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Need some new ideas for potatoes, please

  • r

Over the last several weeks you have given me several new ideas for different things. They've all been great! Now I'm turning to you for potatoes. Anyone have any good ideas on ways to prepare potatoes besides the usuals(baked, scalloped, fried, ect.) And it needs to be easy of course. Thanks so much!

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  1. Can use red or russett potatoes for this. Cut potatoes into chunks- leave skin on. Toss in olive oil and dry onion soup mix. Bake at 400 until tender.

    1 Reply
    1. re: vafarmwife

      Great idea. Nice and quick. Thanks!

    2. http://thepioneerwoman.com/ has some fantastic potato recipes. We adore her Crash Hot Potatoes.

      4 Replies
      1. re: tzurriz

        Those crash hot potatoes look wonderful! Definitely do those one of these days soon. Next time I go tothe market I'll pick up some reds and herbs and make them. Thanks!

        1. re: tzurriz

          What a timely topic as I have a few red and white's that I was wondering what to do with...... Crash Hots fit the bill and are too easy not to make a place at my table tonight!

          (The Jack Daniel glazed carrots from the same site will join the Crash Hots.)

          1. re: CocoaNut

            Did both. The Crash Hots held no surprises, good or bad. On the carrots - didn't have Jack, so used Crown which curbed the sweetness of the brown sugar. Pretty tasty. After the fact, I saw that I had Grand Marnier on hand. Hmmmm......

            1. re: CocoaNut

              Just made the crash hots and DH went wild for them. However I only had russets, so when I smashed them they became one big blob, but they were totally great (used Good Seasons to spice them) probably cooked them longer than called for so nice and crispy. All gone to my dismay, wanted to serve leftovers with breakfast tomorrow.

        2. Define "easy."
          Web yourself up some recipes for these:
          Aloo gobi
          Saag aloo

          1 Reply
          1. re: gordeaux

            The gobi aloo and saag aloo look delicious! Either one would have been perfect as I have fresh caulifower and spinach in the fridge. However I was missing a few of the spices. Will pick those up this weekend. Thanks!

          2. Pommes Anna is pretty simple. Thinly slice the potatoes and layer in an oven proof skillet. Brush each layer with melted butter. As an option you can sprinkle cheese between the layers. Heat on a stove top burner medium to medium high for about 10 minutes and put the skillet in the oven and bake at 400 or so for 20 to 30 minutes or until the cake is easily pierced with a knife. Turn the cake out onto a plate so the browned side is up and voila!

            1. Don't forget tortilla espanola

              1. Grilled Potato Salad

                8 medium red potatoes
                2 large red onions
                3/4 cup olive oil
                1/4 cup balsamic vinegar
                1/4 cup fresh parsley, chopped
                2 tablespoon Dijon mustard
                1 1/2 tablespoon fresh dill, chopped
                salt and pepper to taste

                Cut potatoes in half and microwave for about 2 minutes or until they just start to cook. Cut onions into 1/2 inch slices and place on hot grill with potatoes. Grill potatoes and onions until tender. Chop into small pieces (about 1/4 inch). Combine olive oil, balsamic vinegar, parsley, mustard and dill. Toss together with potatoes and onions until evenly coated. Season with salt and pepper and refrigerate until serving. Serves 6-8

                1. Potato, sausage and arugula salad. It's substantial enough to be a meal.
                  http://www.epicurious.com/recipes/foo...

                  Vichyssoise is always nice, too.

                  1. Bon Appetit (Feb 2010) had a recipe for potatoes cooked risotto style. The reviews on Epicurious.com were very favorable

                    1. I feel like you can't go wrong with Hash Browns -

                      1. I bacon wrapped some potatoes once and threw them in the smoker. The potatoes were pre-nuked a bit to speed things up. You have the bacon for a loaded potato right there, and you can never go wrong presentation wise when something is wrapped in bacon.

                        1. My family's favorite right now:

                          http://annesfood.blogspot.com/2005/03...

                          My husband used to work for a One Potato Two on a food court, so these are easy for him to prepare. But keep in mind, that also means that potatoes are "myeh" for my kids and they love these. I dollop sour cream on top of mine.

                          1 Reply
                          1. re: miki

                            NICE!! I can work with that.. I will have to try that with a strip of bacon laid on top, so that it drips into the potato while its rendering.

                            OK... Maybe I could wedge a few slices of "vegetarian bacon" in the top. Veggie Becon.. Sliced Mushrooms + Soaked in olive oil + salted well {kosher or sea salt} + cooked/sizzled etc = BACON FLAVOR without the Pork. It might even be Kosher.

                          2. how about some potato gnocci, potato soup (potato/leek, "baked potato soup"), potatoes in curry, homemade tater tots, topping to shepherd's pie, potato pizza crust, or potatoes as a pizza topping!

                            1 Reply
                            1. re: lschow

                              i love making individual "potato pizzas." slice potatoes to 1/4-1/2 in thick. grease a sheet, then line with potato slices and bake at 375 til almost fork tender, then top with whatever toppings you like: mozzarella, cheddar, and rosemary; or tarragon, lemon rind, onions, garlic... etc etc and bake again for 5-10 min

                            2. This recipe for potato bites has been a hit as well. I am not sure where I got this recipe from. The only thing I have varied is I have used cajun seasoning in the mix instead of sprinkling with the paprika. We also regularly make German Potato Salad, and along the lines of vafarmwife we use powdered ranch dressing on the potatoes after tossing potato wedges in oil

                              Potato Bites
                              2 lg. eggs
                              1/4 c. canola oil
                              3 Tbs. flour
                              1 tsp. salt
                              1/8 tsp. freshly grated nutmeg
                              1⁄2 tsp. baking powder
                              1 small onion
                              1 clove garlic, minced
                              1 Tbs. crisp bacon bits
                              freshly ground black pepper to taste
                              1 1/4 lbs. baking potatoes
                              paprika
                              Preheat the oven to 400oF. And grease 36 mini-muffin cups.
                              In a large bowl whisk together the eggs, oil, flour, salt, nutmeg, black pepper and baking powder. Grate the onion on the large holes of a grater and whisk in to the egg mixture along with the minced garlic. Peel and quarter the potatoes and chop finely in a food processor. Add the potatoes to the batter and stir well to combine. Spoon a rounded tablespoon of the potato mixture into each prepared mini-muffin cup. Sprinkle with paprika and bake until golden brown, about 30 minutes.

                              1 Reply
                              1. re: folprivate

                                This recipe came from Chowhound's own Candy, who first shared it here: http://chowhound.chow.com/topics/362900

                              2. Butter a skillet and top it with a single layer of quarter-inch thick slices of potato. Add a 1:1 mixture of low-sodium chicken broth and water, bring to a simmer, then cover and simmer gently (reduce heat accordingly) until potatoes are tender and the liquid has evaporated, then increase the heat. If the bottoms are not yet brown, leave the slices in place until they are, then flip to brown the other side, adding more butter if the pan is too dry.

                                4 Replies
                                1. re: greygarious

                                  This sounds great, must try. Could go even wilder with goose or duck fat i/o butter!

                                  1. re: buttertart

                                    I saw Jacques Pepin do it on TV about 10 years ago (not to be confused with Pommes Souffles, which is fancier and trickier). He used all water. I don't recall if it had a name, but it is essentially using the potsticker technique on potatoes. I've done it with bacon grease, schmaltz, and the fat skimmed from braised short ribs. It's all good.

                                    1. re: greygarious

                                      Pommes soufflés is something I've never tried and only ever had a very few times in restaurants (one was Le Club, in SF, about 30 years ago). Very daunting recipe - but must try, it's only potatoes and oil after all.

                                  2. re: greygarious

                                    This brings to mind a recipe from Elizabeth David's French Country Cooking, Pommes de Terre à l'Echirlète, which is whole small potatoes (or larger ones, cut up) cooked in stock or water until absorbed and then browned in fat (the recipe is from the Périgord, she says, so calls for goose or pork fat, which would be abundant there). My report is here: http://chowhound.chow.com/topics/6245...

                                    Similar method in a recipe in Molly Stevens's All About Braising; discussion beginning here: http://chowhound.chow.com/topics/3301...

                                  3. Canned whole potatoes are an underutilized product. Drain, rinse, melt some butter, saute potatoes, finish with chopped parsley or chives. They crisp up wonderfully and remain soft inside. Shallots work well too. I can't make them this good with fresh potatoes.

                                    1. Maybe not the easiest in the world, but for special occasions we love potato croquettes.

                                      1. Not a specific recipe but a general tip: We're getting loads of potatoes through the CSA and have found the food of SE Asia and the Subcontinent a great way to change the pace.