Potatoes are an inexpensive ingredient for lots of dishes. What are your favorite recipes using potatoes? Post your ideas below.
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Boil redskin or Yukon gold potatoes until fork tender. Drain. Grease a cookie sheet or sheet pan with olive oil or vegetable oil. Place the potatoes on the pan. Smash them down with a potato masher. Drizzle with more oil, salt, pepper, garlic, herbs, etc. Bake at 450 degrees for 20 to 25 minutes or until crispy on the bottom and browned on the top. If you like, you can add shredded or sliced cheese in the last five minutes of baking. You can top with bacon bits or pieces, sour cream, chives, ranch dressing, steamed broccoli, etc.
I slice potatoes thin add 1 thinly sliced onion and add 1 can cream of mushroom soup. Bake 350 degrees for 45minutes-1 hour.
This is one of my favorite delicious things to eat. Make mashed potatoes, with enough for almost 2 cups of leftovers. The next day chop an onion and cook it in a little olive oil. Add the onion and an egg (makes enough for 3 people) to the potatoes.
Mix well and then plop into the pan you fried the onions in, in a little oil. Fry until both sides are browned, and then serve with applesauce and sour cream. I love this so much, I usually serve it just with a salad with cheese, egg, or meat (for protein.)
If you can wait a few minutes after mixing but before frying they will stay together better, but I usually don't wait, and they fall apart a bit but still taste terrific.
For the mashed, I just boil 8-10 potatoes (start with boiling water, add potatoes) until soft (takes about 30 minutes), drain, put back on flame in pot and shake to dry them a bit, then add 1/4 cup milk and 4 T of margarine. You really don't need more butter, especially if you're having them with gravy.
I made this soup for myself one day, and my grandson's not only loved it, they ate it all up.
One large potato,or two smaller, peeled and chopped to about 1/2 inch pieces, a bit of chopped onion, 2 carrots or 1 large, diced, and chopped broccoli (a smallish clump), or some cauliflower,chopped. Cook in water to cover (just) with one chicken bouillon cube (I really recommend the Knorr sold at Walmarts for ~75 cents). If you use the Knorr, you might only need 1/2 a square. The water will cook down some and let your veggies sit in water(turn off) while you prepare the rest of the soup. Use 1 cup of milk, fresh or some canned.
Mix with 2 Tablespoons cornstarch (also about 75 cents at Walmart) stirred into the cold milk until smooth. Turn the veggies and water back on, bring to a boil, and pour in milk and cornstarch mixture. Add more milk if needed to make it a nice cream soup consistency. Shredded cheese is a nice additive if you have it and one drop of Tabasco or hot sauce. Just the tiniest smidge. You can season it with pepper, thyme, a bay leaf, sprinkle of Parmesan, whatever.
Of course you could use potatoes, carrots and peas, or potatoes and carrots alone; onion in both cases is used more like a spice. Or just potatoes and a finely minced scallion would work. Just rummage in your veggies.
Use the milk and cornstarch alone to make a binder for any cream casserole: tuna noodle, or chicken pot pie.
Egyptian Ats Soup (Red Lentil)
Throw in a pot a couple peeled and cubed potatoes, 1/2 of medium onion, 2 garlic cloves, 1 sliced carrot, 3/4 cup of red lentils, chicken bullion cube and add 6 cups of water or less depends on how many potatoes you used essentially keep veggies covered. Boil until everything is tender and lentils cooked, add water if it gets too low. Let cool then puree in a blender. Put back in pot and warm up season with touch of turmeric (makes color wonderful), pinch of cumin, salt and pepper, 1/4 cup milk and a teaspoon of butter (optional).
Cut up potatoes in a baking pan. Also cut up some onions. Sprinkle onions over potatoes. Add a little butter and a touch of water. Season with your favorite seasonings, cover with foil and bake them at 350F. for about an hour or so, until the potatoes are tender. My family loves them! I also serve them with sour cream.
Bake full taters in oven for about 45-60 min. til tender. Pull out and cut length wise and scoop out centers leaving some inside of skin. Fill with shredded cheese and top with bacon pieces ( you can buy in a bag) and place back in oven til melted.
This is a variation on other posts. I dice regular potatoes and add a little bit of olive oil, salt pepper, paprika, and rosemary (a little more paprika and rosemary than the others). Toss. Cover with foil and bake at 375o maybe 45 minutes to an hour. I usually do it when something else is in the oven. Test with a fork to see if they're soft enough. Any leftovers (HA) are great for breakfast or in quesadillas.
Slice potatoes lengthwise (like steak fries). Put them on a nonstick baking sheet and coat them with extra virgin olive oil and sprinkle liberally with seasoned salt. Bake them about 375 degrees until fork tender and generously sprinkle with Parmesan cheese. Bake until cheese is golden brown. Maggie
I love a wonderful potato salad! Lots of recipes available online.
Also, we like to make mock potato skins by slicing the potato lengthwise with the peel still on. I spray the pan and place potatoes almost touching, then spray the tops of the potatoes. Bake for about 15 minutes. After they are soft, sprinkle with cheese, bacon bits and serve with sour cream.
I also like to use my salad shooter and grate potatoes directly into hot oil in little "bird's nests" and make awesome hash browns. Sprinkle with a litte salt and serve with ketchup.
Just a few of our faves.
I had the same idea as you about using potatoes more (to cut the grocery bills) and I went onto allrecipes dot com and came up with some good variations on old favorites.
Bon Appetit!
One of my favorite recipes for potatoes is made like shepherd's pie. Brown 1lb of hamburger with 2 onions in skillet. Place in 9x11 inch pan spread out in dish. Top with mashed potatoes. Bake at 350 degrees until top is lightly brown. Enjoy!
Hash brown potatoes
Cook Time: 15 minutes
Ingredients:
1 lb. russet potatoes, peeled
1/2 tsp. garlic salt
1/8 tsp. white pepper
2 Tbsp. butter
1 Tbsp. olive oil
3 Tbsp. grated onion
Preparation:
Peel potatoes and grate into a large bowl. Dry potatoes thoroughly by squeezing in a kitchen towel. You should have about 1-1/2 cups grated potatoes, loosely packed into measuring cups. Toss with garlic salt and pepper.
Place half the butter and half the olive oil in a heavy large skillet and heat until sizzling. Add the onion and cook for a few minutes over high heat. Then add all of the potatoes and pack down with spatula.
Reduce heat to medium and cook for 7 minutes. Then flip the hash browns onto a plate; add remaining butter and olive oil to pan. Slide the hash brown cake back into the pan, uncooked side down, and cook for about 5 minutes longer, until the bottom is crisp and golden brown. Serve immediately. 4-6 servings.
Slice potatoes, boil until 1/2 cooked. layer with onion, grated cheese, mixed varieties (including ends & rinds) works well, finish with potatoes. Pour well seasoned chopped tomatoes over the top and bake in the oven until you are ready to eat.
In the summer I often boil extra potatoes in the skin. I keep them (covered) in the refrigerator and they come in handy for fried potatoes or potato salad etc. I also like to have hard boiled eggs in the refrigerator. Something my Mother always did in the hot weather.
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