Crying Uncle at all the Potatoes in my House...
I have 3 weeks worth of potatoes from my veg box, with another bag due on Friday.
I have Officially Run out of Ideas. My husband can't stand any more of my fallback recipes.
leek and potato soup
breakfast fried potatoes (diced)
hash browns (grated)
roasted potatoes (although I would like to try roasting some in goose fat. Any tips? Is storebought goose fat OK?)
mashed potatoes...LOTS of mashed potatoes
homemade potato chips with crumbled blue cheese
bubble and squeak
I think they are mostly Cosmos & Charlotte potatoes.
Any inspiration for me?
Thanks for posting that. I read that thread whilst it was unfolding and used many of those ideas at that time to try to dwindle my stash. That salad was really good...I should make it again.
I've also made Nicoise salad a few times too. And salad with broad beans, potatoes, green beans, mint and basil which was really tasty. I think it was a Nigel Slater recipe that I adapted.
Link to a Copycat Panera Baked Potato Soup (be sure to read the comments for tweaking ideas) I've never made this. Perhaps this fall. I forget if it calls for crumbled bacon, but I would certainly consider that addition.
Here's a link for one of the many versions of potato pierogi that abound. I use drained cottage cheese or shredded cheddar instead of the cream cheese, but cream cheese would be delicious. It's heresy, but you could use the round gyoza skins instead of making the dough from scratch. I wish I could tell you these freeze well so you could just make tons and stash them, but I know potatoes do not do well in the freezer. I've had home-made frozen pierogi from church fund raisers, and while I don't remember having a problem with the filling, the overly thick dough ticked me off. So, I don't know, maybe they would freeze.
Also, Google "pierogi casserole" and you'll find tons of recipes for a deconstructed, layered casserole version. But I love the individual dumplings, boiled, then fried crispy like pot stickers, served with lots of sauteed onions and a dollop of sour cream.
Also, bake or microwave a few potatoes, crack them open, top with ratatouille, broccoli/cauliflower in cream sauce, beef stew minus the potatoes, or chili.
Husband loves pierogis, and I never even thought of making them. I'd probably cheat and use ready-made wrappers, if I can find something suitable. I can't even find wonton wrappers 'round here. I bet my kids would gobble those up too. Yum.
The soup looks tasty too. I love soups on cold autumn & winter (& spring and summer.. damn cold UK weather) evenings. I'm going to bookmark that. Thanks!!
there's always the diced potatoe/ham(or something else)/onion/cheese type casserole that can be frozen successfully. Of course, that just delays your dilemna
I just used up about five pounds of red roses by making a Soyrizo hash. Okay you guys, quit gacking and laughing! I always keep Soyrizo on hand in case my vegan sister comes by without notice. Since it has an incredibly long shelf life, I just leave it in the fridge and forget it. Okay, it's not like the real thing, but the seasoning is great and the texture lends itself well to things like eggs, cheeses, tortillas, stuffings, and in this case, potatoes.
I had half a bag of potatoes sitting around and didn't want to go out to eat or shop, so I diced, rinsed and sauteed the potatoes in one pan, diced a a large onion and garlic in another, added the Soyrizo, to the onions/garlic, seasoned the potatoes with salt, pepper, oregano and cumin, added the Soyrizo mix to the potatoes with a small can of tomato sauce and some dark chocolate, and continued to simmer until done. I served the Soyrizo hash with tortillas, cheese (shredded all the odd bits and pieces left over from the past couple of weeks of wine/cheese), guacamole, corn, and a salad. Since there was a mountain of this stuff last night, we had the leftovers for breakfast with some eggs and toast. And no, I don't work for Soyrizo! :)
Oh poor you - maybe you could put some diced Spanish Chorizo?!?! ;-)
I think that would be great! I only used the Soyrizo because I was reaching into the bottom of my "bag of tricks," since I was too lazy to go out... Seriously though, with potatoes given a push with Spanish Chorizo (and its bold flavor), I'm sure you could do lots of wonderful things... Have a good one...
Gamja Jorim - Glazed potatoes
1 large russet or 3 medium red potatoes
1/2 small onion
6 cloves garlic
2 tablespoons vegetable oil
1/2 teaspoon toasted sesame seed
2 tablespoons soy sauce
3 cloves garlic
1 tablespoon mool yeut (korean malt syrup), light corn syrup, honey, or sugar
1/4 cup water
1 teaspoon gochujang (Korean red pepper paste)
Mash or press three of the garlic cloves and put in a small mixing bowl, add the rest of the sauce ingredients and mix well. Let stand ten minutes.
Wash and peel potato, then cut into roughly 3/4 inch cubes. Rinse in cold water and drain.
Cut onion in half from top to bottom, then thick slice. Thin slice 6 garlic cloves from top to bottom.
Preheat oil in a coverable non-stick pan or pot over high heat.
Add potato and cook until lightly browned.
Add onion and sliced garlic and cook another thirty seconds.
Reduce heat to medium and add sauce.
Cover and simmer until liquid is almost gone, stirring often. (test potato for done ness - inserted chopstick or fork should meet very light resistance. If needed add a little more water and cook until potato is done)
Garnish with sesame seed and serve as a side dish, a tasty snack, or as part of a Korean Ban chan array.
That sounds delicious Hannaone. I also would be interested in a sub for gochujang, though I do have Sriracha.
Dexters; if you like Indian food (home style rather than resto style), what about aloo-matar-rasedar (potatoes+peas+in gravy). I've posted it on ch before somewhere, but here's an approximation:
3 large potatoes, or equivalent amount small, peeled and cubed.
1/2 cup green peas
2 tbsp veg oil
1/8 tsp hing (optional)
1/8 tsp turmeric
1 tsp cumin seeds
2 tbsp coriander powder (the seeds, not the leaves)
1/4 tsp (or to taste) red chilli powder (e.g. cayenne)
2 tbsp tomato paste or 3 tbsp tomato puree (approximate)
Heat the oil in a heavy bottomed pot. Add hing, when it sizzles, add cumin. When the cumin sizzles, add turmeric, red chilli, and coriander. Stir around for a few seconds (don't set the spices burn).
Add the potatoes, and stir to coat. Cover with water (it should sizzle when it hits the pan), and let come to a boil. Simmer till potatoes are thoroughly done. Add peas halfway, depending on peas' cooking time. Add tomato. Stir till well mingled. Taste and add salt as needed. The potatoes and the coriander powder will thicken the water so that it will still be runny, but with a little body to it.
Garnish with cilantro if you want. Serve hot (can be made ahead and mw-ed) as a side dish with rice or any kind of roti, and some main dish.
The gochujang (kochujang) is optional, and is used for the spicy version of this dish. If you want to add a litle spice you can use a non vinegar based hot sauce or just some pure ground red chili peppers.
Kochujang (gochujang) Substitute
If you can not get Kochujang in your area you can make a substitute chile paste that, while it will not taste the same, can be used with acceptable results.
1 tablespoon soybean paste or miso (can be omitted if unavailable - but will change the taste)
3 tablespoons finely ground red chile pepper
1 teaspoon sugar
3 cloves pressed or minced garlic
1 teaspoon soy sauce
1 teaspoon korean rice wine or a cooking wine
1 teaspoon pure roasted sesame seed oil
water as needed
In a small bowl, mix all ingredients except the sesame oil, adding just enough water to form a thick paste.
Allow to sit at room temperature for at least one half hour.
Add sesame oil (and a little more water if needed), mix well and let sit another ten minutes.
Refrigerate until use.
After sitting, you may need to add a small amount of water to regain the paste consistency.
If your potatoes are really small, you can leave them whole or cut in half instead of cubing.
Another nice thing about this dish is that it is easy to turn into a meal.
You can add cubed chicken breast or thigh to it by lightly browning the chicken in a separate pan, then adding to the potatoes at the same time as the seasoning sauce. Cubed carrot, and sliced bell pepper can be be added to and browned with the potato, and sub some chicken broth for the water in the seasoning sauce.
Some other things that can be added with good results -
Thick sliced onion
rough chopped broccoli
You can use them as a vegetable in many soups and pastas. Also, potato dumplings are a nice starch. Use steamed potatoes anywhere you'd use rice. Himmel und Erde goes nicely with meats.
Chowdah, fish, clam, corn?
Salt fish and pork scraps over mash potatoes, the real Maine food.
New England boiled dinner.
Patricia Wells has a recipe in her Bistro cookbook that I think is called Lyonnaise Potatoes or Galette Lyonnaise but that we call Potato Heaven. Not revolutionary but awfully tasty. All you do is boil your potatoes as if you're going to mash them. Set aside. Then, cook sliced onions in 2 T (1 ounce) melted butter until soft but not brown. Grate in tons of nutmeg and season with salt and pepper. Gently smash your potatoes (you don't want them to be too smooth) and add to onions. Add 2 T more butter. I always grate in more nutmeg at this point, too. Put in a baking dish and dot the top with yet again 2 T butter. Put under the broiler until butter is melted and top is lightly browned. The nutmeg makes all the difference here and, of course, the butter!
Make mini knishes- or just the filling.
Boil and mash potatoes as usual, but add tons of sauteed onions, salt, black pepper, and spicy brown mustard. I usually add some of the cooking water to smooth out the mixture. For a dough recipe, google 'knish dough' - there are many different types.