Awesome Potato Recipes: Please share them

[trailrated]

I fucking love potatoes. I have a giant sack of potatoes. I want to eat all of the potatoes. Honestly, the possibilities are endless from scalloped, to mashed, to baked, twice baked, hash browns, soup, salads, fries, curly fries, waffle fries, my mouth is just watering thinking about it.

What is your best potato recipe? I plan on trying pretty much all of them.

Thank you!

[crazy jane]

John Kass baked potatoes. Sorry no link. I cut the article from The Chicago Tribune. You bake them on a bed of salt with whole heads of garlic and rosemary sprigs.

[rantk81]

This is my favorite.  It is very delicious!

(per serving)

Dice up one large or two medium red potatoes.  (smallish/medium dice)
Dice up 1/4 onion.
Heat olive oil in frying pan.
Toss in potatoes.
When the potatoes are half way cooked, toss in the onion.
Add salt and pepper to taste.

Optional:
Top with some chopped fresh parsley if you have it, or grated cheese.  (I prefer white cheddar.)

A quick, easy, and delicious breakfast.  Add a fried egg on top if you want.

[crazy jane]

https://dinnerisserveddotorg.wordpress.com/2014/06/22/potatoes-baked-in-salt-with-garlic-rosemary-butter/

Link for Kass baked potatoes

[Rezdent]

Oven fries!
Wash potatoes, peel if you want (I don't)
Slice lengthwise into long strips (I like mine a little thicker than what you see at a fast food place).

Toss with a bit of oil and arrange on a lightly oiled sheet pan and into oven at 375.  Turn once the tops are lightly brown.
These can be frozen and used later.

[GreenSheep]

http://www.rebootwithjoe.com/meatless-monday-fork-smashed-purple-potatoes/

This is a terrible photo; they're actually quite pretty. If you don't like purple potatoes, you can obviously use any other type.

[tthree]

This is so easy it's not really even a recipe:

http://chefmichaelsmith.com/recipe/oven-crisped-potatoes/

[NV Teacher]

Soup

4-5 medium onions, diced
5 lbs. potatoes, cut in bite sized pieces
4 cubes chicken bullion
16 oz. sour cream (I use reduced fat)
8 oz. cream cheese (again I use reduced fat)
2 cups medium cheddar cheese, grated

Brown onions in a couple tbsp. butter until dark brown (this is the key for a deep rich flavor)
Add potatoes and bullion with just enough water to cover the potatoes
Cover and cook at a low simmer until potatoes are tender
Cut the cream cheese into chunks and add to the pot
Add the sour cream and cheese, gently stir until all the cheeses are melted

I like to serve it with a good crusty bread.

It's finally cold here so I'm making a big pot this weekend.  So good.

[trailrated]

You guys (and gals) are awesome, cannot wait to get off work and head to the kitchen. Thank you!

[totoro]

This is the best oven fries recipe I've found:

http://smittenkitchen.com/blog/2015/10/oven-fries/

[birdie55]

If you have a waffle maker you can cook a previously baked potato in it to make hashed browns.

[hyla]

I like roasting them with other root veggies.  Coarsely chop potatoes, and also whatever you want of onions, parsnips, carrots, sweet potatoes, beets, etc., toss with olive oil and dried herbs (I usually use herbs d'Provence, but any herbs or spices you like would work), and roast in the oven (around 375 degrees) until they are brown on the edges and soft.  I think this is usually 30 - 40 minutes but I never use a recipe, just keep an eye on them. 

I also just made this soup that was pretty delicious
http://www.thekitchenpaper.com/smokey-potato-split-pea-soup/

[Rural]

 Dice them up fairly small, and an onion as well, and fry in bacon grease in a cast iron skillet until they're about 50% blackened. Eat with hot sauce.


Or, for a full meal, add some chopped up ham or the bacon that made the grease.


 Either way, I think they're better with peels on.

[alsoknownasDean]

Grate them and mix with onion/milk/flour/egg,  maybe a bit of spring onions or bacon or corn,  and fry them up.

Sent from my LG-D855 using Tapatalk

[Shinplaster]

My family calls this the non-scalloped scalloped potatoes (because we don't like the sauce with traditional scalloped potatoes).  Similar to potato pie in PEI.

Oven at 400F
number of potatoes depends on size of baking dish/number of servings desired.  This is what I use - serves 4 or 5:

10 med-large potatoes
small amount of butter
few ounces of shredded cheese (I use mozarella, cheddar, etc. - whatever I have on hand)
spinach if desired (I leave this out)
bacon if desired - about 5 strips, cooked and crumbled

Spray non stick coating on baking dish - I use one that is about 9"x9"x3" high

Slice potatoes thinly.  Layer potato slices in dish making sure to cover all spaces.  About every 2nd or 3rd row, add a few small dabs of butter, a sprinkle of cheese and small amounts of spinach and bacon if you're using it.  Keep layering, until the dish is layered to about 1/2" from the top.  Press down firmly with a spatula, and bake in oven uncovered for about 1 and a half hours.  Every 20 minutes or so, remove from oven and press down on the layers again.  The top layer will crisp up, but the bottom layers will be soft and moist.  Most of the time I also skip the bacon - the butter and cheese is enough.  Doesn't matter how many potatoes I slice, there is rarely any of this left for the next day.

[Eric]

I call them Smashed Potatoes.  Not the fastest way to cook them, but so so tasty.

Boil the potato(es) whole until fully cooked. (you can stick a knife through without resistance)
Fish out the cooked potatoes, shake the water off, and smash them onto cookie sheet (I use parchement paper to cover it, but not required)
Drizzle with olive oil, generous salt and pepper
Flip and olive oil, salt, & pepper the other side
Bake at 400 for 20 minutes, flip, and 20 more minutes

It takes a little bit to get your smashing down.  Too thin and they break apart too easily when flipping.  Too thick and they don't get crispy enough.  But man, that sweet spot is the best potato ever.

[lbmustache]

https://dinnerisserveddotorg.wordpress.com/2014/06/22/potatoes-baked-in-salt-with-garlic-rosemary-butter/

Link for Kass baked potatoes

Made these tonight after I found them here.... they are amazing! I followed the recipe very closely but knocked the time down by about 15 minutes because I only had two potatoes. I also used pre-made garlic butter instead of making my own, but kept everything else the same. They turned out amazing! Love the hint of rosemary in the skin. 

[Cressida]

If you have a waffle maker you can cook a previously baked potato in it to make hashed browns.

Genius! I'm definitely trying this.

[ltt]

This is for potato soup using leftover mashed potatoes.

Dice some onion and add to 2 cans of low-sodium chicken broth.  Bring to boil.

Add about 2 to 2-1/2 cups of the mashed potatoes and then whisk them.  Let it cook for a little bit.

Add some half and half or cream--not a lot--just to thicken.  Add a little bit of sour cream.  Whisk.  And then add some shredded cheddar.  Whisk.  The cheese will melt.  Add some seasoned pepper.

You could also throw in some leftover diced ham if you have some.

Very easy to make. 

[GuitarStv]

I just bake 'em, cut 'em open, then throw some butter, greek yogurt, fresh chives, and salt and pepper on top.  Maybe some cheese if you're feeling really fancy.

[regulator]

Salt potatoes, an upstate NY classic.  Add a crap to of salt to your boiling water.  There should be so much that some of it does not dissolve when you boil the water.  Dump in a bunch of small potatoes (new potato size, but can be any variety).  Boil until tender and then either fish the potatoes out or pour off the brine.  Serve with butter.

Sound simple, but because the salt raises the boiling temp of the water considerably they have wonderful, creamy texture unlike any other boiled potatoes.

[TrMama]

Duck fat potatoes.

Chop potatoes into cubes. Pour on some duck fat. Sprinkle with salt and pepper. Roast in oven.

Of course, this requires that you've roasted a duck sometime in the previous couple months. Use this recipe http://www.ricardocuisine.com/recipes/4858-honey-roasted-duck----, save the drippings and then separate the fat from the water.

[purplepear]

This crockpot potato soup is currently cooking away while I'm at work: http://damndelicious.net/2014/09/12/slow-cooker-potato-corn-chowder/

I'm obsessed with it. It's become my vegetarian substitute for "chicken noodle soup" whenever I want easy comfort food.

[slschierer]

Garlic Smashed Potatoes!!  It's quick, easy, and sure to impress! It's my go to recipe when we have company or if I just need to throw a quick meal together.  You can follow the link below for the recipe:  http://lifewiththekellers.com/recipe/garlic-smashed-potatoes/

[ketchup]

http://www.food.com/recipe/fried-german-potato-salad-by-guy-fieri-341392

Shabam.  Made this last night.  My only change is butter or tallow in place of canola oil because canola oil.

Fried German Potato Salad

6 yukon gold potatoes, medium size, cut into large dice
8 ounces thick sliced bacon, cut into pieces
butter or tallow
salt & freshly ground black pepper
1⁄2red onion, diced
2 tablespoons capers, drained
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra virgin olive oil

Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry.
While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of butter or tallow.
Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.
After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.

[fiddlefaddle]

I love these chili roasted potatoes:

http://www.budgetbytes.com/2014/01/chili-roasted-potatoes/

They're great plain, or loaded up with toppings like cheese, green onions, bacon, etc.

I saw that someone above mentioned oven fries - for a different twist, use olive oil and Mrs Dash seasoning. Gives them a whole different taste.

[Kaspian]

Every. Single. Thing. Here.  Has made my stomach growl!!  Potatoes are the fuckin' bomb!

And I suddenly have a HUGE craving for latkes but have never made them.    (Curse you all!)

[Dollar Slice]

Latkes (aka potato pancakes). (Kaspian, I was typing this at the same time as you! Simulatkes.)

I've been making them for so long I don't have a recipe, but you could google one if you want precise measurements.

General idea: grate the potatoes on a box grater (about one good-sized baking potato per person). Also grate an onion (or half an onion if you are not making too many latkes - I use one medium yellow onion for 4-6 potatoes). I grate them a little while in advance because they will leak a lot of liquid - I put them in a strainer or colander and let the liquid leak out. When you are ready to cook them, squeeze out as much liquid as you can. Then add one egg and some kind of starch (potato flour, corn starch, regular flour, etc.) to absorb excess liquid. Mix it all up really well. Make them into patties (maybe 1/2 inch thick) and pan-fry until they are good and crispy-brown. Salt them as soon as they come out of the pan. Traditionally served with apple sauce and sour cream.

[seemsright]

This...http://allrecipes.com/recipe/141785/syracuse-salt-potatoes/

The best way I have ever found to eat potatoes...make these then make anything above...

And I am not a potato fan.

[2ndTimer]

Baked potato topped with fancy cottage cheese.  A wonderful main course.

Fancy Cottage Cheese

1 pint creamed cottage cheese
Finely chopped onion, leeks or chives to taste
salt to taste
black pepper to taste
sm amt. milk to make it a little juicier

Let the cottage cheese mix sit in the fridge for a couple of hours for flavor to permeate.  Pile on baked potato and eat.
 

[Gerard]

I never used to be a big potato or fries fan, but the Cook's Illustrated trick of starting in cold oil really works. My version:

Put about half an inch of oil in a frypan. Cut potatoes in half so you have a flat stable side. Finely slice potatoes flat side down, quarter turn, finely slice in the other direction (in other words, make matchstick fries). Put them in the frypan, swirl to distribute. Turn heat to medium, cook, stirring and turning very occasionally. They will turn brown and downright crunchy. Remove with slotted spoon and drain somewhat. Salt generously.

Bonus: now you have hot fat that hasn't reached smoke point, because the potatoes were absorbing so much of the heat, so you can fry something else right away (fritters, maybe, or really good fried eggs... spoon hot fat over them so they set perfectly without needing to be turned). And the oil can be re-used quite often without degrading.

The fried potatoes are very good with garlic mayo, but I like them even better with a fried egg and some sriracha.

[Boganvillia]

This thread inspired me to serve potatoes for breakfast the other day (when I'd forgotten to put the breadmaker on the night before). I served them diced, fried in olive oil with rosemary, and served with scrambled eggs and fresh tomato.

I was surprised to read recently that, in the UK, potatoes don't count towards the 5 veg + 2 fruit daily recommendation: http://www.nhs.uk/Livewell/5ADAY/Pages/Whatcounts.aspx

[YK-Phil]

Pommes de terre au gratin, also known as gratin dauphinois, is a classic of French cuisine that my mom used to do at least once a week. She would sometime do the same recipe with onions -that was more or less ok, or cauliflower which we really hated. The potato dish was clearly a winner.

Ingredients:
butter & garlic clove for greasing pan
Around 2 1/2 lbs. potatoes, sliced thinly (a mandolin will make your life easier)
2 shallots or one onion, thinly sliced
salt & pepper, grated nutmeg optional
3 tbs. butter
3 tbs. flour (I used a 50/50 mix of white and brown rice flour)
1 cup chopped chives, optional
2 cups milk (I used 2%)
1 1/2 cups grated gruyere (best, and also the cheapest in France), but I can't afford it here so I use "Swiss" cheese (really, there's no such thing) when I find it on special, or even cheaper no name mozzarella
Optional chives for garnish

Directions:
1. Preheat oven to 400F
2. Grease shallow baking dish with butter and garlic
3. Arrange half the potato slices in a circular arrangement at the bottom of the pan.  Then scatter slices of onion, and then layer the rest of the potato slices.  Season with salt & pepper and grated nutmeg, to taste. I love nutmeg with this, quiches, and omelettes.
4. In a medium pan, melt butter and mince your garlic clove.  Once melted, whisk in the flour and chives and keep whisking for another minute or so.  Then add in milk, and wait for it to thicken (this won’t take long at all, keep stirring!).
5. Once mixture is thickened a bit, add in all of your cheese while stirring.
6. Pour the cheesy mixture over your potatoes, cover with foil, and bake in the oven a good hour.  Once the potatoes are cooked and soft, removed the foil, and turn the oven grill on so that they browned nicely.  watch to make sure it doesn't burn.

Serve with a green salad with a simple French vinaigrette (olive oil and red wine vinegar, a bit of Dijon mustard, salt and pepper).

I also love Pommes de terre a la provencale, which is a simple potato salad served warm, with as much as chopped parsley and garlic as you want, and lots of olive oil. Salt and pepper to taste. The same ingredients can be turned into Pommes de terre a la lyonnaise by roasting/frying half-cooked boiled potato cut in half-inch cubes in olive oil, then tossing in the rest of the ingredients.

[Bearded Man]

I think your first post covered the big ones. Funny thing is, potatoes are ridiculously easy to grow and preserve.

[Dezrah]

This is why I love this forum. Someone jumps on and says "I'm crazy and I love potatoes! Indulge me!" and everyone says "Yes! Here are some amazing ideas you've never thought of!" and now we're all richer for it. Love it.

[snacky]

sorry. I can't help myself. https://www.youtube.com/watch?v=pM58Ev0MmZw&list=RDpM58Ev0MmZw#t=17

smashed potatoes, seconded! also, chowder.

[trailrated]

This is why I love this forum. Someone jumps on and says "I'm crazy and I love potatoes! Indulge me!" and everyone says "Yes! Here are some amazing ideas you've never thought of!" and now we're all richer for it. Love it.

Cheers to that! I have tried three of these recipes and I only have three potatoes left from my sack now. MMM forums are the shit!

[Goldielocks]

My favorite by far,  potatoes don't have a chance of making it past 12:15pm in my house.

LEFTOVER MASHED POTATOES

Heat cast iron pan.  Put some butter in, as much as your health allows.
Add mashed potatoes to fill up pan.
Cook 5 min, then turn over to crisp the other side up.
Okay if it stirs up a bit.  The point is hot potatoes with crispy bits.

YUM YUM YUM