Too many mandoline-sliced red potatoes soaking; ideas for use?
This evening I made a potato-leek gratin (with blue cheese, came out fabulous, but it's very rich), and now I have too many sliced potatoes remaining. They are super-thin, suitable for potato chips or even another roasted potato dish with butter and/or cheese, but I'm hoping you guys might have a suggestion for how to use them in a way that's a little lighter. Thank you in advance!
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Just so you know, you can actually make amazing potato chips in the microwave (other than tea, it's all I use mine for!). Place them on a piece of parchment, salt, top with more parchment, and microwave for a minute at a time until they are brown and crispy. They're awesome for snacking and not deep-fried. Win/win.
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Father Kitchen
Aug 20, 2012 07:23 PM
Potatoes Anna is always good. Laura Calder has a recipe on her web site that was originally called Truck Stop Pork Chops and is now simply Pork Chops and Potatoes. It is a casserole that layers thinly sliced potatoes and onions then thick, browned pork chops with garlic sliver stuck in the sides, then bacon, then more pork chops and onions. She seasons it with salt and pepper and juniper berries. I prefer rosemary to the juniper. Then pour in wine and broth and bake it.
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Depending on how many left...take a small sauce pan, lots of melted butter...spiral them around in a layer.add some onion. chopped sausage, garlic.or any other goody you have. a few more pats of butter. Make a second spiral circle of potatoes. more butter........some paprika.....heat over medium heat on the stove for 10 mins.......throw it in a 425 oven for a half hour and maybe broill the top for the last 3 mins
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I am about to attempt Cornish Pasties and the recipe calls for very thin-sliced potatoes. Also shredded raw carrot and onion and coarsely-ground beef. Roll out pastry, cut in 8-inch circles, fill with the meat and vegetables, seal shut, and bake for about an hour. Since the filling is put in raw it has to be cut fine enough that it will bake inside the crust.
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greygarious
Aug 20, 2012 05:39 PM
Baked or fried fish in a crust of sliced potatoes. Thinly coat whole fish, or fillets, in mayo or mustard (or both) or your choice of creamy salad dressing. Shingle the potatoes over the fish, baste them with olive oil or melted butter, sprinkle with your choice of seasonings, and saute carefully, or bake, turning carefully once the first side is crusty.
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Spanish omelette (tortilla de patatas)
I personally wouldn't start with mandolin sliced potatoes but many Spaniards do (there are as many ways of making this omelette as there are Spaniards)
Sauté the potatoes in olive oil, you can add some chopped onion, but this is optional.
Alternatively, you can fry the potatoes in a fryer in batches.
Once the potatoes (and onion) are cooked and in a frying pan add beaten egg that has been generously salted, stirring at the start is optional, and once set, cover the pan witha plate and flip over. Slide on the other side and continue cooking. It's fine to eat the next day (in my opinion a next day omelette at room temperature is best with the onion - freshly made and hot it doesn't need it.›2 Replies-
re: MoGa
Niblet
Aug 20, 2012 05:34 PM
Thank you both. I went with Spanish omelette, that was perfect. Was going with the soup option, then realized I didn't have broth and plus didn't really feel like soup! It's hot in Boston, I was crazy to embark on au gratin. So I'm using the few remaining for za'tar spiced potato chips; they'll keep. I've added both ideas to my repertoire for when the weather gets a little cooler. Many thanks again.
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I made a really nice cold curried soup using potatoes, zucchini, carrots and onions simmered in chicken stock, though water would be fine. Added lots of curry and ginger at the end and then pureed with a splash of coconut milk. Served cold with a dollop of no-fat yogurt is is very refreshing.
