Taste of the South magazine has an amazing potato recipe this month: Creamy Leafed Potatoes. We just tried it and it is delicious. You basically mandoline a bunch of Yukon Gold potatoes lengthwise, layer them on edge in a baking dish, and then hit them with a garlic cream sauce accented with herbs and mustard. The wife is looking forward to playing with the herbage now that she’s made the original version.
You know, after looking at that pan in the OP’s recipe link, if it was me serving this, I’d serve the pork chops with plain rice, so you can take advantage of that delicious-looking sauce.
Rice was the first thing I thought of as well.
Here’s a recipe for the kluski śląskie previously mentioned, for those interested. It even comes with little dimples to help hold more of your sauce! It’s pretty easy and straightforward to make, but you need some potato starch/flour. Basically, 4 parts by volume mashed potatoes, 1 part potato starch, and about an egg per pound of potato. The traditional way to make them (and this is explained in that recipe) is simply to put your mashed potatoes evenly in a pan or tray or bowl, draw a horizontal and vertical line across them to divide them into even quarters, scoop out one of the quarters and fill it back in with potato starch, then return the potatoes you scooped out.
I don’t think I’ve ever had that recipe given to me in exact measurements, just all using the 4:1 mashed [noparse]taters:potato[/noparse] starch ratio and the above method for estimating the volume of the potato starch.
This is the way I fixed canned (shock) potatoes, that I love. Canned whole po., rinsed, then put in a pan with melted butter, roll them around to coat, then into the oven on 400 till they’re coated with a crispy crunch. Be careful turning them, they explode at your face. I don’t know what it is about them, but I just love them.
Always a winner in my house is making mashed potatoes (using Yukon Gold potatoes), instead of butter use a cake of Boursin Herb and Garlic cheese!
Yum yum!
MtM
Duck fat roast potatoes, mmmmm
Last month, I got caught up in a Greek potato phase for a couple weeks. Garlic, lemon, olive oil, salt & russet spears. Roast at 400 for 20 mins, toss around and finish, about 30 more mins.
Maybe colcannon? Mashed plus.
Canned po-ta-toes?!? The hell?
Well, I’ll be. But WHYYYYYY
Considerably longer shelf life than fresh potatoes.
That’s nothing, check this shit out.
To me the pork chops look like a complete one pan meal by themselves. So thanks for sharing that. I will try them out.
That stuff is quite popular among the old folk around here. It ain’t bad stuff.
Cooked these last night… they were a hit !! When they were done, I put some grated cheddar on half of them, and tossed `em back in the oven for ~120 seconds. I’m not sure if it made them any better, but it sure didn’t make them any worse. Yum!
I enjoy making this recipe for pork loin steaks with crushed potatoes. The crushed potatoes could be prepared as a side to go with just about anything.
I’m late to this, but I recently came upon a recipe for crispy roasted potatoes. This is really good, depending on your attitude towards real butter. You peel and dice your potatoes; boil them, maybe five minutes. They don’t have to be cooked all the way through, but then their diced, so they probably are; drain and coat with some melted butter; put them on a roasting pan and roast them; the recipe doesn’t say, but lets go with 350 for 30 minutes or so. Look at them and decide for yourself. Crispy, creamy fries that will beat anything else the fast food places are serving.
How do you oil the tops without burning yourself? They’re still sitting in a hot cast iron pan, right?
My go-to recipe for roast potatoes was dicing them, putting them in a ziploc bag with some olive oil and onion soup mix, shaking the bag up to coat them, and then laying them out on a cookie sheet to roast them in the oven. However, I stopped using the onion soup mix because it was so salty and now use a bottle of salt free seasoning I bought at the dollar store to coat the potatoes.
Pastry brush.
My all-time, hands-down favorite potato dish: Silver Palate mashed potatoes - Cafe Society - Straight Dope Message Board