Cooking

Wash, sprinkle with sea salt, wrap in foil, bake until done, cut open, add butter (and more salt if needed), and enjoy.

More potatoes might change things, but with 1 that seems like the best bet.

What I just made for dinner had potato, so I'd grab a second potato, an onion, the beef tips and dice everything, cook it in coconut milk and curry paste and serve that over rice.

Kenji's approach to crispy potatoes is still a favorite:

https://www.youtube.com/watch?v=argKpeiKFfo

Honestly with just one potato, this is a case where I'd probably have a classic baked potato with it. Sometimes simplest is best, and it takes you back to positive memories from when you were young.

Your choice absolutely nails all of that though! Like you've basically described what I'd do, too as a possible second choice. In your case I'd think of them as home fries

Cook some ground breakfast sausage in a pan, remove the meat, dice the potato, and fry it with some onions and roasted red pepper strips in whatever fat remains. Mix the sausage back in, salt pepper cheese, eat.

One potato?

I'm with you.

I'd shift it to an irregular "chip" rather than a dice though. You just go around the tater, chipping off roughly similar sized pieces.

I think I'd go olive instead of avocado, what with the flavor being more my taste.

The thing I like about chipped vs diced is the uneven cooking. I know, everyone likes to go on about even cooking, and it does matter a lot of the time. But, if you control the biggest parts so that they get cooked before anything burns, you get these fluffy, wonderful interiors, but the thinner edges of the chips get almost crystalline in their crispness, with a band that's this golden colored delight. And the skins all get crispy, and pick up the salt, pepper, and other seasoning after the fry up.

So you get five or six distinct textures, along with all the gradations of taste that the caramelized sections give.

Now, I favor a blob of ketchup on the side target than salsa, but it's just a tiny blob there to cut fats and give that vinegary pop against the richness of everything, and I've subbed in chowchow or whatever relish was handy too.

In my mind, it's the perfect mix of the ways potatoes can hit the mouth.

Chop onions and cook them in a big pan til soft , add high quality roasted ground red pepper (the key to the recipe), pepper, salt, garlic.
Cook the potatoes in salty water (or microwave it), smash it.
Cook some pasta.
Mix all of this together.
Serve with pickled vegetables / coleslaw.

Gratin deauphinois

Only one? Because I loves me some mashed potatoes with too much butter and sour cream.

Rinse. Drop in airfryer for 35 minutes. Chip dip.

Remove the skin, boil it in saltwater, mash it, put in some butter and milk, mash it more to a smooth paste, bam!

nukes a big ol Russet in the microwave, covers it in butter and cheese with some salt and pepper

Hasselback Grilled and brushed with garlic and butter at the end to caramelize.

I have everything in my kitchen?

First, I get a big block of cheese. Then I take a generous bite off the the block of cheese, chew and swallow. Next, I place the potato in the garbage and carefully close the lid. Finally, I continue consuming the cheese until the cheese is no more.

I just realized this is c/cooking and not lemmy shitpost. Err... Sorry. Your recipe sounds really good, by the way.

Chop it up and boil it in salty water. reserve some water

Drain mash add butter milk and some of that starchy water.

As a mash. Dutch cream variety. Served with a side of a juicy steak, and red onion gravy.