2 in 1 question: 1. How do prepare YOUR potatoes? 2. What is an unusual, but tasty, potato recipe?!


Question: Many ways to make potatoes. Mashed, fried, boiled, baked, french fried, au gratin, hash browns, and so on.
What is your favorite? And anyone have an unusual recipe for potatoes?


Answers: Many ways to make potatoes. Mashed, fried, boiled, baked, french fried, au gratin, hash browns, and so on.
What is your favorite? And anyone have an unusual recipe for potatoes?

Go here for 11,800 potato recipes:

http://www.cooks.com/rec/search?q=potato

I try to make mine a bit healthier by mashing in cooked sweet potatoes when I do mashed potatoes. I add a tiny dash of nutmeg and a healthy dash of garlic powder along with milk, salt, pepper and butter.

However, tonight I'm making scalloped potatoes and using heavy cream.

So much for being healthy...

My favorite way is mashed - or better yet, garlic mashed potatoes.

Here is a recipe for you:

PARMESAN POTATO STUFFED ROASTED ONIONS

2 yellow onions (each about 3 inches in diameter), unpeeled
Olive oil for brushing onions
8 ozred potatoes (about 2 medium)
1 tbsp dry white wine
1 tbsp water
2 tbsp heavy cream
1 tbsp unsalted butter
2 tbsp freshly grated Parmesan
Preheat oven to 375°F.

Directions
Trim root ends flush with onions (so they will stand upright). Cut off tops of onions 1 inch from pointed blossom end and reserve. In a small flameproof baking pan stand onions upright and replace reserved tops. Brush onions with oil and roast in middle of oven 1 hour and 15 minutes, or until centers are just knife-tender.

While onions are roasting, in a saucepan boil potatoes in water to cover 15 minutes, or until tender, and drain in a colander. Cool potatoes until they can just be handled and peel. Return potatoes to pan.

Transfer onions to a work surface to cool and add wine, water, and cream to baking pan. On top of stove cook cream mixture over moderate heat, stirring, until brown bits scraped from bottom of baking pan are just dissolved and add to potatoes.

Leaving outermost layer of each onion inside skin, carefully scoop remaining layers out of onion shells with a small spoon and chop. In a small skillet sauté chopped onion in butter over moderately high heat until golden and add to potato mixture.

Increase oven temperature to 425°F.
Mash potato mixture with a potato masher until potatoes ate coarsely mashed and liquid is incorporated and force through a food mill fitted with fine disk into a bowl. Stir in Parmesan and season with salt and pepper. Spoon potato mixture into onion shells and replace tops. Onions may be prepared up to this point 1 day ahead and chilled, covered.

In a small baking pan roast onions in middle of oven until heated through, 15 to 25 minutes.

*Bake them for about an hour and 1/2 then take sour cream and mix cheese into it..put the cheese&sour cream over them..

*Or cut them up into very small pieces (kinda squarish) and fry them in a pan.

*Potato pancakes

*mashed

some of my faves. =)

I boil quartered red potatoes, mix in 2 c. cheese, garlic, onion salt, one can of cream of mushroom soup, 1/3 c. milk, and 1 c. sour cream, and then sprinkle with crumbled bacon and bake in oven on 350 for 30 to 45 minutes. Its great!

1 Baked Potato
3 Tablespoons Good chili
1teaspoon sour cream
chopped onions, shredded cheese and any other toppings you can think of these are really great. Try them





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