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What to do with 5lbs of potatoes?

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Any ideas on what I could do with the sack of potatoes I have lying around? I hate storing them for too long because they sprout too easily. I am especially looking to cook them chinese or other asian way. They're russets, I think. Thank you!!

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  1. asians don't really rely on spuds for starch. make potato pancakes, par-cook them and freeze them in serving sizes.

    1. Depending on the size, you can also make twice baked potatoes. Bake them, slice in half, scoop out flesh. Mix in butter, cream or milk, shredded cheese, sliced green onion (or chives), cooked bacon bits, salt & pepper. The additions are endless. You can freeze these and heat in toaster oven or cookie sheet in big oven

      1. Gnocchi! That's what I'm making this weekend, in addition to my ravioli.

        1. I go with potato pancakes pancakes, Peel, shred them in the processor with some onion, S&P and a little flour (don't forget to squeeze all the moisture out), into some hot oil and into the freezer. The last part is only for those that do not get eaten immediately.

          1. Creamy potato soup, a potato curry, a decadent gratin full of cream, the recipe I posted last week for potato bites http://www.chowhound.com/topics/362900, some really good fries with a nice steak, make a shepard's pie, roesti, filling for potato knishes or make some perogi the list is endless.

            1. Baked potato chips? Peel them, slice very thin - if you have a mandolin use it. Drizzle with olive oil and season as you like (salt, pepper, cumin, chili powder, tarragon, thyme - whatever flavors you want). Spread in single layers on baking sheet and bake at 400 or even a little higher until lightly crisp. Cool, bag and snack.

              1. Fish chowder. This recipe is by Jasper White and absolutely wonderful:
                The chowder is thickened by the starch of the potatoes. It's a revelation to everyone who's eaten it.

                1. Boil them in their skins and then when they cool a little peel and chop into bite sized chunks.

                  Meanwhile heat up some oil in a wok and when you get a nice high heat add a few dried whole red chili's. After a minute or so add the diced potato adnd stir fry to slightly crisp up the outer edge of the spuds. At the last minute add a whole lot of chopped green onion/scallion/spring onion (whatever you have on hand). Don't eat the chili's - but they will give a nice hot kick to the dish!

                  This is out of an aisian cookbok and it is so good! Lots of variations possible. I've added amongst other things garlic, ginger and/or cilantro.

                  1. I totally agree with the twice baked potatoes. I like to make a mixture of potato, milk, butter, cheddar and (imitation) crab meat. You can freeze these right on a cookie sheet. When they are frozen pluck them off and throw them into a freezer bag.

                    1. I'm not sure of Chinese preparation. But you can do a lot with Japanese food. You can make mashed potatoes and prepare Japanese style croquettes breaded with panko Crumbs. Roasted potatoes tossed with sesame oil and edamame beans. I make potato salad smashing the cooked potatoes (instead of cubing) and stirring in mayo and shredded cucumber and carrots. The cucumber is a refreshing crunch.

                      1. Roasted potatoes....yummy! Cut the potatoes into bite size pieces, and toss them with olive oil & whatever seasonings you would like. I normally use some kosher salt, pepper, sometimes fennel or rosemary, paprika, cayenne pepper...the possibilities are endless. Put them on a sheet pan & roast them in a 400 degree oven until tender. The best part about this is that the outsides are nice & crispy, and the insides are absolutely creamy.

                        1. I love to make an Indian inspired pan fried potato dish that is sort of like homefries and easy. Barely cook the peeled and cubed potatoes in water, then add them to a sizzling skillet of garlic, ginger, cumin and fennel seeds, cayenne and add a little sesame seed at the end. Cook until the seasonings make a dark golden crust around the potatoes. It is so good. This is also good with cauliflower.

                          1. Five pounds of potatoes is only about 5 big ones. Scrub them well, slice them cross-ways 1/2" thick and throw them in a large roasting pan. Slice several large yellow onions maybe 3/8" thick and add them. Core and roughly chop a couple of red bell peppers. Add plenty of salt and pepper and lots of "pure" olive oil. (EVOO is too expensive and has less flavor.)

                            Add any veggies you have in leftover containers, and anchovies and bacon if you like. Roast at 350 until it's done -- probably a couple of hours. It's incredibly satisfying. I've made dinners of just this.

                            1. Hot German potato salad. Buy a package of bacon ends and pieces (cheaper and meatier than regular bacon) or just regular bacon if you can't find that. Wash/clean potatoes and put them on to boil. Chop/snip the raw bacon (kitchen shears work great) into small bites and fry it all up to not-quite crisp. Remove from pan, don't bother draining. Put a chopped onion (large yellow is fine) in the bacon grease and fry until golden/just carmelizing. Remove and put with the fried bacon. Put flour in the onion-flavored bacon grease and toast to make a roux. Make gravy using equal parts water and apple cider vinegar. Throw bacon and onion back into gravy. Simmer and add sugar to sweeten plus salt and pepper to taste. Drain potatoes once done, roughly chop into large cubes, chunks (be messy), put in original boiling pot and then pour gravy over. Mix with huge unbreakable spoon. Serve.

                              This is a cheap nourishing meal for a large group of college students and is calculated for using 10 pounds of potatoes. If using 5, halve the bacon and onions.