How many different ways can you fix a potato?

Question

Sure there's mashed and baked and fried, but everyone does them differently. What are some of your favorites? What do you like to add on top or eat with them? I'm looking for some new ideas!

Thank you for all of these wonderful ideas! They sound absolutely delicious. :)

Answer 1

Potatoes Anna (sliced paper thin, layered with butter and baked - tres elegant.) Scalloped potatoes are rich and creamy and go well with grilled meats and fish. Au gratin are cheesy and round out ham and broccoli for a winter menu. These alas are not new and you are likely to find many recipes at about.com and perhaps Yahoo's new food site.

Answer 2

I love potatoes, and have made them every which way, but please try these, as they are aw some!!!

Potato-Fennel Gratin

Yield: 10 servings


2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyere cheese (1/2 pound)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sautéed fennel and onion and mix well.
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve

Answer 3

There's also twice baked, and potato soups. I have a cook book, that's all recipes for potatoes. I love mashed potatoes. I think I once heard of potato cookies.I like hash browns enought to eat them every sunday with an omelet, after church. Vegetable Latkes:

2 lg Idaho potatoes
2 md Carrots
2 md Zucchini
1 lg Yellow onion, finely chopped
2 Eggs
1/4 ts Pepper
1 1/2 ts Salt
1/4 c Flour
Oil for frying

1. Pare and coarsley shred potatoes and carrots.
Shred zucchini. Place in a bowl with onion.

2. Combine eggs, egg whites, salt and pepper; stir into
vegetable mixture. Sprinkle flour over top; stir to mix.

3. Heat non-stick griddle, or heavy skillet to medium-high.
Brush with oil. Drop batter by heaping tablespoonfuls onto
griddle. Flatten slightly. Cook until browned. Turn, brown
other side, adding a little oil as necessary.

4. Drain on paper towels and keep warm until ready to
serve. Serve with applesauce or cranberry sauce or
combination for dipping.

Answer 4

here's a new idea and it taste great.
4 med. potatoes leave skin on and scrub.
1 tsp salt
2-3 tbsp melted butter
2-3 tsp dried herbs of your choice ( i use parsley, chives and thyme)
4 tbsp grated cheddar cheese
1 1/2 tbsp parmesan cheese

preheat oven to 425
cut potatoes into thin slices but not all the way through. use a handle of a wooden spoon to prevent knife from cutting all the way.
put potatoes in a baking dish--fan them slightly.
sprinkle with salt and drizzle with butter.
sprinkle with herbs.
bake potatoes at 425 for about 50 minutes.
remove from oven . sprinkle with cheeses.
bake potatoes for another 10-15 minutes until lightly browned.
cheeses are melted and potatoes are soft inside. check with a fork. can by served with a side of sour cream.

Answer 5

"Potato Skins" - 8 to 10 servings

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
4 baked potatoes; quartered
1/4 cup sour cream
1 cup Cheddar cheese; shredded
Green onions (scallions); sliced
Bacon bits

Scoop out potatoes and combine with sour cream and dressing mix; fill skins with mixture. Sprinkle with cheese; bake at 375* for 12-15 minutes. Garnish with green onions and bacon bits.


"Original Ranch Roasted Potatoes" - 4 to 6 servings

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
2 lbs. small red potatoes; quartered
1/4 cup vegetable oil

Place potatoes in plastic bag; add oil and toss to coat. Add dressing mix; toss again until coated. Bake on ungreased baking pan at 450* - 35 minutes.

Answer 6

Here are a few that are a little different.

Tattooed Potatoes with Rosemary
Serves 4 to 6

http://www.globalgourmet.com/food/egg/egg1297/tattpots.html

1/3 to 1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly cracked pepper
6 small fresh rosemary sprigs or Italian parsley leaves
3 russet potatoes, unpeeled, cut in half lengthwise

Preheat an oven to 400 degrees F.
Pour the olive oil into a medium-sized glass baking dish and add the salt and pepper. Stir to combine. Press a rosemary sprig or parsley leaf on the cut side of each potato half and place cut side down in the oil.

Bake until the potatoes are nicely browned, 40 to 45 minutes. While the potatoes are cooking, using a spatula, gently move them every now and then to keep them from sticking. When they are ready, remove them from the pan, turning them flat side up and carefully leaving the pressed herb in place. Arrange on a platter and serve immediately.

Note: A glass dish works well in this case because you can check for doneness by carefully holding the dish overhead and looking to see if the potatoes are browned. When you do this, be careful not to spill the hot oil. A metal pan will do, too, but testing for doneness will not be as easy.

From: Olive Oil:From Tree to Table
by Peggy Knickerbocker 1997, Chronicle Books
----------------

Herb Infused Potatoes
Serves 6

http://www.marthastewart.com/page.jhtml?type=content&id=recipe2303

Try experimenting with other kinds of potatoes, but be sure to adjust the cooking time accordingly.

6 Idaho potatoes
30 sprigs fresh herbs, such as thyme, rosemary, oregano, or bay leaves
1/2 cup Homemade Chicken Stock , or low-sodium canned chicken broth, skimmed of fat
1/4 cup olive oil
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. Heat the oven to 400°. Peel the potatoes. Using a paring knife, cut a slit two-thirds of the way through one of the potatoes. Make parallel slits, spacing an inch apart. Repeat process with remaining five potatoes.

2. Insert an herb sprig into each slit, holding the slit open with the paring knife. Place potatoes in a medium roasting pan; drizzle with chicken stock and olive oil. Sprinkle with salt and pepper. Bake until potatoes turn golden, about 30 minutes. Cover, and bake until tender when pierced with the tip of a knife, 30 to 35 minutes. Serve hot.
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Spanikopotatoes

4 large baking potatoes
1 small onion, minced
1/2 box frozen spinach, chopped
1 c feta cheese crumbled
salt and pepper to taste
2 (or to taste) tbsp olive oil

Bake potatoes. Allow to cool, cut in half, and scoop out the inside of the potatoes, placing potato in a mixing bowl, and setting the remaining shell aside.

Add remaining ingredients to potatoes in bowl. Stirl well to combine. Place filling back in potato shells. Bake potatoes (350) 15-20 minutes, or until top of filling is lightly browned and heated through.

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Herbed Barrel Potatoes

http://www.westernpotatoes.com.au/go/consumer/recipes/classic-recipes?mode=recipe&recipeID=0023FD45-A0CC-3C8C-D918746357B71551&mealID=4

Answer 7

Aloo ka Paratha
(Potato Stuffed bread - It is an authentic Indian Recipe)

Paratha with potato stuffing. Aloo ka paratha is everyone's favourites. It is often eaten for breakfast. My family favourite!
Sometimes it is served at lunch because it is a substantial meal itself.

Ingredients:

2 cups flour, whole wheat
1 teaspoon salt
. - water for mixing
. - ghee for frying
. For Filling -
4 medium potatoes
1 small onion, finely chopped
2 whole green chilies, crushed
1 teaspoon coriander seeds crushed
1 teaspoon ajowan (carum)
1 teaspoon salt,
1 teaspoon red chili powder
1 teaspoon coriander leaves, chopped


How to Cook:

1. Sift flour with salt. Slowly add water. Mix well. Make
a stiff dough. Cover with a damp cloth for 20 minutes.

2. Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.

3. Knead dough well until smooth and pliable. Divide into
6 round balls. Flatten each ball slightly. Put one
portion of filling in centre. Close up completely.
Shape into round balls again.

4. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.

5. Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.

6. Serve with yogurt .

Answer 8

broiled potatoes, heat oven to 400 degrees,

2 or more potatoes
butter 3 tbsp.
salt and pepper, pinch
you can use any other seasoning you want, you can
use sour cream or salad dressing instead of butter.

Sliced your potatoes thinly, with peeling on them.
Place on alum. cookie sheet or alum baking dish.
Stir butter and seasoning together and brush on
potatoes. Bake until brown. You might have to
greased your cookie sheet so it won't stick.



This recipes is one of my favorites. I hoped you will
like it.

Answer 9

Au Gratin, Scalloped. I love mashed, butter, salt, pepper, and sour cream. Or if you have creamed corn with your meal put those on mashed potatoes sooo good. Try searching on www.allrecipes.com for other ways, love that website. Good luck.

Answer 10

Ask Forrest Gump. I'm sure Bubba has 1000 ways to make potatoes, just like shrimp.