Directions
Bring water to a boil in a large pot. Add sweet potatoes and cook until tender, 20 to 30 minutes; drain. Place sweet potatoes in a bowl and mash with a potato masher until smooth.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Stir sugar and oil together in a bowl until well mixed; beat in banana. Combine flour, baking soda, cinnamon, nutmeg, salt, and baking powder in a separate bowl. Alternate stirring the flour mixture and 1/3 cup water into the sugar mixture until combined. Mix in sweet potatoes and pecans; stir until batter is smooth. Pour batter into the prepared loaf pan.

Bake in the preheated oven until top is golden brown, about 1 hour.

https://www.allrecipes.com/recipe/254782/vegan-sweet-potato-bread/

❤️

smeared with bacon grease, wrapped in foil. placed in wood fire as it burns down to cook meat. try to overcook at least one side just a bit because that is the best part - chewy and caramelized OMG

(mouth-watering)

Sliced russet potatoes, couple slices of onion, olive oil. Shake together in a Kingsford aluminum grill bag, arrange potatoes in 1 layer and grill til soft and browned. Yummy!

isn't a thought provoking choice!

Extra crispy on the outside, fluffy on the inside. They taste like French fries except they’re buttery (and look more rustic! 🙂 ) These will be your new favourite way with potatoes! Makes 12, depending on size of potatoes. Make as many as can fit on the tray once smashed, as long as they aren’t touching.
Ingredients
Potatoes:
1.4 lb small potatoes (12 – 14)
Cooking:
2 tbsp unsalted butter , melted
1 tbsp olive oil
3/4 tsp salt (for sprinkling)
1/4 tsp black pepper
1/2 cup green chili sauce (I like 505 Hatch green chili cooking sauce - brand)
Finely chopped parsley , optional garnish

Cook potatoes:
First steam or microwave them.
Preheat oven to 200°C/390°F (180°C fan).
Steam dry: Let the potatoes air dry for 5 minutes or so.
Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!

Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper. Add a spoonful of green chili to each potato 5 minutes before they are done (at 40 minutes)
Bake: Bake for 45 minutes until deep golden and crispy. Do not flip!
Serve hot, sprinkled with parsley if desired.

everything I loved about the original Bird's Eye potato puffs!

...Or crispy french toast with a gooey center



(and welcome to DU! )

Steam them until about 34 cooked, then pat dry and toss them into a hot cast-iron pan with oil and chopped garlic. You may have to postpone the garlic, depending on how browned and crispy you want them to be, because the garlic wtill definitely burn.

I have found a hood fan to be essential, as the pan will almost certainly smoke.

The look of them alone makes me hungry!

Two of my favourites are also simple: Roasted potatoes in the Greek style, having been soaked in lemon water before cooking, and another one that is dead easy, but has no name. At least, if if does, I don't know it, because it's just something I made for one dinner, and have kept it in an infrequent rotation. Thoroughly mashed potatoes, into which I add very finely-diced onion, and very finely diced cheddar. Stir them in, and set the pan aside until serving, to let the onions soften and the cheese melt. You may need to stir just before plating.

As I have severe RA, I usually substitute pasta (+cheese, onions, chik'n or shrimp) for mashed potatoes...
potatoes are like tomatos and eggplant, part of the nightshade family...

I have what I believe is similar, but tests ruled out arthritis. I just came off an experiment wherein I avoided all the nightshades, but it didn't seem to help. I walk for 2 mornings, then take one morning off to recuperate - badly needed - and the only real "remedy" I've found is enteric-coated extra-strength acet.

NSAIDS work better, but come with their own problems. As I've had two heart valves replaced because of a Staph infection, they are off the table. It's hard enough to keep in any kind of physical condition even approaching "fitness" when you hit 73, and my body occasionally throws up another roadblock, because I apparently need challenges.

An impairment of some kind to my AV node that approached failure requiring a pacemaker has been the most significant. My resting heart rate was 28 BPM.

Best wishes to you and your own challenges.