How many things can you do with potatoes.

Kadeeae

I like to thin slice them and alternate with a layer of cheese/onion/bacon and bake in a hot oven until the spuds are soft and the cheese layer is oozing and golden. Mmmmmm.......:D

Penelope_Penguin

Frugal wrote: »

Apologies if this has been asked before but...

I grew lots of potatoes on the allotment this year (nothing else grew in the wet, miserable summer we had :rolleyes: ) and now have loads and loads of lovely HGrown spuds !

The thing is, whilst I love eating them, I do get fed up preparing them as they take up a lot of time and with 3 children, time is precious !!! So does anyone have any ideas for potatoes so I can prepare a load in one day that can be stretched out over lots of meals ?

Also, any good recipes please ?

Does that make sense ?

Well done on your potato harvest :beer: Most people (me included ) have had a rubbish year; the wet weather causing real problems with blight. This alos means that they won't store well.

Try this recent, really innovative thread - Eggs and potatoes.

Also - How do I store potatoes? Lots of ideas for things to make.

HTH, Penny. x

Fruball

I used a new type of potato, Sarpo Mira which is blight resistant :beer:

I have a bumper crop of tasty red skinned potatoes - would definately recommend them

Raspberry_Swirl

Kadeeae wrote: »

I like to thin slice them and alternate with a layer of cheese/onion/bacon and bake in a hot oven until the spuds are soft and the cheese layer is oozing and golden. Mmmmmm.......:D

i do this and it's yummy!

mrs_metal

One of my favourite potato recipes is to cube the tatties and boil them for 5 mins (by the way this works best with old potatoes not new) meanwhile put a few dabs of butter into a pyrex dish then into a preheated oven. Fry onions in a bit of butter until they have softened then add the parboiled potato cubes, add mixed herbs, salt and pepper, stir it all well so the potatoes get coated in the butter, onions and herbs, put the mix into the pre-heated pyrex dish and bung it back into the oven for about 30-40 mins (depending on quantity).

Sometimes when mixing the cubed potatoes with the onions and butter I add some sage and onion stuffing, fabulous.

I don't know if it's ok the next day cos there's never any left to find out

Seakay

Baked potatoes - I always think that they tase better done in the oven, but then the next day if you reheat in a microwave then you have the good taste but with soft skins.
Cooked they will keep in the fridge for two or three days quite happily, or they can be frozen.
Other baked potatoes can be turned into mash and therefore into potato cakes, shepherds pie etc etc (all easy to freeze for future use)
Leave a little potato on the skins, return them to the oven or reheat in the oven or fry later for crispy potato skins for dips etc

lbt_2

As Pink mentioned, you can freeze mashed potato. I never make less than a bag of mashed potatoes, then I freeze it in individual portions for us and the children.

When you take the mash out of the freezer, use it straight away. I cook it straight away in the microwave, but if you leave it out to defrost it can go a bit watery.

mags50_2

mrs_metal wrote: »

One of my favourite potato recipes is to cube the tatties and boil them for 5 mins (by the way this works best with old potatoes not new) meanwhile put a few dabs of butter into a pyrex dish then into a preheated oven. Fry onions in a bit of butter until they have softened then add the parboiled potato cubes, add mixed herbs, salt and pepper, stir it all well so the potatoes get coated in the butter, onions and herbs, put the mix into the pre-heated pyrex dish and bung it back into the oven for about 30-40 mins (depending on quantity).

Sometimes when mixing the cubed potatoes with the onions and butter I add some sage and onion stuffing, fabulous.

I don't know if it's ok the next day cos there's never any left to find out

Just done this for tea.... and it was lush!!!!

beedeedee

I usually keep some (I think they're called) "Hasselback" potatoes in the freezer. Simply take an unpeeled medium potato, slice it through about four/five times, but not right to the bottom, so that it stays in one piece. Fan them out gently, drizzle with oil and shove in the oven for an hour or so. They don't take as long as roast potatoes...and freeze well. I freeze them spread out on a flat tray. Something different, but familiar on the plate......

thriftmonster

You've probably seen me post this before - but I make Duchesse potatoes for the freezer. Mash the spuds as normal and then beat in an egg or two - depending on how many potatoes. Cool alittle, but whilst warm, put into a piping bag and pipe pyramids onto a baking sheet. Open freeze and then store in a bag. Good with casseroles - looks nice if you have people round as well.