Anyone have a great recipe for potatoes?

Question

I only know how to make a couple of this with potatoes.

Answer 1

Garlic and Chive Mashed Potatoes
6 to 8 large potatoes, peeled and quartered
1 tablespoon salt
4 bay leaves
1 cup heavy cream
1/2 stick (1/4 cup) butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons chopped chives

Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.



Roasted Garlic Scallopped potatoes
1 (19 ounce) can creamy potato with roasted garlic soup
1/2 cup heavy cream
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
6 large potatoes, peeled and sliced
2 1/2 cups shredded Cheddar cheese, divided

Preheat oven to 350 degrees F (175 degrees C). In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese. Bake in preheated oven for 70 minutes.




Tater Logs
4 medium sized baking potatoes
1 cup flour
salt
milk

Cut potatoes into wedges ( about 6 wedges per potato). soak the potatoes in milk for 30 mins. then salt and flour them. Fry in hot oil (360 ) until golden brown and tender ( 5-8 mins. ) then salt when you pull them out of the oil.


Loaded Potato Soup
3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
1 (16 ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup Cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

JO JO POTATOES
1/3 c flour
1/3 c. Parmesan cheese
1 tsp. Salt
1/2 tsp. paprika
1/3 c. butter
6-8 potatoes, washed well and quartered lengthwise

Shake first four ingredients in a plastic bag. Add potatoes and shake to coat. Melt butter in a 9 x 13 inch Pyrex pan. Place potatoes in pan and bake at 375 degrees for about an hour. Turn potatoes 2-3 times while baking. Season with additional salt and pepper as desired. Serves 8-10.


Fried Potatoes
Peel and dice about 4 medium potatoes. Oil a cast iron or heavy bottomed skillet, about 2-3 tbsp. of oil. Allow pan to get hot, place potatoes in pan. Place lid on potatoes for the first few minutes, then stir occassionally to keep from burning. Allow potatoes to brown evenly and become fork tender. Salt and pepper before serving.


DELI STYLE POTATO SALAD
8-10 large potatoes
half of a medium onion, diced
2 tbsp. sweet pickle relish (or dill relish)
1/4 cup celery, sliced thin
1 1/2 cups miracle whip
2 tbsp. prepared mustard
1/2 tsp. celery seed
sugar, salt and pepper to taste

Peel potatoes and place in a large pot of boiling water. Cook until tender, drain and refrigerate until chilled. Chop coarsely. In large bowl combine miracle whip, mustard, celery seed, sugar, salt and pepper. Reserve 1/4 cup of dressing. Add onion and potatoes to dressing. Mix well and refrigerate overnight. If salad is too dry, add 2 tbsp. of water to reserved dressing and mix into salad to loosen. Add salt and pepper to taste.

Answer 2

This is really good.
Peel several potatoes and cut in half
Place in a 9X9 baking dish
Make a sauce of 4 cups water, 4 bouillon cubes, and 1 stick of real butter.
Pour the sauce over the potatoes and bake at 400 for 45 minutes, turning all the potatoes over halfway through baking.

Answer 3

There are hundreds of great recipes at

www.allrecipes.com

There's the basic baked and mashed. The bit fancier twice baked potatoes. Don't forget fried potatoes with onions. Then all the casseroles -- my favorite is a cheesy potato casserole with green peppers and onion.

Then expand into sweet potatoes. I like to bake them in the microwave. Or even sweet potato french fries are great.

Now I'm hungry ......

Answer 4

ok, this is what i make for my bf and me, its a good recipe for a 2 people dinner. he LOVES this recipe too. and its very handy if you dont have many ingredients...

Simple Cream of Potato Soup

ingredients:
2 tbsp butter/margarine
3 cups- peeled, diced potatoes
1 cup chicken broth (i use 1 cup water with i chicken cube boullin)
1/4 cup chopped parsley (i used dried parsley)
1/4 tsp salt
1/4 tsp black pepper
1 1/2 cups milk
2 tbsp flour

preperation:

Mix the milk and flour together well.

In large saucepan melt the butter. Add potatoes, chicken broth, parsley, salt, and pepper to saucepan. Simmer 15 min.

Stir milk/flour mixture into saucepan. Heat throughly

If your making it for 2 ppl, multiply all these ingredients X2, this recipe i just gave u is a single person serving. enjoy!

Answer 5

Try cutting red potatoes in 1 inch sections (usually 4ths)
toss in a bowl , drizzle olive oil on them, sprinkle some garlic, salt, pepper and mrs dash.
lay out on a cookie sheet and bake at 350 for about 30 min or until the potatoes are done.
delicious, even my kids like these

Answer 6

My mother used to make chili potatoes, it's 5 potatoes peeled and cut in cubes or slices, 4 tablespoons chili powder, salt and pepper to taste. Heat 4 tablespoons of oil till hot add potatoes let fry about 10 min add chili powder, salt, and pepper. fry until potatoes are done. Enjoy them we sure do.

Answer 7

spray a casserole dish with Pam
boil 4or 5 potatoes till done
slice potatoes in 1/4 in slices
put in dish add cubed cooked ham
top with shredded Cheddar cheese
bake till cheese is melted

Answer 8

this is a very simple and easy to make potato salad..i love em soooooo much!

6 potatoes peeled and boiled
mayonese
ranch
4 hard boiled eggs
some boneless chicken boiled(if u desired)

cut the potatoes into cubes then minced the eggs and the chicken

add all the ingredients and mix it very well..then potatoes salad is ready to eat~ then u can refreginated them..

Answer 9

hash brown bake
1 pound bag frozen hash browns[ can use with onions an bell peppers if u want]
1 can any cream soup[ i like mushroom]
1 soup can milk
1 med onion chopped fine1 t chives
9 os sour cream
salt an fresh ground pepper to taste
grated cheese... whatever kind u like an how ever much u want to put on top
take onions an put in 2 c glass measurin c tyke 2-5 min til onion soft,,, in 2 qt bakin dish mix all but the cheese top with cheese bake at 359 fer 35-45 minthis is good with meatloaf also is great on a breakfast brunch by jus addin pork sausage to it.

Answer 10

My next door neighbor has a 'Smoker' & when he smokes a ham,
( he uses apple wood ) he puts potatoes below the ham in the smoker.
The potatoes then bake & get all the smoke flavors, & ham drippings in & through them.

His wife makes an Awesome AuGratin potatoes & ham the next day.

This is so smoky & delicious, its indescribable !

Answer 11

This is AWESOME! I've made it

Soup:
1/4 cup unsalted butter
1 small onion, coarsely chopped
1 medium leek, white part only, coarsely chopped
1 rib celery, coarsely chopped
1 sprig fresh thyme
4 cloves garlic, crushed with a chef's knife
1 slice apple-smoked bacon or other smoky bacon
1 bay leaf
3 Idaho potatoes, peeled and sliced 1/4-inch thick
1 1/2 cups chicken stock
1 1/2 cups heavy cream
3 tablespoons creme fraiche
Salt and freshly ground white pepper

In a large saucepan, melt butter over medium heat and add onion, leek, celery, thyme, garlic, bacon, and bay leaf. Sweat the mixture over medium-low heat without allowing it to color at all, stirring occasionally, for 5 or 6 minutes or until very tender. Add potatoes, stock, and cream. Liquid should cover potatoes; if it does not, add a little water. Bring mixture to a simmer and cook, partially covered, for about 20 minutes, until potatoes are tender. Puree mixture in a blender and add creme fraiche. Push the soup through a fine strainer into a clean saucepan and season, to taste, with salt and white pepper. Cover and set aside.

Knish:
1 package frozen puff pastry, thawed according to package directions
1 large Idaho potato, peeled and quartered
1 cup milk
1 cup water
3 tablespoons unsalted butter
2 tablespoons finely chopped yellow onion
1 tablespoon finely chopped Italian flat-leaf parsley
Salt and freshly ground white pepper
1 egg, lightly beaten

Preheat oven to 400 degrees F. Cut puff pastry sheet into 4 (3-inch) circles and 4 (4-inch) circles. In medium saucepan, combine potato with milk and water and bring to a simmer over medium high heat. Simmer, partially covered, for about 20 minutes or until potato is tender. Drain.
Meanwhile, in small saute pan, heat 1 tablespoon butter over medium heat and add onion. Saute 3 to 4 minutes, until softened, then remove from heat and stir in parsley. Put potato through a food mill or mash with a masher or hand blender and stir in butter and parsley mixture. Season, to taste, with salt and pepper.

Rinse a large baking sheet with cold water. Set the 4 smaller circles of puff pastry on baking sheet and mound about 2 tablespoons of mashed potato in center of each circle, leaving edges clear for attaching pastry tops. Brush edges of circles with a little beaten egg. Score each of the 4 larger circles with the back of a knife in a lattice pattern, and using a 1/4-inch aspic or biscuit cutter, cut a small circular vent hole in the center. Form these circles into domes with hands and fit over the mashed potatoes, pressing down firmly around egg-washed edges to form a good seal. Brush knishes with remaining beaten egg and bake for 10 to 12 minutes, or until puffed and golden.

Assembly: Place a knish in each of 4 heated soup bowls. Reheat soup gently, if necessary, and ladle some hot soup into each bowl around the knish. Or if you prefer, you can serve the knish on the side.