Old World Underground
🐸 Citizen of the Internet 🐸
I love to gorge on potatoes, but the satiety I derive from the meal is short-lived. Two hours after eating them, I'm already hungry again. But since this is a recipe thread, I'll share my guidelines for the usual method of preparing potatoes that I've developed. Put the pen and paper away because it is exceedingly simple. This is the first time I've bothered to write this down.Sunday Meal Prep Tip :
If you’re a carb cuck like I sometimes drift back into (especially when I’m in a bulking phase) and/or your potato nigger Irish blood just can’t help but push you to consume spuds with most meals... here’s a basic pointer for your weekly meal prep day.
Pre-bake your potatoes! It’s that easy. The only detail is not to cook them all the way, as in take them out of the oven 5-10 minutes sooner than you usually would, let them cool on the counter for a bit before stacking them up in an open container in the fridge.
If they get too cooked during prep they’re hard to handle, especially on the cheese grater for hash browns and they don’t keep as well. But if they get too undercooked you get that gummy/gluey mess from the starch.
The starch gets broken down/mixes with the moisture (or something 🤷🏼♂️) when you bake them and all they need are a quick slice or shred before you fry ‘em up with onions/ garlic/ peppers or just microwave it for a quick carbo load as you run out the door.
Brotaku's Basic Baked Potatoes & Veggies
optionally, the mushroom of your preference (I prefer shitakes for this meal,) tomatoes, or any other vegetable you like
another option: add cubed meat. Note that the inclusion of meat changes this recipe to "Based Potatoes & Veggies."
olive oil or butter
Slow cook until the potatoes are soft. Alternately, you could pressure cook and get similar results. This reminds me, buy an Instant Pot if you don't have one already - the hype is real. It does a lot of things well and saves time.