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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 (http://www.chow.com/food-news/54292/t...). 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!!!
                Thanks!

              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.

                http://smittenkitchen.com/2011/04/cri...

                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.

                  http://www.marthastewart.com/312671/w...

                  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: http://www.seasaltwithfood.com/2009/0... 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).
                        http://www.myrecipes.com/recipe/aw-ma...

                        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.

                                1. Rosti, latkes, dauphinoise, smashed, roasted, plain (still in skins) boiled with butter and mint, twice baked with scallions, bacon etc.

                                    1. In a large skillet, melt your fat of choice over medium-high heat. Slice Russet or Yukon Gold potatoes (peeled or un) 1/4 inch thick, lengthwise. Lay them in the hot fat in a single layer. When the bottoms are golden-brown, pour low-sodium broth (chicken, beef, or veggie), diluted 1:1 with water, over them, deep enough to just submerge the potatoes. Cover the pan and continue to cook until the potatoes are tender and the liquid has evaporated and the bottoms of the slices are deep brown. For a larger amount, heat the fat in a sheet pan as it is preheating in a moderately hot oven, and after adding the liquid cover with a second sheet pan, inverted, or cover tightly with foil.

                                        1. re: pikawicca

                                          Also known as Pommes Boulangère

                                          1. re: chefj

                                            We don't go in for that Frenchified lingo in these parts:)

                                            1. re: pikawicca

                                              Ok... roasted taters in chicken broth. :) maam. Can't serve em with chicken fried steak but would be nice with a T-Bone and a glass of sweet tea

                                          2. re: pikawicca

                                            You can do the same thing with milk instead of chicken stock for pommes dauphinoise (aka scalloped taters). A little cheese wouldn't be amiss, either.

                                          3. For something a little different that you can adjust easily for serving two to however many are at your table: Hasselback potatoes http://www.tastespotting.com/search/h...

                                            3 Replies
                                            1. re: maplesugar

                                              Had forgotten Hasselback Potatoes entirely.
                                              Thanks for the reminder, maplesugar!

                                              1. re: maplesugar

                                                Those are really tasty, made them last holiday season.

                                                1. re: maplesugar

                                                  Yeah, I've seen these everywhere suddenly! Oddly enough, I'd never heard of this recipe until recently. But I love how crispy the potatoes become.

                                                2. Preheat an over to 425 degrees. Peel and cut russet potatoes lengthwise into thick wedges. You may get six or eight wedges from long shaped potatoes.

                                                  In a mixing bowl, add extra virgin olive oil (enough to cover potatoes, maybe 1/2 cup for every four potatoes), 1 tablespoon smoked paprika (sweet works well), 1 tablespoon onion powder or dehydrated onion, and 1/2 tsp. salt. Toss potatoes until coated and place on half sheet or any sheet with low sides that allows you to spread the wedges out in a single layer. Roast for twenty minutes, turn potatoes over, and continue roasting another twenty to twenty-five minues until pototoes are browned evenly on each side.

                                                  These highly seasoned potato wedges are an easy recipe and a big hit with my family.

                                                  1. Hi Cindy.

                                                    We have a couple of fav's in our household that always seem to get eaten before the rest of the dishes. I don't follow exact recipes and always make them on a whim but the directions are pretty easy to follow.

                                                    Scalloped potatoes made with Campbell's Cream of Mushroom Soup. Make your standard SP recipe but instead of pouring plain milk over the layers, use a mixture of blended milk and Mushroom Soup. (Blend in blender.) You can also add S & P to the mixture before blending.

                                                    Another favourite is roasted potatoes. You can use any type of table potato but red tater's work best. Don't bother peeling them. Quarter the desired number of potatoes that you need and par boil. In a bowl, mix make a mixture of Olive Oil, Vegetable Oil, Garlic Power, Paprika, Salt and Pepper. Once the potatoes are par boiled, toss with Oil mixture and bake at a high heat. These I guarantee will be the first to go.

                                                    Third and lastly are potatoes made with Onion Soup mix. In a bowl, combine margarine/butter and soup mixture. Make slices in each potato as if you were making Hasselback Potatoes. Spread the Onion/Margarine mixture between each slice. Double wrap with foil & bake until done. These potatoes are perfect with sour cream.

                                                    Enjoy! :)

                                                    3 Replies
                                                    1. re: Kellz

                                                      Hi Kellz, can i ask why you use margarine if you're using butter and sour cream?

                                                      1. re: mariacarmen

                                                        Naturally, butter tastes much better but if you add a just little bit of margarine to the butter, there's less of a chance that the butter will burn. (I'm a pro at burning when I cook with butter!)

                                                        You could always bake the potatoes, let them cool, slice them and then spread with the butter/onion soup mixture. Then bake at a lower temperature for a shorter period of time.

                                                        1. re: Kellz

                                                          Another good recipe that I have found that my fam really enjoys are Greek Potatoes. I'm not Greek but I've made this version many times and I've always gotten great feedback.

                                                          Slice red potatoes thinly. Toss with Olive Oil, plenty of fresh Lemon, dried Greek Oregano and Salt and Pepper. Put tossed potato slices into an oblong oven proof dish. Fill a larger dish with about one inch of water and place smaller dish with potatoes into the larger one. Bake at a higher heat, approx. 425 degrees until potatoes are cooked. These pair up well with pork and chicken, especially if meat is grilled.

                                                          For this recipe, I cover the potatoes with foil for two thirds of the cooking time as red potatoes seem to take longer to cook.

                                                          Grilled veggies with Tzatziki sauce is the perfect side dish. Fresh melon for dessert finishes the meal of wonderfully.

                                                          Would someone please call me when dinners ready?!?!? *LOL*

                                                    2. I like to make a potato lasagna using red bliss, sweet and russet potatos. Slice paper thin using a mandalin, layer the red bliss, sprinkle with olive oil and garlic; add a blend of parmsean and mozzarella, repeat layers using the sweet and then the russet top with cheese and bake for about an hour at 400.

                                                      2 Replies
                                                      1. re: Pegmeister

                                                        That sounds really good. Is your garlic minced or sliced or ???

                                                      2. It doesn't get much simpler than this and my husband and kids love these Baked Potato Chips.

                                                        http://www.marthastewart.com/313063/b...

                                                        1. One of my favorites is herb-encrusted new potatoes, aka Dinosaur Eggs.
                                                          For an appealing presentation, I often serve them in a big "nest" of crispy roasted kale.
                                                          Tasty & fun. Kids love the idea.

                                                          http://forums.egullet.org/index.php?/...

                                                          5 Replies
                                                          1. re: eclecticsynergy

                                                            eclectic - I would love to learn how you make the "nest"?!

                                                            1. re: smilingal

                                                              Hi smilingal- For the nest I use curly kale instead of the flat kind that most use for kale chips. It doesn't get quite as evenly crispy but it retains more form and texture.

                                                              I just toss it with a little oil and roast it nice and hot, then salt it a bit (I prefer Herbamare- it's a great seasoned sea salt; they make it from an herb brine that's then dried so every crystal is infused with the full flavor.) If it's not for kids you can amp it up a bit with cayenne, coarse red pepper or Cajun spice blend.

                                                              I don't really "weave" a nest or anything fancy, just ring the platter with piled kale pieces. But it's enough to suggest a nest when the "eggs" are in the center.

                                                              1. re: eclecticsynergy

                                                                thanks - it is such a nice different creative idea! For the roasting..... how high and how long?

                                                                i have never cooked with Kale but know that it was recommended as a very healthy addition to our diet - or lack thereof!

                                                                1. re: smilingal

                                                                  Usually around 350°-375°, but I've done it in a pizza oven at 550° so it's pretty forgiving. Cut away the stems and fibrous bits, tear into bite-sized pieces and roast on a rack if you have one. Turn it after five minutes and give it another five or so- It will change color when it's done. It does shrink some so wait 'til after it's roasted to add salt. Use good salt if you can.

                                                                  One thing I like about kale versus other greens is that when you steam it it keeps much of its volume. It's so frustrating to see a whole bag of spinach wilt down to half a bowlful. Steamed kale and a little compound butter, mmm. Great in soups and stews, too. There are good recipes on the Web for Portuguese Kale Soup, Kale and Potato Soup, and Kale & White Bean Stew, among others. Wishing you happy kale experiences.

                                                                  1. re: eclecticsynergy

                                                                    thanks - I look forward to experimenting!

                                                          2. nothing revolutionary, but I like to take leftover mashed potatoes and add bacon sour cream, cheddar cheese and sometimes ranch dressing, mix up and bake like a casserole for a second time around. Also, take same mashed potatoes, add an egg( and cheese if desired), make into patties, coat w/ seasoned flour or panko crumbs and fry in a pan with a minimal amount of oil-you could probably broil if desired, but might not get as good of a crust.

                                                              1. I like roast potatoes cut into tiny 1cm (or 0.5 inch!) dice and roast...they're roast potatoes but feel different.

                                                                How about potato gnocchi? If you make them yourself that is an undertaking, but they are delicious! I like these: http://lookimadethat.com/2010/04/02/l... Good recipe for spring too, but you can serve them with whatever.

                                                                Also, potato pancakes (crepes parmentier) or potato farls!

                                                                1. and i forgot: Papas rellenas. All the recipes i'm finding are in Spanish, but basically: boil potatoes and mash. you want them kind of stiff, because you'll be forming balls with them. allow to cool. then you make a ground beef stew - saute onions, garlic, the ground meat, something spicy (normally it would be aji), maybe some paprika, a little oregano, little tomato paste - just a savory stew, like what you would make for picadillo. then add raisins. set aside and keep warm. then you take the mashed potatoes, form balls about the size of a softball, make a hole with your thumb and spoon in 2-3 tbls. of the stew. close up the mashed potato ball as best you can, reform it into a ball. roll the ball gently in flour, then in whisked raw egg, then in breadcrumbs. then gently saute in corn oil, turning to you get all sides crispy and golden. Yum.

                                                                  6 Replies
                                                                  1. re: mariacarmen

                                                                    Sunny Anderson has a recipe for a chicken-filled version of these over @ FoodNetwork

                                                                    http://www.foodnetwork.com/recipes/su...

                                                                    1. re: eclecticsynergy

                                                                      hmmmm... i wonder if those are south american too? i'm only suspicious because i don't like when saltenas (another Bolivian specialty) are made with chicken. wouldn't have the same consistency. but who knows, they could be good! the Sazon addition is good, that would go well in the ground meat version too. thanks!

                                                                      1. re: mariacarmen

                                                                        I think most former Spanish colonies consume some form of stuffed and fried potato. I associate bullet-shaped papas rellenas with Puerto Rico because I always see them offered as cuchifritos. The round items you describe I would call a croquette or croqueta. We ate them growing up, but considered them totally Filipino (particularly when eaten with banana ketchup).

                                                                        1. re: JungMann

                                                                          but aren't croquetas smaller, more like arancini? the ones i grew up eating (in restaurants and from my aunt) were literally like a softball size - pretty big. i love the name cuchifritos.

                                                                          1. re: mariacarmen

                                                                            I didn't realize how big your papas rellenas were! The croquetas I grew up with were roughly slider-sized. Two or three made for a serving. Do you call little papas rellenas croquetas?

                                                                            1. re: JungMann

                                                                              i don't really know croquetas! i mean, i've heard of them, but i've not eaten them much, nor seen them in person much. i've seen them in cookbooks, of course, and cooking shows...

                                                                  2. Papa a la huancaina. It's a Peruvian appetizer which consists of boiled potatoes, sliced and served with an aji amarillo/cheese sauce. Other accompaniments include olives, hard boiled eggs and lettuce. Here is one recipe for the dish. (This is not the recipe I use but it's pretty similar.)

                                                                    http://maritasperuviancooking.com/pap...

                                                                    3 Replies
                                                                    1. re: chefematician

                                                                      one of my favorites. thanks for that recipe, i used to have my own but i can't find it and it's been years. can you paraphrase your recipe, so i can compare, please?

                                                                      Bolivians also make a papa a la huancayna but they use a peanut sauce, rather than the cheese sauce. i actually much prefer the peruvian version.

                                                                      1. re: mariacarmen

                                                                        The recipe I know has both peanuts and cheese.
                                                                        Basically Very lightly roasted peanuts, chili Aji (you can sub Serrano but it loses that certain something the Aji adds.), garlic, onion, cheese (med sharp cows milk), saltines and milk or evaporated milk, Puree till smooth.

                                                                        1. re: mariacarmen

                                                                          The only difference between the recipe I posted and the one I usually make is the addition of some acid (vinegar or citrus) in the huancaina sauce. Sometimes I've seen hard boiled eggs blended into the sauce as well, though I haven't tried that personally. I made it last night actually, and one of my dining companions suggested dressing the warm sliced potatoes with a little vinegar next time to brighten up their flavor a bit. He said that he does that when he makes potato salad and I think it's an interesting suggestion. I'll try it out next time. The leftovers were great today straight from the fridge.

                                                                      2. You can't go wrong with this recipe, so crispy and delicious.

                                                                        Boil your baby new potatoes in a nice big pot of salted water, once fork tender, strain and let cool, place in the fridge overnight.

                                                                        The following day, chop then up in wedges or rings keep the skin on or remove it but it's crispy goodness. Toss with oil, salt/pepper or any seasonings you love and bake at 425 flipping them throughout so all sides are golden. I use convection which just cooks all sides in one shot.

                                                                        Enjoy with your favorite dip, ketchup or a little vinegar and salt, a fresh herb dressing, cheese sauce or gravy!

                                                                        For the dip I mixed together extra rich sour cream, a squeeze of lemon juice, some prepared horseradish paste, salt, chopped chives and let that sit in the fridge overnight as well for the flavours to blend.

                                                                        =============

                                                                        http://www.suite101.com/content/how-t...

                                                                        http://adventuressheart.blogspot.com/...

                                                                        1. This one is gonna sound really simple but its great. Boil garden potatoes or salad potatoes (really any small variety will do) till done. While still hot Cut them in half (if there are some big ones quarter them) add butter or olive oil (whichever you prefer) garlic, rosemary, salt, and pepper. Mix well, serve. Very simple but tasty. Fresh seasoning is best, but I have made them with garlic salt and dried rosemary before and it still comes out ok.

                                                                          1 Reply
                                                                          1. re: BelovedofIsis

                                                                            very similar to my potato salad i posted, upthread - shallots and thyme, instead of garlic and rosemary - i'll have to try your version.

                                                                          2. Aloo Gobi
                                                                            Aloo Bhaji - Shan brand spice mixes makes a blend for Aloo Bhaji I fully recommend.

                                                                            1 Reply
                                                                            1. re: gordeaux

                                                                              Aloo gobi yum! I like Aloo palak as well!

                                                                            2. Just "re-discovered" a favorite recipe tonight:

                                                                              Cook a pound or so of frozen spinach in the microwave.

                                                                              Peel and cube a pound or two of boiling potatoes.

                                                                              Slice an onion into thin half-moons. Mince a few cloves of garlic.

                                                                              Heat a few tablespoons of oil in a pot. Add a tablespoon or so of mustard seeds and stir until they start to pop. Add the onion and garlic. and stir for a couple of minutes.

                                                                              Add the potatoes and cayenne pepper to taste. Stir for another minute or two.

                                                                              Add the spinach, a few tablespoons of water, and salt to taste. Stir again, then cover and simmer until the potatoes are done.

                                                                              Very tasty.

                                                                              4 Replies
                                                                              1. re: alanbarnes

                                                                                What perfect timing, ab. I made Hazan's green lasagna yesterday with frozen spinach for the first time. Have half of it left. This sounds terrific. Thanks.

                                                                                1. re: alanbarnes

                                                                                  reminds me of a dish our hosts prepared for us often when we were living in Croatia - potatoes and a green similar to our swiss chard. Blitva, was the name of the dish - a simpler prep than yours: http://www.food.com/recipe/blitva-cro... It was pretty yummy, but i like the idea of yours. do you know the origin of it? or is it something you made up?

                                                                                  another recipe i've seen for Blitva calls for a seasoning named Vegeta: http://www.croatiatraveller.com/cuisi...

                                                                                  1. re: mariacarmen

                                                                                    Funny, I've always thought of this dish as Indian; seems like the first time I tried it was from a Madhur Jaffrey cookbook.

                                                                                    But then again, brilliant ideas come up independently all over the world and get exchanged freely. Once I carefully followed a recipe for a traditional Indian tomato-onion chutney. It had a fair bit of cilantro and a little green chile and - wait a minute, I just made Pico de Gallo!!!

                                                                                  2. re: alanbarnes

                                                                                    When I was a kid I disliked creamed spinach so my mother crushed up my boiled potato and mixed it thoroughly with the creamed spinach. Topped with gravy, it was a favorite. I grew to like spinach in all forms so haven't had this in many decades.

                                                                                  3. As long as you're willing to cook a chicken as part of the process, I like the resulting potatoes from Americas Test Kitchen High Roast Chicken recipe. It is kind of messy and kind of a pain (they're not kidding when they say you need to spray the aluminum foil) but on a day when you're not in a rush, I think it's worth it.

                                                                                    http://www.youtube.com/watch?v=ho2yd9...

                                                                                    1. I don't think it has been mentioned yet - Potato-nik --- I believe it is hungarian descent - and it is similar to a potato kugel however, much much denser (made with yeast) and also very peppery. I usually serve it with drinks but also nice at BBQs - good for a crowd.

                                                                                      6 Replies
                                                                                        1. re: buttertart

                                                                                          Gladly!!

                                                                                          Potato-Nik

                                                                                          5 lbs potatoes
                                                                                          4 large onions
                                                                                          2 pkgs powdered yeast
                                                                                          5 eggs
                                                                                          3 cups flour
                                                                                          1 TBS pepper (warning - this is peppery! :) )
                                                                                          2 TBS table salt
                                                                                          3/4 cup oil

                                                                                          Grate potatoes and onions. I mix in an egg with one onion and some potatoes, then continue this process. If using food processor, try not to get too watery ( I sometimes will let it stand - BEFORE IT TURNS BROWN! - in a strainer to get some liquids out).
                                                                                          Mix all ingredients very well with oil.
                                                                                          Grease pan (I use oil - swirled around into corners).

                                                                                          350 for about 90 minutes or till dark brown.

                                                                                          I make this in an oversized roasting pan and cut in small squares to serve.

                                                                                          Enjoy! I would love to know when you make it. This is an old family recipe.

                                                                                          1. re: smilingal

                                                                                            That sounds fab. I'll see about making it when we go to see family, we're only two here most of the time.

                                                                                            1. re: smilingal

                                                                                              Thanks also! i don't know when I'll get around to making it, but I'll post back when i do!

                                                                                              1. re: smilingal

                                                                                                It sounds a lot like potato kugel, but with yeast added. What effect does the yeast have on the finished product?

                                                                                                1. re: CindyJ

                                                                                                  it is not really at all like potato kugel in the way that it is a much denser finish. I think you need to try it to figure out the difference - totally different!

                                                                                          2. Here's a favorite I posted to a breakfast thread awhile back:

                                                                                            Potatoes and onions fried up together with ginger and garlic, swirl in a couple of eggs at the
                                                                                            last minute, finish with soya sauce & a dash of toasted sesame oil. And Sriracha on the table, of course. This doesn't take long at all if the potatoes are already cooked, and it smells so good..

                                                                                            1. For lunch today, I made a salad of leftover boiled red potatoes seasoned with crawfish boil, fresh steamed green beans and a mustard vinaigrette featuring spicy brown mustard and Steen's cane vinegar. I sopped french bread to get the last of the dressing, and it was good. I'm so happy to be back in NOLA full time!

                                                                                              1. Looks like I beat WildSwede in mentioning Jansson's Temptation - a Swedish dish starring potatoes and anchovies. Here are some representative recipes:
                                                                                                http://annesfood.blogspot.com/2006/02...
                                                                                                http://www.kookynet.net/668.html
                                                                                                http://www.food.com/recipe/janssons-t...
                                                                                                If the preferred Swedish type anchovies aren't available, the usual supermarket ones will do. Mince them up finely and they will disappear into the potatoes. Everyone will wonder, what is that subtle flavor?

                                                                                                Potatoes are a mainstay of soups and casseroles - the search engine is your friend. No CANNED SOUP recipes, please. Here are a couple of casseroles to try:
                                                                                                http://www.chow.com/recipes/21453-chi...
                                                                                                http://www.chow.com/recipes/13572-pot...

                                                                                                1. Roquefort potato gratin. Easy (provided you use a mandoline) and delicious. I use panko for the breadcrumbs.

                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                  1. Salt potatoes. A tradition of upstate/central NY, and also the Canary Islands, among others.

                                                                                                    http://en.wikipedia.org/wiki/Salt_pot...

                                                                                                    These are potatoes that are still good reheated (even cool), which is rare for potatoes.

                                                                                                    5 Replies
                                                                                                    1. re: Karl S

                                                                                                      thanks for the reference - so - you would cook as directed in the link - and then what? serve as is? interesting!

                                                                                                      1. re: smilingal

                                                                                                        With butter! That was one of the gastronomic highlights of the 2 years we spent in Potsdam, NY - you could get 5 lb bags of small potatoes with a bag of salt included.

                                                                                                        1. re: smilingal

                                                                                                          Serve with melted butter. Add a chiffonade of a green herb of choice if you want to get fancy about it!

                                                                                                          This is one of those it-really-is-that-simple-and-good kind of dishes that you should not overthink.

                                                                                                          1. re: smilingal

                                                                                                            They were prepared on one of the ATK or CC shows in the last year or two so there must be an article in CI or CC.

                                                                                                            1. re: greygarious

                                                                                                              CC Aug/Sep 08 - it's not a kind of recipe that needs ATK's help.

                                                                                                              They recommend 1.5 cups of salt (non-iodized) to 8 cups of water.

                                                                                                              I only use whole potatoes - creamer size is easiest - to keep the texture right. Waxy or types - I love fingerlings especially, but small Yukon Golds are OK (the smaller they are, the waxier they tend to be).

                                                                                                        2. Did anybody mention crab boiled red potatoes? Use a crab boil mix like zatarain's to boil the potatoes. Potatoes are fairly starchy so you can get pretty heavy with the crab boil mix and still not think they are too spicy to eat.

                                                                                                          Then just eat them with butter. There is a restaurant in Metarie, Louisiana (a suburb of New Orleans) called Deanie's. They serve them that way as an appetizer.

                                                                                                          2 Replies
                                                                                                          1. re: Hank Hanover

                                                                                                            Hank, those little red potatoes are essential to any south Louisiana seafood boil. I make salad out of them with fresh string beans and a mustardy vinaigrette.

                                                                                                            1. re: marthasway

                                                                                                              ep but who says you need the seafood or the corn? They are just good all by themselves.

                                                                                                          2. Just remembered, if you tolerate broccoli with potato this is a pretty good side dish:
                                                                                                            http://www.foodnetwork.com/recipes/gi...
                                                                                                            It also works with cauliflower. Adjust the non-potato vegetable and cheese quantities to taste.

                                                                                                            2 Replies
                                                                                                            1. re: DiveFan

                                                                                                              That's kind of interesting. So it is tangy mashed potatoes with little green things in it? A good way to force a vegetable into someone.
                                                                                                              That sounds good.

                                                                                                              1. re: DiveFan

                                                                                                                Not so much 'tangy' as a reduced intensity of broccoli flavor. A nice subtle complexity as it where.
                                                                                                                Of course, 'Mericans are programmed to eat almost anything with enough cheese in it :-).