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Post by Catbatty on Aug 2, 2022 17:24:30 GMT -5
HUSBAND DUG UP A HUGE BUCKET OF RUSSET POTATOES! HELP PLEASE HELP! We love potatoes, thank goodness. Soup, scalloped, etc. Have any you really like? (Fairly meatless? Only thing we have is some bacon.) THANKS HEAPS!! Going to make something with them...for days. Right now I'm getting ready to peel and then going searching for scalloped recipe... (The best I ever at was when I worked at Intel, Jones Farm, Hillsboro, Oregon...their cafeteria...they didn't call them scalloped potatoes...Monaco? I forget. But they WERE scalloped potatoes with red and green (I think) little bits of bell peppers. I would love to find that recipe. No luck so far...and it's been years or I would just call them and beg.)  Thanks all!! Any you share will be lovingly saved by me for now and for future. PS: just remembered, we do have some old ham steaks in the freezer. Not sure how old. <shrug>  PPS: I have never had any luck making scalloped potatoes from RAW potatoes. I've always had to par-boil them first. What's with that? They come out too raw otherwise...for my taste anyway. Maybe it's normal for other people? Catbatty
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Post by wallycat on Aug 2, 2022 17:28:15 GMT -5
Pioneer woman's website had a super easy way to prep potatoes to freeze as hashbrowns.
I think there's a posted Green's(??) recipe for kale/potato soup. I think it is like 2 or 3 ingredients and tastes amazing.
There's always fries. (OOOH THANKS...HAD NOT THOUGHT OF THAT!! LOVE LOVE LOVE.) (Catbatty)
You could make gnocchi and freeze those as well.
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Post by Catbatty on Aug 2, 2022 17:41:49 GMT -5
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Post by mcgee on Aug 2, 2022 17:56:32 GMT -5
I love this Betty Crocker Scalloped Potatoes and Ham recipe that Erin Elizabeth posted:
Creamy Scalloped Potatoes
2 lbs potatoes
3 tbsp butter
3 tbsp flour
salt and pepper
2 1/2 c milk
1 onion, thinly sliced
1/2 lb ham, cubed (also says 1 1/2 c)
Heat oven to 350. Thinly slice potatoes (or use food processor). Put one layer (about half the potatoes) in a greased 9x13. Top with ham and onion then with the rest of the potatoes. Melt butter in saucepan, whisk in flour and salt and pepper and cook for a minute. Whisk in milk (helps if milk is warmed in microwave). Bring back to a boil and cook until thickened, about 1 min. Pour sauce over casserole. Cover with foil. Bake 30 minutes. Uncover and bake until tender, about 60 more minutes.
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Post by wallycat on Aug 2, 2022 19:54:20 GMT -5
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Post by erin elizabeth on Aug 5, 2022 7:03:06 GMT -5
Shepherd's Pie? I love them roasted with lots of oregano, garlic, S&P, olive oil. Throw in some bell pepper and delish! Umbrian Vegetable Soup is an amazing vegan soup by Lidia Bastianich.
German Potato Salad (M.A. Pollander)
1 cup diced bacon (1/2lb+)
1 c chopped onion
1 c chopped celery
3 tbsp flour
2/3 c sugar
1/2 tsp pepper
1 tsp salt
1 1/2 c water
2/3 c cider vinegar
2 tsp celery seed (opt.)
6 c cooked and diced potatoes
Cook bacon until crisp. Drain and reserve 1/4 c bacon fat. Cook onion and celery in drippings until soft. Blend in flour. Add sugar, pepper, salt, and celery seed. Add water and vinegar. Stir until thickened. Stir in potatoes and bacon. Cook until heated through, about 10 minutes. Serve hot or at room temp. Can also make sauce and pour over cooked potatoes in an ovenproof dish and bake at 350 for 30 minutes.
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emptynestmom
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Post by emptynestmom on Aug 6, 2022 18:53:54 GMT -5
I have made this a couple of times and we liked it…
POTATO AND APPLE GALETTE WITH SAGE
5 tablespoons warm melted butter
1 6- to 7-ounce Golden Delicious apple, peeled, halved, cored, cut into 1/8-inch-thick slices
3 teaspoons minced fresh sage
3 6- to 7-ounce russet potatoes, peeled, cut into 1/8-inch-thick rounds
Fresh sage sprigs
Place rack at lowest position; preheat oven to 450°F. Brush 9-inch-diameter cake pan with 1 1/2-inch-high sides with 1/2 tablespoon butter. Line bottom of pan with parchment; brush parchment with 1/2 tablespoon butter. Place apple slices, 1 tablespoon butter and 1 teaspoon minced sage in small bowl. Sprinkle with salt and pepper; toss to coat. Place potatoes, remaining 3 tablespoons butter and 2 teaspoons minced sage in medium bowl. Sprinkle with salt and pepper; toss to coat.
Arrange 1 layer of neatest potato slices in concentric circles in prepared pan, overlapping potatoes in outermost circle (this will become top of galette). Top with second layer of potatoes. Top with apple slices. Cover with remaining potatoes. Pour over any butter from bowls used to toss potatoes and apple. Bake galette until potatoes are tender when tested with tip of sharp knife and top is beginning to brown, about 1 hour. Remove galette from oven. Turn out onto 9- or 10-inch tart pan bottom; peel off parchment. (Can be made 1 hour ahead. Let stand at room temperature.)
Preheat broiler. Broil galette until top is golden and crisp, about 2 minutes. Transfer galette to platter. Garnish with sage sprigs. Cut into wedges; serve.
Serves 6.
Bon Appétit
November 1998
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Post by mrswaz on Aug 7, 2022 16:58:25 GMT -5
This is going to sound super basic, but we've completely fallen in love with air fryer baked potatoes. www.allrecipes.com/recipe/275253/easy-air-fryer-baked-potatoes/Sometimes we'll make a meal out of them with multiple varieties of toppings, but even just basic with butter, salt, pepper and sour cream they are heavenly. |
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vai101
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Post by vai101 on Dec 22, 2022 3:57:47 GMT -5
You can try this Indian Aloo Tikki Recipe.
Ingredients:
- 2 large potatoes, boiled and mashed
- 1/4 cup finely chopped onion
- 1/4 cup chopped cilantro
- 2 tablespoons chopped green chillies
- 2 tablespoons gram flour (besan)
- 1/4 teaspoon garam masala
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- Salt to taste
- Oil for shallow frying
Instructions:
1. In a large bowl, mash the boiled potatoes.
2. Add the chopped onion, cilantro, green chillies, gram flour, garam masala, cumin powder, coriander powder and salt to the mashed potatoes.
3. Mix all the ingredients together to form a dough.
4. Divide the dough into small equal parts and shape them into small round patties or tikkis.
5. Heat some oil in a pan over medium heat and shallow fry the tikkis until golden brown on both sides.
6. Serve the aloo tikkis hot with your favorite chutney or ketchup. Enjoy!
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Post by Catbatty on Jan 2, 2023 15:45:45 GMT -5
VAI: Thank you for the lovely sounding recipes. Hey, you always say: 'you can try' == does that mean the recipe is one you have made? (I expect the answer is no, but thought I'd ask.) Where are you finding these recipes (no link please, but a name of source would be nice...IF you have still. (I like to save recipes and include their source if it's available.) Again, thank you SO MUCH for sharing your recipes!!! As for POTATOES: I have a dilema. My husband baked a whole bunch of potatoes and then left town (to go backpacking). It's been 4 days, they are in fridge, of course. Wonder if I should toss them or try to make something and then freeze? I hate to waste them. Wondering if it's too late. Oh dear. Anyone have suggestion? Thanks!! HAPPY 2023 TO ALL!!! We made it!! 
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emptynestmom
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Post by emptynestmom on Jan 2, 2023 19:52:39 GMT -5
Can you scoop out and make mashed potatoes? I know they freeze well…
And, Happy 2023 to you too!!! 🥂
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rickc
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Post by rickc on Jan 7, 2023 23:52:33 GMT -5
I must admit... I just love potatoes, sliced about 1/4" then steamed for just 3 min. together with a similar veg like leeks or red onions... after dolloping butter on them. Food of the gods.
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Post by Catbatty on Jan 8, 2023 1:22:33 GMT -5
Rick, welcome to the group!! Question: when you say steam (in your post above) are you talking Instant Pot...or stovetop? My husband often makes mashed potatoes by steaming them in the IP (now that we've found out how BEAUTIFUL that experience is...LOL...we love it!) but I never thought about adding leeks or onions. Good idea any way you make em, I bet. Butter, butter, butter and quite often: sour cream dolloped on top, too.
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rickc
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Post by rickc on Feb 4, 2023 10:50:36 GMT -5
Instant Pot. And I never peel them, only gently scrub clean.
(My Dad was an organic raised-bed gardening enthusiast and would be horrified by the thought of peeling and discarding most of the goodness.)
I used to use 'King Edwards' but the last month or two my two local supermarkets have both had small packs of baby white potatoes (I don't know what type), only a few of which need slicing in half to use. A quick scrub and rinse and in they go. They're lovely, sweeter and less starchy than King Edwards... and the skin is really thin (and delicious ).
(Maybe it's a family trait... my Mum never peeled potatoes either, even when making mash. She was born in Ireland so we had Colcannon regularly, not just St. Patrick's Day.)
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