How many things can you do with potatoes.

jap200

Yum Yum - lots of ideas!

I now have the Boulangere potatoes in the oven - nice and speedy thanks to my new food processor.

I'm going to do the weges some time over the weekend as I know my kids will love them.

lostinrates wrote: »

do you actually need to have potato so often? If you want something carby then wedges or mashed squash, grins like bulgar, quinoa or rice. But to be honest,I'd just serve veg or salad with a quiche, wich of course already has a carb element in the pastry.

Actually we are a vegetarian family and I already use lots of cous cous, rice and other grains as well as pasta of course, so don't worry we are not eating potatoes every day. It just so happens that I bought a big value bag/sack of potatoes and had no inspiration at all.

I haven't really got the hang of sweet potatoes though - we all find them too sweet and pappy, even when baked in their skins.

strawberry_laces

plenty here

http://www.potatoesforcaterers.co.uk/recipes/

Psykicpup

I took a leaf out of Jamies book lol

Take a large potato cut it as doing chunky chips but then cut again in to little cubes, chuck em into a bowl & dust with herbs & spices (pref ground) to match what you are eating .. ie with your Salmon Quiche I might do dill or thyme with onion powder. Oil a baking tray & spread the potatoes out - note you don't need to oil the potatoes BTW. Roast in oven for about 20 mins ... lovely stuff!

kafkathecat

Rosti? Sort of grated potato cakes, there are loads of recipes if you do a quick search, we make some half and half with courgette and serve with sauce, lovely.

suzybloo

going against the grain here - how about making macaroon bars with mashed potatoes (no salt mind though). Boiled potatoes finely mashed and icing sugar added until correct consitency chilled, then dipped in chocolate and then coconut!
avarage recipe is

http://www.food.com/recipe/macaroon-bars-lees-version-227822#ixzz1FffSSFVh
Scrumdiddlyumptious!

BitterAndTwisted

Suzybloo just the idea of that makes me feel a bit nauseous. I made les pommes de terre boulangerois and they were magnifique. Ooh, allors!

suzybloo

BitterandTwisted have you ever tasted Lees Macaroon bars????????

Stephen_Leak

Another vote for Boulangère Potatoes ...

BOULANGÈRE POTATOES

Serves 2

INGREDIENTS

400g of potatoes
½ an onion
Butter for greasing
1 stock cube (see below)
75ml of water

METHOD

Wash the potatoes, but don’t peel them. Cut them into thin slices. Peel the onion, cut the middle half into thin slices and save the two outer quarters. .

Butter a shallow ovenproof dish. Put a layer of potatoes, then a layer of onions and then a layer of potatoes. However many layers you end up with, they must finish with a layer of potatoes.

Dissolve the stock cube in the water, then pour it into the dish.

Cover the dish with some aluminium foil.

Cook in a preheated oven at 180°C, 350°F, gas mark 4 for 45 minutes. Remove the foil and cook for another 15 minutes.

ADDITIONS & ALTERNATIVES

The traditional French recipe uses chicken stock, but this makes an otherwise completely vegetable dish unsuitable for vegetarians. Use a vegetable stock cube instead.

The onions are a traditional ingredient but, if you don’t like onion, cut it in half down the middle and chop one half very finely, so it dissolves into the stock. You can also fry the onions in a little olive oil for 5 minutes until they are soft.

TIPS

Leave the skins on the potatoes, as it contains vitamins and minerals.

One way to slice the potatoes and onion into perfectly equal slices is with a mandolin. However, in my opinion, these things are downright dangerous. Personally, I’d just use a sharp knife. The uneven slices just adds to the rustic charm of this simple peasant dish.

HISTORICAL NOTES

Boulangère is French for baker. Poor French peasants, who only had potatoes and onions to eat, but no fuel to cook them with, could take this dish to the village baker and leave it in his bread oven to cook slowly, as it cooled down from the morning’s baking.

puddy

use potatoes in chocolate cake to make it moist. i dont know any recipes but ive seen it a few times and it makes the cake squidgy

i also love the wedges method

bramble1

I have more potatoes than i know what to do with! Baking ones, white ones, red ones and new ones.

I would like to use them all before they go bad, but need to ideas to makes them more interesting.

What great potato ideas do you suggest? (and meals to acompany them too!)