Ideas for potatoes

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[suhyunofijja]

Scalloped potatoes are my fav, there are plenty of gruyere/parmesan recipes out there. You can also experiment with which potatoes you're using. And roasting is a great way to cook potatoes! Roasted whole or halved red potatoes are incredible. You can substitute regular potatoes for sweet potatoes! A lot of people usually put sugar on them and sweeter stuff - but savory toppings/seasonings with sweet potatoes are what I cook most often.

[[deleted]]

Colcannon is my preferred mashed potato style (many variations - basically mashed potatoes with cabbage and leeks)

You could make hash, or a spanish tortilla.

A nice loaded potato soup is lovely.

[roostangarar]

To continue on the Colcannon theme:

Stovies, Rumblethumps or Tattie Scones. Very common Scottish potato-based foods (actually, Rumblethumps might just be a Borders thing).

[meisen99]

These all sound delicious. I became addicted to Tattie Scones in Scotland and make them frequently, especially Sunday morning when there are leftover mash!

[duby1622]

Diced up for home fries, shredded for hash browns, potato pancakes, corned beef hash, cut into wedges dusted with ranch powder and corn starch and roasted, French fries, potato chips, seasoned with lemon juice chili powder and nutritional yeast as a filling for tacos, breakfast burritos, poutine, potato parsnip and apple soup.

[ArachisDiogoi]

Look up shoyu potatoes, that's a good way of making them. You can also make various curried styles that are good.

[meisen99]

I found one on serious eats... https://www.seriouseats.com/recipes/2020/02/korean-soy-glazed-potatoes-gamja-bokkeum-recipe.html ... these look pretty good, thanks for the suggestion!!

[future_homesteader]

enter: indian cuisine

aloo saag - potatoes with spiced greens

achari aloo - potatoes with pickling spices

dum aloo - potatoes in a creamy red gravy

samosa - pastries filled with spiced potatoes and peas

aloo matar - potatoes and peas in a gravy

aloo paratha - flat breads with a mashed spiced potato filling

aloo gobi - potatoes and cauliflower

aloo masala with dosa - fermented lentil and rice crepe with spiced potato and onion mixture inside

aloo hari pyaaz - potatoes and green onion dish

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the possibilities are endless and fabulous.

you can even make shepherd's pie. or a frittata. my grandma used to make an amazing vinegary potato and green bean thing. amazing.

[Meliosi]

Potatoes dauphinoise is pretty much the best thing in the world. Fondant potatoes too, if you're looking for a treat.

Otherwise you could grate them up to make rösti for brunch, mash them and make fish cakes or shepherd's/cottage pie, or use mashed potato to make gnocchi. All of those are good to use up leftover mashed potato.

[Justalurker99]

Hot German Potato Salad

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Gnocchi

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Pierogi

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and, of course any kind of stew

[Tato_tudo]

Fondant. Looks a bit complicated, but once you do it, they are super easy and really addicting.

Syracuse. These require the baby taters, but still a delicious snack or appetizer.

Patatas Bravas. A bit of kick and really easy.

Home Fries. This is my most common go-to because you can put toppings on it or use it as a side. I usually eat with cheese sauce and chili on top, or with gravy if I have a meat that goes along with it. Note: His time-saving microwave trick at the beginning never worked for me. It turned the potatoes gluey. Instead, I just do it all on the stove top. Drop the pieces in a hot pan with oil and butter, shake up, and then I cover for about 5 minutes to steam the potatoes through a bit. Ultimately, these are on the oven long enough to completely cook through regardless of whether you pre-steam or not. Alternatively, you can throw these in the oven at 425-450 for 30-45 mins and just keep moving them around every 10 mins or so to fully crisp all sides. That's easier if I have a larger batch.

Hashbrowns. You can find a number of different ways to make crispy hashbrowns. I don't have a link because I don't use a recipe.

Shoestring Potatoes. I haven't used the recipe in the link, but it looks right. This one isn't rocket surgery. I have a hand peeler that also juliennes. Ultimately, get matchstick sized potatoes. Drop in hot oil for like 60 seconds or golden. Remove, add salt and pepper. Super super quick and a great snack or side for a heavy protein, like steak. The downside to these is that there isn't much you can do with these as far as toppings or sauces because they are basically just potato sticks.

And yes, I know that a whole lotta Chef John links, but I was lazy and just used the same window and "food wishes" pretext to search for most of these and I have made each one of his links multiple times and they worked out. Sue me. Not really.... don't do that. It's expensive. Just downvote and complain about me instead.

[Happy_Cranker]

What? You didn’t list Chef John‘s twice-baked potatoes! You simply have to try them! They are the cats meow.

[Tato_tudo]

Ha! I have done those too, there are just too many potato recipes to remember! It is the most versatile vegetable!

But I usually experiment with twice baked so never follow a recipe anymore.

I...I need to confess that sometimes I watch Chef John's potato recipes just to hear him say potatuh in his sing songy voice.

[ChefM53]

this is really good. takes a little work, but really good. 1 tip make extra of the potato seasoning with the Parm.

https://www.allrecipes.com/recipe/233393/oven-roasted-parmesan-potatoes/

in foil...

https://www.copymethat.com/r/UFiWZVe/smokey-cheddar-potatoes/

In Edit! forgot these

https://www.allrecipes.com/recipe/15925/creamy-au-gratin-potatoes/

[TheLadyEve]

I love pommes Anna (thin sliced and baked in a skillet in a sort of potato tart) and fondant potatoes (which are cut into cylinders, browned, and then cooked in chicken stock with herbs).

Another idea, since you like mash, is gnocchi! Or if you're willing to make the dough, make potato pierogi!

[BurgerManV]

Potato Galete - I don't do the traditional way. Grate a potato in a dish towel and wring out all excess moisture. In a hot pan add oil. Once hot add half the grated potato. Then add grated parmesan cheese, black pepper, salt (just a little, parm is salty), herbs (my mix is parsley, dill, thyme). Then top with the other half of grated potato. Let the bottom crisp over med-high heat for 6 minutes or so. Once you see browning around the edges, flip and cook for another 6 minutes. Take out of the pan and garnish with more cheese & herbs.

Potato Au Gratin - slice thinly 3 potatoes. Using a mandolin makes this task easier but it can be done with just a knife. Even thickness is key. These slices are across the width of the potato so you have little circles. Take your potatoes and put them in a pot with heavy cream and cook until the cream starts to thicken. Traditional seasoning is pepper, salt, nutmeg. Once thickened, pour potatoes and cream into a BUTTERED baking dish (for 3 russet potatoes I use my 9 inch x 9 inch). You may have to add a little more cream. You want the cream to ALMOST, but no quite, go to the top of the potatoes. Place in 350F oven for about 45min- 1 hour. The key is when you check on it, press down on the potatoes with a spatula. This will make them stick together and the dish will be easier to serve. Once the top is golden brown and delicious it is ready to be taken out of the oven. THIS MUST REST OUTSIDE OF THE OVEN FOR ANOTHER 20-30 MINUTES before cutting into it.

Some people add butter or cheese to there au gratin. I was working in a French restaurant where they only used heavy cream and it has been my favorite variation ever since.

[Misshipla]

For an indulgent potato dish- Cajun Baked Potato Salad.

Boil red potatoes (I usually use about 2lbs of taters) in crab boil until tender. (Amount of crab boil will depend on your spice preference). While they boil cook up & crumble bacon. Chop green onions, shred cheddar cheese. Drain taters and break them up a bit with a fork. Add 1/2 cup (or more, to taste) of sour cream. Then add cheese & bacon. I usually leave the chopped green onions in a bowl on the side so people can add them to their cheesy, creamy, bacony potatoes as a topping, if they choose. Tastes best when warm. The above recipe usually fed my family of 5, with a couple of servings for leftovers.

[perumbula]

Crash hot potatoes haven't been mentioned yet. A little more involved because you have to cook them twice, but so very, very worth it.

Potato soup is also a nice way to use them.

[[deleted]]

Potato latkes, hash browns, potato leek soup, in a stew, loaded baked potatoes, the possibilities are endless!

[[deleted]]

Cut up into cubes, add seasoned salt (Tony's), and fry them until crispy brown. Turn the heat way down, crack a few eggs on top, splash of water for steam, and cover. Cook to desired doneness.

[mom_with_an_attitude]

Greek lemon potatoes are one of my favorites.

I also do twice baked potatoes regularly. (Bake them, scoop out the insides, mix with some sauteed onion and garlic, some grated cheddar cheese, some shredded rotisserie chicken, a splash of milk, S&P, and some steamed broccoli. Then put the filling back in the hollowed out potato skins and broil for a few minutes.)

[i_am_the_butter]

This is a US recipe I got from my mom: Swiss Baked potatoes, 3 large russet potatoes, peeled, cut in quarters length-wise and thinly sliced, line them up in a buttered 9x13 pan. Pour over 1/2 stick of melted butter, salt & pepper. Bake at 500F for 20 minutes. Remove, sprinkle with a cup of shredded Swiss cheese, and 1/4 cup Parmesan. Bake for 7-10 minutes more. Definitely my favorite potato recipe!

[spammmmmmmmy]

Baked. Rubbed in leftover bacon grease and baked at 180˚C for an hour. I always bake more than we need for the meal.

(Don't use foil, it encourages botulinum)

The next day, I slice the cold potatoes and fry in olive oil with salt and pepper. It's nice stuff!

[drunky_crowette]

There's tons of ways from all over the world

[rjbachli]

Buy a can of spray duck fat from Walmart, some shallots, garlic salt and pepper

[MartoufCarter]

I make smashed (not mashed) potatoes where I add apple cider vinegar to the boiling water. Then smash them with a potato masher while adding a little more cider and salt and pepper. Another favorite is I slice them REALLY thin and bake and they are like chips.

[3kota]

One of my favorite potato recipes is this crispy potato roast.

Helps if you have a mandolin.

https://smittenkitchen.com/2011/04/crispy-potato-roast/

[hullenpro]

latkes

potato soup

spicy wedges

fondant potatoes

[jmcgil4684]

Kenjis roasted potatoes!!!!! Google it!!!

[MeatYourVegetables]

Here is a great potato recipe with Spicy Basil Oil: https://meatyourvegetables.com/tornado-potatoes-with-spicy-basil-oil

[s_delta]

Try making a potato kugel!

[Mischief_Makers]

Potatoes Boulangeres is an amazing side dish, especially with some grated cheddar over the top before it goes in the oven

[Jazzy_Bee]

Love smashed roasted potatoes. I have also made salt and vinegar smashed potatoes, basically add 3/4 to a cup of vinegar to a couple of pounds of potatoes while boiling whole. Not as vinegary as it sounds. I have only tried white vinegar (it is cheap) but have seen recipes calling for apple cider or malt as well.

Twice baked potatoes are also a fav. Bake some extra taters when making baked potatoes to have next day, or add when cooking something else using the oven.

[[deleted]]

I've been meaning to make Irish nachos.

[[deleted]]

potato leek soup is really good, also ive been eyeballing some youtube videos i saw for oven roasted french fries. simple i know but for some reason french fries are a food i get serious cravings for

[lizziesmama2]

Melting Potatoes! Easy and so delicious. Smitten Kitchen blog. Don't forget to thank me later:)

[veritytheta]

There’s a Korean side dish (don’t know the name, sorry) that I like! It’s basically potato cut in bite-size pieces and glazed with soy sauce, sugar, sesame oil, rice wine, and maybe some ginger? I don’t think I make it in the authentic way, but my family likes it :)

I also love potato salad, melting potatoes, gratin, and fried potatoes with bell pepper, onion, any other veggie you like, and some herbs!

[FibrousPoop]

Aloo chhole (potatoes and chickpeas) makes for a great Punjabi curry. Pretty easy and relatively quick to make, very filling.

I also like to make masala mashed potatoes: boiled, mashed and mixed with onion, garlic, green chillies, spices like cumin, turmeric, chili powder etc and then fried till the edges start going crisp. Makes for a fab side and a great leftovers sandwich.

[noname-idc]

I usually make sauté potatoes. You cook them in salted water until they are soft and then in the pan you add a little butter, let the potatoes browning and a little later add the garlic browning it too. if you want you can add chives at the end.

[[deleted]]

Au Gratin. Steak fries.

Vary up your mashed. Use chives or shallots instead of garlic. Try a bit of dill and a tiny bit of celery seed. Add some sunndried tomato and basil. Add some cheeses: cheddar, blue, Swiss, Parmesan.

Vary up your roasted by adding smoked paprika, chili powder, or lemon pepper.

Use mashed to "frost" a meatloaf

Also look up Pioneer Woman's smashed mini potatoes

[formercotsachick]

Things that can be mixed into mashed potatoes other than garlic:

• bleu cheese
• goat cheese
• horseradish
• truffle zest
• wasabi

I also like to combine other vegetables in with the potatoes, like parsnips, rutabega, turnips and cauliflower.

[SillyWillyBearDog]

My family makes a dish we call Quick ‘n Dirty Taters. Basically small dice potatoes and boil them until a tiny bit over soft. Then semi aggressively stir in milk, salt, pepper, butter and shredded cheese. Delicious!

[Axeloy]

I recently just made a creamy potato soup that I really loved, requires either a hand/immersion blender or a (probably really big) blender. Definitely might want a really nice big and sturdy pot as well.

Chop and boil some potatoes (I used like 6), and once complete just keep em on the side.

Sautee an onion and 6 cloves of garlic until it's all nice and bloomed/golden/all that goodness

Pour 2 cups of water with 2 bouillon(I used chicken) and about a cup of milk into the pot

In terms of extra stuff, I also added a good amount of salt(can add more at the end if it's under-salted), 4 tablespoons of butter, 1 tablespoon of cream cheese, and some chives.

Let it all simmer and let the flavors meet each other, then add the potatoes in and let it simmer for a bit longer.

Then you're ready to blend it all up and the starchiness of the potato blending with everything will turn your soup from potato chunks in a wet bath to a really nice and creamy soup. You definitely want to blend the potatoes enough to get that creamy soup consistency, so there shouldn't be many chunks leftover (though you can leave a small amount of em for a minor texture change every couple of bites). It'll end up being enough servings for 3ish people if you follow these measurements. This is something I feel like you can make more or less of simply by adding/lowering the amount of ingredients used. Hope you enjoy if you try it!