Too many potatoes - recipes please
You could make gnocchi:
Or, for a sweet, New England treat that keeps *and* freezes well, you could make ahead some Needhams for the holidays.
The classic recipe calls for some baker's wax or paraffin in the chocolate dip, but you can do them without that and just place the coated candies on waxed paper to set.
*latkes* or mini-latkes -- These "Asian" latkes with ginger and cilantro look good:
*crunchy cripsy home fries (and you could do breakfast sandwiches for dinner to accompany - one of our favorites on a chilly night for a low-maintenance meal)
*a gooey cheesey gratin - just slice thin and layer with S and P, swiss cheese, dot with butter, pour on some broth - or you could do layers of ricotta AND swiss
*potato salad for lunches - dress the hot potatoes with lots of black pepper and some oil and vinegar, then add something creamy (yogurt/mayo/sour cream) and whatever other goodies strike your fancy
*baked stuffed potatoes - I made this one night when I was in a similar mood, yearning for a new potato idea -- fun to pipe (see photo)
Stuffed Baked Potatoes with Blue Cheese and Rosemary
how about salmon fish cakes. Boil and mash your potatoes with a little butter and milk (not sloppy). Open a couple cans of pink or red salmon, salt and pepper, a handful of bread crumbs or matzoh meal, some fresh herbs chopped such as parsely or cilantro. Form into patties and either shallow or deep fry. This is one thing you can taste before you cook as the fish is not raw! Or substitute with canned tuna.
Iron Skillet Baked Potatoes
4 Tbsp cooking oil
1/4 tsp dried rosemary
1/8 tsp seasoning salt
3 or 4 medium size potatoes, sliced length wise
These potatoes are baked, cut side down in a cast iron skillet. This
results in a potato with a slightly golden brown crust on the cut side and
a delicious, roasted flavor.
In a room temperature, cast iron skillet, add the oil and spread evenly over bottom. Sprinkle rosemary and seasoning salt evenly over the oil.
Scrub and dry the potatoes. Leave potato skins on. Cut potatoes in half, lengthwise, through widest part of potato. Place potatoes, cut side down, one layer deep in
bottom of cast iron skillet. Press down on potatoes so that the cut side is coated in oil. Place cold skillet of potatoes in cold oven. Set oven to 400F. and bake for 45-minutes. At end of cooking time, pierce with fork to test for doneness. Potatoes can be served with sour cream, grated cheese, etc.