Anybody know a really good recipes for potatoes?

Question

any receipe that has to do with potatoes will help.

Answer 1

I've tried and loved the scalloped potatoes and the baked mashed potatoes. The other two are on my to-do list.


DAUPHINE POTATOES
(Deep-Fried Potato Croquettes)

1 1/2 pounds russet (baking) potatoes (about 3)
3 tablespoons unsalted butter, cut into bits
1 teaspoon salt
a pinch of freshly grated nutmeg
1/2 cup all-purpose flour
2 large eggs
vegetable oil for deep-frying the potatoes
coarse salt for sprinkling the croquettes if desired

Bake the potatoes in a preheated 425°F. oven for 50 minutes to 1 hour, or until they are soft, halve them lengthwise, and scoop the potato out of the shells with a spoon, reserving the shells for another use. Force the scooped-out potato through a ricer or a food mill fitted with the medium disk into a large bowl. (There should be about 2 cups riced potato.)

In a saucepan combine 1/2 cup water, the butter, the salt, and the nutmeg, bring the mixture to a boil, and stir in the flour all at once. Reduce the heat to moderate and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove the pan from the heat, add the eggs, 1 at a time, beating after each addition, and beat the mixture until it is smooth and shiny.

Add the potatoes and beat the mixture until it is combined well. The potato mixture may be prepared up to this point 1 day in advance and kept covered and chilled. In a deep fryer or large kettle heat 2 inches of the oil until it registers 340°F. on a deep-fat thermometer. Transfer the potato mixture to a large pastry bag fitted with a 1/2-inch star tip and pipe eight 2 1/2-inch lengths, cutting them with kitchen shears or a small knife, directly into the oil.

Fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through, transfer them as they are fried to paper towels to drain, and sprinkle them with the salt.

Make more croquettes in batches with the remaining potato mixture and transfer the drained croquettes to a rack set in a jelly-roll pan (to prevent them from becoming soggy). The croquettes may be made 2 hours in advance, kept covered loosely with paper towels at room temperature, and reheated on the rack in a preheated 400°F. oven for 5 minutes, or until they are heated through and crisp. If not making the croquettes in advance, keep them warm in a preheated 300°F oven.


For seasoned salt
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/8 teaspoon sugar


Scalloped Potatoes and Ham

1 stick butter
½ cup flour
2 t. salt
½ t. pepper
3 cups milk
3 cups cooked ham, cubed
1 large green pepper, finely chopped
1 large onion, finely chopped
½ cup shredded cheddar cheese
5 cups potatoes, pared and sliced (with or without skins)

Melt butter in large saucepan over low heat. Blend in flour, salt and pepper. Cook, stirring constantly, for about 1 minute.
Remove from heat and gradually stir in milk. Return to heat and cook until thick and bubbly.
Fold in ham, onion, green pepper and cheese.
Pour over potatoes in a large bowl. Stir gently then move to a buttered baking dish.
Cover with foil and bake at 350 degrees for 30 minutes. Uncover and continue to bake for 1 hour. Let stand for 10 minutes before serving.


Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs Recipe courtesy Giada De Laurentiis

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 35 minutes
Yield: 6 to 8 servings

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

cheddar instead of mozzarella works well too. Sometimes I add sour cream and cream cheese with the dairy when smashing the potatoes.


Potatoes Grand Mere
This incredible recipe comes from The Dinah Shore Cookbook. It is quite perfect, and such a special, rich dish I only serve it at Easter dinner.

6 peeled potatoes, cut into 1/8" slices
salt and white pepper to taste
2 cups heavy cream
1 Tbsp. dijon mustard
2 garlic cloves, minced
1 Tbsp. butter 1/4 cup grated Parmesan cheese

Layer sliced potatoes in a 9x13" glass baking dish and season with salt and white pepper. Combine cream, mustard, garlic, and butter in heavy saucepan and heat just to the boiling point. Pour over potatoes. Cover and bake at 350 degrees for 1 hour. Remove cover and top with Parmesan cheese. Bake 30 minutes longer or until cheese is golden brown and potatoes are tender. Serve immediately. Serves 6 to 8

Answer 2

Twice Baked Potatoes are one of my favorites:

Bake potatos in oven as you would usually.
Once fully baked pull them out and cut down the center--long ways.
Scoop out the filling and place in a large bowl. Keep the skins, and place on a baking sheet.
If making for 4 people make 4 potatoes and so on.
What do you want to add?

1 1/2 cups of grated cheddar cheese
a handful of fried bacon
-be sure to add 4 table spoons of sour cream
broccoli
onion
or whatever sounds good to you.

Mix this all with the potatoe that you scooped out of the skins and mix together thoroughly. Then scoop it back into the skins. Once you have refilled the skins place a slice of cheese on top of the filling and put them back into the oven until the tops of the potatoes/cheese is melted and a little brown on top.
You may garnish these with sour cream and chives. It is a great recipe and are easy to make.

Hope you enjoy:)

Answer 3

Alright - this is a traditional African dish from Tanzania.

Stew

One red onion, chopped
one green bell pepper, chopped
4 cloves garlic, minced
about 6-7 tomatoes diced or one xtr large can crushed tomatoes
6-7 medium potatoes, peeled and diced
3 carrots, peeled and diced
one or two small hot pepper (depends on how hot you want it)
lots of oregano
salt and pepper to taste

Fry the onion, bell pepper and garlic in a little bit of olive or vegetable oil. Add the tomatoes, potatoes, hot pepper, oregano and carrots. Add enough water to cover vegetables. Let simmer until vegetables are cooked through and soft. Season to taste with salt and pepper. Serve over rice.

It is one of the best things I have ever eaten.

That is the traditional ... I sometimes add fresh french green beans and/or stew beef. I also use Tony's Cajun seasonings sometimes as well. You should add that first before the salt, though. It has a high salt content already.

Answer 4

5 large russet potatoes, peeled
1 medium onion
4 eggs, beaten
1/2 cup matzo meal
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup canola oil, for frying

Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, matzo meal, salt and pepper.
Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more. Serve hot with sour cream or applesauce.

Answer 5

2 pounds potatoes, about 8 medium
1/3 to 1/2 cup milk
1/4 cup butter
salt and pepper
PREPARATION:
Peel potatoes and quarter. Place in a medium saucepan; add water and a few teaspoons of salt. Bring to a boil; cover and cook for 15 to 20 minutes, until tender. Drain well. Heat milk and butter together; pour over hot potatoes.

Answer 6

Potato Gratin

1 clove garlic
2 tablespoons butter
4 large russet potatoes, peeled and thinly sliced
1 cup milk
1 cup water
1 bay leaf
Salt
1 1/2 cups grated Swiss cheese
Fresh ground pepper
Nutmeg
2/3 cup heavy cream

Preheat oven to 375 degrees. Rub a baking dish with garlic clove and then with butter.
In a medium saucepan, combine potatoes, milk, water, bay leaf and pinch of salt. Bring to a boil, stir, reduce heat and simmer until potatoes are tender.

Drain the potatoes and layer half of them in the buttered baking dish. Sprinkle on half of the cheese and season with salt, pepper and nutmeg. Spread out remaining potatoes and top with remaining cheese and seasoning. Pour heavy cream over potatoes. Bake for 45 minutes to 1 hour or until golden and bubbly.

Answer 7

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.



And this is a great site if you are looking for potato recipes

http://bigspud.com/

Answer 8

Mashed Potatoes + Minced Meat + Covered with Breadcrumbs + Deep Fried in Oil = Yummy Croquettes!

Answer 9

CHICKEN CASSEROLE
3-4 large baking potatoes peeled and sliced
3-4 chicken breast
1 can cream of chicken
1 can cream of mushroom

layer the potatoes, cream of chicken, and cream of mushroom, and then lay the chicken on the top of it....bake in the oven 375 until the chicken is done and the potatoes are tender...you could also use rice instead of potatoes...DO NOT ADD WATER because the chicken will make it's own juice...lemme know what you think [e-mail]

Answer 10

potato salad

Six large potatos
1 cup of mayo
about 1/2 cup of mustard ( I eyeball it and taste as I go along)
1/2 cup chopped dill pickles
4 green onions sliced
celery salt
peprika
Boiled eggs Optional

Boil potatos just until soft. Drian reallly well and chill. Add all the ingredients except peprika. Mix until well mixed smooth out top and sprinkle with peprika for garnish

Answer 11

CHIPOTLE MASHED POTATOES

3 medium (5 to 6-ounce) white potatoes

6 tablespoons nonfat milk

6 tablespoons shredded Monterey Jack cheese

1½ teaspoons minced canned chipotle peppers in adobo sauce

1 teaspoon ground cumin

2 tablespoons chopped fresh cilantro

Salt and pepper

Leave skin on or peel potatoes. Cut into 1-inch chunks. Place potato pieces in medium pot and pour over enough water (or reduced-sodium broth) to cover. Set pan over high heat and bring to a boil. Boil 10 minutes, or until tender. Drain, then shake potatoes over low heat 1 minute to dry. Mash with potato masher or fork. Mix in milk, cheese, chipotle peppers, cumin, and cilantro. Season with salt and pepper.

Makes four servings.

Per serving: 136 calories, 6 g protein, 21 g carbohydrate, 4 g total fat, 10 mg cholesterol, 224 mg sodium, 2 g fiber, 8 mg vitamin C, 388 mg potassium.