Recipes with potatoes
July 14, 2019 1:40 AM Subscribe
Looking to use up 1kg of red potatoes I bought in error. Looking for recipes which I could make for dinner ie not just mashed potatoes! Something low calorie needed as I’m on a diet. No dietary requirements, access to a typical Australian supermarket and smaller markets. Will eat/try out almost any nationality of cuisine.
Something like this potato salad will be diet-friendly with a lower glycemic index than just mashed potatoes (since you cool them after cooking). I personally don't add sugar to the vinaigrette at all.
posted by I claim sanctuary at 2:00 AM on July 14, 2019 [1 favorite]
posted by I claim sanctuary at 2:00 AM on July 14, 2019 [1 favorite]
If you're willing to go back out for ingredients, try borscht:
Boil a tough cut of meat (usually beef, e.g., short ribs or shank) until tender. Use the resulting liquid to boil some mixture of potatoes, carrots, beets, onions, dill, and cabbage, all grated or shredded. Season with salt and pepper, put in the meat from the short ribs, and serve with sour cream and more dill.
Here's a more detailed recipe.
posted by meaty shoe puppet at 2:26 AM on July 14, 2019 [2 favorites]
Boil a tough cut of meat (usually beef, e.g., short ribs or shank) until tender. Use the resulting liquid to boil some mixture of potatoes, carrots, beets, onions, dill, and cabbage, all grated or shredded. Season with salt and pepper, put in the meat from the short ribs, and serve with sour cream and more dill.
Here's a more detailed recipe.
posted by meaty shoe puppet at 2:26 AM on July 14, 2019 [2 favorites]
How about some traditional Dutch cuisine? A perfect wintertime dish: Boerenkool met worst.
Here's a recipe, here's a more traditional version and here's one that seems very fancy.
posted by Too-Ticky at 2:45 AM on July 14, 2019 [2 favorites]
Here's a recipe, here's a more traditional version and here's one that seems very fancy.
posted by Too-Ticky at 2:45 AM on July 14, 2019 [2 favorites]
Do you have a mandoline? We slice the potatoes (red or gold) very thin and then layer them on a baking sheet, alternating olive oil, a sprinkle of salt, and potatoes. I use a brush to spread the oil over the potatoes, but you can rub it on with your fingers. Give each potato a bit of sheen. Make your pan no more than 4 layers deep. Bake at 375 for 30-50 minutes, poke them to check for your desired consistency.
We call this magic potatoes and if we get enough potatoes in the CSA we just share a sheet of potatoes between two people for dinner.
The leftovers are good, so you can cook a bunch this way and eat them as sides. Sometimes I sprinkle chives on my cooked potato slices
posted by bilabial at 2:50 AM on July 14, 2019 [5 favorites]
We call this magic potatoes and if we get enough potatoes in the CSA we just share a sheet of potatoes between two people for dinner.
The leftovers are good, so you can cook a bunch this way and eat them as sides. Sometimes I sprinkle chives on my cooked potato slices
posted by bilabial at 2:50 AM on July 14, 2019 [5 favorites]
Potatoes keep for a while, store them in a dark place, as cool as you can without putting them in the fridge. You can take your time eating them over several meals, in different preparations.
posted by koahiatamadl at 3:38 AM on July 14, 2019 [2 favorites]
posted by koahiatamadl at 3:38 AM on July 14, 2019 [2 favorites]
I was delighted to find that potatoes are less calorie dense than you'd think. Like way less than rice or pasta or bread.
I would dice it up and toss with a bit of olive oil and salt and pepper and roast at 200C for 30 min. Add a bit of rosemary if it's handy. Being me I'd probably just eat it all out of the pan but I can see a future where it could be kept for posterity and potato salad.
posted by arha at 5:05 AM on July 14, 2019 [2 favorites]
I would dice it up and toss with a bit of olive oil and salt and pepper and roast at 200C for 30 min. Add a bit of rosemary if it's handy. Being me I'd probably just eat it all out of the pan but I can see a future where it could be kept for posterity and potato salad.
posted by arha at 5:05 AM on July 14, 2019 [2 favorites]
A mustard-based potato salad (ideally with bacon; you use the bacon drippings for the vinaigrette) is probably my favorite thing to do with red potatoes: this recipe is similar to the one I use. You can reduce or skip the sugar, and add some chopped celery or bell peppers for crunch and flavor.
Jeera aloo/aloo jeera is a pretty healthy North Indian dish (there are a lot of variations, but the basic template is boiled and peeled potatoes, diced and sautéed with whole cumin seed and green chilis and dressed with lemon juice, and fresh coriander) that's good with yogurt/raita and pickle, or as a side dish in a larger meal. Here's a basic recipe but google it and you'll find plenty more. I usually add a little bit of ginger-garlic paste, turmeric, coriander, and cayenne, and amchur if I have it on hand.
posted by karayel at 6:03 AM on July 14, 2019 [2 favorites]
Jeera aloo/aloo jeera is a pretty healthy North Indian dish (there are a lot of variations, but the basic template is boiled and peeled potatoes, diced and sautéed with whole cumin seed and green chilis and dressed with lemon juice, and fresh coriander) that's good with yogurt/raita and pickle, or as a side dish in a larger meal. Here's a basic recipe but google it and you'll find plenty more. I usually add a little bit of ginger-garlic paste, turmeric, coriander, and cayenne, and amchur if I have it on hand.
posted by karayel at 6:03 AM on July 14, 2019 [2 favorites]
I had Sri Lankan deviled potatoes at a benefit for people affected by the Easter bombings. They were great. I haven’t tried to make them myself yet, so I can’t recommend a specific recipe, but I got many hits googling for recipes. Here’s one.
posted by FencingGal at 6:25 AM on July 14, 2019 [1 favorite]
posted by FencingGal at 6:25 AM on July 14, 2019 [1 favorite]
A little bit healthier variant of mashed potatoes—cook them as though you’re making regular mashed potatoes (some people bake them, some people steam them, some people boil them in water—it’s never made much of a difference to me). Slice a bunch of shallots very thin and then chop them up into small pieces. Juice and zest a few lemons (how many depends on how much you like lemon flavor) and chop up some parsley (same). When you can easily stick a fork into the potatoes, mash them up (you can leave the skins on) with olive oil, coarse kosher salt, pepper, and the lemon juice/zest, shallots, and parsley. Make sure you get the shallots mashed in while everything is still hot. (If you hate the taste of raw shallots, you can stick the chopped shallots into the lemon juice for a while while you are cooking the potatoes.) You can adjust everything to taste.
You could also mash grated Parmesan cheese into this, but you don’t have to.
Depending how big the potatoes are, you can also use this recipe for jacket potatoes. Bake the potatoes at 400-425 for an hour, then cut them in half, scoop the insides out and mash it all with the same ingredients as above, the refill the empty skins with the mixture and cook them for another 20 minutes at the same temperature.
All of this tastes great served right after you make it, or eaten cold as leftovers, or rewarmed up later on.
posted by sallybrown at 7:05 AM on July 14, 2019 [3 favorites]
You could also mash grated Parmesan cheese into this, but you don’t have to.
Depending how big the potatoes are, you can also use this recipe for jacket potatoes. Bake the potatoes at 400-425 for an hour, then cut them in half, scoop the insides out and mash it all with the same ingredients as above, the refill the empty skins with the mixture and cook them for another 20 minutes at the same temperature.
All of this tastes great served right after you make it, or eaten cold as leftovers, or rewarmed up later on.
posted by sallybrown at 7:05 AM on July 14, 2019 [3 favorites]
What about vichyssoise? You can serve it cold, like it's meant to, but in winter I just eat it hot and I love it. Also, the linked recipe uses a lot of cream and it is delicious, but when serving hot you can go with far less cream and more potatoes. Like half cream and double potatoes. You may have to add a bit of water then, though.
I also came in to recommend jeera aloo. We just had it the other day, and all agreed we should have it much more frequently, with one eater saying she could eat it every day. I add mustard seeds, compared to the recipe karayel posted.
You can also make a veggie "shepherds pie", I usually just improvise from what is in the fridge/larder, but this recipe is close enough to what I do. You could obviously also just make a normal shepherds pie, the reason for going vegetarian would be your diet.
posted by mumimor at 7:35 AM on July 14, 2019 [1 favorite]
I also came in to recommend jeera aloo. We just had it the other day, and all agreed we should have it much more frequently, with one eater saying she could eat it every day. I add mustard seeds, compared to the recipe karayel posted.
You can also make a veggie "shepherds pie", I usually just improvise from what is in the fridge/larder, but this recipe is close enough to what I do. You could obviously also just make a normal shepherds pie, the reason for going vegetarian would be your diet.
posted by mumimor at 7:35 AM on July 14, 2019 [1 favorite]
A great potato to put in the pan with a roast. Or, toss with a little oil and salt, then roast till golden brown.
posted by SemiSalt at 7:41 AM on July 14, 2019 [1 favorite]
posted by SemiSalt at 7:41 AM on July 14, 2019 [1 favorite]
I love scalloped potatoes but can't eat dairy. I layer thinly sliced potatoes and onions add a drizzle of olive oil or vegan spread every other layer, salt and pepper then add a batter of garbanzo flour and water, and bake.
posted by theora55 at 7:45 AM on July 14, 2019
posted by theora55 at 7:45 AM on July 14, 2019
If your potatoes are small, try Crash Hot Potatoes. So simple yet delicious.
posted by Serene Empress Dork at 8:20 AM on July 14, 2019 [6 favorites]
posted by Serene Empress Dork at 8:20 AM on July 14, 2019 [6 favorites]
I've not historically been a potato salad fan, but this is an exception.
posted by EmpressCallipygos at 1:37 PM on July 14, 2019
posted by EmpressCallipygos at 1:37 PM on July 14, 2019
I believe you want something 1. easy, 2. highly scalable, and 3. can sit in your fridge and be reheated for leftovers. This roast potato recipe fits that bill and is (relatively) low-cal because of minimal oil and no frying.
Boil a pot of water and preheat oven to 400.
Scrub or peel potatoes
Cut into cubes no larger than about an inch on a side.
Boil 5 minutes, then drain thoroughly in colander.
Shake the potatoes in the colander to rough up their surfaces (for more crunch during roasting).
Put potatoes in a mixing bowl.
Pour olive oil over your hands, and thoroughly coat the potatoes manually (you don't need/want a lot of oil on any one chunk, but try to ensure no dry spots).
Pour salt and pepper on your hands (maybe some cumin or paprika and/or cayenne, too) and coat the potatoes manually. Slightly overdo the seasonings. Also, salt abrasion ensures extra roasting crunch.
Preheat a non-non-stick baking sheet for a few minutes.
Transfer the potatoes to baking sheet, shake gently to separate, bake for 15 minutes.
Flip potatoes with tongs, one at a time (it's a pain, but good results require individual care).
Bake for 15 more minutes (watching carefully).
Raise baking sheet and broil 5 minutes, watching with absorbed vigilance. Wait for an even golden color (or darker). Milliseconds count at this stage.
posted by Quisp Lover at 2:15 PM on July 14, 2019
Boil a pot of water and preheat oven to 400.
Scrub or peel potatoes
Cut into cubes no larger than about an inch on a side.
Boil 5 minutes, then drain thoroughly in colander.
Shake the potatoes in the colander to rough up their surfaces (for more crunch during roasting).
Put potatoes in a mixing bowl.
Pour olive oil over your hands, and thoroughly coat the potatoes manually (you don't need/want a lot of oil on any one chunk, but try to ensure no dry spots).
Pour salt and pepper on your hands (maybe some cumin or paprika and/or cayenne, too) and coat the potatoes manually. Slightly overdo the seasonings. Also, salt abrasion ensures extra roasting crunch.
Preheat a non-non-stick baking sheet for a few minutes.
Transfer the potatoes to baking sheet, shake gently to separate, bake for 15 minutes.
Flip potatoes with tongs, one at a time (it's a pain, but good results require individual care).
Bake for 15 more minutes (watching carefully).
Raise baking sheet and broil 5 minutes, watching with absorbed vigilance. Wait for an even golden color (or darker). Milliseconds count at this stage.
posted by Quisp Lover at 2:15 PM on July 14, 2019
Oooh I know lots of great potato dishes that aren't super low calorie. I have a gratin in the oven baking now.
The healthiest way I know to enjoy potatoes: boil them. Cut them into cubes (you decide if you want peel on or peel off). Toss with salad greens, a few scallions chopped up, a bit of olive oil, vinager, salt and pepper. I learned this delicious potato salad recipe in Turkey and now rarely prefer the heavy ones based in mayo.
posted by cacao at 3:20 PM on July 14, 2019 [1 favorite]
The healthiest way I know to enjoy potatoes: boil them. Cut them into cubes (you decide if you want peel on or peel off). Toss with salad greens, a few scallions chopped up, a bit of olive oil, vinager, salt and pepper. I learned this delicious potato salad recipe in Turkey and now rarely prefer the heavy ones based in mayo.
posted by cacao at 3:20 PM on July 14, 2019 [1 favorite]
Koptyka - Polish gnocchi!
Then you can freeze them and they fry up great!
posted by St. Peepsburg at 7:01 PM on July 14, 2019
Then you can freeze them and they fry up great!
posted by St. Peepsburg at 7:01 PM on July 14, 2019
I made this tzatziki potato salad from smitten kitchen tonight and was delicious: Potato Salad
It uses yogurt and sour cream for the dressing which might work with your lower cal requirement.
posted by ceramicblue at 2:14 AM on July 15, 2019
It uses yogurt and sour cream for the dressing which might work with your lower cal requirement.
posted by ceramicblue at 2:14 AM on July 15, 2019
Came here to say gnocchi. I see St. Peepsburg has beaten me to it, but put me down as a second vote. Gnocchi freezes really well after drying! You don't have to use any special equipment or anything. Here are some tips to getting the best gnocchi.
posted by domo at 8:51 AM on July 15, 2019
posted by domo at 8:51 AM on July 15, 2019
Oven roasted potatoes: cut lengthwise into 6 slices, pat with paper towels, add coarse salt and fresh ground pepper, then toss in a bowl with a tablespoon or two of good olive oil. Roast in a 375 degree oven for about 45 mins. I use a good half sheet pan with parchment or foil on it.
You can add a large amount of lemon juice and a little water (1/2 cup liquid to 5 or 6 potatoes) for a more greek take on this (do it in a pyrex dish with higher sides and no parchment.) Or no liquid but a whole head of garlic broken into cloves (skin on.) Or do a mix of veg with the potatoes (I like carrots and parsnips or broccolini.)
I am also a fan of the german potato salad several people have mentioned. I never do the hot bacon fat, just a really mustardy vinaigrette.
posted by Lawn Beaver at 11:58 AM on July 15, 2019
You can add a large amount of lemon juice and a little water (1/2 cup liquid to 5 or 6 potatoes) for a more greek take on this (do it in a pyrex dish with higher sides and no parchment.) Or no liquid but a whole head of garlic broken into cloves (skin on.) Or do a mix of veg with the potatoes (I like carrots and parsnips or broccolini.)
I am also a fan of the german potato salad several people have mentioned. I never do the hot bacon fat, just a really mustardy vinaigrette.
posted by Lawn Beaver at 11:58 AM on July 15, 2019
A healthy twist on potato salad that you can customize to your taste: Beet and Potato Salad
Boil potatoes, a beet or two, and a couple eggs. Cube the potatoes and beets, slice the eggs. Meanwhile, sauté some onions and garlic, and whip up a simple vinaigrette - I like one with olive oil, balsamic or red wine vinegar and a bit of Dijon mustard, but you can do whatever you like, or omit the olive oil and just use vinegar or lemon juice to lower calories. Then toss everything together and eat warm or chilled. I also like to add some black or Kalamata olives, but I can think of lots of variations such as bacon or nuts, goat cheese, or use raw onions instead of sautéed, or leeks, etc. I’m not giving measurements, because this is really just all to taste. I use about equal amounts of beets and potatoes, leave skin on for red potatoes.
posted by catatethebird at 12:12 PM on July 15, 2019
Boil potatoes, a beet or two, and a couple eggs. Cube the potatoes and beets, slice the eggs. Meanwhile, sauté some onions and garlic, and whip up a simple vinaigrette - I like one with olive oil, balsamic or red wine vinegar and a bit of Dijon mustard, but you can do whatever you like, or omit the olive oil and just use vinegar or lemon juice to lower calories. Then toss everything together and eat warm or chilled. I also like to add some black or Kalamata olives, but I can think of lots of variations such as bacon or nuts, goat cheese, or use raw onions instead of sautéed, or leeks, etc. I’m not giving measurements, because this is really just all to taste. I use about equal amounts of beets and potatoes, leave skin on for red potatoes.
posted by catatethebird at 12:12 PM on July 15, 2019
Red potatos with thin skins are best simply prepared - boil them whole with skin for 20 minutes, splash them with olive oil, sprinkle of salt, some parsley, eat them hot or cold.
posted by zaelic at 12:23 AM on July 16, 2019 [1 favorite]
posted by zaelic at 12:23 AM on July 16, 2019 [1 favorite]
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posted by lemon_icing at 1:54 AM on July 14, 2019 [2 favorites]