RandomPotato 

Rank:

General of the Army

Trophies:

1092TOP 374

Best time:

1 17 60

Efficiency:

177% 148% 132%

Experience:

68M   473   

Equipment:

L4

L4

L2

L4

L3

L17

Mastery:

97 83 38

Win streak:

58 26 6

Arena points:

69

Max difficulty:

 144 982

Endurance:

1h 18m

League:

Bronze (156)

Season S130:

551  3257

Resources:

2.3M2.9K2.4K31K711418

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Information:

dm me if you're interested in stereoscopic photography! Just your friendly neighbourhood polyglot: 🇩🇪 🇬🇧 🇩🇰 🇫🇷 | actually a dragon 🏳️‍🌈 (he/they) Arch Nemesis: https://minesweeper.online/player/3834497 If you want your potatoes to be extra gourmet, use 1 kg of potatoes, peel or thoroughly rinse them, cut them into wedges, and marinade them in 3 tbs oil, 1 tsp salt, 2-4 tsp sweet paprika spice and a little bit of pepper (optional: also some rosemary), then bake on a baking tray for 20-25 mins at 200-220°C You can also try making fried potatoes yourself: Peel and cook (for 15-20 mins) as many potatoes as you like, pour the water out, let the potatoes cool down and dry for a few hours (or overnight); Then cut them into thick slices or 2x2 cm cubes. Fry in a pan with butter or margarine (add new fat throughout the process if the pan dries up), turning every once in a while. Once they are golden brown (or however dark you like them), add salt as well as finely diced onions. Optional, also add sweet paprika spice. Keep frying until the onions are done. Especially nice with fried or scrambled eggs. If you don't want to cook the potatoes first, thinly slice them or cut into small sticks (no more than 5 mm thick). You will need to stir them more frequently, otherwise the process is the same. If you have a bit more time, try these potato pancakes: Wash and finely grate the potatoes (peel beforehand if the peel is too dirty/too thick). Pour/squeeze out excess water. Add a tsp of salt and an egg. Mix thoroughly. Add flour or starch to adjust the consistency (the salt extracts water from the potatoes which you want to bind). Heat up a pan with some butter or margarine, then distribute the potato dough to form a few small pancakes (approx. 2-3 at once, depending on the size of your pan). Turn them when the edges are getting brown (and the underside looks done). Add new fat every time before you put in new dough so that the pan doesn't dry up (sometimes it's also necessary to add fat after turning). Also prepare some mashed apples for extra yummy! Water method: Peel several apples, cut out the core and boil the pieces until they are soft. (Usually, the pieces will start foaming slightly when they're ready.) Pour out as much water as possible and mash the apples as roughly or smoothly as you like, then add a bit of lemon juice and sugar until you're happy with the sweetness. Sugar method: Cut out the apple cores (no peeling required). Dice or grate the apples. Mix them with a few spoonfuls of sugar and let them sit in a pot until some water comes out. Then heat the pot and cook carefully as to not burn the apples. Stir frequently. When the apples have become soft, mash them (no need to pour out water). This is especially great with cinnamon! Put the mashed apples on top of the potato pancakes, distribute and enjoy!   

dm me if you're interested in stereoscopic photography! Just your friendly neighbourhood polyglot: 🇩🇪 🇬🇧 🇩🇰 🇫🇷 | actually a dragon 🏳️‍🌈 (he/they) Arch Nemesis: https://minesweeper.online/player/3834497 If you want your potatoes to be extra gourmet, use 1 kg of potatoes, peel or thoroughly rinse them, cut them into wedges, and marinade them in 3 tbs oil, 1 tsp salt, 2-4 tsp sweet paprika spice and a little bit of pepper (optional: also some rosemary), then bake on a baking tray for 20-25 mins at 200-220°C You can also try making fried potatoes yourself: Peel and cook (for 15-20 mins) as many potatoes as you like, pour the water out, let the potatoes cool down and dry for a few hours (or overnight); Then cut them into thick slices or 2x2 cm cubes. Fry in a pan with butter or margarine (add new fat throughout the process if the pan dries up), turning every once in a while. Once they are golden brown (or however dark you like them), add salt as well as finely diced onions. Optional, also add sweet paprika spice. Keep frying until the onions are done. Especially nice with fried or scrambled eggs. If you don't want to cook the potatoes first, thinly slice them or cut into small sticks (no more than 5 mm thick). You will need to stir them more frequently, otherwise the process is the same. If you have a bit more time, try these potato pancakes: Wash and finely grate the potatoes (peel beforehand if the peel is too dirty/too thick). Pour/squeeze out excess water. Add a tsp of salt and an egg. Mix thoroughly. Add flour or starch to adjust the consistency (the salt extracts water from the potatoes which you want to bind). Heat up a pan with some butter or margarine, then distribute the potato dough to form a few small pancakes (approx. 2-3 at once, depending on the size of your pan). Turn them when the edges are getting brown (and the underside looks done). Add new fat every time before you put in new dough so that the pan doesn't dry up (sometimes it's also necessary to add fat after turning). Also prepare some mashed apples for extra yummy! Water method: Peel several apples, cut out the core and boil the pieces until they are soft. (Usually, the pieces will start foaming slightly when they're ready.) Pour out as much water as possible and mash the apples as roughly or smoothly as you like, then add a bit of lemon juice and sugar until you're happy with the sweetness. Sugar method: Cut out the apple cores (no peeling required). Dice or grate the apples. Mix them with a few spoonfuls of sugar and let them sit in a pot until some water comes out. Then heat the pot and cook carefully as to not burn the apples. Stir frequently. When the apples have become soft, mash them (no need to pour out water). This is especially great with cinnamon! Put the mashed apples on top of the potato pancakes, distribute and enjoy!