"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Thread Tools Display Modes
Old 04-15-2006, 02:19 AM   #11
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
A number of years ago we were given little taters, home grown, by a very good friend.

We tossed them into the veggie part of the fridge, and, yes, we forgot about them.

Cleaning out the fridge is not a high priority about here, too much else to do.

About six months later we found them, and decided to cook them up.

There was, as I remember, a little discussion about would they be any good, and I offered to be the test subject (we gotta get a cat, sorry, LOL).

They were so sweet and tasty it was unbelievable.

Have done that mistake a couple of times since, on purpose, and now that we have our old fridge in the cellar will probably do it again.

Thanks for bringing the subject up Luvs. I had forgotten about that.

Will be going to the farm stand in the morning and will put some away.

I can only suppose it is what our ancestors found in their root cellars in the spring.

But they are so good.

Happy Easter.

auntdot is offline   Reply With Quote
Old 04-15-2006, 02:20 AM   #12
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
Sorry for the double post, my computer seems to be having problems.

auntdot is offline   Reply With Quote
Old 04-15-2006, 09:38 AM   #13
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Just keep in mind that different types of potatoes lend themselves to different cooking methods. Big starchy fluffy Idaho bakers are a lot different from waxy White Rose & baby reds & Yukons.

That said, I'm making this tomorrow for the first time to accompany our smoked Easter turkey:

2 cups heavy cream
1 - 5 ounce package Boursin cheese with Herbs
3 pounds small red potatoes, thinly sliced (use mandolin)
Salt and Pepper

Butter a 9 x 13 baking dish. In saucepan, melt Boursin cheese with the cream. In the baking dish, layer 1/2 the potatoes, salt and pepper, pour half of the cheese mixture over, and repeat the layers. Bake 1 hour at 400*.

I'll be using baby Yukon Gold potatoes instead of the reds, & Alouette cheese instead of Boursin, but I'm sure it will turn out the same. Baby Yukons are pretty close to baby reds, & Alouette is Boursin's direct competitor.

Regardless, I can feel my arteries hardening already just from reading the recipe.
BreezyCooking is offline   Reply With Quote
Old 04-15-2006, 12:02 PM   #14
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,197
Originally Posted by jpmcgrew
Ok the big potatoes like Iron Chef said, maybe a nice gratin,knish,potato soup,swiss rosti one of my favorites,potatoes anna.
Hey! I was going to say Potatoes Anna.

Another, often ovelooked way of serving potatoes is to rice them, sprinkle on a bit of salt, and then top with butter. It's simple, elegent (the potato strands are pretty), and tastes great.

Another great form for the potato is to dice, and combine with diced corn beef to make home-made corned beef hash.

And then there's hash browns and french fries. For kids, parboil the uncooked french frys until lightly softend. Then take the still firm fries, drain, and pan fry in two inches of 360' oil, or deep fry, both until golden brown. Then drain and served by stacking as you would square timbers to form a log cabin. Place a hamberger or hot dog inside the cabin.

Another elegent way to use potatoes is to slice, and place in a well-buttered pan, taking care to lay the bottom layer to resemble a flower. Place other slices vertically against the side, again well buttered, to form a wall. Then layer the remaining potatoes and spray with cooking oil. Lightly salt each layer. When done, simply invert and you have a pretty Potatoes Anna with a flowering top. This dish is best done in a springform pan.

Use potatoes in chowders and stews, roasted on a cookie sheet, baked alongside a good roast, diced, mashed, shredded and used as a stuffing for whole chickens, or cornish game hens, etc. You can even slice thin and make your own kettle chips, or shoestring potatoes.

Only the limits of you imagination apply.

Seeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 04-15-2006, 12:21 PM   #15
Master Chef
luvs's Avatar
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
thank you so much for your suggestions. jkath, i love baked potato soup. i think that may be my next one. what a great crew of people!
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 04-15-2006, 03:11 PM   #16
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
I like Breezy's gratin and Weed's idea about potatoes Anna.

Just got sweet potatoes this morning so I think I will go for the springform pan idea, but Breezy, I have Boursin in the freezer that will soon have to be transformed into your dish - sounds deelish.
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 04-15-2006, 06:07 PM   #17
Executive Chef
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
I could eat gnocchi and oven roasted rosemary potatoes everyday...

Also jkath had another absolutely winning recipe which she shared with me a while back...
This one is really, really tasty!!
urmaniac13 is offline   Reply With Quote
Old 04-15-2006, 07:37 PM   #18
Executive Chef
marmalady's Avatar
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
With the little ones, boil them whole (or cut the larger ones in half); when they're done, drain well and put back on the stove to get any residual liquid out. Add butter, salt, pepper, some heavy cream, and some baby peas (I use frozen, and just thaw them in the microwave), along with some fresh parsley. Stir the taters around so some of them sort of break up around the edges, and that will thicken the cream. I can't make enough of these at my house!
marmalady is offline   Reply With Quote
Old 04-15-2006, 08:10 PM   #19
Executive Chef
Join Date: Oct 2004
Posts: 4,357
Lots 'n lots of loaded potato skins, like TGIF's - bacon, shredded Jack/cheddar, sour cream & chives. YUM. Some salsa or guac on the side. Or the Three-for-all with a Margarita:

Three-for-All. Packed with Potato Skins, Fried Mozzarella and Buffalo Wings. Serve with sour cream and green onions, marinara sauce and Bleu cheese dressing.
mish is offline   Reply With Quote
Old 04-17-2006, 02:40 AM   #20
Senior Cook
Join Date: Mar 2006
Location: Key West FL
Posts: 253
I like them baked the best, or on veggie kebabs. Another good way to cook them in the oven is to cut them in quarters, roll them in olive oil and bake on a cookie sheet with herbs and spices. Works with the big potatoes too, and it's healthier than fries.

biev is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:17 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.