How many things can you do with potatoes.

RAS

Definately boulangiere tatties. Slice and layer with onion and pour over stock.

Alternatively, layer with celeriac and apple, or just apple. The fluffy potato will soak up the juices.

supercat92

In a pie would be nice. Meat and potato.

lightwarrior

yes, in a pie would be nice,

MrsRogers

Some potato varieties are floury.. Are you sure you haven't just bought that type??

Floury potatoes are brighter and more granular in appearance with a drier feel. They're better for dishes where you want fluffy potatoes or for mash.
Key Floury Potato Varieties: Estima, King Edward, Maris Piper, Desiree


Floury pots make the most fantastic mash.. so you could so .. Fish pie, Cottage Pie or Mash and Sausage mmmm:p

They also make fab jacket pots.. scoop the insides out and mix with cheese and spring onions then put back in the jkts :T

muppet83

oooh, lots of lovely suggestions! Will see what else I've got in stock and probably try wedges or a pie tonight.

Some potato varieties are floury.. Are you sure you haven't just bought that type??

I have no idea, my friend gave me them! So I just stuck them in, topped them up and left them till I could be bothered to dig them up!

Kal

Hi All,

I cooked extra boiled potatoes yesterday for tonights tea but no idea what to do with them! Any suggestions? Thinking of a dauphinoise but not sure if cooked potatoes would be correct?

K

jackieglasgow

Spanish tortilla? Roasted potatoes? Potato scones? Gnocci? Dauphinoise wouldn't really work as you would need raw spuds but you could fry off some onions and garlic, add the cream and reduce a wee bit, and make a type of dauphinoise and warm through in the oven to finish off, I suppose. It would taste good, if not exactly the real thing

tanith

Bubble and squeak, topping for a fish pie, shephards pie, fish cakes, just fried on its own with bacon and eggs our favourite..

Kal

And just realised I don't have any cream so dauphinoise wouldn't work at all!!

Could slice and fry with onions and garlic I suppose?

Kal

tanith wrote: »

Bubble and squeak, topping for a fish pie, shephards pie, fish cakes, just fried on its own with bacon and eggs our favourite..

Oh with bacon and eggs sounds yum