#giant-rat

[anarchafemme]

back in OUR day valve ceo was a man known and admired far and wide, and his name is GABEN

[anarchafemme]

orange lavender aqua green red purbl <3

woajhh, where do you wanna have our wedding? 🥺

[anarchafemme]

what are your top 3 ways of serving a potato?

Crispy roast potatoes:

~4lb Russet or other starchy potatoes (peeling optional), quartered/1.5" - 2" chunks

2 tbsp baking soda (increases ph, allowing better browning and crisping)

2qt water

salt

5 tbsp olive oil or yr fave animal fat

4 cloves garlic minced

fresh herbs of your choosing, minced (im partial to rosemary and sage)

fresh ground black pepper

Preheat oven at 450, convection on if you have it. Optionally preheat a cast iron pan in there if you have one large enough for all the potatoes.

Bring 2qt water to a rolling boil, add 2 tbsp salt and baking soda

Saute yr garlic and herbs in the oil to infuse it. Strain out, and reserve both.

Drop your quartered potatoes into the water, boil roughly 10mins until soft

Drain and roughly toss in a bowl with oil - bits will start to break off and turn into a mushy paste - this is good! It will add more crispy texture!

Place potatoes in pan in a single layer and roast roughly 20-30 mins

Flip potatoes and continue roasting another 30-45 mins or until desired crispness and color

Toss with with your reserved herbs and garlic, salt and pepper to taste

Putting the other two under a read more

Fondant Potatoes:

2-3lbs Yukon gold or other waxy potatoes, peeled, sliced into 1.5 - 2" thick rounds (use a round cookiecutter to make em perfect circles if yr fancy)

2+ cups of your favorite broth/stock. Homemade preferable, or use gelatin to thicken store bought

2 tbsp olive oil or your fave animal fat

6 tbsp unsalted butter

4 cloves garlic, smashed

fresh rosemary sprigs

fresh thyme leaves

Preheat oven to 450. Convection if you have it

add 2 tbsp oil/fat to a large skillet over medium-high heatplace potato rounds in a single layer and cook until deeply browned on one side. Ocassionaly shake/swirl/move things around to ensure even browning. 8-10mins

Flip potatoes and add 4tbsp butter, reserving 2tbsp

Once butter is melted and bubbling, add rosemary, garlic and thyme. Saute until fragrant

Add enough stock/broth until potatoes are 3/4 covered, and bring to a boil

Place in oven and roast until soft and stock has been greatly reduced to a sauce ~30mins

Transfer potatoes out of pan, discard garlic and rosemary sprig

Scrape and stir pan ensuring any fond is dissolved into the broth.

Gently melt reserved 2 tbsp butter into broth stirring constantly, one tbsp at a time until thick and emulsified.

Serve potatoes with the pan sauce and salt to taste.

Latkes:

2lbs russet potatoes, grated

1 medium onion, grated (use a couple big shallots instead if yr fancy)

1 large egg, beaten

1/2 cup olive oil - or schmaltz or other animal fat (will not be pareve obviously)

Salt

Grate potatoes and onion, and wring out all the liquid into a small bowl using a cheesecloth

Let the liquid rest 5 or so minutes, a thick layer of starch should have settled on the bottom. Pour off liquid, reserving starch.

Mix beaten egg into starch

Pour egg starch mixture and 1/tsp salt into potato and onions. Mix thoroughly by hand

Add oil/fat to a skillet, should be 1/4"-1/3" deep, medium high to 350

Shape mixture into patties, no more than a 1/2" thickFry 2-3 minutes per side or until golden brown.

Move to cooling rack or paper towels to drain, season with salt and pepper to taste immediately.

[joronomo]