any interesting ways to cook potatoes?

Question

i'm looking for differnet ways to cook potatoes as an alternative to mashed.
any suggestions?
ta

Answer 1

I do a chicken potatoe bake
chicken(whatever you like but I use boneless skinless breast)
potatoes cut up in small chunks(w/boneless breast I boil potatoes for a few minutes)
Layer potatoes on bottom of baking dish then top w/ chicken
pour over Italian dressing to coat
sprinkle parmasan cheese over all
bake 400* untill chicken is golden
hope you enjoy! I've had lots of compliments on it

Answer 2

Interesting Ways To Cook Potatoes

Answer 3

This is a Scottish way of cooking spuds that is a bit like mash but is better, it's called 'stovies'.

2 medium to large potatoes.
1 large onion.
vegetable oil.
salt & pepper.

Peel the onion and finely chop.
Heat the vegetable oil in a pan- about 11/2 tbsp.
When the oil is hot, add the onion and cook for about 5 minutes until soft.
While the onion cooks, peel and dice the potato and add to the onion when ready. Cook for 5 mins. over a low heat stirring occasionaly so that it doesn't stick.
Add about 6-7 fl. oz of water and the seasoning to taste stir well and cover.
Simmer for about 20-25 mins, stirring from time. to time . After this time, using a spatula break up the cooked patato/ onion mixture; not like mash, there should be some texture to it. If the stovies are too moist, reduce with the lid off the pan. Serve and enjoy with your favourite meal.

Answer 4

I love what I call "home fries." Cut your potato up into little pieces, about the size of a pair of dice. Do not remove the skin. Once the potato is cut up, put it in the microwave for about 5 minutes (you'll need to increase this time if you have more potatoes). This will soften the potato. Then, brown it in a skillet with some butter or oil and add whatever seasoning you like. I usually stick with salt and pepper.

Some restaurants will serve something similar at breakfast, but these are good any time of day. Enjoy!

Answer 5

I buy a load of new potatoes (all about the same size). I wash them and then (without peeling) I cut a load of lines into them as if I'm slicing them quite thinly (go about 3/4 way down so the bottom of the potato remains intact). I heat some olive oil in a roasting pan for a few minutes, then put the potatoes in with a few sprigs of rosemary and cook in the oven till they're crispy. Cooking time varies with size of potatoes so I usually choose smallish ones and they cook in about 40 minutes. These are the best roast potatoes I've tasted.

Answer 6

Crispy Potato Rounds

Ingredients

large potatoes
olive oil
salt

Wash the potatoes and remove any bad bits (leaving the skin on). Slice them into 1cm thick rounds. Preheat the oven to 200 degrees. Boil for 10 minutes and then drain. rush 2 tablespoons of olive oil on a baking ray and sprinkle with salt. A course salt is best such as Maldon Seas Salt or any sea salt which has not been too finely ground. Place the potatoes on the tray in a flat layer. Brush the tps with olive oil and sprinkle with more salt. Put in the oven for 25 minutes until they start to crisp.

Answer 7

Try the Swiss style Rosti potatoe-
Grate 2 partly boiled potatoes
slightly compact the grated potatoe together
shape the potatoe into a circle
add a small amount of cooking oil to a hot frying pan
fry for a few min's each side until browned
serve with a nice fillet stake with fresh vegetables and a thick gravy or sauce of your choice.
You can serve a Rosti with many other dishes.
give it a go!!

Answer 8

Slice some potatoes and onions add to a hot pan with some oil in it season to taste saute the potatoes and onions for about a minute add a little water and butter and simmer until potatoes are soft. You can also dice potatoes and chop onions and cook the same way instead don't add water just add a little more oil and make country style hashbrowns. Instead of plain mashed potatoes add some powdered ranch seasoning and sourcream.

Answer 9

Bake 'em! It'll help keep the house warm (I assume you're northern hemispere).

Want to bake them in an interesting way? Start large (at least one pound) potatoes (don't pierce the skin and no foil so they'll really bake and not steam) at 450 for 30 minutes then drop the temp to 325 until the potatoes *explode*! The high heat seals the skin so that steam pressure builds until boom.

Seriously though... Real baked are wonderful! Nice crackly skin, fluffy interior and deep potato flavor!

Howabout Potato and Leek soup? It's the time of year when leeks are at their least expensive and the flavor of leek was *meant* for potato!

FInally,
Robert and Rachel both have good ideas!

Answer 10

The other night I crinkle-sliced some white rose potatoes (though any would do) and added course-sliced onion, garlic, salt and pepper and rosemary. Then I coated it all with olive oil lightly and put it in a casserole with three chicken breasts on top (also sprinkled with rosemary, salt and pepper. I put it in the oven for an hour covered at 350 and then 30 minutes uncovered. This was actually very good and without cream sauce or added fat and calories.