potato recipes?

Question

I'm looking for a potato recipe. People always make great ones where they cut them in cubes/chunks whatever you want to call it, put spices on them, and put them in the oven. I'm looking for a recipe like that. any help?

Answer 1

I bake the potatoes (don't overcook them) and let them cool (usually for a day).

Then peel and cube them.

There are many things you can do. I like to take some clarified butter and fry them with onions & season salt. When they are almost completely browned, I add button mushroom and a tiny bit of stock, then add peeled shrimp and cook until pink.

Or take a frying pan with a little butter (for flavor) and olive oil. Add the potatoes, onions, garlic and Montreal steak seasoning. Cook until the onions are tender and everything is coated. then transfer the pan to an oven preheated to 350 and cook until golden brown.

Answer 2

Oven roasted potatoes, you can do an internet search of recipe sites for variations. It's real easy. Some sort of version of:

Olive oil
Salt & Pepper
Spices (I like rosemary, tarragon or oregano are also good)
Chopped or pressed garlic

Depending on the amount of potatoes, use reasonable amounts of the above to create enough spiced oil to coat the cut up pototoes in a glass baking dish. Roast, uncovered, stirring occasionally til the potatoes are golden brown. Oven setting can be 350 to 400 - you want the oil to be sizzling around the edges of the potatoes, so adjust your oven temp til that happens, just sizzling, not burning away.

Practice makes perfect, so do this over and over changing little things til you get something you like.

This is also a great time to play with flavor infused oils. I really like lemon or herb flavored olive oils for the above, I used to also do it with truffle infused oil.

Other root veges are also really good roasted this way, my especial favorite is beets. Sometimes the beets have so much sugar in them they caramelize...heaven...

Answer 3

Balsamic & Basil Herbed Potatoes
Ingredients
1 Tbsp. Garlic Garlic™
1 tsp. Seasoned Salt
2 Tbsp. Balsamic & Basil Dipping Oil
2 lbs. quartered baby red potatoes
1 sliced onion
1 sliced green pepper

Directions
Combine all ingredients; toss until coated. Bake, uncovered, at 350° for 1 hour or until tender. Makes 4-5 servings.
http://tastefullysimple.com/web/dgoodacre

Answer 4

Crock Pot Potatoes

2 lbs frozen cubed hash brown potatoes
2 cups processed cheese, Velveeta cheese
2 cups sour cream
1 (11 ounce) can cream of celery soup
1 (11 ounce) can cream of chicken soup
1 lb bacon, fried
1/4 cup butter
1/2 cup onions
pepper
1/2 cup milk, if needed

Put a everything in crock pot except for the milk. Add milk as needed to be creamy during cooking.
Cook in crock pot 4 to 5 hours.

16 Servings


Hash Brown Casserole

2 lbs frozen cubed hash brown potatoes
2 (10 1/2 ounce) cans cream of mushroom soup
8 ounces sour cream
2-3 cups grated cheddar cheese
1/2 cup chopped onions
salt & pepper
1/2 cup butter or margarine, melted
1/4 lb town house crackers, crushed

Combine all ingredients except butter & crackers.
Spread into a greased 9"x13" dish.
Mix melted butter with crackers.
Crumble cracker mixture over potato mixture.
Bake at 350 degrees for 45 minutes to 1 hour.

12-15 Servings

Answer 5

Potato Stew:

40 min 10 min prep
6 servings

4 tablespoons rendered bacon fat
4 russet potatoes, peeled and cubed
1/2 cup chopped onions
2 (14 1/2 ounce) cans diced tomatoes
1 clove garlic, pressed
1 (14 1/2 ounce) can sliced carrots, drained or 1 1/2 cups fresh cooked carrots
1 bay leaf
salt
pepper

1. Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
2. Add remaining ingredients and simmer until potatoes are tender.

Answer 6

here are some nice website that will give you some wonderful ideals on pototoe recipe i love corn and potato chowder here is the recipe for that Corn and Potato Chowder
1 tspn. safflower oil 2 tspn. dry sherry or water
1-1/4 c. finely chopped onion 1 c. thinly sliced carrot
2 stalks celery with leaves, thinly sliced 1 bay leaf
2 c. cubed Yukon potatoes 1 c. vegetable stock
1 c. skim milk 1 c. fresh corn kernels
Cayenne pepper to taste nonfat plain yogurt for garnish (optional)



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In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and saute 5 min., stirring frequently to prevent browning. (If mixture appears dry, add 1-2 Tbls. water.) Add carrot, celery, bay leaf, potatoes, and stock. Cover pan, bring to a boil, and cook over med. heat 10-15 min., or until potatoes are tender. Add milk and corn and simmer 3 min., or until corn is tender. Discard bay leaf. Puree 1 c. soup in a food processor or blender, then return it to the pot. Season with cayenne. If desired, garnish with a dollop of yogurt.

Answer 7

Slice potatoes real thin, along with an onion and a bell pepper, Take a skillet, put a spoon of butter in it and melt it. Layer the potatoes, onion, and bell pepper, season to taste. Cover and cook over a medium fire until tender. Enjoy!

Answer 8

Yummm. potato daupinoise. I make it all the time - here's the recipe I use.

Enjoy!

PS, i put grated cheese on top (parmesan) before it goes in the ove... Gives it a real edge..

Answer 9

O.k. my mom makes scallop potatoes and there fantastic...and what makes them even better is 'cause they're super easy to make. Good Luck 2 U!!!

Answer 10

ur mom