What's your favorite, most delicious, easiest, recipe made mainly with potatoes?!
Answers: I really love potatoes lol
Twice baked potatoes
Bake the potatoes, cut in half long ways and scoop all the potato out and put in a bowl. Mix with cheese, sourcream, chives, butter, salt and pepper. Spoon back into the shells and top with bacon bits and a little shredded cheese and pop back into the oven for a few minutes. Yummy!
Chips! haha
cheesy potatoes
I like to dice potatoes and toss them in olive oil and a seasoning like paprika, parsley and parmesan cheese and bake them.
Hash browns are so, so good. Just use a tool like this:
http://www.akcesoria-kuchenne.pl/zdj/tar...
You can use one of the sides to grate the potatoes; you can add a few diced veggies in if you like, and just fry it up; you don't need a lot of oil to fry hash browns; if you don't want them crispy you can just lightly coat them with some oil and let it bake, too.
Potatoe soup
6 potatoes, peeled and cubed
1 onion, chopped
1 carrot, grated
4 slices crisp cooked bacon, crumbled
salt to taste
ground black pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon margarine
1 tablespoon rendered bacon fat
4 cups milk
3 tablespoons dry potato flakes
Place potatoes and chopped onion in a deep stock pan, and add water just to cover them. Bring to a boil, and cook until tender.
Add butter or margarine, bacon bits and fat, and carrots. Stir in milk, parsley, and instant potatoes; bring to a light boil. Salt and pepper to taste. Cover, and simmer on low until you are ready to eat.
I've got a few... can't decide which is my fave! Probably the one on my fork at any given time! :-)
Buttermilk Mashed Potatoes
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper
In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1?”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.
--Ina Garten
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Potatoes Gorgonzola
They are delicious served with roasted or grilled meats, adding just a touch of elegance to an ordinary meal of meat and potatoes.
2 Pounds Yukon Gold Potatoes
1 Cup Gorgonzola Cheese, broken Into Pieces
1/2 Cup Heavy Cream
Salt And Pepper
2 Teaspoons Fresh, Chopped Herb Of Choice (Oregano, Sage, Parsley And Rosemary Are Good Choices)
Peel the potatoes, and cut into quarters. Cook the potatoes in a pot of boiling, salted water until fork tender. Drain the potatoes, and put them through a potato ricer and then back into the pot. Add the cheese, cream, salt and pepper and chopped herbs. Mix well. Serve immediately, or keep warm in a double boiler over simmering water.
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Scalloped Potatoes
--Fannie Flags Whistle Stop Café cookbook
2 lbs. Russet potatoes
3 tbs. Bacon drippings
3 tbs. Margarine
1 tbs. AP flour
Salt and pepper to taste
1/2 c. whipping cream
Milk
Preheat over to 350oF. Peal and slice potatoes thin. Put a layer in greased 1? quart baking dish. Drizzle some of the bacon/margarine over your layer of potatoes, sprinkle with flour, salt and pepper and move on to the next layer. You may also use a bit of minced onion on the layers, if you like.
When you have your layers all set, pour the whipping cream over the layers then add enough milk to bring the level up near the top of the potatoes. (Don't overfill your pan with potatoes or the milk or it will boil over in your oven!) Cover loosely with foil and bake 1? hours, remove foil and increase temp in the oven to 400oF and bake another 15 minutes to brown the top.
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Sugar Pie’s Potato Pancakes
2 baking potatoes, peeled and shredded
? small onion, peeled and grated on shredder
1 egg, lightly beaten
? cup baking mix
1 tsp. seasoned salt
Canola oil
Garnish: sour cream and applesauce, optional
Place potatoes and onion in a big bowl. Stir in egg, Bisquick, and seasoned salt.
Heat a large nonstick skillet to med-high. Coat the bottom of skillet w/ a bit of canola oil. With a large spoon, place about 1/4 cup of potato mixture in hot skillet. Flatten out into a neat pancake. Cook about 4 minutes on one side until golden brown, then flip pancake to cook other side, 3-4 minutes more. Drain on paper towel. Continue with rest of potato mixture, adding more canola oil between batches.
Serve with sour cream and/or applesauce.
--me!
Mashed Potatoes.... once they are done add a little ranch. YUM! I also like scalloped potatoes.... In a baking dish layer sliced potatoes with sliced onion and shredded cheese, pour milk over the top and bake until the potatoes are tender.. SUPER GOOD!
Potatoes, Green Peppers, Onions, and Hot Dogs. It is very easy to make cut potatoes into small pieces and fry them in Olive oil when they are cooked add peppers and onions, while they are cooking boil water and cook hot dogs when the dogs are done drain water and cut hot dogs into bite size pieces and mix in with the potatoes onions and peppers.
Spices to use are oregano, basil, Italian seasoning, salt, pepper all to taste
Fried potatoes and onions in the skillet.
Pork chops, cut up potatoes, onions and carrots in a baking dishing in the oven on about 425 until done. This is usually about 45 minutes or so. Make sure you use real butter (about a stick) and whatever seasoning you like on top while baking. I use Lemon pepper but salt and pepper do the trick too. Also, line the pan with foil and fold over to make a pouch around the chops and stuff. It makes it easier to clean.
Potato chips!simple .The yummiest of all.
potato salad
Twice Cooked Baked Potatoes
2 teaspoons butter
1 pinch black pepper, ground
1/4 cup cheddar cheese, shredded
1 scoop black pepper, grated
4 baking potatoes, washed
1 cup Parmesan cheese, grated
1 red bell pepper, seeded & finely chopped
1 sweet onion, finely chopped
2 teaspoons garlic powder
1/2 cup parsley, finely chopped
1/2 cup heavy cream
Instructions
1 Preheat the oven to 300 degrees F.
Pierce the skin of the potatoes several times with a knife and wrap in aluminum foil.
Place the potato in the preheated oven and bake for 90 minutes, or until slightly soft and golden brown.
While the potatoes are in the oven, heat the butter on medium-low heat in a pan and saute the onions and red peppers
until the onion are translucent; 8-10 minutes.
Once the potatoes are soft, cut and oval shaped hole out of the top of the skin of each potato. Carefully scoop out the
insides as much as you can without piercing the skin (If the skin does pierce, use some for the scooped potato to plug
up the hole) and place in a large mixing bowl.
Add the cream, parsley, garlic powder, pepper, parmesan cheese, and saute onions and peppers to the potatoes and
mix to combine.
Then, fill the hollowed potato skins back with the mixture as much as you can (it's fine if it overflows), sprinkle some
shredded cheese over them, and place in the oven at 425 degrees F for 10-15 minutes.
my favorite potatoe recipe - slice potatoes and a large onion. Heat oil in a skillet and add onions and potatoes, salt and pepper to taste. Cook until onions are golden brown and potatoes are as tender and/or crispy as you want them - load up with ketchup and eat - YUMMY!
FRENCH FRIES. MMMMMMMM MMMMMMMM GOOD!!!
CRUSTY POTATO GALETTE
Can be prepared in 45 minutes or less.
1 tablespoon unsalted butter, melted
1 tablespoon vegetable oil
3/4 pound boiling or baking potatoes, scrubbed but not peeled
1/4 teaspoon crumbled dried rosemary or sage
In a small bowl stir together the butter and the oil. In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device, slice the potatoes thin. Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9-inch cast-iron skillet with some of the butter mixture and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the rosemary or sage and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the rosemary in the same manner. Heat the mixture over moderately high heat until it begins to sizzle, transfer the skillet to the middle of a preheated 450°F. oven, and bake the galette for 25 minutes, or until it is golden and the potatoes are tender. Cut the galette into wedges.
INSTEAD OF BRUSHING EACH LAYER WITH BUTTER & OIL, MELT THE BUTTER IN A BOWL & ADD THE OIL & ROSEMARY OR SAGE. MIX IN THE POTATOS & COAT WELL. THIS WILL SAVE A LOT OF TIME IN THE ASSEMBLY OF THE DISH.
I make this all the time and everyone loves it. I can give you approximates, but nothing certain as I make it by eye.
Cube up red skinned potatoes, generally I use about half a 5 lb. bag. Boil them until they are almost done. You want them to be slightly underdone in the middle. Then smash them, skin on, with 1/2 stick of butter, salt, pepper and about 1 bottle of ranch dressing. Don't overmix, you want them to be slightly lumpy. Then mix in French's fried onion, about a palmful. Bake at 400 for about 1/2 hour. You want them to be slightly crispy and brown on top. Then top with cheddar cheese, more fried onions and if your not a vegetarian crispy bacon. Put it back in the oven for about 10 more minutes until the cheese gets bubbly.
Not big, not clever, but a baked spud with tuna mayo and sweetcorn filling OOOh Momma
My husband's aunt makes something called "Igloo Potatoes". I craved them all through my pregnancy and actually drove for 30 minutes to get some from her!
(this recipe is party-size)
Boil a bag of red new potatoes until about 3/4 way cooked
Drain and put in a CLEAN igloo cooler
Add 1lb of butter
1 lb of shredded sharp cheddar
2 large containers of sour cream
Chopped bacon (or a lot of bacon-bits)
Tony Chacheres (Cajun) seasoning
lots of chopped green onion
mix well and close the lid (no peeking) for about an hour.
The residual heat will cook off the potatoes and the result in PHENOMENAL!
microwavable potatoes....
-a relatively medium potato
-any of your fav. toppings
-salt and pepper
-a little pinch of minced garlic
wash your potato....and take a knife and almost cut it in half then wrap it around with a wet paper towel...then microvave for 2 min. then when it has 30 sec. left take it out sprinkle your salt and pepper....then take your pan and warm it up with a little olive oil...then take out your potato and open it and put in your sautee' pan with inside down for a min....then topp it with your fav. toppings...