Pimp my papas
January 4, 2010 12:51 PM Subscribe
It's a cold, hard fact of life that when presented with a 10-lb bag of Russet potatoes for $.97, you can't NOT buy it. Please help -- need ideas for a more interesting baked potato (or other ways to eat Russets).
My standard baked potato features butter, cheese, and yogurt (which I use instead of sour cream). It's not the healthiest dinner and, frankly, it's getting boring. What are your best baked potato toppings?
Aside from home fries and spanish tortilla, which I've already made recently, I'm out of idea on how to use up this phenomenally cheap bag of potatoes, so other ideas are appreciated as well. Help.
My standard baked potato features butter, cheese, and yogurt (which I use instead of sour cream). It's not the healthiest dinner and, frankly, it's getting boring. What are your best baked potato toppings?
Aside from home fries and spanish tortilla, which I've already made recently, I'm out of idea on how to use up this phenomenally cheap bag of potatoes, so other ideas are appreciated as well. Help.
Make potato soup.
Make potato pancakes.
Try some more interesting toppings - veggies, salsa, etc.
posted by MorningPerson at 12:54 PM on January 4, 2010 [1 favorite]
Make potato pancakes.
Try some more interesting toppings - veggies, salsa, etc.
posted by MorningPerson at 12:54 PM on January 4, 2010 [1 favorite]
Potato Leek soup, specifically.
posted by davejay at 12:55 PM on January 4, 2010 [2 favorites]
posted by davejay at 12:55 PM on January 4, 2010 [2 favorites]
Make a big batch of mashed potatoes and freeze them in individual-sized containers. They keep well and are easy to reheat, and there are tons of things you can do with leftover mashed potatoes.
posted by amyms at 12:56 PM on January 4, 2010
posted by amyms at 12:56 PM on January 4, 2010
Twice baked potatoes are a great lunch - you can make five on a Sunday and eat them for lunch all week. Bake, cut off the heads, scoop out the guts, mix with additions of your choice (broccoli and cheese is nice), top with a little extra cheese and bread crumbs, bake for ten minutes at 425. Later on -- microwave.
Also: potatoes keep well in a cool, dark, dry place. Don't feel like you have to make a bathtub full of french fries or anything.
Oh, and speaking of -- I just learned an important secret about baking french fries: just as you do with frying, toss with oil and cook first at a low temperature (like 300) until they're soggy and depressing looking. Take them out, crank up the heat to 425 or 450, put them in for another five or ten minutes and you get these awesome crispy fries.
posted by A Terrible Llama at 12:58 PM on January 4, 2010 [5 favorites]
Also: potatoes keep well in a cool, dark, dry place. Don't feel like you have to make a bathtub full of french fries or anything.
Oh, and speaking of -- I just learned an important secret about baking french fries: just as you do with frying, toss with oil and cook first at a low temperature (like 300) until they're soggy and depressing looking. Take them out, crank up the heat to 425 or 450, put them in for another five or ten minutes and you get these awesome crispy fries.
posted by A Terrible Llama at 12:58 PM on January 4, 2010 [5 favorites]
masaman curry.
posted by ethnomethodologist at 12:58 PM on January 4, 2010
posted by ethnomethodologist at 12:58 PM on January 4, 2010
omg. We love potatoes!
- Gnocchi! Try baking your russets instead of boiling to get them drier.
- Potato bread. -t uses Carol Fields' recipe from The Italian Baker for pane di pattate, and it makes the softest, most flavorful, toothsome bread with a really gorgeous crust. It goes from mixing to baking in a couple hours, which is a nice change from other homemade hearth breads that need to ferment for a day or two.
- French fries at home are totally fun. Twice fried and crisp, or boardwalk style.
- Potato soup. Leeks, good chicken stock, potatoes, a little milk or cream if you want. Pureed or not. Hot or cold. Chives.
For baked potatoes: Lately, we've liked potatoes with pesto and olive oil (we freeze pesto in cubes in the summer when basil is plentiful but stuff from a jar would be just as good). A lot of Indian-style curries are good on a baked potato. Barbeque sauce. Salsa. Broccoli and cheese sauce. Chili. Yum!
posted by peachfuzz at 12:59 PM on January 4, 2010 [1 favorite]
- Gnocchi! Try baking your russets instead of boiling to get them drier.
- Potato bread. -t uses Carol Fields' recipe from The Italian Baker for pane di pattate, and it makes the softest, most flavorful, toothsome bread with a really gorgeous crust. It goes from mixing to baking in a couple hours, which is a nice change from other homemade hearth breads that need to ferment for a day or two.
- French fries at home are totally fun. Twice fried and crisp, or boardwalk style.
- Potato soup. Leeks, good chicken stock, potatoes, a little milk or cream if you want. Pureed or not. Hot or cold. Chives.
For baked potatoes: Lately, we've liked potatoes with pesto and olive oil (we freeze pesto in cubes in the summer when basil is plentiful but stuff from a jar would be just as good). A lot of Indian-style curries are good on a baked potato. Barbeque sauce. Salsa. Broccoli and cheese sauce. Chili. Yum!
posted by peachfuzz at 12:59 PM on January 4, 2010 [1 favorite]
Oh, scalloped potatoes are divine, although also not the most healthy way to eat potatoes either. You need 3 cups of thinly sliced russets, 1.25 cups of milk or cream (or a mixture of both), 3 tablespoons of butter total, 2 tablespoons of flour total, about 1/2 of a white onion diced very small (this is optional but tasty), and grated cheese (any kind that grates and melts well and any amount, really; I usually do about 1/3 or 1/2 a cup, and it's also optional and you can do without. Gruyere and cheddar are both great; feta or mozzarella wouldn't work well).
Butter a 9x9 baking dish and line with one layer of potatoes. Dot with butter and sprinkle with flour. Add a thin layer of cheese and onions and then lightly season with salt, pepper, and paprika (if you desire) or cayenne pepper (again if you desire). Repeat with another layer of potatoes dotted with butter, sprinkled with flour, topped with cheese and onions and seasoning. You should have about 3 or 4 layers total. The top layer should be heavy on the cheese but lighter on the onions or have no onions at all (in my opinion).
Warm up the cream or milk in the microwave (or on the stovetop) for about 1 minute; do not scald. You just don't want it to be super cold. Pour over potatoes. Cover dish with foil and bake for 30 minutes at 350 degrees. Remove foil and bake for one more hour.
This keeps in the fridge for a few days. You can also add capers (YUM) to the layers if you want as well.
posted by k8lin at 1:00 PM on January 4, 2010 [1 favorite]
Butter a 9x9 baking dish and line with one layer of potatoes. Dot with butter and sprinkle with flour. Add a thin layer of cheese and onions and then lightly season with salt, pepper, and paprika (if you desire) or cayenne pepper (again if you desire). Repeat with another layer of potatoes dotted with butter, sprinkled with flour, topped with cheese and onions and seasoning. You should have about 3 or 4 layers total. The top layer should be heavy on the cheese but lighter on the onions or have no onions at all (in my opinion).
Warm up the cream or milk in the microwave (or on the stovetop) for about 1 minute; do not scald. You just don't want it to be super cold. Pour over potatoes. Cover dish with foil and bake for 30 minutes at 350 degrees. Remove foil and bake for one more hour.
This keeps in the fridge for a few days. You can also add capers (YUM) to the layers if you want as well.
posted by k8lin at 1:00 PM on January 4, 2010 [1 favorite]
Potato soup is a really great way to use up potatoes. Here's a pretty quick recipe:
Dice a medium onion and a couple cloves of garlic & saute in a soup pot in some olive oil. When the onions are translucent, add, 4-5 medium potatoes (cubed), 1 red bell pepper (sliced), 3 C vegetable stock, 1t basil, 1/2t cumin, 1/2t pepper, & 2t salt. Bring to a boil, then reduce heat & simmer until the potatoes are tender. Add 1C cream/half & half/milk & blend (I like to use a stick blender, but you can pour some into a regular blender as well -- it's just messier!). You can blend it till it's super thick or leave it a little thinner with chunks, whatever you prefer. Top with a couple sliced scallions & serve with shredded cheese or toasted french bread or whatever else sounds good.
I'm also a huge latke fan, but that's definitely not healthy! To make latkes, you need about 1 onion for every 3 potatoes, all shredded/grated (you can use a food processor or a box grater). Beat an egg & add to the potato/onion mixture, then add matzo meal/breadcrumbs to help reduce the wateriness. (Probably 1/4C or so.) Salt & pepper to taste. Heat an inch of oil in a skillet till hot, then fry up the potato pancakes till golden brown. This makes a huge mess so I don't make it that often, but they're so good!!
posted by oh really at 1:02 PM on January 4, 2010
Dice a medium onion and a couple cloves of garlic & saute in a soup pot in some olive oil. When the onions are translucent, add, 4-5 medium potatoes (cubed), 1 red bell pepper (sliced), 3 C vegetable stock, 1t basil, 1/2t cumin, 1/2t pepper, & 2t salt. Bring to a boil, then reduce heat & simmer until the potatoes are tender. Add 1C cream/half & half/milk & blend (I like to use a stick blender, but you can pour some into a regular blender as well -- it's just messier!). You can blend it till it's super thick or leave it a little thinner with chunks, whatever you prefer. Top with a couple sliced scallions & serve with shredded cheese or toasted french bread or whatever else sounds good.
I'm also a huge latke fan, but that's definitely not healthy! To make latkes, you need about 1 onion for every 3 potatoes, all shredded/grated (you can use a food processor or a box grater). Beat an egg & add to the potato/onion mixture, then add matzo meal/breadcrumbs to help reduce the wateriness. (Probably 1/4C or so.) Salt & pepper to taste. Heat an inch of oil in a skillet till hot, then fry up the potato pancakes till golden brown. This makes a huge mess so I don't make it that often, but they're so good!!
posted by oh really at 1:02 PM on January 4, 2010
Meal in a Peel - Take your baked potato, fluff the innards with a little butter, on top add a *bit* of grated cheese, then chunks of ham, brocolli florets (or spears) then a little melted cheese whiz/velveeta/whatever on top.
Seriously to die for.
posted by WinnipegDragon at 1:03 PM on January 4, 2010
Seriously to die for.
posted by WinnipegDragon at 1:03 PM on January 4, 2010
Seconding potato-leek soup. Also, potato-fennel-leek soup. Recipes for potato-leek soup are all over the place on the web; to make potato-fennel-leek soup, just add a chopped fennel bulb along with the leeks. (If you use a vegetable stock, you can use the fennel stalks when making the stock.) I use sour cream in potato-leek soup, and creme fraiche in potato-fennel-leek soup. Fresh chives or parsley are good as garnishes and mixed into the soup.
Either of these soups can be pureed. Let it a cool a bit before pureeing; then, after it's pureed, you can heat it back up and add the cream if you're using it.
posted by Jaltcoh at 1:04 PM on January 4, 2010
Either of these soups can be pureed. Let it a cool a bit before pureeing; then, after it's pureed, you can heat it back up and add the cream if you're using it.
posted by Jaltcoh at 1:04 PM on January 4, 2010
My family likes this recipe for rumbledethumps a lot.
posted by pasici at 1:05 PM on January 4, 2010 [1 favorite]
posted by pasici at 1:05 PM on January 4, 2010 [1 favorite]
To give the food processor a work out, try any combination of sliced white potatoes, sweet potatoes, carrots and onions and wrap them in foil with salt/pepper, olive oil or butter/margarine and garlic/garlic powder if desired.
Can be cooked in the oven for 40-60 minutes (for family sized packets) at 375 or even more deliciously on the grill.
For a "cowboy dinner" in a packet you can also add a hamburger/turkeyburger patty or salmon filet and some cream of mushroom/onion/celery soup.
posted by prettymightyflighty at 1:06 PM on January 4, 2010
Can be cooked in the oven for 40-60 minutes (for family sized packets) at 375 or even more deliciously on the grill.
For a "cowboy dinner" in a packet you can also add a hamburger/turkeyburger patty or salmon filet and some cream of mushroom/onion/celery soup.
posted by prettymightyflighty at 1:06 PM on January 4, 2010
Potato leek soup is very nice. And potatoes go very well in a split pea soup.
posted by Admiral Haddock at 1:06 PM on January 4, 2010
posted by Admiral Haddock at 1:06 PM on January 4, 2010
Rösti, which is kind like a potato pancake, but less eggs/oil and bigger. You mix in some ham or some other meat and it's a really full meal. I find that grating somewhat boiled potatoes works best.
posted by GuyZero at 1:08 PM on January 4, 2010
posted by GuyZero at 1:08 PM on January 4, 2010
Garlic Oven Fries
1. Wash at least one potato per person you're serving. Cut the potatoes into wedges (lengthwise) leaving the skins on.
2. Put the wedges into a bowl. Drizzle olive oil over them. You want each wedge to be lightly coated so it can hold the other ingredients.
3. Sprinkle with minced garlic, shredded Parmesan cheese, parsley, and cracked pepper. Put in the amounts of each that you like.
4. Spread the wedges in a single layer on a cookie sheet and pop into a 400 degree oven for about 15 minutes or until the wedges are browned and fork tender.
posted by onhazier at 1:09 PM on January 4, 2010 [5 favorites]
1. Wash at least one potato per person you're serving. Cut the potatoes into wedges (lengthwise) leaving the skins on.
2. Put the wedges into a bowl. Drizzle olive oil over them. You want each wedge to be lightly coated so it can hold the other ingredients.
3. Sprinkle with minced garlic, shredded Parmesan cheese, parsley, and cracked pepper. Put in the amounts of each that you like.
4. Spread the wedges in a single layer on a cookie sheet and pop into a 400 degree oven for about 15 minutes or until the wedges are browned and fork tender.
posted by onhazier at 1:09 PM on January 4, 2010 [5 favorites]
Vodka.
Uh... did you read that at all? I mean, you could do it, but not like that, and you'd need a hell of a lot more than 10 pounds of potatoes, among other things.
In any case, how about knishes? (I don't know why Emeril is making knishes. But knishes are delicious. Delishes.)
posted by uncleozzy at 1:13 PM on January 4, 2010 [1 favorite]
Uh... did you read that at all? I mean, you could do it, but not like that, and you'd need a hell of a lot more than 10 pounds of potatoes, among other things.
In any case, how about knishes? (I don't know why Emeril is making knishes. But knishes are delicious. Delishes.)
posted by uncleozzy at 1:13 PM on January 4, 2010 [1 favorite]
Potato soup is a really great way to use up potatoes.
Indeed, and leeks are the classic accompaniment, though Portuguese caldo verde also hits the spot, with your preferred winter green and sausage, though unlike potage parmentier, it doesn't tend to freeze well. On the Portuguese theme, some kind of bacalhau dish if you eat fish and can get hold of salt cod.
Or, somewhat more British: fish cakes or bubble and squeak doesn't have to be unhealthy if you lightly oil and bake it... and the utilitarian but nutritious potato filling is baked beans.
posted by holgate at 1:14 PM on January 4, 2010
Indeed, and leeks are the classic accompaniment, though Portuguese caldo verde also hits the spot, with your preferred winter green and sausage, though unlike potage parmentier, it doesn't tend to freeze well. On the Portuguese theme, some kind of bacalhau dish if you eat fish and can get hold of salt cod.
Or, somewhat more British: fish cakes or bubble and squeak doesn't have to be unhealthy if you lightly oil and bake it... and the utilitarian but nutritious potato filling is baked beans.
posted by holgate at 1:14 PM on January 4, 2010
I bought a bag of potatoes a while ago. So far I've done Cook's Illustrated's focaccia, microwave potato chips, breakfast burritos (eggs, salsa, cheese, diced cooked potatoes), and used them in curries/stews/soups. I'll probably try gnocchi, potato tacos, and Hasselback potatoes with the rest. The potato tag at The Kitchn has a bunch of cool ideas.
posted by loulou718 at 1:18 PM on January 4, 2010
posted by loulou718 at 1:18 PM on January 4, 2010
Alton Brown has a recipes for Leftover Baked Potato Soup
posted by I am the Walrus at 1:20 PM on January 4, 2010
posted by I am the Walrus at 1:20 PM on January 4, 2010
Dry potato curry.
Southern-style hashbrowns (scattered smothered covered, baby).
You can also cut into chunks and roast'em, then toss them with butter, salt, pepper, and parsley, and serve with a bit of paprika.
One of my favorites: Slice some andouille sausage (or any other good smoky pork sausage) and brown in a pan. Add diced onions, garlic, and green bell peppers, give them a quick fry in the rendered fat from the sausage, then add diced 'taters, salt, pepper, and water to cover. Turn it up high to boil the water - when the water's almost gone, check a potato chunk for doneness and add more water if needed.
posted by deadmessenger at 1:35 PM on January 4, 2010
Southern-style hashbrowns (scattered smothered covered, baby).
You can also cut into chunks and roast'em, then toss them with butter, salt, pepper, and parsley, and serve with a bit of paprika.
One of my favorites: Slice some andouille sausage (or any other good smoky pork sausage) and brown in a pan. Add diced onions, garlic, and green bell peppers, give them a quick fry in the rendered fat from the sausage, then add diced 'taters, salt, pepper, and water to cover. Turn it up high to boil the water - when the water's almost gone, check a potato chunk for doneness and add more water if needed.
posted by deadmessenger at 1:35 PM on January 4, 2010
I like pouring balsamic vinaigrette on my baked potatoes.
posted by ishotjr at 1:39 PM on January 4, 2010
posted by ishotjr at 1:39 PM on January 4, 2010
Heavenly Potatoes. Best potatoes I've ever had (and I pride myself on making the best mashed potatoes around!).
posted by ThaBombShelterSmith at 1:42 PM on January 4, 2010
posted by ThaBombShelterSmith at 1:42 PM on January 4, 2010
Oh, I just did the same thing with a 5 lb bag of taters.
Yesterday, I made this soup. It came out fantastic.
German Potato Soup.
From The More-with Less Cookbook - suggestions by Mennonites on how to eat better and consume less of the world's limited food resources. By Doris Janzen Longacre, and published just in time for the Recession - of 1982! The version I have is from 1978, and I found it at Goodwill.
Combine in saucepan:
4 medium potatoes, peeled and diced.
1 onion, sliced.
1 teaspoon salt.
dash pepper
3 1/2 cup water
Cook until potatoes are tender.
Heat in second saucepan:
1 Tablespoon butter
1 Tablespoon flour
Allow flour and butter to brown, stirring constantly.
Add: 3 C cooked liquid from the potatoes.
Cook and stir until smooth. Add potatoes and onions and heat through. Sprinkle with parsley.
I ended up using around 5 cups of water, and some of that water was homemade chicken stock. I also doubled the roux. But, it came out great!
posted by spinifex23 at 1:46 PM on January 4, 2010 [2 favorites]
Yesterday, I made this soup. It came out fantastic.
German Potato Soup.
From The More-with Less Cookbook - suggestions by Mennonites on how to eat better and consume less of the world's limited food resources. By Doris Janzen Longacre, and published just in time for the Recession - of 1982! The version I have is from 1978, and I found it at Goodwill.
Combine in saucepan:
4 medium potatoes, peeled and diced.
1 onion, sliced.
1 teaspoon salt.
dash pepper
3 1/2 cup water
Cook until potatoes are tender.
Heat in second saucepan:
1 Tablespoon butter
1 Tablespoon flour
Allow flour and butter to brown, stirring constantly.
Add: 3 C cooked liquid from the potatoes.
Cook and stir until smooth. Add potatoes and onions and heat through. Sprinkle with parsley.
I ended up using around 5 cups of water, and some of that water was homemade chicken stock. I also doubled the roux. But, it came out great!
posted by spinifex23 at 1:46 PM on January 4, 2010 [2 favorites]
Previously.
Also, potato slices on pizza are good.
posted by jgirl at 1:51 PM on January 4, 2010 [1 favorite]
Also, potato slices on pizza are good.
posted by jgirl at 1:51 PM on January 4, 2010 [1 favorite]
Scalloped potatoes or potatoes augratin!
posted by The Light Fantastic at 1:53 PM on January 4, 2010
posted by The Light Fantastic at 1:53 PM on January 4, 2010
Potatoes keep well, so you could just take a break. I use baked potatoes as the base for leftovers; with veggies, cheese is a nice addition. Also, chili on a baked potato, sloppy joe (browned ground meat w/ barbecue sauce), creamed spinach on a potato is excellent.
Oven-browned potatoes: Cut potatoes into wedges or chunks. Douse w/ olive oil, add seasoned salt, pepper & rosemary, bake @ 350, stir/turn every 15 minutes, for 1 hour. Or reduce the olive oil and add lots of tabasco sauce.
posted by theora55 at 2:01 PM on January 4, 2010
Oven-browned potatoes: Cut potatoes into wedges or chunks. Douse w/ olive oil, add seasoned salt, pepper & rosemary, bake @ 350, stir/turn every 15 minutes, for 1 hour. Or reduce the olive oil and add lots of tabasco sauce.
posted by theora55 at 2:01 PM on January 4, 2010
Spicy potato/corn chowder, three-cheese scalloped potatoes, homemade pierogies (although I'm not completely convinced that the homemade ones are worth the effort over the frozen kind), potato bread.
And yes, please make potato pizza and report back. I just saw a bit on Food Network about this, and I sooo want to try it.
posted by scarykarrey at 2:03 PM on January 4, 2010
And yes, please make potato pizza and report back. I just saw a bit on Food Network about this, and I sooo want to try it.
posted by scarykarrey at 2:03 PM on January 4, 2010
Nick Verstayne's Potato Bodge:
(It's kind of like a soup,but not as liquified)
Use enough spuds for one meal. Peel them or not, but cube the little bastards, then microwave them, maybe with butter or margarine until they're nearly done.
Mince up some garlic, and maybe a little onion - chopped fairly fine - to taste.
Get yourself a half a cup (again, to taste) of chicken broth - you may do this by boiling a bit of water and adding a stock cube, or however your favorite chicken broth arrives.
Grate some cheese - I like cheddar, but YMMV.
Add the stock to the nearly done spud(s), add the garlic&onions, salt and pepper to taste.
At the end, at the cheese.
I like it more chunky (but still soft) than soup, but still gloopy that you might want to mop things up with some nice bread-like substance.
posted by Nick Verstayne at 2:18 PM on January 4, 2010 [1 favorite]
(It's kind of like a soup,but not as liquified)
Use enough spuds for one meal. Peel them or not, but cube the little bastards, then microwave them, maybe with butter or margarine until they're nearly done.
Mince up some garlic, and maybe a little onion - chopped fairly fine - to taste.
Get yourself a half a cup (again, to taste) of chicken broth - you may do this by boiling a bit of water and adding a stock cube, or however your favorite chicken broth arrives.
Grate some cheese - I like cheddar, but YMMV.
Add the stock to the nearly done spud(s), add the garlic&onions, salt and pepper to taste.
At the end, at the cheese.
I like it more chunky (but still soft) than soup, but still gloopy that you might want to mop things up with some nice bread-like substance.
posted by Nick Verstayne at 2:18 PM on January 4, 2010 [1 favorite]
Mashed potatoes are good with all kinds of things, especially when gravy is involved. Make sure you add plenty of butter and some milk to the mash.
Leftover mash can be fried with any of bacon bits, cheese, shredded cabbage, fried mushrooms, fried onion, any other leftovers you have lying about... then you can put a fried egg on the top for extra cholesterol if you want to push the boat out.
Roast potatoes are also excellent. Wash (but don't peel) and cube the potatoes, and roast them with olive oil, salt and rosemary or paprika. Eat them on their own with aioli, or as a side dish, or with bacon or chorizo and spicy tomato sauce.
posted by emilyw at 2:18 PM on January 4, 2010
Leftover mash can be fried with any of bacon bits, cheese, shredded cabbage, fried mushrooms, fried onion, any other leftovers you have lying about... then you can put a fried egg on the top for extra cholesterol if you want to push the boat out.
Roast potatoes are also excellent. Wash (but don't peel) and cube the potatoes, and roast them with olive oil, salt and rosemary or paprika. Eat them on their own with aioli, or as a side dish, or with bacon or chorizo and spicy tomato sauce.
posted by emilyw at 2:18 PM on January 4, 2010
OK - I was hungry - I meant, at the end *add* the cheese.
Also, once you've added the stock to the spuds, you're going back to the microwave/heat source for a little bit to combine everything. This works best for me in the microwave.
posted by Nick Verstayne at 2:21 PM on January 4, 2010 [1 favorite]
Also, once you've added the stock to the spuds, you're going back to the microwave/heat source for a little bit to combine everything. This works best for me in the microwave.
posted by Nick Verstayne at 2:21 PM on January 4, 2010 [1 favorite]
The Cooks Illustrated recipe for focaccia bread included grated russet potato.
posted by mmascolino at 2:30 PM on January 4, 2010
posted by mmascolino at 2:30 PM on January 4, 2010
This Baked Potato Soup recipe from Penzey's is one of the best things I've ever cooked according to my husband. It was SO GOOD. I halved the recipe because it says it serves 10 but when it was done I was sorry I'd only made half. "Potato soup" sounds very bland but this was complex, a little bit spicy and just absolutely delicious. It might not be the world's healthiest soup but once in a while, on a cold winter's night, it's just the best.
posted by Kangaroo at 2:57 PM on January 4, 2010 [1 favorite]
posted by Kangaroo at 2:57 PM on January 4, 2010 [1 favorite]
Baked potato soup, made with BACON. (Fry up the bacon, chop up a big onion or two and fry in the bacon grease, boil your potatoes, then throw in crumbled bacon, the cooked onions, and a roux made from the leftover bacon grease.) (which is as easy as throwing some flour in it, stirring, then adding milk.) Throw some more milk in (hopefully you remembered to drain the taters just a bit) and simmer.....aaaahhhhhh
That was MY supper last night, and it was magnificent.
posted by St. Alia of the Bunnies at 3:34 PM on January 4, 2010 [2 favorites]
That was MY supper last night, and it was magnificent.
posted by St. Alia of the Bunnies at 3:34 PM on January 4, 2010 [2 favorites]
You'll have to buy a couple of other things for this, but it's something I'm going to make soon because damn it's good:
Dublin Coddle
6 potatoes
2 onions
8 oz. bacon
1 lb. sausage (do NOT use hot Italian sausage, other than that you're good)
a cup or so of hard cider (optional)
a cup or so of stock or water
a couple carrots
Optional: a few sprigs each of fresh sage and fresh thyme
Slice the bacon into 1 inch squares. Bring the stock or water to a boil, add the sausage and bacon and simmer for about 5 minutes. Remove the sausage and bacon, and save the stock. Cut each sausage into bite-size pieces.
Peel the potatoes, carrots, and onions and slice them into thick slices. Get a big saucepan, dump about half the vegetables in the bottom, then add half the meat. If you're using fresh herbs, dump them straight in now (don't even worry about taking them off the stems). Dump in the rest of the vegetables, then add the rest of the meat. Pour in the stock, and top up with some hard cider. Bring to a boil, then cover and simmer for about an hour. This serves about 4. (A friend of mine once discovered that you can fry up the leftovers in a skillet for breakfast, and it's awesome.)
You can also use leftover mashed potatoes for a sort of potato cake -- 2 cups of mashed potatoes plus 1 cup of flour and a couple tablespoons of melted butter to make the dough. Divide the dough in half, roll each half out into a circle big enough for your frying pan, then fry for about 3 minutes on each side. Cut each circle into quarters.
As is probably not surprising, these are both Irish recipes.
posted by EmpressCallipygos at 4:08 PM on January 4, 2010 [1 favorite]
Dublin Coddle
6 potatoes
2 onions
8 oz. bacon
1 lb. sausage (do NOT use hot Italian sausage, other than that you're good)
a cup or so of hard cider (optional)
a cup or so of stock or water
a couple carrots
Optional: a few sprigs each of fresh sage and fresh thyme
Slice the bacon into 1 inch squares. Bring the stock or water to a boil, add the sausage and bacon and simmer for about 5 minutes. Remove the sausage and bacon, and save the stock. Cut each sausage into bite-size pieces.
Peel the potatoes, carrots, and onions and slice them into thick slices. Get a big saucepan, dump about half the vegetables in the bottom, then add half the meat. If you're using fresh herbs, dump them straight in now (don't even worry about taking them off the stems). Dump in the rest of the vegetables, then add the rest of the meat. Pour in the stock, and top up with some hard cider. Bring to a boil, then cover and simmer for about an hour. This serves about 4. (A friend of mine once discovered that you can fry up the leftovers in a skillet for breakfast, and it's awesome.)
You can also use leftover mashed potatoes for a sort of potato cake -- 2 cups of mashed potatoes plus 1 cup of flour and a couple tablespoons of melted butter to make the dough. Divide the dough in half, roll each half out into a circle big enough for your frying pan, then fry for about 3 minutes on each side. Cut each circle into quarters.
As is probably not surprising, these are both Irish recipes.
posted by EmpressCallipygos at 4:08 PM on January 4, 2010 [1 favorite]
This potato and onion tart is a-mazing.
posted by ersatzkat at 4:47 PM on January 4, 2010 [1 favorite]
posted by ersatzkat at 4:47 PM on January 4, 2010 [1 favorite]
Pommes Anna. Potato and leek soup--Beth Hensperger's Italian as opposed to French recipe is super fast and tasty, takes 30 minutes. Nthing potato kugel and/or latkes, potato tart, and twice-baked potatoes (my personal downfall). Cowboy mashed potatoes for a slight change of pace. Hasselback potatoes. Red curries made with peas and potatoes.
Colcannon (self-link to my LJ recipe). Zuni Cafe's rosemary roasted potatoes (Chowhound approved!).
posted by ifjuly at 5:01 PM on January 4, 2010
Colcannon (self-link to my LJ recipe). Zuni Cafe's rosemary roasted potatoes (Chowhound approved!).
posted by ifjuly at 5:01 PM on January 4, 2010
You don't have to eat all of them. If you have kids, you can have a blast carving a stamp into half of a potato and doing arts and crafts day.
posted by jenkinsEar at 5:07 PM on January 4, 2010 [1 favorite]
posted by jenkinsEar at 5:07 PM on January 4, 2010 [1 favorite]
I've lately been baking baby carrots and sliced potatoes in the oven in a half-inch or so of chicken or beef bouillon and some butter (45 minutes -> 1 hr @ 425). DELICIOUS.
If we have a pre-cooked chicken about I throw it in 20 minutes before the end and baste it with the bouillon as well as putting plenty inside the cavity (so it evaporates into the meat and keeps it moist. Yum yum yum.
Anyhoo, delicious potatoes!
posted by Billegible at 5:43 PM on January 4, 2010
If we have a pre-cooked chicken about I throw it in 20 minutes before the end and baste it with the bouillon as well as putting plenty inside the cavity (so it evaporates into the meat and keeps it moist. Yum yum yum.
Anyhoo, delicious potatoes!
posted by Billegible at 5:43 PM on January 4, 2010
With left over mashed potatoes you can make Irish Boxty. The Irish restaurant in downtown Raleigh uses Boxty as a sort of crepe-- you fry up the Boxty and stuff it with meat, veg and gravy.
If you have never had it, German Potato Salad is quite distinct-- it is a potato salad served hot with a bacon-vinegar dressing. My mother made this and it was one of my favorite dishes as a child.
Another variation on potato salad (my husband's favorite) uses crumbled blue cheese and bacon instead of the mayo.
posted by Secret Life of Gravy at 6:04 PM on January 4, 2010 [2 favorites]
If you have never had it, German Potato Salad is quite distinct-- it is a potato salad served hot with a bacon-vinegar dressing. My mother made this and it was one of my favorite dishes as a child.
Another variation on potato salad (my husband's favorite) uses crumbled blue cheese and bacon instead of the mayo.
posted by Secret Life of Gravy at 6:04 PM on January 4, 2010 [2 favorites]
One more recipe for twice baked potatoes-- if you are not afraid of fat-- is to add equal measures of butter and cream cheese to your scooped out potato pieces. (About 2 oz each per potato.) Roughly mash. Salt and pepper to taste and then stir in diced cheddar and chopped chives plus bacon if you want it. Put it under the broiler on low heat for a few minutes until the cream cheese and cheddar melt. This is THE sidedish to steak at my house.
Chives are such a great accompaniment to potatoes that they are worth growing in a pot on the patio. They grow easily and-- like grass-- will grow back after cutting.
posted by Secret Life of Gravy at 6:11 PM on January 4, 2010
Chives are such a great accompaniment to potatoes that they are worth growing in a pot on the patio. They grow easily and-- like grass-- will grow back after cutting.
posted by Secret Life of Gravy at 6:11 PM on January 4, 2010
One general suggestion is that boiled, mashed potatoes thinned with a little stock (no need for the full butter-and-cream treatment, if you're using them as a base, rather than as their own dish) make an excellent substitute for noodles or rice or whatever starch base you had planned for your sauced meat/curry/tagine/etc. My sister has gluten-sensitive kids, and she makes whatever she would have made in the past and then serves it on mashed-up potatoes instead of noodles. It's delicious, and for some things, I actually prefer it to the traditional accompaniment.
posted by palliser at 7:20 PM on January 4, 2010
posted by palliser at 7:20 PM on January 4, 2010
BBQ!! - Pig in the Potato patch - pulled pork, bbq sauce (also - butter, sour cream, bacon, chives, if you'd like).
posted by quodlibet at 7:32 PM on January 4, 2010
posted by quodlibet at 7:32 PM on January 4, 2010
Roesti potatoes.
Peel and grate potatoes into a large bowl of water and let soak for about 20 minutes. This gets rid of some of the starch so the potatoes will be less gummy. Scoop out the grated potatoes (making sure to leave the starch behind) and press the grated potatoes in a colander to get the remaining water out. Add 1/2 onion cut into thin rings.
Melt 1/4 cup of butter in a heavy frying pan. Cover the bottom of the pan with the grated potatoes and onions, sallting and peppering them and dotting more butter on top.
Cook at medium heat about 15 minutes. Then cover and turn down the heat. You want the potatoes to brown, not burn. Cook about 20 more minutes. Do not stir or disturb the bottom of the potatoes (they are forming a nice brown crust).
Turn the roesti over by inverting the pan onto a plate or another pan of the same size and sliding it back (uncooked side down) into the pan. Cook another 10 minutes until it is brown on that side too.
posted by bad grammar at 7:36 PM on January 4, 2010 [1 favorite]
Peel and grate potatoes into a large bowl of water and let soak for about 20 minutes. This gets rid of some of the starch so the potatoes will be less gummy. Scoop out the grated potatoes (making sure to leave the starch behind) and press the grated potatoes in a colander to get the remaining water out. Add 1/2 onion cut into thin rings.
Melt 1/4 cup of butter in a heavy frying pan. Cover the bottom of the pan with the grated potatoes and onions, sallting and peppering them and dotting more butter on top.
Cook at medium heat about 15 minutes. Then cover and turn down the heat. You want the potatoes to brown, not burn. Cook about 20 more minutes. Do not stir or disturb the bottom of the potatoes (they are forming a nice brown crust).
Turn the roesti over by inverting the pan onto a plate or another pan of the same size and sliding it back (uncooked side down) into the pan. Cook another 10 minutes until it is brown on that side too.
posted by bad grammar at 7:36 PM on January 4, 2010 [1 favorite]
Potato pizza? I'd ditch the chicken and go to town with the taters.
posted by latch24 at 7:56 PM on January 4, 2010
posted by latch24 at 7:56 PM on January 4, 2010
Whoops, just noticed you've already made spanish tortilla. How about jacket potatoes? Here's one example with a mushroom topping. I've done them with all sorts of things- ham+diced tomatoes+swiss or broccoli+cheddar+bacon also make nice toppings or mix-ins for twice baked potatoes.
posted by emd3737 at 8:04 PM on January 4, 2010
posted by emd3737 at 8:04 PM on January 4, 2010
Baked potato chips are good, although a fair bit of work. I've had the best luck by slicing them on a mandolin (thinnest possible setting, about 0.5mm), then rinsing in cold water for 10m, then drying by spreading them out and pressing between dish towels. At this point they should be almost dry, just damp, to the touch. Toss with olive oil (or butter if you want to really go for it), and salt. Then arrange in a single layer on a sheet pan. Cook in a very hot oven, convection if possible, until light brown. I like to put fresh ground pepper on them as soon as they come out of the oven — the heat brings out the pepper a bit.
If you're feeling lazier, you can make a good side dish by just cubing up a potato along with whatever other veggies you have around (onion, bell pepper, zucchini, and squash all work well), tossing everything in olive oil, and roasting in a 400F oven until things brown up. Turn them every 5-7 minutes with a spatula to keep the browning even.
In both cases, using a silicone baking sheet or parchment paper makes cleanup easier, although if you use more oil they'll tend to release more easily. All up to you.
posted by Kadin2048 at 10:36 PM on January 4, 2010
If you're feeling lazier, you can make a good side dish by just cubing up a potato along with whatever other veggies you have around (onion, bell pepper, zucchini, and squash all work well), tossing everything in olive oil, and roasting in a 400F oven until things brown up. Turn them every 5-7 minutes with a spatula to keep the browning even.
In both cases, using a silicone baking sheet or parchment paper makes cleanup easier, although if you use more oil they'll tend to release more easily. All up to you.
posted by Kadin2048 at 10:36 PM on January 4, 2010
I'd have to recommend a combination of soy sauce and melted butter as an incredibly delicious sauce for any sort of cooked potatoes, really. Not much of a recipe but crazy delicious and a nice change of pace from what you're probably used to.
posted by DoctorFedora at 1:51 AM on January 5, 2010
posted by DoctorFedora at 1:51 AM on January 5, 2010
If you have the time and cojones to do it, Alinea is famous for a dish known as "hot potato cold potato"--basically a skewer with hot cooked potato, black truffle slice, and parmesean suspended over a wax bowl of chilled cream of potato soup. You pull the skewer through the wax bowl which drops the hot potato into the cold soup and eat immediately. The restaurant makes their own custom wax bowls (makeshift instructions here) but I imagine you could capture the essence of the dish without using a bowl and skewer, etc.
Recipe here
have fun!
posted by chalbe at 9:04 AM on January 5, 2010
Recipe here
have fun!
posted by chalbe at 9:04 AM on January 5, 2010
scarykarrey > homemade pierogies (although I'm not completely convinced that the homemade ones are worth the effort over the frozen kind), potato bread.
HOMEMADE PIEROGIES ARE TOTALLY WORTH IT! It is like night and day! And they can be frozen! And you can put anything in them! (sour cherries! different cheeses! onions! sweet potatoes!)
posted by Gor-ella at 9:54 AM on January 5, 2010
HOMEMADE PIEROGIES ARE TOTALLY WORTH IT! It is like night and day! And they can be frozen! And you can put anything in them! (sour cherries! different cheeses! onions! sweet potatoes!)
posted by Gor-ella at 9:54 AM on January 5, 2010
My favorite version of mashed potatoes goes thus:
Mash 5lb potatoes as per usual (peel, cube, boil, 1 stick butter and milk to taste, salt, pepper). But when you add the butter and milk also add
5-6 oz fresh goats' cheese
1/2 lb (8-10 slices) of bacon baked until crispy and crumbled
and 1/2 a medium red onion, finely diced.
The goat cheese gives it a little tang, the bacon is delicious, and the onion provides just a hint of a kick and a texture contrast. Trust me, it's pretty awesome.
posted by Diablevert at 2:08 PM on January 9, 2010 [2 favorites]
Mash 5lb potatoes as per usual (peel, cube, boil, 1 stick butter and milk to taste, salt, pepper). But when you add the butter and milk also add
5-6 oz fresh goats' cheese
1/2 lb (8-10 slices) of bacon baked until crispy and crumbled
and 1/2 a medium red onion, finely diced.
The goat cheese gives it a little tang, the bacon is delicious, and the onion provides just a hint of a kick and a texture contrast. Trust me, it's pretty awesome.
posted by Diablevert at 2:08 PM on January 9, 2010 [2 favorites]
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posted by amro at 12:53 PM on January 4, 2010 [2 favorites]