What is your favorite way to cook potatoes?

Answer 1

fried potato's in a cast iron skillet

Answer 2

Mom's hash browns are mushy. Tasty, edible, yummy, but still mushy. They aren't as good as dad's, and that is just a fact. Here's how dad makes his hash browns.

Ingredients:
1 lb Russet baking potatoes, peeled and grated
3 Tbsp olive oil
Salt and pepper

Equipment needed:
Large stick-free frying pan (at least a 9" diameter bottom)
Potato ricer

Heat 3 tablespoons of olive oil in a large stick-free frying pan on medium high heat.

While the pan is heating, use a potato ricer much like you would a garlic press, and press out as much moisture as you can from the grated potatoes. If you don't have a ricer, you can use paper towels to absorb some of the moisture from the grated potatoes, but it doesn't work nearly as well.

When the oil heats up to the point of shimmering, but not smoking, add the grated potatoes. Spread the potatoes out along the bottom of the pan. They should not be too thick in any one place, no more than 1/2 inch thick. Sprinkle some salt and pepper on the poatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. When they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Again, when golden brown, they are ready to serve.

Serves 4.

Answer 3

Mashed Potato Pancakes
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Ready In: 40 Minutes
Yields: 6 servings

INGREDIENTS:
2 cups sifted all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3 potatoes - peeled, boiled and
mashed
1 onion, chopped 2 eggs
1 cup milk
1/4 cup light corn syrup
1 teaspoon ground nutmeg
2 tablespoons shortening

DIRECTIONS:
1. In a medium bowl, mix together flour, salt, and baking powder. Stir in mashed potatoes and onion until thoroughly combined. In a separate bowl, whisk together eggs and milk, and stir lightly into potato mixture.
2. Stir in corn syrup and nutmeg, mixing well. Heat a large griddle to medium-high heat. Coat with shortening and spoon potato mixture onto griddle in 12 equal portions. Fry until brown on both sides. Serve hot

Answer 4

In a non stick frying pan add some oil , preferably olive oil . slic potatoes about 1/4 inch thick slice as many as you like , I like alot of these potatoes . slice up some green onions,chop up some tomatos ,basil is optional.Start frying the potaoes gently, add the onions,cook covered stiring every couple minutes,add the tomatos and basil , add salt to taste, add white peppr to tase. Once the potatos are done remove top and let them brown alittle or as much as you like. I eat them this way as a side dish with italian sausage or burgers , enjoy!

Answer 5

Chili Corn Mashed
2 Idaho® Potatoes, peeled and cubed, #80 ct. (22-24 oz.)
2 1/2 oz Unsalted butter
1/2 cup Milk
4 cloves garlic, minced
6 oz. Fresh corn kernels
2 tsp. Pure chile powder
1 tsp. Cilantro, chopped
1 tsp. Honey
Salt to taste
DIRECTIONS:
1.In saucepan, place potatoes with enough water to cover by 2 inches. Bring to boil, reduce heat and simmer 15 - 20 minutes, until tender. Drain thoroughly.
2.Meanwhile, in small skillet, melt butter in milk. Bring to boil; add garlic and corn. Reduce heat and let simmer 3 minutes. Sprinkle in chile powder.
3.Strain mixture, reserving corn separately from liquid. Place cooked potatoes in large mixing bowl.
4.With electric mixer, whip potatoes while drizzling in reserved liquid. When consistency is right, stir in the corn, cilantro and honey.
5.Season with salt.

Answer 6

Hash browns.

I peel enough potatoes to fill a medium-sized frying pan about 3/4 inches deep, julienne slice them (1/8" shreds) on my Miracle Slicer, and then rinse them under cold water to help keep them from sticking together.

I fry them in butter a few minutes on each side for a few flips until they are crisp and medium brown on the outside and fully mushy on the inside. I salt them to taste.

Then, I add a few fried eggs, sunny side up, and sausage or bacon. A glass of milk rinses it all down at the end.

Mmmmmmmmmmmm, good!

Answer 7

Nuke them for 3 minutes, dice them, toss them in a frying pan with a little canola oil . Cook on moderate heat until the edges start to brown stirring frequently. Add a good amount of dried dill and diced onions and cook until onions are done and potatoes are well browned. Add salt to taste, DO NOT RUIN BY PUTTING KETCHUP ON THEM.

Answer 8

Garlic and Cheese Potatoes:
Slice four average size spuds into thin slices
Boil water in a saucepan and throw spuds in and boil for about three
or four mins.
Place potatoes in an oven proof dish and cover with a pint of cream mixed with about 50mls of milk.
Chop up three cloves of garlic and add to potatoes milk and cream
Top it with a GENEROUS helping cheddar cheese n pop in the over for bout 20-25mins or until cheese is golden brown. SAVAGE!!!

Answer 9

place a large amount of tin foil on the counter, enough to wrap around three times. Slice up potatoes and place on foil, add a good sized spoon of butter, some sliced onions, and some whole garlic cloves, add some pepper, and mrs dash, or what ever seasoning you like, wrap in the foil and barbq until potatoes are soft.

Answer 10

It depends on the type of potato. New potatoes are best when they are boiled, served with a bbq'd steak and corn on the cob. Russets or Yukon gold are great boiled, mashed, home fries, french fries... however you want them! Personally I recommend boiled potatoes with some butter and salt and pepper on them.

Answer 11

Boil up Red Potatoes, mash 'em up with the skins still on, add milk, butter, S & P, and chives or green onions.