jpmcgrew said:
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