What to do with horrible potatoes

Ticklemouse

I add chunks of potato to curries I'm making in the slow cooker (par boiled) Yum - curried spuds - means you don't need rice, as it's the full meal in itself.

****drifts towards kitchen to reheat yesterday's lamb and veg curry with potato, as had no tea yet****

ChocClare

I had two similar experiences with Tesco's white potatoes - which I buy all the year round and are normally fine - but I had the same problem: mashed potatoes which were shiny and glutinous and made me feel physically sick from the texture (though the taste wasn't unpleasant). I thought it was perhaps because they were the last of the "old" potatoes - the supermarkets were full of new ones. Anyway, I've been buying Desiree until they improve which I'd supposed would be in the Autumn. BUT what to do with them? Well, roast and mash were YUCK, but they were OK parboiled, sliced and put in a spanish omelette. They also made pretty good quick pretend Dauphinoise potatoes.

Spanish omelette Boil potatoes 5 or 10 mins until they're almost done. Drain and slice. Heat a couple of tblsps oil and a large knob of butter in a frying pan. Slice an onion and fry gently (don't colour). Add the potatoes, stir to coat with the butter and mix with the onions. Put lid on the frying pan (or plate if you haven't got one). Cook over a moderate heat for about fifteen minutes until potatoes are tender. Meanwhile, beat eggs, pepper and salt in bowl. Tip (slightly cooled) potatoes into egg mixture. Put a bit more oil or butter in frying pan if necessary. Tip egg mixture back into pan and cook until egg is set underneath. Invert onto a plate; return mixture to frying pan and cook the other side (or you can just stick it under the grill). Delicious hot or cold, as they say.

Quick pretend dauphinoise potatoes Put a knob of butter in largish microwaveable dish. Melt in microwave. Add a sliced onion and crushed clove of garlic. Return to microwave for a couple of minutes. Add thinly sliced potatoes, mixing well with the onions, and seasoning after every other layer with pepper and salt. Mix well. Now pour enough milk over the top to cover. Return to the microwave for 10 minutes. Remove and stir. Microwave again for another 10 minutes (or until all potatoes are tender, if you've used a lot). The milk should have been absorbed into the potatoes- you should have no liquid left. Yum. You can top this with grated cheese and melt that in the microwave too if you've no shame and aren't watching your weight at all. Double yum.

These recipes are nice with non-yucky potatoes too, of course! Best of luck!

Mado

Creative potato prints....????
Cut stars, dip in paint and pretend you are five again....

Other than that compost to me. There is little point in life in eating stuff that is not nice (unless it is a real economic option I suppose). I'd rather have less and enjoy it than more I don't like.

BWZN93

Potato rosti??

I think you grate the pot's, squeeze out the juice, add a bit of salt and pepper, then fry in little pancakes, but im not too sure!

Jo xx

italiastar

take them back! They cant be right if they've got grey bits in them.

I agree, particularly if they are from an overpriced supermarket

Bogof_Babe

I posted last year about some bagged supermarket potatoes that were revolting and ended up thrown away (not like me, so they must have been bad ).

Bought a bag of "baking" potatoes last week, and find that they are rubbery and slimey to eat, not fluffy as I would expect.

I'm assuming it might be because around now all the potatoes coming in are "new", so these must be the last of the (very) old. However, restaurants seem to manage to produce a nice jacket spud all year round.

Oh well .

arkonite_babe

Potatoes in Northern Ireland that I purchased from the market 2 weeks ago are lovely. I've stopped buying supermarket spuds. They just weren't as good. Last bag I bought was a 4stone bag (25kgs) and it cost me £ 4.50

Navan is the type, though I don't know if that's specific to Northern Ireland or available more widely.

Why don't you try a local market for spuds next time to see if they are any better?

HTH

thriftlady_2

Bogof_Babe wrote:

I'm assuming it might be because around now all the potatoes coming in are "new", so these must be the last of the (very) old. However, restaurants seem to manage to produce a nice jacket spud all year round.

Oh well .

You are right.The main crop spuds are on the wane.We're at a tricky time British spudwise.The new potatoes available from the UK at the mo are the extremely expensive,but very delicious Jersey Royals -£2.50 a lb at my farmshop :eek: You'll just have to hang on for a few weeks until the cheaper new pots come in.Later in the summer (July-Aug) we should get second earlies and then it'll be time for the maincrop to be lifted.

We tend to major on rice, pasta and bread at this time of the year

Shez

yes have to agree, when you boil them they seem to go water and mushy quicker.

Ive had one bag of the new potatoes from asda and they were v.nice - bought another bag today - they have reduced them to £1.

julesgr

I won't buy from the supermarkets anymore, we get them from the farms if poss. £2.50 for a half sack seeing as the two of us don't get through them but they last a good few weeks I think it's cos they're not washed and keep better in the dirt