Good potato recipe?

Question

I love potatoes...mashed, scalloped...anything. Do you have an easy, fun tasty recipe?

Answer 1

Greek-style Lemon Potatoes

4 large russet potatoes, scrubbed and sliced crosswise into 1/2-in.-thick rounds
1/4 cup lemon juice
1 tablespoon olive oil
1 1/2 tablespoons oregano leaves, chopped
2 teaspoons lemon zest
3 cloves garlic, minced
2 teaspoons salt
2/3 cup crumbled feta cheese

Preheat oven to 450° and butter a 9- by 13-in. baking dish. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices in baking dish.

Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes. Top with feta and bake until golden, about 15 minutes more.
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Tattooed Potatoes with Rosemary
4 to 6

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

Answer 2

I take some red new potatoes, cut them into about 1/2 inch pieces, add a little bit of peanut oil, italian seasoning, salt, pepper, and parmesan cheese ( the last 4 to taste). I mix it all up and put it in tin foil and cook on the grill for about 30 minutes...just keep checking it until the potatoes are soft. It is great with steak or grilled chicken breasts and easy to make.

Answer 3

This recipie is just beautifull and very simple, but definatly not recommended if you are watching your weight.
Mix together 350mls of cream with one packet of onion soup mix and set aside.
Cut 5 peeled potatoes into reasonable sized cubes.
Boil untill they are cooked. Drain water, return to heat.
Gently stir through cream mixture to potatoes for 2-4 mins and then enjoy. Makes an awesome cold potatoe salad too.

Answer 4

i make mine on the grill first you wash the potato cut into chunks (i leave the skin on but you can take it off) put them in one of those throw away foil pans (you can buy them at most stores where the foil is) add a couples tablespoons of butter bacon bits sliced onion and cheese put tin foil over the pan and put it on the grill for about an hour to make sure the potatoes are soft, when they come off the grill i add sour cream they taste alot like a baked potato you can also make them in the oven in the winter.

Answer 5

Smashed Potatoes. SOOO yummmy. Take small red potatoes, wash them and boil them without peeling them. Then add sour cream, milk or cream, butter and green onions. After you add the ingredients, mash just until ingredients are combined NO LONGER. It's supposed to be chunky and creamy and delicious.
TRY IT, it is a favourite in my family!

Answer 6

Roasted garlic mashed potatoes. Mix in finely chopped fresh roasted garlic as you mash the potatoes

Answer 7

Umm..
red potatoes, mashed with the skins left on.. A really simple dish.. just add some butter, maybe a little salt and pepper on them.. Then you place those beside a nice pork steak, seared with rosemary..

Mmmm.... ^_^

Answer 8

this has a very crispy crust and is very good

Old Fashioned Potato Bread (from yahoo answers)

1 med. potato, peeled and diced (about ½ cup mashed, plus 0.1 cup)
2 pkgs. dry yeast
2 tbsp. butter or margarine
2 tbsp. sugar
2 tbsp. salt
1 c. milk
5 1/2 to 6 c. all-purpose flour

Cook potato in a small amount of boiling water 10 to 15 minutes or until tender; drain and reserve liquid. Mash potato, and measure 3/4 cup; set aside. Add enough water to reserved liquid to make 1 cup; cool to 105 to 115 degrees. Dissolve yeast in potato liquid in a large mixing bowl. Add butter and stir well. Stir in sugar, salt, milk, mashed potatoes, and 1 cup flour. Gradually stir in enough of the remaining flour to make a stiff dough. Turn dough out onto a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide in half. Shape each half into a loaf. Place in two well-greased 8 x 4 x 3 inch loaf pans. Cover and let rise in a warm place (85 degrees), free from drafts. Bake at 375 degrees for 25 minutes or until loaves sound hollow when tapped. Yield 2 loaves.

I have not tried this...it sounds interesting

Lenten Chick Pea Kofta (Topig)

(Armenian)
Yield: 8 servings

2 cups chickpeas
6 cups cold water
2 small potatoes; boiled in jackets
1 1/2 tsp. Salt
Freshly ground white pepper

Filling
3 lrg onions; halved & sliced
2 TBSP. water
1/4 tsp. ground allspice
1/2 tsp. ground cumin
1/3 cup pine nuts
1/3 cup currants
3/4 cup tahini
salt
freshly ground black pepper

To finish and serve
Boiling, salted water
Olive oil
Ground cinnamon or paprika
Lemon wedges
Parsley sprigs

Serves: 8-12 cooking time: 35 minutes

Soak chickpeas in the cold water for 24 hours, in a cool place if weather is warm. Remove the skins by taking a handful at a time and rubbing with the palms of both hands so that the chick peas actually
rub against one another. Drop back into bowl and take up another lot. Skim off the floating skins as they accumulate. Drain well.

Pass the skinned chickpeas through food grinder twice, using fine screen. Alternatively, place in food processor container in 2 lots and process to a paste.

Peel skin from boiled potatoes and mash finely with a fork. Combine with ground chickpeas; add salt and a good grinding of white pepper.Blend thoroughly and keep aside.

Put sliced onions in a pan with the water; cover and steam over medium heat for 10 minutes, then remove cover and leave until moisture evaporates. Turn into a bowl and cool.

Add allspice, cumin, pine nuts, and currants to the onion. Blend well, then mix in tahini, and salt and pepper to taste.

Take 4 pieces of unbleached calico or similar cloth, each about 20 inches square and scald in boiling water. Cool a little, then wring out well.

Open out a square of cloth on work surface and put a quarter of the chickpea paste in the center. Spread evenly with a spatula to a 20 cm (8 inch) square and place a quarter of the filling in the center,
spreading it a little.

Bring each corner of the paste over the filling by lifting up corners of cloth. Paste should enclose filling in envelope fashion. Smooth joins to seal well.

Make a single tie with each pair of diagonally opposite corners of cloth, then tie a second time. Complete another 3 topigs in the same way.

Half fill a large pot with water, bring to the boil and add about 1 tablespoon salt. When briskly boiling, lower prepared topigs into pot and return to the boil. Cover and boil steadily for 12-15 minutes or
until topigs float and feel firm to the touch.

Lift out immediately and place on a tray, draining off water in tray.

Untie and invert topigs onto platter. Leave until cool.

When ready to serve, pour a little olive oil over each topig and dust lightly with cinnamon or paprika. Garnish platter with lemon wedges and parsley. To serve, cut each topig in half, and then slice in thick
pieces. Olive oil and lemon juice are added to individual taste.

NOTE: Ready-skinned chickpeas are available at some Armenian and Greek food stores. These look like split peas, but are larger and nut colored.
http://www.recipesource.com/ethnic/africa/middle-east/armenian/topig1.html

Answer 9

IDAHO