Do you have any interesting potato recipes ?

Question

... not a lot in the fridge or the cupboards and I don't want to go shopping. But I do have an ENORMOUS sack of potatoes ! Any recipe ideas would be welcome ! Thanks...

Answer 1

you may not have all to make these now, but when you do. They are worth the wait.
Twenty Dollar Potatoes:
6-7 med potatoes
1/2 cup butter
1 (10-3/4 oz) cr. of chicken soup
1 tsp salt
cornflake crumbs
3 TBL minced onion
1 and 1/2 cup grated cheddar cheese
1 (16oz) sour cream
1/2 tsp pepper
melted butter
In med pan cook potatoes(boil) till tender BUT NOT MUSHY. Cool, Peel then grate(course). Put in LG mixing bowl.
In med saucepan put butter, onion, soup, s. cream, cheese, s & P. Heat, but don't boil. Mix well with potatoes. Put in greased 13x9 or shallow casserole. Cover and chill several hrs. or overnight. Heat oven to 350. Uncover and sprinkle crushed cornflake crumbs over all and drizzle melted butter over crumbs. Bake 1 hr. Uncovered.....6 servings

Answer 2

here is one

Hi Ho Sweet Potato Puffs

Ingredients
81/2 C. melted butter
1 lb. 12 oz. can sweet potatoes
1 egg, separated
1/2 tsp. salt
1/4 tsp. cinnamon
6 large marshmallows
3/4 C. crushed crackers about 13

Methods/steps
Mash potatoes; beat in egg yolk, salt, cinnamon, melted butter. Scoop potatoes into 6 equal mounds. Poke a marshmallow unto the center of each mound and roll into a ball covering the marshmallow. Beat the egg white until foamy. Dip each potato ball in egg white. Roll in cracker crumbs and coat well. Bake at 350 degrees for 10 minutes or until done.
http://www.copykat.com/component/option,com_rapidrecipe/Itemid,28/page,viewrecipe/recipe_id,411/

Answer 3

Try the following
Jacket Potato Halves stuffed with Melted Gruyere and Chives
6 medium-sized Desirée potatoes, weighing about 4 oz (110 g) each
3 oz (75 g) Gruyère, finely grated
2 level tablespoons snipped fresh chives
a little olive oil
Maldon sea salt

Pre-heat the oven to gas mark 5, 375°F (190°C).
First wash the potatoes, then dry them very thoroughly with a cloth. Leave them aside to dry as much as possible. If they are already washed, all you need to do is wipe them with damp kitchen paper. Next prick the skins a few times with a fork, then put a few drops of olive oil on to each potato and rub it all over the skin. After that, rub on some crushed Maldon salt.

Place the potatoes straight on to the centre shelf of the oven and let them bake for 1-1¼ hours, until the skins are really very crisp.

Now cut each potato in half lengthways and score the flesh in a diamond pattern to break it up a bit. Then place the potatoes on a baking sheet and divide the grated Gruyère between them. Then return them to the oven for 15 minutes, until the cheese is melted and golden. Sprinkle with the chives just before serving.

or Gratin Dauphinois
1 lb (450 g) good-quality potatoes (King Edward or Desirée)
1 small clove garlic, crushed
5 fl oz (150 ml) double cream
5 fl oz (150 ml) milk
freshly grated nutmeg
1 oz (25 g) butter
salt and freshly milled black pepper

Pre-heat the oven to gas mark 2, 300°F (150°C).
You will also need an 8½ inch (21 cm) oval, shallow gratin dish, well buttered.

First, peel the potatoes and slice them very, very thinly (a wooden mandolin is excellent for this operation, if you have one), then plunge the potato slices into a bowl of cold water and swill them round and round to get rid of some of the starch. Now dry them very thoroughly in a clean tea cloth. Then in the gratin dish arrange a layer of potato slices, a sprinkling of crushed garlic, pepper and salt and then another layer of potatoes and seasoning.

Now mix the cream and milk together, pour it over the potatoes, sprinkle with a little freshly grated nutmeg, then add the butter in flecks over the surface and bake on the highest shelf in the oven for 1½ hours.

or Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin

In this recipe the potato is scooped out, mixed with soft cheese and topped with leeks and melted cheese.
2 large baked potatoes, 8-10 oz (225-275 g) each (click here for recipe)
1 leek about 4 inches (10 cm) long, trimmed and cleaned
1½ oz (40 g) mature Cheddar, coarsely grated
1 x 80 g pack Ail & Fines Herbes Boursin
1 tablespoon from the top of the milk or single cream
salt and freshly milled black pepper
Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a baking sheet measuring 12 x 10 inches (30 x 25.5 cm).

To prepare the leek, slice it almost in half lengthways, then fan it out under a running tap to wash away any trapped dirt. Now slice each half into four lengthways, then into ¼ inch (5 mm) slices. After that, put the Boursin into a medium-sized bowl and cut the potatoes in half lengthways. Protecting your hands with a cloth, scoop out the centres of the potatoes into the bowl containing the Boursin, add the milk or cream and season well with salt and freshly milled black pepper. Now quickly mash or whisk everything together, then pile the whole lot back into the potato skins. Now scatter the leeks on top, followed by the grated Cheddar – pressing it down lightly with your hand – then place on the baking sheet and bake in the oven for 20 minutes or until the leeks are golden brown at the edges and the cheese is bubbling.

Answer 4

I love all the ideas so far, but I'll add mashed potatoes with cream cheese and garlic butter, baked potatoes topped with chili and cheese, Mexican potato boats (cut the baked potato in half, hollow them out, top with taco meat and cheese), and baked potato soup.

Refrigerate the leftover baked potatoes, and the next day peel off thick pieces of the skin and fry until crisp. Take the peeled bakeds, cut them into cubes and make a potatoes o'brien with green peppers and onions.

Answer 5

OK here goes.......You will a deep fat fryer or you could use hot oil in a pan.
*Peel some potatoes & wash
*Boil them until they're soft enough to mash
*Sieve mashed potato to get rid of the lumps
*Add a couple of whisked eggs (yolk only) & mix (It binds the mash)
*Make some round chip sized portions. Try & get them all the same size. You can use a spoon to help make the shape.
*Then lightly flour the portions
*Once the oil is hot (170-190) Carefully place the portions into the fryer/pan
*They won't need too long. About 45 seconds to a minute. Just enough to make the potatoes nice & crispy
*Carefully take out of fryer/pan & place onto paper towels (to soak up the oil)
* Season with salt & pepper & serve.
YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!

Answer 6

did u ever tried potato cutlet?
here u go!
boil 2 potatoes
peel the skin and mash
heat 2-3 tspn of oil in a fry pan
fry 1 full onion until get transparent
Add mashed potatoes and sprinkle some water
Add some salt to taste
Add 1 tspn of garam masala(available at indian stores)
Add 1/4 tspn of chilly powder
saute all together for 5-10min
switch off leave separately to cool
make it a small round balls,
dip the balls in rusk powder or bread powder(fry bread and make it powder)
press the balls in a bottle lid for giving some shape
now fry that in the roasting pan sprinkling some oil on its top..
mmm delicious try it!

Answer 7

Peel couple of potatoes, cut into rings, thickish but not too thick. Layer in dish, alternate with onions, cheese, black pepper, potatoes onions, cheese, black pepper until all is done. Pour about 125 ml normal cream over the top and grate loads of cheese over. Stick in over about 180 or 5 gas for about 2 hours till potatoes are soft. Enjoy.

Answer 8

Bake the potatoes in the oven
Cut them in half then scoop the insides into a bowl, leaving the skins to one side
Add grated cheese and butter to the bowl then mash together
Spoon the contents of the bowl back into the skins then stick under the grill for approx ten minutes
Tasty, cheap and (kinda) quick

Answer 9

I peel them (but you can leave the peel on), cut them up in 1 inch cubes and put them in a casserole dish. Dribble some oil on top (I use canola), salt, garlic powder, and a little turmeric (it's a yellow spice--use a little bit only). mix well, cover for and bake for 20 minutes at 350/375, then uncover and bake for another 20 minutes (or until done)

Answer 10

The other day I made great mashed potato: just make mashed potatoes, but with quite a lot of butter and cream and cheddar cheese. its really amazing.