i need A quick and easy recipe that i can use my potaoes in so they dont go bad?

Question

i reaaly need a easy simple quick recipe?

Answer 1

cut them into largeish pieces
toss with oil and salt and pepper (I also like to add some paprika)
put in a roasting pan and roast them in a 375F oven
the leftovers you can use fry up in a pan to heat up and crisp up for breakfast

Fast, simple, easy and delicious!

Answer 2

This is simple and delicious. People usually end up fighting over the browned bits stuck to the foil!

Peel and thinly slice potatoes, and place in the center of a large rectangle of aluminum foil. Sprinkle with chopped red onion, salt and pepper. Dot with butter or margarine.

Repeat layers until you have just room enough to fold up the foil into a tight packet. Cook on the barbecue grill until potatoes are soft, or bake at 350 degrees.

If you're using the oven, place the packet in a 13x9 pan or on a cookie sheet.

Answer 3

Potato and leek soup

Boil all the potatoes til they are soft but not falling apart. Fry off some leeks in a little butter. Put the whole lot in a blender with vegetable stock and blend. Add pepper, and if you're feeling decadent a bit of single cream.

Voila

Answer 4

BROOKLYN HORSERADISH MASHERS

Makes: 12 servings (8 oz. each)
Ingredients
5 lbs. Washington Russet potatoes
6 oz. parmesan cheese, shredded
3 oz prepared horseradish
3 oz. sour cream
2 cups heavy cream
Salt and freshly ground white pepper

Instructions
1. Peel and cut potatoes into 3-inch pieces. Place in stock pot and cover with cold water. Bring to a boil, reduce heat and simmer until potatoes are fork tender.
2. Drain potatoes and transfer to a large mixing bowl. Break up pieces with wire whip. Add Parmesan cheese, horseradish and sour cream; gently whip mixture. Add cream and season to taste with salt and pepper; whip only until mixed.
Do not overwhip or starches in the potatoes will make the mashed potatoes gummy or shiny.

Answer 5

What could be easier than mashed potatoes? If you have a lot of potatoes you can even make the mashed potatoes and freeze them in several containers for days when you are too busy to really cook. The trick is to use sour cream instead of milk and butter. I like to make meatloaves to freeze as well as the mashed potatoes and then I can pull them both from the freezer and even cook them from the frozen stage if needed.

Answer 6

IRISH POTATO CASSEROLE

6 med. potatoes
1 can Campbell cream of mushroom soup
1 (16 oz.) sour cream
1 pkg. thin sliced bacon, fried crisp or 1 jar Hormel Real Bacon Bits
1 bunch green onions, finely chopped
1 pkg. sm. Velveeta cheese
1 stick butter

Boil potatoes in large bowl. Mix potatoes, soup, sour cream, onion, bacon bits. Pour in a 9" glass baking dish. Heat oven to 350 degrees. Put cheese on top and put in oven. Bake 25 or 30 minutes.

Answer 7

Try cutting them up into pieces about 1-2 inches and 'roasting them' in the oven with a 'marinade' of balsamic vinegar, oil, and some Italian spice mix. They are 'REALLY GOOD' and the flavor of the 'balsamic vinegar' will make them taste 'fresher' ... and you can use 'regular' vinegar, but you'll need to use LESS vinegar and more oil, instead of half and half ... say 1/4 vinegar to 3/4 oil to start, but 'taste it' and make sure it 'tastes good' to you before you dip your cut up spuds in it ... and do 'marinate them first' (but for only a minute or two, right before you roast them), and cook them at 350 degrees for 'about half an hour' until they are 'brown on the sharp edges' and are 'soft and edibly firm' to a 'fork' ...

Answer 8

I think some type of a cream of potato soup is your best bet. You can use all the potatoes and then freeze the soup. If you have some onions, chicken broth, milk and even some bacon bits around, you're all set.

Answer 9

Make potato salad
Twice baked potatoes
potato skins
mashed potatoes
roasted potatoes

Answer 10

Just shread them and put into freezer pkgs (uncooked) -- that way, they are ready to use. Add to scrambled eggs (fry the potaotes first with salt/pepper/butter).