Good recipe for potatos?!
Good recipe for potatos?
I have a bag of potatos that is going to go bad and its a pretty big bag! Does anyone know of any good recipes with lots of potatos?
Answers:
oooh i tried this once and I will never make potatos differently ever again:
pick up a box of Lipton Onion Soup Mix
Wash and then chop up potatos into thick chunks
in large bowl, toss potatos with 3 tblspns veg oil or olive oil
add one-two packs of onion soup mix (depending on how mnay potatos you used) mix well.
Pam Spray a large baking dish (I use a 13x9)
Place potatos in dish and bake at 425 for 35-40 minutes.
Tips: make sure not to use a round dish or pile the potatos too much on top of one another...they wont get a crispy outside
make sure to spray the bottom of your pan!!! If not, the potatos will stick like crazy!!
enjoy though...they're delicious!!
bake em
Boil them in water Then remove peels, then smash then addcheese anf butter or margarine mix and make a sandwich out of it
Mash them (adding milk and butter) and serve them with fried chicken! Mmmm!
make hash browns. Instead of shredding them my mother used to chop them into fine cubes, and pan fry with a little butter. They are great as a side dish.
Potato Soup
6-7 medium potatoes, baked,peeled & diced
1/2 lb raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
1 quart milk
1 quart water
2 tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup margarine (about)
3/4 cup flour (about)
1/4 bunch parsley, chopped
1 cup whipping cream
bacon bits (to garnish)
chopped green onions (to garnish)
shredded colby
In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender.
Drain grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
In heavy, large saucepan over low heat, melt margarine.
Stir in flour to make a roux.
Mix well and let bubble, stirring 1 minute.
If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly.
Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream.
Serve hot, garnished with cheese, bacon bits and/or onions
Potato Fritatta Preheat oven to 350 degrees
You will need 1 large oven safe skillet.
Add about 6 potatoes thinly sliced to a skillet with a little oil and Garlic, 1 onion thinly sliced, 1 greep Pepper.
Add Mushrooms, and what ever else you like, bacon crumbled. whip 1 dozen eggs with 1 1/2 cups of milk. Add to skillet. Then throw into the oven to finish. It will puff up and be creamy and delicious.
Potoato leek soup is also delicious. here is a link for that recipe
Spiced Potato (I am assuming that you are using about 8 potatoes)
1. Take 1 large onion and chop it up (about 2 cm per piece)
2. Heat up a skillet/any type of pot you like and add the onions in some cooking oil
3. Cook for about 5 mints
4. Add pepper, and a can of salsa
5. Add about a cup of yogurt and a cup of boiling water
6. Cook for about 15 mints
7. Check if the potatoes are done
8. As soon as the potatoes are done add some chopped ginger, 1 chopped bell pepper, 2 large tomatoes and fresh cilantro. Cover the pot for about 10 mints to steam the pepper and tomatoes
9. ENJOY
Potato chip pasta salad
1. Slice potatoes (about a mm thin)
2. Deep fry them (don’t make them too crispy so fry them for about 2 minutes)
3. Put on a kitchen towel to soak up excess oil
4. Boil some pasta
5. Add salt and pasta sauce.
6. Add the potato chips to the pasta and add Italian dressing. (for about a cup pasta add two cups of potato chips)
7. Add some carrots, boiled peas and baby corn.
8. A great side dish is prepared
calabazita
i think that's how its spelled... anyways
you fry some squash and potatoes.
it's really simple but its really good.
my family adds green chili and salt to help the flavor a bit...
it's AWESOME
you can also cut them in quarters...long ways
then slice them and fry them... that's good too.
when you're done put some Valentina on it.
its a Mexican hot sauce and doesn't have as much vinegar than most spicy sauces
Why not peel them and boil them all up and then mash them. You can freeze them in portions or make up some shepherd's pies and freeze those. It is a myth that potatoes do not freeze well. Also with a batch you can add some chopped onion and a couple of chopped hard boiled eggs mayo, garnish it with paprika or/and cut fresh chives. Then you have a nice potato salad which will keep a couple of days in the fridge.
Loaded twice baked potatoes (with cheese & bacon)
microwave the potatoes until slightly tender. Cut several of the best looking ones in half and hollow out the skin with a spoon. Place on a baking sheet. The remainder of the potatoes should be cut up and mashed ( with or with out skins depending upon what you like and how they skins look). Mix in a pack of hidden valley ranch dressing mix, a cup of sour cream( more if needed to mix easily) a cup of shredded cheese of your choice, crumbled bacon ( a cup of crispy crumbled bacon) , a half cup of chopped green onions. All of these ingredients can be altered based upon your likes/dislikes. Once the mixture is complete, spoon into the potato skins, top with shredded cheese, crumbled bacon and green onions. Place into the oven on about 300 for 30 minutes (or until the cheese is melted). If you have large enough potatoes... this can make a meal.
Creamy Garden Potato Salad
INGREDIENTS:
1 1/2 pounds red potatoes, cubed and cooked (3 to 4 cups)
3 hard-cooked eggs
2 to 3 tablespoons shredded carrot (about 1/2 carrot)
1 (10 oz.) pkg. frozen peas, thawed
1/4 cup chopped red bell pepper
1/4 cup chopped green or yellow pepper
1/4 cup chopped celery
1/4 cup chopped red onions
.
Dressing:
1/4 c. heavy cream
1/2 to 3/4 c. mayonnaise
1 to 2 tsp sweet pickle relish or sweet pickles chopped with a little juice
1 to 2 tsp Dijon mustard
salt and pepper to taste
.
fresh dill and/or parsley, to taste
sliced tomato
Lettuce leaves
PREPARATION:
Combine first 8 ingredients. Add cream, 1/2 cup of mayonnaise, relish, and mustard; toss gently to combine. Taste and add more mayonnaise if desired. Salt and pepper to taste. Stir in parsley and dill, if desired.
Arrange lettuce and tomato slices on platter and top with potato salad.
4 servings.
Sweet Potato Bisque
INGREDIENTS
3 sweet potatoes
4 potatoes, peeled and quartered
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
10 cups water
1 1/2 tablespoons all-purpose flour
1/4 cup chicken broth
3/8 cup buttermilk
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon ground white pepper
1 teaspoon dried thyme
1/2 teaspoon ground cumin
salt to taste
ground black pepper to taste
DIRECTIONS
Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.
Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)
Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.
Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.
Foil Wrapped Veggies
INGREDIENTS
2 1/2 pounds new potatoes, thinly sliced
1 large sweet potato, thinly sliced
2 Vidalia onions, sliced 1/4 inch thick
1/2 pound fresh green beans, cut into 1 inch pieces
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons olive oil
salt and pepper to taste
1/4 cup olive oil
DIRECTIONS
Preheat grill for high heat.
In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.
Roasted Garlic Scalloped Potatoes
INGREDIENTS
1 (19 ounce) can creamy potato with roasted garlic soup
1/2 cup heavy cream
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
6 large potatoes, peeled and sliced
2 1/2 cups shredded Cheddar cheese, divided
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
Bake in preheated oven for 70 minutes.
My Potatoes
INGREDIENTS
5 potatoes, peeled and sliced
1/2 tablespoon seasoning salt
1/4 tablespoon dried parsley
4 tablespoons butter, sliced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a 9x13 inch baking dish. Sprinkle with seasoning salt and parsley. Lay butter slices on top of potatoes.
Bake in preheated oven for 20 minutes. Carefully turn potatoes and bake 20 minutes more.
Cheese Rosti
INGREDIENTS
6 large potatoes
6 tablespoons butter
8 ounces Swiss cheese, grated
salt to taste
ground black pepper to taste
2 tablespoons hot water
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.
Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again
Hamburger Hash
INGREDIENTS
1 pound ground beef
1 large onion, chopped
1 pound potatoes, cut into small chunks
2 tablespoons beef bouillon
water to cover
DIRECTIONS
Brown beef and onion in a large saucepan until meat is no longer pink. Add potatoes, bouillon and water to cover.
Cover saucepan, lower heat and let simmer for 30 minutes, or until potatoes are tender and water has reduced/evaporated.
Day Before Mashed Potatoes
INGREDIENTS
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
DIRECTIONS
Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.
Easy Potatos:
50 min 15 min prep
6 servings
5-6 potatoes (I like red bliss)
1 (2/3 ounce) package Good Seasonings Italian salad dressing mix
1 (1 ounce) package ranch dressing mix
1/4 cup oil
3/4 cup water
1/4 cup vinegar
2 cups cheddar cheese, shredded
1. Wash and microwave potatoes (skin on) till fork tender.
2. Cut into bite size pieces.
3. Mix remaining ingrediants together.
4. Put potatos in zip style storage bag.
5. Pour in dressing mix.
6. Marinade 3-24 hours.
7. Spread out potatos in 9X11 baking pan.
8. Bake at 350 for 20-30 minute.
9. Spread cheddar cheese on top and bake another 5-10 minutes.
Greek Chicken and Potatoes
4 servings 45 min 10 min prep
2 boneless skinless chicken breasts, cut in 3/4 inch cubes
2 cups potatoes, cubed
3 cloves garlic, minced
1 chicken bouillon cube, dissolved in
3/8 cup water
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon dried oregano
salt and pepper
Preheat oven to 400°F Place chicken, potatoes, and garlic in a 9 X 13 inch glass baking pan.
Mix well to get everything evenly distributed in the pan.
Season with salt and pepper.
Pour the chicken bouillon over all.
Whisk olive oil, lemon juice and crumbled oregano together.
Pour evenly over chicken and potatoes.
Bake approximately 30-35 minutes until chicken is cooked through and potatoes are tender and golden brown, basting occasionally with pan juices.