Any "special" or unique ways to prepare potatoes?

Question

I always buy the big bags of potatoes, because they are so economical, but can never figure out just what to do with them before they start sprouting. Any unique recipes out there?

Answer 1

I love "Hidden Valley Potatoes"!!

HIDDEN VALLEY POTATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Casseroles
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Potatoes (red or white)
1/2 c Oleo (1 stick, melted)
1 pk Original Hidden Valley salad
-dressing mix

Wash potatoes; do not peel. Slice crosswise. Layer in a casserole dish.
Pour melted butter over potatoes and sprinkle with dressing mix. Cover and
bake at 350 degrees for 1 hour.

Answer 2

CRABMEAT STUFFED POTATOES
Makes 6 Main-Dish or 12 Side-Dish or Appetizer Servings

6 (8-to 10-ounce) russet potatoes, as blemish-free as possible
11 ounces sharp cheddar cheese
2 pounds fresh lump or claw crabmeat
1/4 pound (1 stick) unsalted butter or margarine, cut in 6 pieces
1 cup heavy whipping cream or half and half
1-1/2 teaspoons Chef Paul Prudhomme's Vegetable Magic
1-1/2 teaspoons ground red pepper (preferably cayenne)
About 1/3 cup finely chopped green onions (tops only), optional

Preheat oven to 400 degrees.

Wash the potatoes well, then pat dry and place in center of oven rack, being sure to leave some space between potatoes for hot air to circulate. Bake for 1 hour 15 minutes or until soft to the touch (when you squeeze the sides in).

Meanwhile, very coarsely grate the cheese. Then, pick over the crabmeat: Spread the crabmeat out on a large, flat cookie sheet then pick up each lump and visually look for thin, transparent pieces of shell. Remove the shell fragments, trying not to break up lumps of crabmeat. Return crabmeat to refrigerator. About 20 minutes before the potatoes are done, set the butter and cream out to get to room temperature.

When the potatoes are done, remove from oven and let sit 15 minutes until cool enough to handle. Turn the potatoes once to let both sides of the skin dry out. (Turn the oven to 350 degrees.) With a very sharp bread knife, cut the potatoes in half lengthwise, cutting across the widest part so the potato shells will sit flat. Scoop out the potato meat with a soup spoon to within 1/4 inch of the shell, placing the potato meat in the large bowl of an electric mixer (see Lagniappe).

Add the butter to the bowl with the potato meat, separating the pieces. Beat at low speed (with a paddle attachment, if possible-but beaters will work, also) until the butter is just incorporated. With the mixer still on low, add the cream and then the Vegetable Magic and red pepper, beating just until the cream and seasonings are mixed in well, but the potatoes are still quite lumpy. You do not want to get to a smooth, whipped potato consistency; there should be lots of lumps throughout the mixture. Turn off the mixer and taste for seasoning level - - the mixture will be spicy at this point, but the cheese and crabmeat are both bland, and finished dish will not be spicy.

Spoon the potato mixture into a very large, shallow mixing bowl (if you use a shallow bowl, you'll be able to fold in the crabmeat more evenly throughout the mixture). Using a fork, fold in 5 ounces of the grated cheddar, not trying to make a smooth, even distribution - - you want to have pockets of cheese (they will melt and be fantastic!) scattered throughout the finished stuffed potato. Then gently fold in the reserved lump crabmeat, being careful not to break up the lumps, but making sure all of the mixture in the bowl has crabmeat scattered through it.

Stuff the potato shells until they are just rounded slightly at the top. (You will have extra stuffing, which you can bake in ramekins or a small casserole dish.) Place the stuffed potatoes in a baking pan, fitting them close together, then sprinkle the tops with the remaining 6 ounces grated cheddar. You can prepare the recipe to this point several hours ahead and refrigerate until ready to bake.

Place the pan in a 350 degrees oven and bake for 25 minutes or until the cheese is melted and the potato mixture is nice and hot.

Serve immediately (sprinkling the tops of the potatoes with green onions, if desired), allowing 2 potato halves for an entrée and 1 potato half for an appetizer or side dish. The potatoes make a wonderful entree with just a nice crisp garden salad and hot French bread.

Answer 3

Try this one for a serving of 4:
Take 4 medium size potatoes Peeled.
Slice the potatoes into 1/4 inch slices
between the slices insert slices of onion
Brush them with a light coating of butter or marg
Wrap them in tinfoil & bake in a moderate oven until tender
or put them on the Bar BQ.
To add more variety sprinkle them with grated cheese immediately after removing them from the oven
Salt & pepper to taste......

Answer 4

Lots of ways to prepare potatoes. I don't know how special and unique these are ideas are but I love to make potato salad using this recipe.. Amount of ingredients depends on amount you want.
5-7 medium potatoes (boil for 20 mins, let cool and peel them)
3-4 hard boiled eggs
1/2 cup chopped apple mixed with mayo
1-2 tbsp mustard
1/2 cup chopped green pepper
1/4 cup chopped scallions
mayo (I use Hellman's light)
salt and pepper

Mix together (you can add as much mayo to your liking)
sprinkle paprika on top and chill

Answer 5

I love making "chips!" Peel and wash the potatoe. Slice them as thin or think as you want. Then fry them in some shortening til they crisp. Set them on some paper towels so they aren't so greasy, then sprinkle some flavoring on them. They are great with ranch, sour cream, or alone! Makes a great snack! Also try doing the same thing, but cooking them in the oven with some butter. They don't get as crispy but they still taste good. There are a million ways to cook and eat Potatoes, get creative!

Answer 6

I prepare them like baked potatoes until they're soft and cooked, but still firm. Then I cut them in half length ways and scoop out the insides ( save them) until you have small potato skin boats(make sure they strong enoughfor the filling). Then with the potato you scooped out you prepare them as mashed potatoes. You put the prepared mashed potatoes in the potato boats and top with shredded mixedcheese. broil till cheese is melted. Some cool variations would be to make garlic mashed
potatoes,or use a different cheese like jalepeno or feta.


Another way would be to shred the potatoes preheat a pan with oil and fry it. You'll make like a hash brown pizza shape that you can cut in slices. it's easy and great with any home-made breakfast. Don't forget to season :)

Answer 7

I like to take some potatoes and scrub them, then cut them into chunks and toss them with olive oil, salt and rosemary and bake them until tender, about an hour and a half at 350 degrees.

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.


Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste

In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.

Answer 8

Slice them thin with the slicer on your rectangular cheese grater, then soak them in salty hot water.

Fry some bacon and onions in a cast iron skillet, then fry the potatos in the bacon fat until they get a little brown on the edges. Salt and pepper to taste.

Answer 9

TRY THIS ONE FOR SIZE BABY

http://allrecipes.com/Search/Recipes.aspx?WithTerm=potatoes
&
http://www.recipezaar.com/recipes.php?q=potatoes

Answer 10

spray a baking pan with non stick spray, quarter the potatoes, put in pan , sprinkle with rosemary , garlic , salt and pepper,dot with butter,cover with foil,bake 375 for approx 45 mins , check for doneness all ovens are diff, in last fifteen mins of baking remove foil to get a good brown outer shell, wonderful with just about any dish, fish , pork, beef, etc.also you can cut them into strips add i onion cut in thin strips salt and pepper,and fry in a little heated oil or bacon grease, old fashion , fried potatoes nothing beats that