I just made a big pot of potato and bacon soup for my friend Aidan today. He was most appreciative. We also had baked potatoes at lunch. The last time I was at my parents’ house for longer than a couple of days, I made baked potatoes, mashed potatoes (twice!), the aforementioned potato soup, and homemade french fries. My mother admitted defeat and said she didn’t want to see another potato for another month or two. My father said, “All right, can I have your fries, then?”
Anyone have good potato recipes? I make soup from them, I bake them, I fry them, I mash them, I boil them. What else can I do with them? I will eat potatoes almost any way except in potato salad.
4 cups boiled potatoes, peeled and diced
6 hard-boiled eggs
1 cup celery, diced
1.5 cups purple onion, diced
.5 cup mayonaisse or Miracle Whip
Pickle relish to taste
Mustard to taste
salt, pepper and paprika, to taste
I don’t know one offhand, but see if you can find a recipe for Tortilla Espanola (otherwise known as tortilla de patatas). It’s a dish from Spain that basically consists of potato slices, onions, and egg. It is wonderful!
I slice them really thin, and layer them in a glass baking dish. Potatoes topped with crushed garlic, black pepper, and crumbled blue cheese. Then potatoes etc etc. Then I pour on half cream, half milk, and bake it.
I never said it was healthy, but it works sooooo well with red meat. And cold it is to die for.
My little old grandma used to make the best potato pancakes. She never wrote down her recipe, and sadly none of use have been able to quite replicate it.
Really crispy and hot, with a sprinkle of salt and a dab of sour cream.
8 ordinary brown potatoes, cut into 1 inch cubes (or close enough)
1 cup-ish (or enough to cover the potatoes) Newman’s Own Balsamic Vinegarette
Some Italian seasoning, salt, pepper
Mix well and put in baking pan, cook for 60 mins or so, stirring every once in a while. It’s done when the potatoes are cooked through and skins are kinda crispy.
Slice potatoes into small rounds. Layer in a baking dish. In between the layers add gruyere or cheddar, a little butter, some flour, a few onions and some milk. Bake for an hour and you have Potatoes Au Gratin. You can also add a little ham or sausage towards the end.
My mother made this recipe when I was a kid and I’ve always adored it. Yummy!
My favorite potato recipe, but have to wait until June dangit.
June 1st, go out to the spud patch and run your fingers underneath your plants and fill a bucket with new red goodness… nothing bigger than a golf ball.
Rush 'em to the house and rinse the ever-so-tender skins off under the faucet and lovingly place in a big pot of salted water. Bring to a slow boil until potatoes are just done.
Drain
Add copious amounts of butter and a handfull of freshly cut parsley.
I made potatoes au gratin and the vinaigrette potatoes. The potato salad was a joint effort because Aidan doesn’t trust someone to make something that they don’t eat themselves. He thought the purple onion was pretty. Everything was good and we have had our fill of spuds for a little bit.
Plus, I nearly choked laughing when, after dinner, Aidan went back to the kitchen and came out with a bag of Zapp’s potato chips.
Put on aluminum foil with some sliced onions and butter.
Put on grill alongside burgers or steak or whatever you’re grilling.
Serve with ketchup.
For baked potatoes, I like to microwave them until they’re just about done, take them out, slice them and put butter, fresh ground black pepper, bacon bits, red onion and chedder cheese (in that order always) and mike another minute or so.
by the way, I’m with you on the potato salad, especially with pickle relish. My stomach is queasy just thinking about it.
It might interest you to know, Harimad-sol, that there are about 200 varieties of potato but most of them are unknown outside Peru, where the potato was first cultivated. See this thread: http://boards.straightdope.com/sdmb/showthread.php?t=310079
