How many things can you do with potatoes.

JennyW_2

Thanks to this site :T my "home" cooking is coming along nicely, however I was wondering if you had any ideas how I can make new potaotes (or even regular ones) a bit more interesting?

Last night I roasted some new potatoes in garlic and rosemary.

Any ideas appreciated.

The_Pink_Wafer

I love new potatos. Try part boiling them and then slicing them up in a dish with a creamy sauce topped with cheese and then bake for 20 minutes.

tescodisco

Hasselback potatoes are lovely, look very elaborate, but aren't really very hard to make...

http://www.oprah.com/foodhome/food/recipes/food_20030718_potato.jhtml

They're in the Nigella Lawson, Forever Summer book.

elona

I parboil potatoes in their skins then cut into wedges and roll them in oil and a little curry powder or spices and bake in a hot oven.

gingin_2

Potatoes would definitely be my desert island food!

The ones you described before are yummy and you can also and chopped onion and bacon to them as well. If you make extra you can reheat them another day and make an omelette mixture and cook to make a fritatta for a second meal.

Potato pie gets mentioned on here a lot. It is mashed potato with cheese mixed in and cooked/ grilled in the oven perhaps with tomatoes on top.

I also like Boulangere. You do a layer of onion, layer of thinly sliced potato around 3 times (finish with potato). Dot butter on top and cover with stock. You then bake them in the oven for 45 mins - 1 hr or until soft.

We like new potatoes tossed in Olive oil and herbs or just roasted, I also pop them in stews to soak up the flavour. Or potato salad. My mum toses them in vinaigrette and herbs which is also yum.

Pink.

Hi Jenny,

We have a very recent thread on things to do with potatoes, so I'll merge your thread with it to keep all the ideas together.

Pink

squeaky

Then there's this:-

Potato Wedges? - All you ever wanted to know about how make potato wedges

Sarahsaver

Cook new spuds or chunks of old ones with finely chopped onion, garam masala, a chopped chilli and add the seeds of a pomegranate at the end. Try it - it is addictive!
Cook new potatoes with mustard seeds, turmeric, salt, pepper and some chilli powder. Add a splash of lemon juice at the end.
potatoes with chick peas (chick pea and potato curry)
Mashed potatoes with garam masala is DELICIOUS, making it easier to hide other veg in it such as carrot, cauli or sweet potato
saag aloo (spinach and potato)
aloo gobi (potato and cauliflower)
rice and potato - when cooking rice use half the rice you normally would and add an equivalent weight of chopped potato.
THis is just the tip of the iceberg - if you thought brits liked spuds, Indian cooking takes them onto a whole new level;)

JillD_2

dunno if anyone else has said as I heven't read all the replies, but my favourite thing is fried potatoes the next day. So if we are having boiled or mash one night, I boil double and save half in the fridge overnight, I then fry them in the pan til they are nice and crispy the next day - yum!

lynzpower

2 things I do to add to these - frying them though, but BOY are they good

1 potato cakes
take some mash
let it go cold ( leftovers is good)
mix it with lOADS of plain flour - more than you think it can take till it loks like dough form mash into balls and flatten on floured surface - pretty sticky job
take large frying pan with oil in and when its HOT, place one or 2 in the hot oil and turn repeatedly, till they are crisp ( or burned for me mmmm) then grill them under a low grill to a) get rid of excess fat, and b) crisp up a bit further.
I have these with fried egg, beans, bacon, sausage, mushrooms type combo
perfect for rainy days & using up mash when youve made too much

2. potato rosti
peel loads of potatoes
grate them all with a cheese grater into a massive bowl
heat a frying pan with oil in
take a handful of the grated potato and squeeeeeeeeeeeeeeeeeeeeze really hard till all the water comes out
then form into a patty and fry on a low heat till they seal then flip em, then stick them in an dry oventray/roasting tin and place at the bottom of a moderate oven.
I have these with HM chicken kiev or chicken stuffed with cheese or similar, but I bet theyd be great with fish too. Or anything. Or even on thier own.

thanks for reminding me of these, will be knocking up some of one or either or both tomrrow :drool: