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Potatoes overflowing the crisper (both drawers!) -- Creative potato recipes?

PhillyCook Nov 3, 2011 01:18 PM

The past few weeks my farm share has kept sending me potatoes, and I haven't been home to cook all that much, so I've been busy using up the more perishable greens and such. But the potato situation is getting out of control. They're escaping the crispers and taking over the counters.

What are your favorite -- and creative -- things to do with potatoes?

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  1. mlou72 Nov 3, 2011 05:19 PM

    I don't know of any faster way to use them up than potato salad. You made the potatoes sound like tribbles, so my mind went for speedy ways rather than creative. Or are you storing them and want creative ways not to become bored of potatoes after five months of having them every day? Everything creative I've got for potatoes doesn't use them in any great quantity.

    1. s
      sandylc Nov 3, 2011 05:30 PM

      Hash browns
      Potato Casseroles
      Scalloped Potatoes
      Potato Pancakes
      Fried Potatoes
      Potato Soup
      Twice-Baked Potatoes
      Roasted Potatoes
      just for starters!

      1. d
        dapperdon Nov 3, 2011 06:01 PM

        Twice baked potatoes are one of the ways to will clean up excess potatoes as mentioned by sandylc. They can be stared in bulk as plain mashed and then various flavours added to the basic and piped into the reserved skins. They can then be frozen and make an elegant side that looks like you spent a long time preparing when all you did was microwave them back to life (especially if you used a cake decorating tip for the final top).
        My fave. is broccoli and cheddar.

        1 Reply
        1. re: dapperdon
          danna Nov 4, 2011 10:00 AM

          Absolutely! I make stuffed potatoes w/ mushrooms and green onions that freeze beautifully and look really nice (and taste good).

          Of course, it really works best w/ big potatoes. I bake for an hour or more, slice horizontally and scoop. Add cream cheese, sour cream, butter and cheddar. Yes that sound horribly fattening, but I use low fat versions (not fat free) of all except butter. Saute up some button and portabellos w/ green onions, add those w/ salt and pepper. Fill each 1/2 potatoe skin. Sprinkle w/ a little more cheese before you bake another 30 minutes or so. This could occur after a stay in the freezer.

          REcently, I wrapped these well in tin foil and tossed them at the edge of a campfire. Easy , hearty camp-out fare.

        2. w
          wyogal Nov 3, 2011 06:36 PM

          or store them, I googled storing potatoes and found lots of ideas.
          What do you mean by "crisper?" not the fridge, right?

          1 Reply
          1. re: wyogal
            sandylc Nov 3, 2011 06:40 PM

            Yeah, that bothered me, too! Potatoes shouldn't be refrigerated.

          2. e
            escondido123 Nov 3, 2011 08:30 PM

            If you need to just use them rather than serve them for a meal, I would think fried potatoes could be cooked and then stashed in freezer for future use. If I was going to make a meal of potatoes, it would either be steamed with pesto or done with cream and cheese in a very hot oven until brown--ham/proscuitto optional.

            1. 4
              4Snisl Nov 3, 2011 08:35 PM

              Jansson's temptation: http://www.foodnetwork.com/recipes/sa...

              Anchovies rule! :)

              1. j
                jvanderh Nov 4, 2011 09:46 AM

                Also pre-boiled and chilled potatoes make the best fried potatoes, so if you have some time on the weekend or something, you can boil them and refrigerate or freeze. Just having to heat/brown them in a pan might seem more doable on a busy day than tackling a raw potato.

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