Words matter. These are the best Potatoes Quotes from famous people such as Becky Lynch, Johanna Konta, Jose Andres, Nobu Matsuhisa, Jason Hammel, and they’re great for sharing with your friends.
I’d read Stone Cold’s biography about how he lived on, like, raw potatoes, and I thought, this is all part of it. This is what wrestlers do, and this is what I’m going to do.
I love potatoes – roast potatoes, mashed potatoes – I just love potatoes.
Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist.
I like both potatoes and rice. You can do a lot with both of them. But if I could eat only one carbohydrate for the rest of my life, I wouldn’t choose bread, potatoes or even noodles. I’d go for rice instead; I eat more of that than anything else.
Potatoes are obviously a good source of potassium. Carbs, you’re burning off energy there. And salt, obviously. It’s not the breakfast or type of meal of champions, but there are quirky things for everybody.
I love to cook really fattening things, like steak and pasta and potatoes.
When I’m home, I cook and try to eat really clean. I try to eat vegetables at every meal. I stay away from pasta and bread and have brown rice and potatoes instead.
My dinner options are kept simple during Wimbledon. I have either salmon with rice, roast chicken with vegetables and potatoes, or steak with salad. My girlfriend Kim will cook, and I know each night that it will be one of those three.
We did a dish called seafood thermidor, which was, essentially, a glorified fish pie. It’s great because you don’t use much fish in it. It’s all sauce and potatoes, but people loved it! It kept us afloat.
Nothing like mashed potatoes when you’re feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin, cold slice of butter to every forkful.
My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.
If I want mashed potatoes, I make cauliflower mashed potatoes, which taste exactly the same. I basically just take all of my cravings and make them low carb.
Using these toolkits is like trying to make a bookshelf out of mashed potatoes.
I can’t see potato chips being popular where there’s not land to grow potatoes in or where frying in lots of oil isn’t easy or convenient.
My own mother is very accomplished and makes things like bahar breads as though they are going out of fashion – they are like stuffed parathas and can contain anything from potatoes to poppy seeds.
I love the look of delight on my guests’ faces when I serve them a bowl of olive-oil aioli alongside roasted potatoes or a grand Nicoise salad.
My father was a tailor. He worked from seven o’clock in the morning until seven at night. At least when he got home, my mother always cooked him a very good dinner. Lots of potatoes, I remember; he used to knock them down like a dose of salts. He needed it, after a 12-hour day.
My favorite meal is I’ll make like a three-bean soup and I freeze half of it. But I’m also a big fan of meat alternatives, so I can still have my chicken and mashed potatoes and green beans, but I just have the chicken from a plant-based thing.
Almonds, carrots, quinoa, soy products, vegetable oil, corn and corn oil, canola seeds used in canola oil, beets and beet sugar, sweet potatoes – these are just some of the foodstuffs which typically contain high levels of glyphosate.
Papa, potatoes, poultry, prunes and prism, are all very good words for the lips.
I’d like something that peels potatoes really quickly – that would be wonderful.
After school, my sister and I helped our mom in the garden. We grew potatoes, cucumbers, tomatoes – not for fun, but to eat.
Nobody had ever told me junk food was bad for me. Four years of medical school, and four years of internship and residency, and I never thought anything was wrong with eating sweet rolls and doughnuts, and potatoes, and bread, and sweets.
I only like food without color, like potatoes, bread, and pasta.
When I moved to Paris at 16, I held a dinner party in my first apartment and served only red wine, French fries, and mashed potatoes. Unable to cook, I relied on people taking me out.
I stopped eating carbs and red meat for a month and a half, and I was like, ‘Oh, no, I lost my butt!’ I have to eat potatoes and rice and meat to bulk up. But I do try not to eat too much fast food.
Pretty much anything pureed needs a big flavor assist to be delicious; just think about how much butter, cream, and salt it takes to make mashed potatoes truly amazing.
This is what I grew up on in Alsace. It’s choucroute. I’d wake up every morning with the smell of cabbage and potatoes and pork.
I don’t think it’s realistic to say kids shouldn’t watch any TV. I just wish the shows would be better. And that kids would watch less. Get out there and do things, kids! Don’t become couch potatoes!
Meat is a big deal in my life. I do love breakfast food, but I don’t think that’s extraordinary. I’m a normal American. We love eggs and meat and potatoes and gravy.
Most people think if you are vegan you eat just green stuff, you just eat salad and lettuce and veggies the whole day… I’m eating beans, legumes, lentils and peas and rice and potatoes and a lot of things that have calories to give me the energy to do what I do.
I burn a lot of energy when I’m filming, so I eat a mountain of chicken, broccoli, potatoes and salad, and if I’m absolutely exhausted, I’ll have a chocolate bar, too.
All the aggressive actions I do to myself I would never dream of doing in my own life – I am not this kind of person. I cry if I cut myself peeling potatoes. I am taking the plane, there is turbulence, I am shaking. In performance, I become, somehow, like not a mortal.
I used to be a steak and potatoes kind of guy – now it’s just for special occasions. I eat a lot more fish, natural grains, and fiber.
Bands are always told, ‘Nobody wants to hear your new stuff – just stick with the meat and potatoes – that’s what people come for.’ That’s only half-true. I know if I went to see U2, I would be thrilled if they did ‘I Still Haven’t Found What I’m Looking For,’ but I’m equally as thrilled to hear their new stuff.
The unlikely combination of potatoes and pasta does appear in some Italian recipes.
In the summer you want fresh, light and sort of quick things; in winter you want things that are comforting, so your body really tells you you want to go towards potatoes, apples, fennel, things that are warm and comforting. And loin of pork.
I have memories of my grandfather Kirkman making mashed potatoes that were so good because they tasted like a bowl of butter. I love my mom’s brownies. My favorite thing about both of those recipes is that someone else made them for me.
Potatoes are popped, with no oil, using the same technology used in the rice cake manufacturing business. It took a lot of trial and error and lots of practice, though, to get the right flavor.
I really dislike flavoured potato chips, and so I always insist on just potatoes and salt, y’know? But that’s not weird.
If you have some potatoes, green beans and cauliflower, you have a heck of a dish that can feed an entire family.
I don’t eat steak often, maybe once a month. But when I do, it really hits the spot. When you’re done with your steak and your mashed potatoes and your green beans, you really know you’ve had dinner.
At the Drive-In was very meat and potatoes – a one-trick pony. Everyone was attracted to us because we put on a good live show.
I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils.
I was raised to believe you eat hamburgers, mashed potatoes and gravy, and cheesecake for dessert. In California they eat tofu burgers, fat-free applesauce and cake with no sugar. Hopefully, in between, there’s a happy medium for me.
Chicago’s always been known as this meat and potatoes place, and a lot of restaurants play that up. They try to outdo each other by adding another 10 ounces, so their 80 ounce steak becomes a 90 ounce steak with 10 pounds of mashed potatoes on the side.
I’m always cooking big veggie curries for friends with tons of spices, coconut milk, chilli – I’ll saute potatoes in the spices, then cook them with all the flavours and stir in some chickpeas and spinach at the end before serving it on a bed of sesame brown rice. It’s easy to do and tastes amazing!
Tinned food can be cheaper than buying fresh stuff. Things like tinned carrots, tinned potatoes, mushy peas make a good base for a soup.
I do love my wine. I’d opt to drink my calories rather than eat them every time, so I cut out the breads, potatoes, pastas, cheeses and desserts in an effort to get my healthy angel and unhealthy demon to compromise.
I very much like potatoes.
When you went into a Boston Chicken and ordered quarter-chicken, white, with mash and corn, when that was rung up, that would signal all the way along the supply chain the need for more potatoes to be put on a truck a thousand miles away.