Potatoes Quotes

Quotes tagged as "potatoes" Showing 1-30 of 54
A.A. Milne
“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”
A.A. Milne

Thornton Wilder
“Look at that moon. Potato weather for sure.”
Thornton Wilder, Our Town

“While we’re at it, why don’t we add a third emotion to this list: lust. You are probably unaware that Linnaeus lumped the tomato into the same genus as the potato, a food with a reputation for its widespread availability and easy satisfaction of oral needs.”
Benson Bruno, A Story That Talks about Talking Is Like Chatter to Chattering Teeth, and Every Set of Dentures Can Attest to the Fact That No..

Bill Callahan
“I bought a big bag of potatoes and it's growing eyes like crazy. Other foods rot. Potatoes want to see.”
Bill Callahan, Letters to Emma Bowlcut

“Not everyone can be a truffle. Most of us are potatoes. And a potato is a very good thing to be.”
Massimo Bottura, Massimo Bottura: Never Trust A Skinny Italian Chef

Mark Kurlansky
“Antoine-Auguste Parmentier was an eighteenth-century officer who popularized the potato in the French Army, and his name has ever since meant "with potatoes".”
Mark Kurlansky, Cod: A Biography of the Fish that Changed the World

Ian    Wilson
“Never judge a potato by its skin. One day, it will be french fries.”
Ian Wilson

Grated potato was added to the crepe batter, creating a thick and chewy Crepe Alsacienne! Yukihira realized this was meant as a wrap for the ingredients...
... and that spurred his idea to mix cheese, sliced potato and sardines together to make a crispy
Galette de Pomme as a garnish to the dish!
Look what that does to the dish! It gives it contrasting textures of crispy and chewy, along with the invigorating saltiness of seafood, none of which are present in the traditional recipe!

*Galette de Pomme
is a lightly fried cake of julienned potatoes.*”
Yuto Tsukuda, 食戟のソーマ 24 [Shokugeki no Souma 24]

Karl Jacoby
“Because neither corn nor wheat grew well in the Adirondacks, the favored crop was potatoes ("Our food was mostly fish and potatoes then for a change we would have potatoes and fish," recalled one early inhabitant), occasionally supplemented by peas, rye, buckwheat, or oats.”
Karl Jacoby, Crimes Against Nature: Squatters, Poachers, Thieves, and the Hidden History of American Conservation

Sarah Jio
“First, I'd stop by the butcher and select a special steak to accompany his favorite dish, gratin dauphinois, a simple yet inexplicably divine mixture of thinly sliced and layered potatoes, garlic, Gruyère cheese, and cream.”
Sarah Jio, All the Flowers in Paris

Hank Green
“It was like putting a bottle cap in the ground and pulling out a coke.”
Hank Green, A Beautifully Foolish Endeavor

Jerome K. Jerome
“The more we peeled, the more peel there seemed to be left on; by the time we had got all the peel off and all the eyes out, there was no potato left - at least none worth speaking of.”
Jerome K. Jerome

Brandon Sanderson
“You're like a potato, in a minefield!"
"A potato.”
Brandon Sanderson, Firefight

Ana Claudia Antunes
“Life is like oignons and potatoes; you ought to peel them and cook to know the taste, and not only how they look in the outside.”
Ana Claudia Antunes, A-Z of Happiness: Tips for Living and Breaking Through the Chain that Separates You from Getting That Dream Job

The cheese I understand... but Chirimen Jako dried baby sardines?!
And now he's mixing them with the potatoes and cheese to brown in a skillet? I'm completely lost!"
"But you know... the salty aroma of the sardines does go well with the cheese...

Yuto Tsukuda, 食戟のソーマ 24 [Shokugeki no Souma 24]

Polly Shulman
“It’s like milking a cow. The table gets antsy if it goes too long without feeding people. And we’ll have to touch it anyway, to clean it.” Anjali lifted the lid of a dish. A savory smell, heavy on cabbage, filled the room. “Want to start with the sausages or the potatoes?”

“Sausages, definitely,” said Marc.
“Okay . . .” She lifted more lids and poked around with a fork. “You can have blutwurst, zervelatwurst, bockwurst, plockwurst, leberwurst, knackwurst, and, of course, bratwurst. And what’s this? Weisswurst, I think.”

“Some of each, please,” said Marc.
Anjali handed him a plate piled with wursts. “What about you, Elizabeth?”
“Um, I’m not crazy about sausage—maybe just some potatoes?”

“Okay,” said Anjali. “Kartoffelbällchen, kartoffeltopf, kartoffelkroketten, kartoffelbrei, kartoffelknödel, kartoffelkrusteln, kartoffelnocken, kartoffelpuffer, kartoffelklösse, or kartoffelschnitz? Or maybe some schmorkartoffeln? Or just plain fries?”

“I don’t know—surprise me.”
“Here. Überbackene käsekartoffeln, my favorite. It has cheese.”
“Thanks.” It was delicious and very rich—tender potato slices, with a creamy cheese sauce. “How do you know all those names?” I asked.
“I looked them up. I wanted to know what we were eating.” Anjali peered under more lids.
“You know Anjali—she loves to look things up. Any spätzle?” asked Marc.
“What’s spätzle?”
“Sort of a cross between homemade pasta and dumplings,” said Anjali. “Oh, here’s hasenpfeffer! I love hasenpfeffer!”
“What’s hasenpfeffer?”
“Stewed rabbit with black pepper.” She dished herself a plate. “Mmmm! Don’t tell my parents—we’re vegetarians at home.”
Polly Shulman, The Grimm Legacy

Joanne Harris
“The jackapples were long and red and oddly pointed at one end. One or two had been cut open as Joe dug them up, showing flesh which looked tropically pink in the sun. The boy staggered a little under the weight of the box.
"Watch your step," called Joe. "Don't drop 'em. They'll bruise."
"But these are just potatoes."
"Aye," said Joe, without taking his eyes from the vegetable cutter.
"I thought you said they were apples, or something."
"Jacks. Spuds. Taters. Jackapples. Poms de Tair."
"Don't look like much to me," said Jay.
Joe shook his head and began to feed the roots into the vegetable cutter. Their scent was sweetish, like papaya.
"I brought seeds for these home from South America after the war," he said. "Grew 'em right here in my back garden. Took me five years just to get the soil right. If you want roasters, you grow King Edwards. If you want salads, it's your Charlottes or your Jerseys. If it's chippers you're after, then it's your Maris Piper. But these..." He reached down to pick one up, rubbing the blackened ball of his thumb lovingly across the pinkish skin. "Older than New York, so old it doesn't even have an English name. Seed more precious than powdered gold. These aren't just potatoes, lad." He shook his head again, his eyes brimful of laughter under the thick gray brows. "These are me Specials."
Jay watched him cautiously. "So what are you making?" he asked at last.
Joe tossed the last jackapple into the cutter and grinned. "Wine, lad. Wine.
Joanne Harris, Blackberry Wine

Amy E. Reichert
“Isaac studied the huge, airy room and went to stand in front of a wall of watercolor apples- each one was set off by a colored background ranging from deep blue to fluorescent green to soft pink. He turned to ask Sanna about it, but she was still in the kitchen, pulling salt-crusted baked potatoes from the oven.
Bass kneeled on a bar stool and stirred sliced apples with cinnamon and sugar. On the counter were the fixings for a baked potato bar, with cheese, bacon, broccoli, sour cream, and minced chives.
"Are the apples above the fireplace meaningful?"
Einars bent lower to talk to Bass, as they layered the apples into a dish, forcing Sanna to answer the question.
"Those are all the apples we grow in our orchard."
There were at least thirty. He hadn't even known there were that many varieties of apple in the world.
"Did you paint them?"
"Some of them. Most were done by much older relatives.”
Amy E. Reichert, The Simplicity of Cider

Amy E. Reichert
“Everyone watched the older gentleman wearing a smeared white apron who did all the cooking. It was Mr. Smoot, a longtime friend of her dad's. He gave her a nod of recognition right before he dumped an entire bucket of red potatoes into the boiling cauldron of water, then added a huge scoop of salt.
"What's the white stuff?" Bass asked.
"That's the salt. The fish boil here is just four ingredients: water, salt, potatoes, and whitefish from Lake Michigan. Some places add in corn on the cob or onions, but I like their simple approach best."
"So what happens?"
"In a little while, they'll add another basket that's full of whitefish and more salt. As the fish cooks, the oil will rise to the top. They have a special trick for removing it you aren't going to want to miss. It's the best part. Then we go inside, fill a plate, then pour warm melted butter and lemon over it and eat until we're stuffed." Sanna's stomach growled. She'd forgotten how much she enjoyed fish boils here. Rustic and delicious.
As they waited for the fish to cook, she answered Bass's and Isaac's questions, but saved the best part as a secret. When everyone began to gather around the cooking pit, Sanna maneuvered Bass to the front so he could have a perfect view for the grand finale with her and Isaac behind him. When Mr. Smoot splashed the kerosene on the fire, it caused the fish oil to boil over the edge of the pot into the fire, making a huge flare- like a fireball. Bass jumped and the crowd oohed as one.”
Amy E. Reichert, The Simplicity of Cider

I boiled potatoes until they were hot and fluffy...
... and then kneaded in diced mushrooms, which are fibrous and soak up fat easily.
Then I wrapped the whole mixture up in thick-cut bacon and set it to roast!
The heat caused the fat to render out of the bacon, leaving its crispy and crunchy...
... while the potatoes soaked up every last drop of the savory pork fat!
Crispy on the outside...
... juicy on the inside.
Together they create a savory and sensual taste experience!

Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 1

Rhys Bowen
“Her Majesty's daughter Princess Helena and her granddaughter Princess Thora are visiting. Here's the menu: consommé aux fines herbes, cheese croutons, poached fillet of sole with parsley sauce and potatoes à la crème, puree of squab à la chasseur, creamed celery, pork chops with apples, red cabbage and duchesse potatoes, iced pudding à la Prince Albert, canary pudding with vanilla sauce, anchovy toast.”
Rhys Bowen, Above the Bay of Angels

Nora Ephron
“There are two kinds of crisp potatoes that I prefer above all others. The first are called Swiss potatoes, and they're essentially a large potato pancake of perfect hash browns; the flipping of the pancake is so wildly dramatic that the potatoes themselves are almost beside the point. The second are called potatoes Anna; they are thin circles of potato cooked in a shallow pan in the oven and then turned onto a plate in a darling mound of crunchy brownness. Potatoes Anna is a classic French recipe, but there is something so homely and old-fashioned about them that they can usually be passed off as either an ancient family recipe or something you just made up.”
Nora Ephron, Heartburn

Molly Ringle
“Zaya set his fingertips atop a book and looked at Col. “One of the commanders turned a whole field of soldiers into potatoes. Then had them crushed underfoot by horses.”

“They couldn’t feel much when they were potatoes. It was less cruel, really.”
Molly Ringle, Sage and King

Dana Bate
Red and white wine/Manischewitz cocktails
Apple cider challah/homemade date honey
Potato and apple tart with horseradish cream
Old-Fashioned braised brisket with tomatoes and paprika
Tzimmes duo: Honeyed parsnips with currants and saffron,
sweet potatoes with dried pears and prunes
Stuffed cabbage
Mini Jewish apple cakes with honeycomb ice cream


"What's the difference between 'Jewish apple cake' and regular apple cake?" Rachel asks.
I shrug. "Not sure. Maybe the fact that it's made with oil instead of butter? I think it's a regional thing.”
Dana Bate, The Girls' Guide to Love and Supper Clubs

Dana Bate
Slushy spiked lemonade/beer
Boiled peanuts/homemade pickles/kettle corn
Mini corn dogs with chili ketchup, curried mustard,
and cheese sauce
Turkey leg confit
Deep-fried Brussels sprouts
Poker-chip potatoes
Ginger-pear sno-cones and cotton candy
Pumpkin funnel cake


"What the hell are poker-chip potatoes?"
"I'm going to slice the potatoes paper thin- like poker chips or carnival tokens- and line them up in a baking dish, accordion-style, with thyme, shallots, and garlic, and bake them until they're crispy around the edges but tender in the middle.”
Dana Bate, The Girls' Guide to Love and Supper Clubs

Brianne Moore
“Gloria's soup is the same creamy white as her mousse, and dotted with crispy haggis croutons arranged in a half-moon shape. The "tattie scone" isn't the classic tattie scone, which is a flat potato-and-flour pancake fried crisp in a pan, but more like the risen scone you have with afternoon tea. Susan picks up the spoon and dips into the soup.
"Ohhhhhhh. The soup is perfect, smooth and luscious, with a slight tang from the turnips (the "neeps" of the title) that keeps it from being too heavy. The finishing flavor is smoky, peaty. A little whisky, perhaps? The haggis croutons crunch as she bites into them, and the burst of spice further tames and complements the velvety richness of the soup. She devours every bit, sopping up the last of it with the scone, which is surprisingly fluffy for something made with potato. Like that morning's amuse-bouche, she's sorry when the dish is finished.
But then Gloria appears, whisks the bowl away, and replaces it with a plate of seared trout with a lime-green sauce. On the side is rainbow chard and a small potato, split open, insides fluffed, topped with tuna tartare- a cheeky nod to a favorite Scottish meal of tuna salad-topped baked potato.
"Trout with a lemony samphire sauce”
Brianne Moore, All Stirred Up

Amy Thomas
“Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down:
The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg."
The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt.
The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.”
Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“The dinner is delicious- the poivre sauce is perfect with the medium-rare duck, which cuts like butter. The potatoes are creamy, well seasoned, and cheesy, the rabe bright green, croquant and garlicky. Gustav has brought along a bottle of Cru Bourgeois, and I'm drinking it like grape juice.
Dessert is an assortment of small tarts- vanilla crème brûlée with a chocolate crust, key lime, and pear.”
Hannah Mccouch, Girl Cook

Nora Ephron
“My own feeling is that a taste for plain potatoes coincides with cultural antecedents I do not possess, and that in any case, the time for plain potatoes--if there is ever a time for plain potatoes--is never at the beginning of something. It is also, I should add, never at the end of something. Perhaps you can get away with plain potatoes in the middle, although I have never been able to.”
Nora Ephron, Heartburn

Nora Ephron
“In the end, I always want potatoes. Mashed potatoes. Nothing like mashed potatoes when you're feeling blue...The problem with mashed potatoes, though, is that they require almost as much hard work as crisp potatoes, and when you're feeling blue the last thing you feel like is hard work. Of course, you can always get someone to make the mashed potatoes for you, but let's face it: the reason you're blue is that there isn't anyone to make them for you. As a result, most people do not have nearly enough mashed potatoes in their lives, and when they do, it's almost always at the wrong time.”
Nora Ephron, Heartburn

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