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Gemini's avatar

Do you have a good potato recipe?

Asked by Gemini (495points) April 20th, 2010

I’d like something fairly simple and a little different than the usual mashed, baked, scalloped….etc. I don’t care if the potatoes are the main ingredient or part of a yummy casserole.

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20 Answers

thriftymaid's avatar

Cut potatoes into small cubes and mix with a can cream of mushroom soup, a can of milk, onions, grated cheddar cheese, and sour cream. Place mixture in a casserole dish and cover with grated cheese. Bake at 350 for about an hour. You can use as much of any of the ingredients as you think you would like. I’ve never measured any of them—I just use what looks to be about right.

Another easy one is to cube the potatoes and toss with olive oil and Italian spices and bake on a cookie sheet. When they are tender and browned serve with a sprinkling of parmesan cheese.

nailpolishfanatic's avatar

potatoes with some very spicy spices, yummy and then grill them :)

DarkScribe's avatar

When I was a kid I did. It was to use them in a potato gun – a sure recipe for mischief.

PandoraBoxx's avatar

Toss cubed new potatoes in olive oil, garlic, salt, pepper and rosemary, and roast them in a 400 degree oven until done. Time depends upon the size of your potato pieces.

partyparty's avatar

What about potato dauphinoise. Delicious. Here is the recipe:-

janbb's avatar

You can also do the potatoes baked with olive oil and herbs using baby red potatoes unpeeled and cut into quarters. Delicious!

I make homefries by thinly slicing potatoes, sauteeing some chopped onions in hot vegetable oil and then adding the potatoes. Turn them often and watch the heat so they don’t burn. Takes about 25–30 minutes for the potatoes to cook through but it’s worth it. This works really well in a non-stick pan because you don’t need as much oil.

Ame_Evil's avatar

Potatoes with a garlic butter sauce.

Or good olde spanish omelette (egg, potato, oil, onions, garlic, and some herbs)

LuckyGuy's avatar

@DarkScribe I did the same. I used vegetable oil to lube the tube for a tighter seal. Carb Cleaner did the magic. That was a perfect use for Idahos and corn cobs.
But probably not what @Gemini is seeking.

zophu's avatar

@DarkScribe @worriedguy Growing up in the bowls of Mississippi without much to do, I too learned the art of the potato cannon. And that’s why I can’t grow hair on my right shoulder. Don’t use propane with anything unless you know what you’re doing.

Here’s some recipes that are popular with the StumbleUpon search:

StumbleUpon is great for stuff like this

EmpressPixie's avatar

The best thing in the world—seriously, in the entire world—is to slice them thinly and then place them in the bottom of a broiler pan. Put the grate on top and roast a chicken over them. You probably need to toss them in a bit of olive oil, salt, and pepper before you start. Then the fat drips down from the chicken onto the potatoes. It’s probably one of the least healthy ways possible to eat potatoes, but so amazingly delicious. Like, out of this world good.

wonderingwhy's avatar

Fried Potatoes
Boil your potatoes until they just start to soften. Dice them, season with salt and pepper to taste, and fry in a pan with butter and lard (butter crisco works well too) over high heat until well browned and crispy on the edges. Set aside in a warmed bowl add sliced red onion (about ¼ of your potato volume) to the pan with 1 tb of butter fry hard stirring constantly until the slices begin are just soft, mix into potatoes. Top with butter from the pan and fresh chives.

Warm Potato Salad
Mix three parts olive oil with two parts dijon mustard and one part red wine vinegar (play with the proportions to suit your taste) and set aside. Boil baby yukon golds or fingerlings until just tender. Cube while still hot and mix with room temperature, roughly chopped, fresh or san marzano tomatoes. Add a tablespoon or two of diced red onion, just enough to get a hint of it and fresh chopped tarragon to taste (I usually use about twice the onion volume). Mix with as much of the dressing as you see fit (a light coating is usually enough), adding salt and pepper to taste.

Potato Casserole
Slice half an good sized yellow onion and fry slowly with a proper european butter (about three tablespoons) in a large pot until soft and translucent. Peel two parts potato, one part turnip or parsnip, one part carrot or celery root. Using a mandolin or an awful lot of patience slice about 4–5 pounds of whatever you’re using into 1/8 inch rounds. Add three cups of heavy cream and bring to a boil. Add your rounds, salt, pepper, and fresh grated nutmeg to taste and stir gently to ensure an even coating and distribution. Simmer, uncovered, until the cream begins to thicken and your rounds are just starting to become tender. (Here I like to take them off the heat, and let them sit over night, I think it lets the flavor draw through but there’s no need to. If you’re using celery root it can get a bit strong doing this.) Get a baking dish large enough to hold everything at a 1 inch depth and bake at 375 for about 15 minutes until soft to taste and golden brown. Top with a little browned butter or melted black truffle butter and serve.

gailcalled's avatar

Potato Salad; Boil small new potatoes, and cube with their skins on. Add some capers.
Make a raspberry vinaigrette with a light olive oil, raspberry vinager, salt and pepper and some dijon mustard to taste. Dress salad.

Garnish with fresh raspberries.

Roast uncovered, small, quartered new potatoes, organic quartered small sweet potatoes, and tiny white turnips with a little olive oil. Salt and pepper to taste. Serve

partyparty's avatar

@gailcalled Oh the roast potatoes + turnips sound lovely.

gailcalled's avatar

@partyparty: It is hard to find the really little ones with the thin white skin, but they are lovely.

Gemini's avatar

Thank you all so much for the great ideas and links for my potato recipe question. There are many here I would like to try. No excuses in my house anymore for boring potatoes!

marinelife's avatar

Take red-skinned or new potatoes and boil them until just tender. Slice them if large or half if small. Saute them in butter with fresh basil leaves and salt and pepper just until the basil is wilted. Pour in just enough cream to make a sauce. Heat through and serve.

janbb's avatar

We need to have a Fluther Potato Cook-Off!

partyparty's avatar

@janbb Sounds good to me :-)

dpworkin's avatar

Dice new potatoes and put them in a cast iron pan over medium heat in a little more butter and oil than you think you need, or would usually use. The butter and oil should bubble around and through the potato dice.

Add a sprinkle of fleur de sel or sea salt or Kosher slat, and a few grinds of Tellicherry black pepper. A few fresh thyme leaves off the stem are optional. Be patient. Let the potatoes form a crust before you turn them with a spatula, when the crusty side is up, let another crust form, and turn again. Don’t turn too soon, but don’t burn the taters, either.

After a few turns, each of the dice will be golden brown and crisp on all side, and tender and mealy in the center. Oh, Yummity™.

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