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May 14, 2011 08:48 AM

ISO a New (for me) Way to Serve Potatoes

I need some inspiration. I often serve potatoes as a side/vegetable dish, but I seem to be in a potato "rut" because about the only ways I ever prepare potatoes is baked or mashed, or once in a while, oven roasted. I'd love to add a few new potato recipes to my very limited repertoire. AND, I'd like to avoid frying them. Use of oil or butter in the recipe is just fine, but I don't want to deep fry them. Can anyone offer some suggestions to get me out of my potato doldrums? Thanks!

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    1. re: roxlet

      I second the 'crashed' potatoes! Very tasty.

      1. re: roxlet

        Those look soooooo good -- and easy! I'm going to try them tonight. Thanks!

        1. re: roxlet

          These were delicious!!! A definite keeper. It's one of those recipes that makes you wonder, "Why didn't *I* think of that?" I'm forever in your debt, roxlet. Thanks!

          By the way, I served them alongside the roasted chicken breasts whose recipe I saw on CHOW this morning ( Another quick, simple recipe with wonderful results.

          1. re: CindyJ

            I loathe most of CHOW but discovered this chicken breast recipe a couple of years ago probably and it IS great, isn't it?

            1. re: c oliver

              It was surprisingly delicious and so tender.

              One of my favorite dishes at one of my favorite local restaurants (Sovana Bistro) is called, simply, "Crispy Chicken." I'm sure that dish is a version of this recipe. With this recipe from CHOW, I feel I've discovered their secret.

              The chicken breasts I bought had the ribs attached. I removed the rib section with poultry shears. I don't feel I lost anything, and the pieces fit much better in the pan, cooked up beautifully, and looked very nice when plated. I also made the pan sauce in the accompanying recipe. The sauce was okay, but can stand some improvement.

            2. re: CindyJ

              i keep trying to hit that link but it says "Sorry, we can't find that page".....

                1. re: mariacarmen

                  For future reference, Chow isn't smart enough to recognize that sentence-ending punctuation isn't part of a URL. Click the link, and when you get an error message go to the address line, remove the period (and in this case the right parenthesis), and you're good to go.

                  1. re: alanbarnes

                    oh goo to know, thx. and thx cindyj.

              1. re: roxlet

                This recipe never sounded all that appealing to me so I never bothered to try it. Then tonight I finally gave in to the peer pressure. WOW - DELICIOUS!!!

              2. I made the crispy potato roast recipe from smitten kitchen last week and it was terrific. I used Yukon golds and a yam (all of similar diameter). I don't have a mandoline, so sliced the potatoes with the wide slicing blade of a Microplane grater, but will probably use the food processor next time.


                1 Reply
                1. re: janeh

                  Those look REALLY good -- but, given the 2-hour baking time, I'll have to retrieve the recipe when I've got lots of time to spend with food prep.

                2. If you like eggs, we've been enjoying this salad quite a bit. My boyfriend is a little obsessed with it, and asks for it at least once a week.


                  5 Replies
                  1. re: onceadaylily

                    It depends. How many people are you cooking for? I love potatoes, and they love me, too much perhaps. LOL.

                    There's a CLASSIC potato recipe my mom bakes with frozen hashbrowns, sour cream, cheese, bacon. I get fatter just thinking about it. It's perfect for picnics and larger gatherings since you make it in a 9 x 13 pyrex dish.

                    Lately, I've been into "Red, White and Blue" potato salad with blue cheese crumbles, red onion and bacon. DELISH.

                    Skordalia: potatoes with a ton of garlic and olive oil is also good.

                    Another of my all time fave's is my Grandmother's Hot German Potato Salad, which is to DIE for.

                    Man, I love potatoes.

                    1. re: natewrites

                      Oh, another vote for skordalia. Addicting stuff.

                      1. re: natewrites

                        Usually I'm just cooking for two. What's "skordalia"?

                        1. re: CindyJ

                          Cindy, it's potatoes, ground up almonds, tons of olive oil and garlic. Heavenly. I think it's supposed to be eaten in small parts like a relish, but it's hard not to plop an entire cup on your plate and hog out.

                      2. re: onceadaylily

                        i do something similar - it's like the Lyonnaise salad, but i add potato "croutons" - little dice of fried potatoes, along with the lardons (or usually, bacon) and a poached egg, with frisee instead of spinach. with a dijon vinaigrette. YUM. it's like breakfast in a salad.

                        i also make a potato salad that can be eaten warm or room temp. quarter about 8 red potatoes, boil, when soft but still hot, pour very good fruity or grassy extra virgin olive oil over them, about a quarter cup, and mix. add salt, and then about 2 tblspoons of minced fresh thyme, and 2-3 minced shallots. add more olive oil if it's too dry. really good.

                        and this is a very standard thing, but so good. my mom always made it growing up and lately i've been doing it for my dad. boil whole potatoes (i usually use red or golden), until their just done, maybe even a little underdone, then slice into thick slices, and fry in a mixture of butter and olive oil until golden and crispy. salt heavily. sooooo good!

                        also, I've made these a few times: i actually like to put slivers of butter between each slice. (ETA: i see that someone else already posted about hasselbacks, below. they're good!) potatoes are my absolute favorite carb!

                      3. These are pretty darned good (although I have to confess that I sometimes make them with full-fat milk and cheese).

                        6 Replies
                        1. re: pikawicca

                          What I like about this recipe is that it looks like you can prepare them ahead and then bake them before serving. Fat...? What fat? All I see is deliciousness. :)

                          1. re: pikawicca

                            That sounds really good. Your confession has been heard and you are hereby absolved!

                            1. re: pikawicca

                              That just got saved. What a keeper, pika.

                              1. re: pikawicca

                                Pika, when you do make them as the recipe says (low fat cheese, etc.,) are they still really good? I would be so tempted to make them full fat too....

                                1. re: mariacarmen

                                  When I'm going for low fat, I use Organic Valley 1% milk and Cabot 50% reduced fat cheddar. And yes, it's still delicious!

                              2. Check out Indian Cooking sites. Indian Cuisine treats potatoes as more than just a starch and has many varied preparations. They really have a wealth of potato recipes.
                                If you are looking for recipes that are not the familiar North Indian restaurant fare look to specific regional cooking site and blogs. Some of my favorites cuisines are Konkani (Goan), Tamil, Keralan, Maharashtrian and Gujarati.