side dish with potatoes please help?

Question

I am having friends for a barbeque and want to make a hot patato side dish , but don`t want to make the usual bacon mushroom cheese and cream one . Any nice other ones please ? I ate one once with herbs and tomato verrrrry nice but dont have the recipe

Answer 1

Here are a couple of ideas

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.


Pesto Double Stuffed Potatoes

4 large Idaho Potatoes, baked
1/2 cup part-skim ricotta cheese
1/3 cup prepared pesto
1/4 tsp. salt
1/4 tsp. pepper
non-stick cooking spray
DIRECTIONS:

Preheat oven to 450° F
Cut 1/2 inch from long side of each potato into bowl; scoop inside of potato, leaving a 1/4 inch-thick shell. With fork or potato masher, mash cooked potato in bowl. Stir in ricotta, pesto, salt and pepper until well-blended. Spoon potato mixture into potato shells, divided evenly, heaping on top if necessary.
Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake until golden brown and heated through, about 10-15 minutes.



Mashed Potato Casserole

8 servings Instant Mashed Idaho Potatoes-prepared
1/2 cup Yellow onion, diced
15 oz. Whole kernel corn-canned-drained
8 oz. Bacon-diced
1/2 cup Green pepper, diced
1/4 tsp. Black pepper
DIRECTIONS:

Prepare Instant Mashed Idaho Potatoes. Sauté bacon, drain excess drippings. Combine potato mixture, cooked bacon, whole kernel corn, diced green peppers and black pepper. Place blended mixture into suitable casserole dish. Bake at 350° F for 15 minutes, covered.

Answer 2

Potato Cake
Submitted by: Dave Silsby
Rated: 4 out of 5 by 27 members Yields: 2 servings
" These are great, especially the centers - gooey, wonderful cheese. And simple too. Mashed potatoes are endowed with egg, flour, salt and garlic and dropped onto a hot skillet. Cheese is added to each patty and then more potato to cover. Makes two thick "
INGREDIENTS:
2 cups mashed potatoes
1 egg, beaten
1/2 cup all-purpose flour
salt to taste

1 pinch garlic salt
1 tablespoon butter
1 cup shredded Cheddar
cheese
DIRECTIONS:
1. In a medium size mixing bowl combine mashed potatoes, egg, flour, salt and garlic. Mix well.
2. Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).

Answer 3

try patatas bravas, I love them. They are hot and spicy.
Here is a recipe:

Patatas Bravas

When topped with a spicy tomato and chilli sauce, crispy potato cubes become patatas bravas - literally ''''fierce potatoes''''.

Serves 4-6

Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients
500g Charlotte or other waxy potatoes, scrubbed and cut into 1-2cm cubes
1 tbsp olive oil
1 tsp coarse sea salt

Tomato chilli sauce
1 tbsp olive oil
1 clove garlic, finely chopped
1 small red chilli, finely chopped
4 medium tomatoes, roughly chopped
½ tsp paprika
1 tbsp finely shredded fresh sage

Instructions
Bring a pan of salted water to the boil, add the cubed potatoes, bring back to the boil, then reduce the heat and simmer gently for 10 minutes or until just tender. Drain and leave to dry out in the colander.

Heat 1 tbsp of olive oil in a large frying pan over a medium heat. Add the potato cubes and fry until golden and crisp - about 15 minutes.

To make the sauce, heat 1 tbsp olive oil in a small frying pan over a medium heat. Add the garlic and chilli and fry for 1 minute. Add the chopped tomatoes and paprika and continue to cook for about 5 minutes until the tomatoes are softened but still retain some of their shape. Season to taste, then add the sage and remove from the heat.

Sprinkle the coarse sea salt over the potatoes then transfer to a warmed serving dish and top with the sauce. Serve hot.

Answer 4

BASIL-TOMATO VINAIGRETTE TOPPING FOR POTATOES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Toppings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 ts Salt
1/4 c Red onion -- finely diced
3 tb Red wine vinegar
1/4 ts Black pepper
1/3 c Extra virgin olive oil
1 md Ripe tomato -- cut into 1/4-
-inch pieces (1 cup)
1 tb Fresh basil -- chopped

In a medium bowl combine onion, vinegar, salt and
pepper. Let stand for 15 minutes. Whisk in olive oil.
Stir in tomato and basil. Refrigerate for at least 1
hour. Season with more salt and pepper, if desired.
Thoroughly mix before using. Serve at room
temperature, 1-2 Tbs per serving.

Makes about 1 1/3 cups. Great as a topping for baked
potatoes, salads or as a marinade over fresh-cut
vegetables.

Answer 5

Something that is nice is German hot potato salad-leave the potatoes hot and use vinaigrette vs a mayo based dressing and add some german sausage or pieces of cooked bacon. There are more specific recipes at foodtv.com.

Answer 6

I like to take a large piece of foil & layer sliced red potatos, sliced baby bella mushrooms & onion. Sprikle with garlic salt & ground pepper & add 1/2 stick butter. Fold into pouch & grill til tender. Open top of pouch & sprinkled shredded cheese & let sit on grill til cheese melts. Yummy!!

Answer 7

Simple garlic potato wedges. These have become my family's new favorite potato. So crispy on the outside, soft on the inside and the garlic cloves are so sweet. You can eat them as they are or smear them onto hot buttered toasted bread for garlic toasts.

Cube your potatoes onto a baking sheet (allow 1 lg. per person) Scatter peeled garlic cloves onto the sheet. Drizzle olive oil over the potatoes and garlic. Add a generous sprinkling of kosher salt and freshly cracked black pepper. Place in a 400 degree oven for 45 minutes.

I hope you like these as much as my family does.

Answer 8

I love this recipe - Twice Baked Potatoes with Leeks & Parmesan:

http://www.gourmet-food-revolution.com/twice-baked-potato-recipe.html

Great for a barbecue!

Answer 9

Potato salad
Barbequed Potato wegdes
Mashed potato cakes
Spicy chipped potato fries
Garlic and rosemary herb potato chunks
Tuna-mayo and spud scoops - serve in a round shape in the spub skin
Cumin spiced potato skins

Answer 10

mashed potatoes, and those pink potatoes that are baked in oven sprinkled with herbs. you ought to truly provide up stealing people's picnic baskets, you're getting a abdomen pooch from ingesting human foodstuff.