100 interesting ways to use potatoes !

rosie383

Not sure if anyone has posted this recipe yet as I have only read through to page two but I remember it as being kind of tasty, depending who made it !

http://goodfood.uktv.co.uk/recipe/potato-apple-cake/

It's quite simply a round of potato bread, sliced apples and sugar in the middle, then more potato bread on top, then cooked on a griddle. Like an apple pie, but with potato bread instead of pastry. Helpful if you are cutting down on fat as there wouldn't be all the fat in the pastry.

Can be delicious if made by the right hands, or not, as the case may be!

wort

Love potatoes!
Tomorrow lunch will be the extra new potatoes left from today sliced and fried with onions and peppers with an egg and cheese for Spanish omelette.
If I have left over mash I put it on a tin tray and brown under the grill, so it's crispy like the top of a shepherds pie. We had this as kids with peas., no meat ! We loved it and it always takes me back.
If you cook jacket pots and scoop the mash out for tea one night the night after crisp up the skins and have with dips.
I love boulangerre pots and if you put pastry on top it's a butter pie!

Chris25

mashed pots in a chocolate cake -

http://allrecipes.com/recipe/162426/moist-potato-chocolate-cake/

I haven't used this recipe before but have made a whole cake from another one (which I can't find) couldn't taste the spuds, was really moist but because I used less sugar than stated, think it may have affected the feel of it.

Like another poster, have used mashed pots in pastry too - v successfully. Find it has a bit more substance to it, bit like suet pastry?

Lynplatinum

Hiya

Try Dum Aloo - not being rude to any person of Indian origin if I have spelt this wrong but I was told about this recipe from an Indian friend of mine!

1lb potatoes diced into thumb sized pices
1 onion
1 clove garlic
1 desert spoon Patak's garam massala paste (not the sauce!) or any curry powder etc that you usually use
1 desert spoon tomato puree
1/3 block of coconut milk

Method
1) saute onions until soft
2) add garlic and paste and tomato puree
3) Water to cover
4) simmer for 20 mins until potatoes are done
5) add coconut block KEEP AN EYE ON IT so it thickens but does not catch and burn.
6) Serve with rice and salad.

Apologies to those that might have a more authentic recipe!

VfM4meplse

Bumblebear wrote: »

Oh bless you, Katkin - does that include sweet potatoes? I've previously given up white potatoes for 2 months on a strict diet but did allow sweet potatoes. My favourite was a rosti type thing as part of a quick dinner or weekend brunch. I've given up lie ins for lent this year, easier than potatoes

I tried Sarah Wilson's parsnip rosti recipe when I quit sugar. It had its merits but I found it far too sweet! (Sorry not a spud recipe, for thread purists ).

Lynplatinum wrote: »

Try Dum Aloo - not being rude to any person of Indian origin if I have spelt this wrong but I was told about this recipe from an Indian friend of mine!

Its not offensive, the dum refers to whole small potatoes (think new size) that cook quickly in their own steam in a sealed pot. The vessel is actually sealed with chappati dough, it you've been given an excellent cheat's recipe, though!

Bumblebear

Just to update, the "make in advance" chips worked splendidly - thanks all!
Also a big thank you to LurcherWalker for the potato cake recipe. I made and froze a batch successfully, DH found them in the freezer, marched up to me with them in his hand and asked "what are these, and when are we eating them?!" with a big smile on his face. He loves them

maman

caronc wrote: »

Hasselback potatoes https://realfood.tesco.com/recipes/hasselback-potatoes.html

I make these often for a change from plain new potatoes or roasts. They look good too. To share a tip I picked up the other day: I put the raw potato on a spoon (dessert spoon was ideal for a new potato) when cutting the slices. That way it'll stop your knife cutting right through.


Apologies if anyone has posted dauphinoise potatoes but I've not read it. My French niece gave me her recipe which is foolproof as sometimes it's hard to get the potatoes to cook from raw. Boil the potatoes until firm but not soft when tested with a knife. Leave to cool then peel off skins. Mix a tub of low fat crème fraiche with some garlic ( I use a couple of tsps. of Lazy), pepper and a crumbled chicken stock cube. Heat very gently and keep stirring until stock cube is dissolved. Slice potatoes reasonably thinly and layer in an ovenproof dish. I add some sauce at each layer as it works better than putting it on top and hoping it sinks through. Put grated cheese on top or if you like it very cheesy add some to each layer. I sometimes put sliced tomato on top too. If the sauce looks to be running out add a splash of milk to thin it down a bit. Cook in a medium (200 ish) oven for 30 to 45 mins.

Lynplatinum

Hiya VfM4meplse

I did not know how the recipe got its name - very interesting thanks!:A

tain

Chris25 wrote: »

mashed pots in a chocolate cake -

http://allrecipes.com/recipe/162426/moist-potato-chocolate-cake/

I haven't used this recipe before but have made a whole cake from another one (which I can't find) couldn't taste the spuds, was really moist but because I used less sugar than stated, think it may have affected the feel of it.

Like another poster, have used mashed pots in pastry too - v successfully. Find it has a bit more substance to it, bit like suet pastry?

And a lemon drizzle cake - https://www.bbcgoodfood.com/recipes/5870/glutenfree-lemon-drizzle-cake

tain

You can use leftover roast potatoes (haha who has leftover roast potatoes???) to make a fantastic gnocchi.

Hugh FW did an excellent recipe, but it's not online anywhere. Just change the mash or baked potatoes or roasties.