Ach, the lovely potato.

[BattleNymph]

I have a bunch.

I have my passel of tried and true potato recipes but I'm looking at branching out.

Anyone have an interesting recipe for potatoes?

[Magnus Bergqvist]

Well, one interesting recipe I found in a Dragonlance-book is Otik's spiced potatoes.

Take a number of potatoes, peal them and cut into smallish pieces (nt too small), Take yellow onions and cut intosmall pieces.

Put some oil/butter in frying-pan and add the onions. When they start going soft, cayennepepper (depending on taste). Stir,and add the potatoes. Fry the potatoes until they gets soft. I find that you have to add extra cayennepepper on the way.

/Magnus

[Magnus Bergqvist]

Another recipe is what we in Swden call Pyttipanna (http://en.wikipedia.org/wiki/Pyttipanna)

What you do is take potatoes, peel them and boil them. Let them cool, and cut into small cubes. Take some meat, and cut into equally small cubes. Cut up some onions into small pieces. Add pepper and salt according to taste.

Mix this together and then stir it in a pan until everything is thouroghly cooked. It should be served with sliced beetroots and fried eggs. Makes for a rather good hangover-food.

/Magnus

[silverwhisper]

actually, i find that i prefer potatoes baked over any other forms.

BN, it's very hard to know what to suggest without knowing what recipes you already possess. ?

[BattleNymph]

The basics. Fried potatoes, mashed potatoes, baked potatoes. :)

Something different would be nice.

[Stephane]

torte di patate! or the always favorite potato pancakes (I can't remember the italian name just right now). I do it all by the eye, so I don't have any measures., I'll try to give some ideas to the proportions.

You peel your potatoes. Grade them using the biggest grade (1/4 inch?). make a batter of flour and water (or milk if you want) of the consistency of a thick soup add salt and pepper to you taste. Mix the batter in the potatoes.

The proportions are to the liking of the user. I've seen people have more batter and less potatoes. I prefer potato heavy. So you're looking at a mostly potato mixture with the batter only there to keep the potatoes connected. So you're looking at a bowl with batter and potatoes pretty much even. If you have to use the scoop to see potatoes, too much batter.

Torte (oven) : You simply put the potato mixture in a greased oven corningware or pyrex plate about an inch in depth. Bake at 350 farenheith for about an hour. It should come out golden brown on top and thoroughly cooked. If required, cook longer.

Pancake (pan fried): Heat up a pan at high and use as much or as little olive oil as you want (I've been trying to cut down when I do, but it does look like a teaspoon is the absolute minimum, you _are_ trying to fry them). Using a large cooking spoon, dole out a spoon worth of potato mixture on the pan. Squish it to appromately 1/2 inch in heigh (else it'll take forever to cook). They usually come as about 4x3 inch. I usually have 3 going at a time on a 12 inch skillet. Fry until golden brown. Don't mind the cholesterol.

The oven version is a lot better for you (oil-wise), but I like the fried version better.

Things to add: I like mixing in thinly cut onions into the pancake mix. This goes very well with sausage. So if I have leftover sausages (a rarity in itself), I'll cut them up and mix it in the batter for the torte.

[COTSBOE]

Potatoes exist for the sole purpose of becoming gnocchi.


:respect:



I also admit to being a fan of Potatoes au gratin. Unfortunately, I do not know exactly how they are made...but I can vouch for their deliciousness.

[Mouser]

The basics. Fried potatoes, mashed potatoes, baked potatoes. :)

Something different would be nice.

Bhaji is an Indian dish that my wife makes.

The vegetable ingredient varies, but it is generally served over rice (p'lau, if you know how to make it...) and can be topped with chutney.

I'll see if I can get her recipe to post.

[marmalade]

I have a bunch.

I have my passel of tried and true potato recipes but I'm looking at branching out.

Anyone have an interesting recipe for potatoes?What kind of potatoes are they?

[TinSoldier]

Potatoes exist for the sole purpose of becoming gnocchi.I had the gnocchi at my local Italian restaurant (which is a pretty good restaurant, really) but I wasn't too crazy about it. It wasn't bad, just not as good as other stuff they serve.

Heh. However, I was wholly unaware of the existence of gnocchi before trying it the one time.

The basics. Fried potatoes, mashed potatoes, baked potatoes. :)

Something different would be nice.Yup. There are other ways but the basics are the best IMO. Especially with skins on in all three cases.

Ooh. One way I like potatoes is baby red potatoes that are cut up into chunks and then drizzled with a concoction of olive oil and spices, and then baked.

[Stephane]

I had the gnocchi at my local Italian restaurant (which is a pretty good restaurant, really) but I wasn't too crazy about it. It wasn't bad, just not as good as other stuff they serve.

Heh. However, I was wholly unaware of the existence of gnocchi before trying it the one time.


Try it again, in a place that makes it as a specialty. You'll be amazed.

[BattleNymph]

What kind of potatoes are they?

These are the basic idaho potatoes. I love red potatoes and yams too but don't have any currently.

[BattleNymph]

I also admit to being a fan of Potatoes au gratin. Unfortunately, I do not know exactly how they are made...but I can vouch for their deliciousness.

Here's how I make them:

Peel and slice (width wise) enough potatoes to fill whatever size baking dish you'll be using. Place a layer of potatoes on the bottom of the pan and sprinkle with grated cheese. Cover this with the next layer of potatoes and sprinkle with cheese, etc... until you are near the top of the baking dish. Pour in enough milk to cover the potatoes and cheese and sprinkle with salt/pepper and paprika to taste.

Bake until the potatoes are done.

Voila

[marmalade]

How about this?

COLCANNON SOUP

4 tbs butter
2 cups shredded cabbage
11/2 lbs potatoes, peeled & cut into 1” cubes
1 lb leeks (~3), washed & chopped
5 cups chicken or vegetable stock
salt & pepper
pinch ground nutmeg
1 ¼ cups half & half

Melt butter in saucepan. Stir in cabbage, potatoes & leeks, cover, and cook over medium heat under slightly tender—10-12 mins. Add chicken stock & bring to boil. Cover, reduce heat to a simmer and cook until veggies are soft—15-20 mins. Season with salt, pepper & nutmeg.

Transfer to blender or food processor in batches and process in batches until smooth. Return to saucepan & whisk in half & half.

Makes 6-8 servings.

[BattleNymph]

Yum! That sounds really good Marmalade! I think I may try that this week.

[silverwhisper]

my mother-in-law makes potato boats: a halved potato with its insides scooped out, then deviled and baked.

[Parzival]

Here: http://www.idahopotato.com/
More potato recipies than you can shake a stick at.

[COTSBOE]

my mother-in-law makes potato boats: a halved potato with its insides scooped out, then deviled and baked.


I've never heard of that. How precisely do you "devil" the insides?

[Mouser]

I've never heard of that. How precisely do you "devil" the insides?

hot dijon mustard, curry and crushed red pepper, topped with paprika for looks.

I like to add some cream to whip them up.

[silverwhisper]

what mouser said, although my mother-in-law is quite parsimonious in her use of salt and other spicy ingredients--which trait she thankfully did not pass to her daughter. :>