Whats your favourite potato recipe?!


Question: Mines mashed potato, lol jokes.
Im interested in cooking and wouldnt mind trying a new idea. thanks.


Answers: Mines mashed potato, lol jokes.
Im interested in cooking and wouldnt mind trying a new idea. thanks.

Potato Pancakes are good. I've eaten them since I was a kid and suspect they are an ethnic food-maybe Jewish-Mom was a Swede...

Anyhooch, all you do is grate up a pile of Idaho potatoes, some celery, onions, and carrots... (no exact amount but an equal pile of potatoes to the rest of the veggies put together)

Sprinkle salt and grind a generous amount of black pepper...Mix lightly...if you have a flour sifter add flour with it -about a half cup if you're cooking for 3 or four- Then add
one or two eggs to moisten...stir..spoon into an already hot skillet with a couple T's of oil in it and fry gently until golden in a fairly hot skillet...

This is a very good served with trout, your various pork product (smoked pork-chops, bacon, ham) We always had apples simmered in butter and cinnamon on the side...

french fries, potato pancakes, hash browns.

mashed potatoes. Make them from scratch with baby potatoes. Cook them slow, peel, (or not) whip them, add milk, cream, oil; or butter, garlic, and cheddar......YUM!!!

Mashed potatoes

potato chips!!!!!!!!!!!!!!!!!!!!!!

I just likes to eat me a raw one straight from the mud as the good lord intended. Sometimes I wash it, sometimes I dont. if I don't I sometimes get a surprise I wasn't expecting! Which can be quite exciting for a young farm hand like me.

chunky mashed potatoes! especially in shepherd's pie!


hahah, Ste A

My mom's steamed fried potatoes with onions!

mashed potatoes. Martha Stewart's mom's recipe is my favorite: butter, salt, cream, and cream cheese. mmmmmm.

i just chuck them in the microwave with the skin still on, and then when they are almost cooked i cut a slit in the top and put lots of cheese, butter, bacon, sour cream, and whatever else i can find in the top. then i put them back in for another 30 seconds so everything melts

baked potato

Swiss potatoes
2 tbsp butter
1 c chopped onions
1 tsp salt
1/2 tsp black pepper
2 c milk
3 large potatoes
1 c grated swiss cheese
Melt butter in heavy saucepan over medium heat,add onions salt& pepper saute until onions are translucent.add milk and let heat though.(do not let milk boil)
While milk is heating wash& peel potatoes.slice potatoes directly into hot milk and continue to heat for about 20 mins.stirring occasionally .(The milk will begin to thicken from the starch in the potatoes.)
Transfer potatoes to a buttered casserole dish and and top with cheese.
bake at 350 for 30 mins.
Variations
omit butter,use 4 strips of chopped bacon,cook until fat is rendered,and add onions.

POTATOES ANNA

6 medium potatoes
2 sticks butter, melted
salt
pepper
( I also add garlic and onion to my version)

Peel & slice potatoes very thin. Preheat oven to 400.
In 8-inch iron skillet, Brush bottom and sides with melted butter. Wash and dry potatoes thoroughly. They have to be completely dry or the moisture will ruin dish. Layer potatoes, garlic, onions, salt, pepper, and melted butter starting from center of pan outward. Continue to layer till skillet is filled. Finish with melted butter. Bake 30-45 minutes or until potatoes are tender and browned. Remove skillet from oven. Run a knife around the edge of skillet to loosen the potatoes. Turn out into platter. (I add finely shredded cheese at this point to melt before serving it.)

Maddison`s Potato Boat (My little girl called them this)

3/4 Baking Potato`s
2oz Butter
4oz Mature Cheese (more if you like it cheesy)
Milk or Cream to suit
1 Chopped onion
4 Rashs of bacon diced

Bake 3/4 large potato`s
Fry onion and bacon while potato`s are cooking
Remove potato and place in a bowl
Add butter and milk(or cream)
Mix in half the cheese
Add bacon and onion
Return potato to the skins and sprinkle remaining cheese over the top and grill until golden brown.

Leave out bacon and onion and add your own ingredient`s it`s all trail and error. Put some baked beans under the potato, Anything goes.

Have Fun We Do

Bacon &cheddar cheese potatoes.
Brown on pound bacon, set aside to cool. Peel 4 or 5 good size potatoes, slice them, not to thin about a quarter inch, put them in a pot with a can of chicken broth or enough to cover them with add a sliced onion seperated into rings, bring to a boil and cook until tender. Drain potatoes saving broth.
Spray or grease a casserol dish and set oven at 400 degrees to preheat.Put in a layer of cooked potatoes in your casserole dish then add some bacon bits, repeat until all potatoes are in dish. Take a couple tablespoons of bacon drippings from cooked bacon and heat, add two tablespoons flour and brown a little, add broth from potatoes and let thicken, add 2 cups cheddar cheese and blaend. Pour sauce over potatoes and place in oven and cook untill bubbly.

POTATO DUMPLINGS

4 medium potatoes, boiled
1/2 cup sifted flour
1/2 tsp baking powder
1 tsp salt
1/4 tsp pepper
2 T grated onion with juice
1/2 cup dried bread crumbs
1 1/2 tsp melted butter
1 egg, slightly beaten
2 quarts boiling water
1/2 tsp salt

Rice the potatoes. Sift together flour, baking powder, salt and pepper. Combine riced potatoes, flour mixture, onion, bread crumbs, butter and egg.
Mix well. Shape into 12 small balls and dredge lightly with flour. Chill. Drop dumplings into boiling salted water.

Cover and boil 15 minutes.


BEST ROASTED POTATOES

8 medium sized Russet potatoes, halved and quartered
Prepared Italian Dressing
Kosher Salt (no substitutes)
coarse freshly ground pepper (not the powder)
prepared grated Parmesan cheese

Preheat oven to 400°F.
Place potatoes in a non stick baking pan, large enough to move the potatoes around and deep enough so that nothing drips over.

Pour Italian dressing over potatoes until they are completely coated. Next, season with kosher salt, pepper, and Parmesan cheese. Mix.

Bake in the oven for an hour or until tender, brown, and crisp. If potatoes begin to stick, loosen them up with a study spatula. Season with more Parmesan cheese 3-5 minutes before serving.





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