Does anyone have any potato recipes? I buy potatos by the bag and sometimes they go bad before I get to them all.
Robin from Marietta, GA
I make easy roasted potatoes a lot. Cut up your potatoes into uniform sized pieces - not too small. In a cup I mix together about 2 tablespoons of vegetable oil and whatever seasonings I feel like that night - rosemary, marjoram, italian seasonings, maybe mix a few together. Coat the potatoes with the oil mixture and cook for about 40-50 minutes at 425 degrees. Use a spatula to mix them up every 15 minutes or so.
Bake them, cut them open and set out a potato buffet - chili, cheese, creamed vegetables, other cream sauces, meat leftovers with a gravy, anything you can think of. Chop up some bacon, fry it and chop up the cooked (baked potatoes) into the fry pay to warm and absorb the bacon flavor - you may want to pour off some bacon grease first - this is my husband's all time favorite. Make "skillets" like Village Inn, etc. - fry them with meat, eggs, etc. Wonderful !! Make a cream sauce and chop up cooked potatoes in that - we like it with peas and sometimes cooked onions. Just a few suggestions we like!
3/4 c. mashed potatoes
1 lb. coconut
1 lb. icing sugar
1 tsp. almond extract
Mix all together. Form into small balls. Refrigerate 1/2 - 1 hour. Dip in melted chocolate and cool on waxed paper. Store layered with waxed paper (in fridge). These keep well. Who says potatoes can be used only as a veggie? Enjoy!
Make extra potatoes when you bake potatoes, put leftovers in fridge, next morning cut them up for home fries, or add onions and bell pepper to them, so good. Use leftover mashed potatoes for potato cakes. When I was a kid, my mom devised this way of using leftover mashed potatoes the next day. I actually prefer these to plain old mashed potatoes. She coats them in seasoned flour then cooks them very slowly in lots of butter. You have to be patient with this recipe, because if you try to turn the cakes too soon, you won't get the delicious buttery crust. Also, if you know you are going to recycle the leftovers into cakes, don't add any additional milk or butter to the mashed potatoes or your cakes will be too loose to form.
Note: Make mashed potatoes from the "innards" of the Garlic Roasted Potato Skins by mashing them with 1/2 cup hot milk and 4 Tbsp. of softened, unsalted butter. Don't forget to season them with salt and pepper! Chill the mashed potatoes overnight for the best results. This was by sara moulton. Here are a few more recipes we love.
You'll make this recipe time and again. Tailor the flavors to suit your preferences by using Swiss cheese instead of cheddar or proscuitto instead of bacon.
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and return potato to pan. Add cheese and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add onions and remaining ingredients, stirring to combine.
8 servings (serving size: 3/4 cup)
Recipe reprinted by permission of Cooking Light magazine. All rights reserved
Place sliced potatoes in crock pot. Place crumbled bacon and 3/4 of the cheese into the crock and mix with potatoes. Stir minced garlic into the melted butter and drizzle over the potato mixture. Cover and cook on low for 4-6 hours or until potatoes are tender. About 15 minutes before serving, sprinkle with remaining cheddar cheese and chives. Serve with sour cream and any other baked potato condiments that you prefer. The first time you make this dish, you may not want to use all of the cheese. My family likes a lot of cheese and 1 2oz is a rather generous amount for this casserole. As a time-saver, you may replace the fried crumbled bacon with Oscar Meyer bacon bits.
Prep: 15 min, Cook: 35 min.
Prepare grill or preheat oven to 400 degrees F. Combine the potatoes and onion on a large piece of foil. Dot with butter. Combine cheese, parsley, Worcestershire sauce, and salt and pepper to taste. Sprinkle over potatoes. Fold foil up around potatoes, add stock. Tightly seal edges of foil. Grill over medium coals 35-40 minutes, or bake 1 hour until potatoes are tender.
2 cans cream of mushroom soup
16 oz. sour cream
enough potatoes cut in quarter-size rounds to fill a 9x13" baking dish half way
6 slices bacon (cooked & crumbled)
green onions (to taste)
1-2 cups cheddar cheese
In bowl, combine soup & sour cream. (set aside) In pot, boil potatoes in salted water just until tender. (drain) Place potatoes in baking dish(sprayed w/ Pam) Pour soup mixture over potatoes. Top w/ green onions, bacon, & cheese. Bake @ 350 degrees until bubbly & cheese is melted!!
I use a lot of potatoes. One of the easiest ways to use them is to boil them with the skins on and boil enough to make leftovers for one or more meals.
Some of the ways to use leftover plain boiled potatoes with or with out skins are;
creamed potatoes, parsley potatoes, fried with or without onions, scalloped potatoes, potato salad, German potato salad, these are ways I've used them. I'm sure there are other ways too.
If you have potatoes that grow eyes, pick them off and that will extend their life. Cut any green parts off. Don't store in the fridg.
I only buy them on sale, if I can, and get 20 to 30 lbs. at a time.
Other recipes and ways to use fresh potatoes, stews, corned beef cabbage and potatoes, New England boiled dinner, garlic mashed potatoes with the skins, loaded potatoes, mashed potatoes with onions, boiled fresh green beans with potatoes and bacon, or regular mashed potatoes.
This should give you some good ideas.
I love this one. Preheat oven to 350 degrees. Take a cookie sheet and sprinkle olive oil on it. Slice potatoes, skins and all, to about 1/4" or so, throw them on the pan and scoot them around and turn them so they are coated with the oil. Sprinkle with salt and pepper on both sides and spread them out to a single layer. Sprinkle with grated Parmesean cheese - fresh or homestyle is best (not the powdery stuff). Cover with aluminum foil and bake for about 40 minutes. Delish!
If you are not able to use the potatoes up fast enough, boil a panful until fork tender with the skins on. If you refrigerate them in an open container...no ziplock bags... they will keep for 2 or 3 weeks. Just use them for fried potatoes, pull the peelings off and shred them for hash browns or slice for potato salad. Or, peel them first, then boil a panful. Mash them and add seasoning, milk and butter to make them creamy. Put a couple cups into a Ziplock bag and press down to make a thin package, and to force all the air out of the bag. Label and stack the packages in your freezer. To use them, defrost in the microwave, transfer to a bowl, and heat through. Then whip them with a fork, and they are like fresh. Or cut them up and oven roast them..with or without coating them. Just add a little olive or canola oil. The easiest way to do this is to place the potatoes in a ziplock, add a couple spoonfuls of oil (a little goes a long way) and turn the bag until the potatoes are coated. Line a pan with foil, and place them on the foil in a single layer for baking.
Harlean from Arkansas
Marlene, we are actually having 'baked potato bar' for our church supper tonight. Delicious!!!!!
Robin, I read someone's tip the other day and they said they bake a bunch of potatoes, then freeze them in aluminum foil. Reheat and they still have a wonderful ovenbaked flavor. I'm not sure if she baked them in foil or not. I read a few years ago you shouldn't do that so I quit using it, but I like my skins a little more dry to help hold the insides.
I peel the potatoes with potato still on it. That way I can use them as potato skins covered in cheddar cheese and bacon bits. I then boil potatoes, use 1/3 as boiled potatoes, mashed potatoes and french fries. You have to use fries that day, yet can freeze the other two and use the skins following day or they will turn brown.
Spuds are like bread, rice or pasta: a staple, and easy to cook yet versatile enough to accompany any meal.
Essentially, use a brush or coarse scrubber to wash your potatoes. I don't peel mine as the majority of nutrients live right beneath the skin. Cut then into chunks (there's no right or wrong way): the bigger the chunks, the longer the cooking time. Don't leave the cut potatoes on a plate or bowl. If you won't be cooking them for a while, cover the pieces entirely with water or they'll turn brown. If you'll be cooking them right away, rinse the chunks with water and put them into a pot large enough to hold all the potatoe pieces. Add water to about 2" in the bottom of the pot. Also add a pinch of salt (this is optional if you're worried about salt intake). Turn the burner heat to high. As soon as the water boils, turn the heat to medium and add the lid. Depending on the size of the chunks, cooking time will be anywhere from 5 to 25 minutes. Keep an eye on them. There's not a cook on the planet who hasn't walked away for a few minutes and come back to a burned mess. Add a bit more water if necessary. Periodically, test with a fork. If the chunk breaks easily when you stick a fork in it, they're done. Drain the water and serve.
If you like mashed potatoes, this is where you smash them up before serving. Various people like to add different things to make it creamy. I like zero-fat plain Greek yogurt but if you don't care about fat content play around with butter, milk and sour cream.
You can also simply serve the boiled spuds on a plate right beside your meat and veg. Top with salsa if you like spice.
Chill the chunks and find a recipe for potato salad.
Leftovers keep well in the fridge for up to a week but also freeze well.
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