Maybe, if it has a European section. If you can find a tin labeled “anchovies” and it comes from Sweden, Finland, Estonia, Latvia, or Lithuania, odds are they’re what I described. They’ll probably be pickled instead of salted.
I was making a Caesar salad once and opened a tin like this. Not what I was hoping for, but I ended up using them anyway. IIRC, the tin was painted blue and white.
I don’t eat a lot of potatoes.
Mashed is my favorite with a dish with lots of sauce. Potato salad in summer.
Chips/fries/hashbrowns I can take or leave and I’ll do roast ones with a roast just because that’s what you do.
If I didn’t eat potato in any form for a week or more it wouldn’t worry me at all.
Also if you live in a city with Scandinavian shops. I admit I don’t care for them.
I got mine in a supermarket in Riga. I don’t remember where they were from, but they weren’t labeled in either Russian or any of the Mediterranean languages. The word for “anchovies” was, however, perfectly understandable.
I like sardines, sprats, whatever, salted or smoked and packed in oil. Don’t care much for pickled fish myself.
I bring the subject up because Janssonin Kiusaus is, as I understand, a traditional Swedish dish. It’s not likely that it would be made with salted (“Mediterranean-style”) anchovies (I think).
Colombian-style Salt-crusted new potatoes.
Dead simple to make, tasty, with a wonderfully creamy-but-not-mushy texture. I like to use a bag of the mixed red, gold, and purple potatoes for visual contrast. I also have to make twice as many as I intend to serve with dinner, because they keep beautifully in the refrigerator, and I’ll just eat them cold as a snack.
You can also finish them in a hot pan with some herbs and butter for a slightly more…sophisticated?..take.
This might count as roasted. My mom would cut potatoes in half lengthwise, salt and pepper, then melt a ton of butter in a glass cake pan, and put the potatoes in face down. Into the oven until they were done. You don’t move them once they go in.
Incredible deep, crusty, buttery browned potatoes.
Of all the potato dishes you mentioned in the OP, there is only one that I don’t like - potato soup. I’m willing to concede that perhaps I’ve never had really good potato soup, but it isn’t something I’d ever seek out.
I am picky about my mashed potatoes, though. I don’t like them whipped into the consistency of wallpaper paste. They need to be just a tiny bit lumpy (well mashed with a hand masher), have a dollop of cream, and a lot of butter. If they are not good enough to be a stand-alone without gravy, they aren’t done right. Not that I’m knocking gravy!
I have recently fallen a bit in love with sweet potato fries. Wow, those little sticks of delectability are tasty!
I googled it and the first result came from a Finnish-themed website.
Of course, the two countries are next-door neighbors, so either might have picked it up from the other.
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American potato salad has two varieties (that I am aware of): mustard potato salad and dill potato salad.
I always thought of it as something with mayonnaise.
Mustard or Mayo based are the two main types I’m aware of.
Baked potatoes with a boatload of butter and salt and pepper are my favorite, but I’ll eat potatoes any way I can get 'em. I don’t know any other food that can be morphed into so many kinds of goodness: crunchy, fluffy, creamy, mealy, crispy starchy awesome.
Except potato pancakes. One time my sister, who had many good qualities but kitchen skills were NOT among them, made potato pancakes by putting plops of batter into cold oil and then heating them until they eventually turned brown. They were basically oil-soaked sponges. My stomach said “nope” and ejected them with extreme prejudice.
That was 30 years ago and I can’t even look at them without gagging a little.
When I think of potato pancakes, I think of something different than most people are talking about. For me, it’s what you do with leftover mashed potatoes. You can add onion (especially green) and/or cheese, and then you put a scoop on a griddle, smash, and fry until brown on both sides. Maybe this has another name? (Or it’s just fried mashed potatoes?)
Same here. Vast majority I see is simply mayo. What’s this dill salad spoken of?
I probably would have done the same… but Potato Pancakes do not involve batter. They are basically shredded potatoes, and onions, with an egg and a bit of flour as binder. Then fried and usually served with Apple Sauce.
At what temperature for how long?
Maybe it’s a variation of English potato cakes:
– “British Cookery,” George Orwell (1946)
There is never ever any leftover mashed potatoes at my house, so I make a big batch and hide some so that the next day I can add a can of salmon, green onions, egg and flour. Coat with breadcrumbs and fry. Delicious, yummy fish cakes.