Interesting things to do with potatoes

fjon

Had a search for this, but don't think it has come up before.

Every week we get a veg box delivered, and one thing that we always get is a few potatoes.
I'm getting bored with the usual ways of cooking them, so was wondering if there was something more interesting that people would recommend I try with them?
I'm open to anything really!

GastroBoy

Hasselback Potatoes !

They are really nice and a bit different, and you can pretty much add anything you like.

http://www.thecafesucrefarine.com/2013/02/hasselback-potatoes-w-garlic-lemon.html

fjon

GastroBoy wrote: »

Hasselback Potatoes !

They are really nice and a bit different, and you can pretty much add anything you like.

http://www.thecafesucrefarine.com/2013/02/hasselback-potatoes-w-garlic-lemon.html

They look amazing, and I've never heard of them. I'll definitely be giving them a shot!

Alun

I've tried them before but my knife skills aren't quite up to creating the really thin slices necessary ... I'm sure those clever Swedes have some kind of gadget for making them though

awec

Out of interest, is this veg box delivery something offered by a local company?

fjon

awec wrote: »

Out of interest, is this veg box delivery something offered by a local company?

I use homeorganics.ie and am pretty happy with them. There are one or two others that do the same thing too I believe.

oscarBravo

Alun wrote: »

I've tried them before but my knife skills aren't quite up to creating the really thin slices necessary ... I'm sure those clever Swedes have some kind of gadget for making them though

Put the potato on a spoon and slice until the knife hits the edges of the spoon - that way you can concentrate on your slice thickness and not have to worry so much about slicing right through.

Alun

oscarBravo wrote: »

Put the potato on a spoon and slice until the knife hits the edges of the spoon - that way you can concentrate on your slice thickness and not have to worry so much about slicing right through.

http://www.amazon.com/Scanwood-Beechwood-Swedish-Hasselback-Cutting/dp/B00578TLQO

I knew there'd be a gadget for it

Mrs Fox

Alun wrote: »

http://www.amazon.com/Scanwood-Beechwood-Swedish-Hasselback-Cutting/dp/B00578TLQO

I knew there'd be a gadget for it

Or... you can use a soap dish?

I've seen somewhere placing 2 chopsticks on each side of the potato, to stop slicing the potato through.

BailMeOut

Twice baked potatoes are great.

Get some large spuds, clean, dry and rub with oil and salt pepper. Pierce with fork.

Bake for 45 - 60 mins depending on size until cooked.

Let cool a bit and then slice off top 1/3 and scoop insides out into pan taking care not to damage the skins.

Mash with butter, warm cream, grated cheese, rendered bacon bits and chives and salt, pepper to taste.

Spoon mixture back into skins and put back in oven for 15 mins to heat through.

Great thing about these is they can be done well in advance and left in fridge until dinner time.

fjon

Tried the hasselback potatoes last night. It was a bit of a pain to cut them and to baste/ oil them continually while cooking, but the results were nice. Both my partner and 1.5yo daughter absolutely loved them. Not an "everyday" dish though given the complexity and time it takes, but definitely a nice side dish when you have a bit more time to prepare a meal.

Mrs Fox

fjon that looks amazing

gg2

Par boil baby potatoes, leave to cool for a little while, heat some oil in a baking tray in the oven, chop up smokey bacon and onions and "smash" the baby boiled a little (I usually leave them in the saucepan they were par boiled in and get a slightly smaller bowl and press it on top of the spuds), add the bacon, onion and potatoes to the oil and herbs/ spices of your choice! I usually go for onion salt, garlic, chili powder, cayenne and pepper or rosemary, thyme, garlic, chives.... Bake for about 30 - 40 mins

stevenmu

I've been enjoying potatoe bolognese recently. It works really great with baby potatoes, boiled so they are still nice and firm, then chop them up on a plate and top with bolognese and a good handful of grated cheese.

fjon

Clotu wrote: »

Salted shredded raw potatoes can be used as an effective salve for bad heameroids

Eh, thanks for that, but not quite what I was looking for! :P

fjon

gg2 wrote: »

Par boil baby potatoes, leave to cool for a little while, heat some oil in a baking tray in the oven, chop up smokey bacon and onions and "smash" the baby boiled a little (I usually leave them in the saucepan they were par boiled in and get a slightly smaller bowl and press it on top of the spuds), add the bacon, onion and potatoes to the oil and herbs/ spices of your choice! I usually go for onion salt, garlic, chili powder, cayenne and pepper or rosemary, thyme, garlic, chives.... Bake for about 30 - 40 mins

Sounds quite like German Rost Kartoffeln, which I've been meaning to try. Only difference is I think the Germans would put some sort of cream into it. I'll give this one a go some time too and report back!

amber2

I usually go with a Spanish omelet
500g new potatoes
1 onion, preferably white
150ml extra-virgin olive oil
3 tbsp chopped flatleaf parsley
6 eggs

Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

Or if I've mash left over make potatoes cakes, kids love them. If you wanna be a bit more adventurous I've a potatoe cook book I can send you some recipes, lots of washing up after though.

gillapino

I love Saag Aloo. Its an indian dish made mostly from spinach and patatoes. With a few spices thrown in.

12-14 baby patatoes halved
250g of spinach
200g tin of chopped tomatoes
one green chilli
one large onion diced
1 tsp chili powder
1 tsp coriander
1 tsp tumeric
1 tsp cumin
2 tsp of garlic paste
2 tsp of ginger paste
3-4 tbsp of cream
1 tsp of sugar

1. Boil potatoes for 20 minutes
2. Boil spinach for 2 minutes, drain and put in food processor until it turns into a paste.
3. Chop your onion and add to a big pan with oil and cook until browned
4. Add your green chili, garlic and ginger pastes to the onions and cook for three minutes
5. Then add your coriander, chili powder, tumeric and cumin, cook for 1 min
6. Add your chopped tomatoes and sugar and stir then cook for 5-6 minutes
7. then stir in your potatoes and spinach cook for 3 to 4 mins
8. then lastly add your cream and serve immediately

elfy4eva

Sauteed potatoes are a easy to do and are a nice break from the norm, nice with a bit of onion mixed in.

Plazaman

I like making boxty with potatoes and so easy to do too.

1lb peeled raw potatoes
6oz Flour
Half pint of milk
1 teaspoon (flat not heaped) of bread soda
1 teapoon salt

Grate the potatoes into a bowl (I'd drain any liquid but would rinse them)
Add flour salt and milk and mix well
Use about a tablespoon of the mix to make the boxty cakes
Fry them in a small amount of margarine about 5 mins each side.

For extra goodness, I leave them on a low heat in the oven for about 10 - 15 mins covered in butter.

fjon

Moving down the list, today I tried twice baked potatoes. I filled them with cream, cheddar, onions, rashers and some butter.
Both my daughter and I thought they were delicious, if not exactly the healthiest. They were nice and easy to make and I made some extra ones to keep in the fridge.

Dun laoire

Talking about the twice baked potatoes i've tried this a few times and it's quite good. The addition of the egg is good

https://www.youtube.com/watch?v=mZx2rBQEm9Y

Pang

GastroBoy wrote: »

Hasselback Potatoes !

Fabulous recipe! Just made them today, based on this thread. They were frickin' amazing. So so tasty. Thanks for the recipe, GastroBoy!

Gbear

I do dauphinoise potatoes with smokey bacon and onions.

So delicious.
It helps to have a mandolin - it's also handy for finely slicing fruit, carrots or anything else that might spring to mind.

Layer thinly sliced potatoes, a mix of mozzarella, gruyere and parmesan, caremilesed onions and fried smokey bacon or lardons and add in cream infused with garlic, nutmeg and rosemary at the end, as well as your own weight in pepper and a sprinkling of salt.

Great with steaks or lamb.

Spanish Eyes

amber2 wrote: »

I usually go with a Spanish omelet
500g new potatoes
1 onion, preferably white
150ml extra-virgin olive oil
3 tbsp chopped flatleaf parsley
6 eggs

Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

Or if I've mash left over make potatoes cakes, kids love them. If you wanna be a bit more adventurous I've a potatoe cook book I can send you some recipes, lots of washing up after though.

LOVE tortilla, but I do a cheats version without having to fry the spuds. Helps the waistline a little too!

Steam the sliced spuds until just tender. Place a tea towel or paper towel on top to dry them out a bit. Then tip into a bowl and add the sautéed onions ( you get the oil in now!) and make as you do above.

I do make the authentic version now and then, but it seems to take forever.

Spanish Eyes

Tartiflette is to die for on a cold winter night, or any night for that matter. It is SO moreish.

You are supposed to use Reblochon cheese, but me being me, I've often used a combo of strong Vintage Cheddar, Brie, and parmigiana. Yum, yum. Total Philistine me.

But that's how recipes evolve too, I reckon. It's not that easy or economical to get Reblochon, but when you can, it is really great.

http://www.cuisine-french.com/cgi/mdc/l/en/recette/tartiflette.html

VanillaLime

Lots of nice ideas here!

I like this a lot:
http://www.bbcgoodfood.com/recipes/2369639/summer-courgette-and-tomato-gratin

Crash

Rosti:

http://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/13/how-to-cook-perfect-rosti

The secret to a good one is to use a smaller pan than you think you need, so its just slightly thicker than you'd go for - it needs to have a bit of depth to it.

Also, a cheat I started doing to speed this up (if you wait for parboiled spuds to fully cool, you need a lot more time) I put the spuds into cold water straight after parboiling, and then keep changing the water when it gets too warm - drops the temperature pretty fast and cuts the time down pretty fast.

duploelabs

Catered for 60 veggies (had to bite my lip) and did a potato massaman curry which they devoured. The recipe is on the BBC site, just leave out the meat

catho_monster

Highly recommend this Smitten Kitchen recipe - THE best potato wedges ever. You'd never guess that that mix of ingredients combines to make such yum, but trust me, they do.

http://smittenkitchen.com/blog/2008/11/mustard-roasted-potatoes/

vicwatson

Missed national potato day but some good recipes here -

www.potato.ie

brandon_flowers

Make a patatas bravas OP.

http://www.bbcgoodfood.com/recipes/1177/patatas-bravas

Good recipe here, can be eaten hot or cold.

Uncle_moe

pommes anna is a nice alternative to gratin or dauphinoise

Viper_JB

Last time I was making mashed potatoes when the potatoes were drying I fired up the frying pan, added the butter for the potatoes to the pan then added 2 cloves of garlic (minced), some finely chopped spring onion and some chives, left them fry for a short while in the butter, then poured all that from the pan into the potatoes, added some light seasoning and mashed it all up together, served with parma wrapped chicken brest stuffed with feta cheese and chives....really delicious and very simple.

MadsL

Crash wrote: »

Rosti:

http://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/13/how-to-cook-perfect-rosti

The secret to a good one is to use a smaller pan than you think you need, so its just slightly thicker than you'd go for - it needs to have a bit of depth to it.

Also, a cheat I started doing to speed this up (if you wait for parboiled spuds to fully cool, you need a lot more time) I put the spuds into cold water straight after parboiling, and then keep changing the water when it gets too warm - drops the temperature pretty fast and cuts the time down pretty fast.

I switch out 50% of the potato for celariac. Adds big flavour.

B0jangles

MadsL wrote: »

I switch out 50% of the potato for celariac. Adds big flavour.

Agree 100% - apple is a good addition too.

Gbear

Viper_JB wrote: »

Last time I was making mashed potatoes when the potatoes were drying I fired up the frying pan, added the butter for the potatoes to the pan then added 2 cloves of garlic (minced), some finely chopped spring onion and some chives, left them fry for a short while in the butter, then poured all that from the pan into the potatoes, added some light seasoning and mashed it all up together, served with parma wrapped chicken brest stuffed with feta cheese and chives....really delicious and very simple.

it works really well with leeks as well.

And if you add bacon as well it's the potatocalypse.

Viper_JB

Gbear wrote: »

it works really well with leeks as well.

And if you add bacon as well it's the potatocalypse.

Hmmm just made a leek and potato soup last night, will try that with the left over leek me thinks ....bacon you say :cool:

jos28

GastroBoy wrote: »

Hasselback Potatoes !

They are really nice and a bit different, and you can pretty much add anything you like.

http://www.thecafesucrefarine.com/2013/02/hasselback-potatoes-w-garlic-lemon.html

I made these tonight and they are absolutely delicious. Not a scrap left on any plate. I found them easy to cut, I placed the potato on the counter between two boards and cut down as far as the boards and it worked perfectly. They look very impressive and will definitely be on the menu the next time I have someone round for dinner.
Thanks Gastroboy

stmol32

CHIPS!

Not sure if this is in the spirit of the thread but I found out how to make really good crispy on the outside fluffy on the inside chips and I’ve been wanting to share, especially since I threw me deep fat fryer out years ago.

1) Pre-heat your deep fat fryer on the lowest temperature, usually around 100 degrees Celsius.

2) Peel potatoes and cut into thick chunks or cubes. The thicker they are they less oil they’ll absorb, think of the chips you get with a steak in restaurants.

3) Cook chips for approximately ten minutes, test they are cook through with a fork.

4) Remove from fryer and leave to rest. They do look gross at this stage but have no fear. Ideally leave to go completely cold but if you just leave them to cool while you finish the rest of your meal it’s fine.

5) Whack the temperature of the fryer up to the highest setting.

6) When ready to serve put the chips back in to the fryer. They will start to crisp up and change to a nice colour takes between 2 to 4 minutes.

7) Drain on kitchen towel and serve.

Shenshen

Sauteed potatoes (or Roestkartoffeln, if you like )

Works best if the potatoes you have aren't too floury.

Slice the potatoes into thin slices (avout half a centimeter or so), and fry them in a little oil (just covering the base of the pan, they shouldn't swim in it!) on a low heat until they're cooked and nicely browned.
Remove them from the pan and fry some sliced onion until it's starting to caramelise and brown, then add a handfull of carraway seeds.

Add the potatoes back to the pan and mix everything up well, season generously with salt and freshly ground pepper.

Best thing in the world with a slice of sourdough bread (some really good soda bread would work, too, I think), and 2 fried eggs, sunny side up.

fjon

Shenshen wrote: »

Sauteed potatoes (or Roestkartoffeln, if you like )

Works best if the potatoes you have aren't too floury.

Slice the potatoes into thin slices (avout half a centimeter or so), and fry them in a little oil (just covering the base of the pan, they shouldn't swim in it!) on a low heat until they're cooked and nicely browned.
Remove them from the pan and fry some sliced onion until it's starting to caramelise and brown, then as a handfull of carraway seeds.

Add the potatoes back to the pan and mix everything up well, season genrously with salt and freshly ground pepper.

Best thing in the world with a slice of sourdough bread (some really good soda bread would work, too, I think), and 2 fried eggs, sunny side up.

I love these, but haven't had success with them in the past. They either burned, or were undercooked. Other times they fell apart.
Perhaps I'm using the wrong potato - can you recommend a potato type that will work?

Shenshen

fjon wrote: »

I love these, but haven't had success with them in the past. They either burned, or were undercooked. Other times they fell apart.
Perhaps I'm using the wrong potato - can you recommend a potato type that will work?

Tricky question... back in Germany, I would have said Christa or Nicola. They cook sort of semi-solid, not as solid as a salad potato but nowhere near as floury as most potatoes I've come across in Ireland so far.

Here I'd probably use salad potatoes (I would peel them, though, so can be a lot of work if they're really tiny). And I'd keep the pan on the lowest possible setting and keep agitating it - stirring will cause them to break up more, so just keep shaking the pan. If you can do that chefy thing where the contents jump up out of the pan at the far end only to fold over and land back in the pan, all the better. When I try that, I usually end up with and empty pan and sliced potato everywhere

canadianwoman

Make potato soup. A few diced potatoes boiled in chicken broth. Add a bit of cream, salt and pepper to taste, a knob of butter and a slice of crusty bread.
Simple and filling.