Other ideas/uses for potatoes?!
Other ideas/uses for potatoes?
We eat them a lot as a side dish. But Ive come to realize that with a potatoe there a endless possibilities and I usualy make the same thing, cut up and fry with onions and garlic to make somthing similiar to hash browns. What else can I do. Give me different ideas, complicated or really easy. Twists and interesting ideas are welcome Id like to try all (resonable) ideas. Also I don't have many other (common in most households) ingredients tonight and what Im looking for right now is somthing to go with my steaks tonight. My husband loves potatoes, in any form, so somthing that stands out and puts the attention on the potatoes rather than the steak woudl be great too. Thanks to everyone for all your help n ideas, much appreciated!
Answers:
POTATOES ROESTI
5 medium baking potatoes
1 large onion
salt and pepper, to taste
Boil potatoes in their skins for 10 minutes in rapidly boiling water. Remove peels when just cool enough to handle (but while still quite warm). Grate potato and onion coarsely into a bowl. Squeeze liquid out from the mixture and drain as much as possible. Mix and form into a large round patty. Fry in 4 tablespoons butter until potatoes are nicely browned and a crust has formed.
Using a large flipper carefully turn over (or turn upside down onto a plate). Add a few more tablespoons butter to skillet before returning the patty to the pan. Continue to saute over medium heat until a light crust is formed on the second side.
If potato patty is browning too quickly, reduce heat and finish over slow heat so that the inside will thoroughly cook. You can also finish this off by baking it in a preheated oven, which is usefull if you are making more than one. These can also be made in smaller portions, if desired.
Season with salt and freshly cracked black pepper, to taste.
You can serve this topped with sour cream.
try twice baked potatoes... they are yummy. mmmmmmm
or try this these are my favorites.
http://allrecipes.com/recipe/rosemary-re...
I was and peel about 4-5 potatoes, cut them up and boil them for about 10-15 minutes. Drain, then mix in about 1/4 cup of milk and 4 tables spoons of butter with salt and pepper, and mash...
homemade mashed potatoes I make them all the time!
Heck screw the potatoes and make a potatoe gun
Crocche di Patate (Potato Fritters)
Recipe courtesy Mario Batali
2 pounds baking potatoes
2 tablespoons extra-virgin olive oil, plus more for frying
2 large eggs, plus 1 egg white
1/2 cup grated Parmigiano-Reggiano
1/2 cup grated pecorino cheese
Salt and freshly ground black pepper
1/2 cup bread crumbs
Wash and peel the potatoes, cutting them into 1-inch chunks and then submerging the peeled potatoes in cold water so they don't oxidize. When all the potatoes are peeled and cut, place them in large pot. Fill the pot with cold water to just cover the potatoes. Add 1 tablespoon salt. Bring the water to a boil and cook until the potatoes are tender, about 12 minutes.
Drain the cooked potatoes. When they are cool enough to handle, run the cooked potatoes though a food mill. Add 2 tablespoons olive oil and the 2 eggs. Mix with a wooden spoon until well combined. Add both cheeses, and season, to taste, with salt and pepper. Using the wooden spoon, mix again until well combined.
In a separate bowl, or the bowl of an electric stand mixer fitted with a whisk attachment, whisk the egg white until it forms glossy firm peaks. Using a spatula, gently fold the beaten egg white into the potato mixture. The goal here is to add volume to the potato mixture, not to deflate the egg whites. Gently fold in the bread crumbs.
Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 350 F degrees. The oil should remain at or around this temperature throughout the cooking process.
Using a tablespoon, measure out a full tablespoon of the potato mixture to form the crocche. You can use your hand to gently mold the mixture into more of a circle.
Working in batches of 6, fry the potato crocche until golden brown. Use a slotted spoon or spider to gently drop the fritters into the oil, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished fritters to a serving plate. Repeat process until all the crocche are cooked.
stuffed baked potatoes are a good way to feature the potato.
bake your potatoes until done...cool slightly...cut off about 1/4 of the top of potato....scoop out as much of the flesh as possible...
place shells (skin) in baking dish...mash center with a little butter, sour cream, salt & pepper...top with cheese & re-bake til cheese melts...then top with your choice:
broccoli, chili, stew, any other thing that suits your taste!!!
creamy mashed potatoes with a hint of buttery taste
I do something similar to what you describe:
4 potatoes sliced thin
1 small onion
1/4 c. Parmesan cheese
Grease a large baking dish and layer the ingredients (in that order: potato, onion, cheese). Bake in a 400 oven for 20 minutes.
Delicious!
http://southernfood.about.com/cs/potator...
How about Potato Tacos. Boil and mash potatoes add some Lawry's seasoning salt, pepper, and garlic powder to taste. Then warm some tortillas up on a skillet add potato filling and fry in oil. When done I like to put shredded lettuce, sour cream , and salsa. Really simple but quite tasty.
Creamy Au Gratin Potatoes
INGREDIENTS
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
Enjoy!
Potato Pancakes (Latkes)
Peel potatoes. (In the following, I assume about 1 large potato. Adjust proportions if you are using more potatoes.) Grate potato into shreds using hand grater or food processor's coarse grating blade. Put the shredded potato into a colander, and let sit for 15 minutes or so. They will turn a bit red. Rinse the potatoes thoroughly with plain water. They will turn white again. Put the shredded potatoes into a kitchen towel or cheesecloth and wring out excess moisture, as much as possible. Grate an onion with grater or food processor. Combine potato and onion. Add about 1/2 cup flour, a beaten egg, 1/2 tsp baking powder and mix well with a spoon. Add a small amount of milk, just enough to moisten, but not too much., say about 1/8 to 1/4 cup, and mix well. Heat a generous amount of oil (maybe 1/2 inch or 1 cm)in a skillet over medium high heat. Spoon enough of the potato mixture into the oil to make a nice size pancake. You can pat it down with a wooden spoon to spread it out into a pancake shape. The pancakes will be fairly thick, but don't make them too thick so they will cook through. Depending upon the size of the skillet you can probably cook them in batches of 4 or so. Fry on both sides until a nice golden brown then drain on paper. Many people serve potato pancakes with sour cream and apple sauce on the side.
I feel like Bubba on Forrest Gump:
Baked Potato
Twice-Baked Potato
Fried Potato
Potato Lyonnaise
Scalloped Potato
Hash Brown Casserole
Potato Soup
Potato Salad
Roasted New Potatoes
Hasbrown Potatoes
Boiled Potatoes tossed w/ butter
Potato Gratin
Potato Gaillette
Mashed Potatoes
Whipped Potatoes
Smashed Potatoes (w/ skins on)
Potato Pierogies
Potato Candy
1 potato, boiled with skin on
1 box powdered sugar
1. Peel potato and smash it up real good with a fork.
2. Add 1/4 teaspoon vanilla.
3. Add powdered sugar.
4. Beat with fork.
5. Roll out on powdered sugar, spread with peanut butter.
6. Roll up from one end, pinwheel fashion, slice into 1/4 inch slices.
baked potatoes potatoes salad
quick and easy
slice potatoes thick
cook in frying pan with pam or light oil until done
cover with 1 can of cream of mushroom soup (or cream of chicken, or cream of celery or ---?)
warm up soup and garnish with parsley serve as a side for your meat
MAKE sure you have good bread to serve with plate
bon apitite
Try olive oil mashed potatoes. Boil your potatoes and peel the skins off. Put them through a potato ricer or food mill. Mix in about 1/4 cup of extra virgin olive oil per 1-lb of potato. They are really good. A couple cloves of roasted garlic is a nice addition to that, too.
Also, with leftover mashed potatoes, you can make potato pancakes by adding an egg and some flour. Shape them into discs with your hands (they're a little sticky!), and then pan fry them. They are GREAT with a fried egg on top, sprinkled with a little parmesan cheese.