Potatoes, amazing yummies

[dragnlaw]

Cooking potatoes has the most amazing recipes imaginable. Here are some I have done and some I want to do and some I probably will never do!
Bringing this up from the Pullman Loaf, along with some editing...

I have done Duchess Potatoes, Hasselback, and Scalloped.
Not to mention of course, the mashed, roasted, baked - all in various ways within themselves.

But have not done a Rosti or Potato Pie, I have several recipes for them but am a little intimidated to try. Leaving them alone in the pan to cook - I'm sure I'll burn it to a crisp or turn to soon and have it land on the floor.
I include Pommes Anna along with the above.

I once tried Gnocchi - even the chickens wouldn't eat them.
and although not potatoes I had great success with gnudi!

Also have Pommes Dauphine on my "to do" list.

So here we go folks - Potatoes Supreme, by members of DC! Have at it guys!

(am copying posts following from Pullman Loaf.. hope this is OK)

 

[dragnlaw]

A potato thread would be good ( since I'm up to my neck in potatoes). a year ago I went ou tto a restaurant and got Potato Pave ( thin slices of potatos, layered than fried up). It was so good and flaky . I made it, tasted good, but not as good as the restarurants.

Sorry larry could not move your picture.

But that is a new one for me, only just saw that today about Potato Pave. so it is definetly going on my 'to do' list.

 

[dragnlaw]

I do smashed potatoes in a skillet. The recipe I started with from Serious Eats uses a skillet. I have seen the JP video recently. The biggest difference in his recipe is that he smashes them in the skillet.

 

[Kathleen]

Andy, please share the recipe link?

 

[dragnlaw]

OK, so we have all come to the conclusion that I suck at editing. Hope this is alright with you.

Let's hear your favourite ways with potatoes!

 

[Andy M.]

Andy, please share the recipe link?

Good Morning. Here is another idea with potatoes which I enjoy very much. I hope this helps you in your kitchen. Have a good day. Be well. -JP | By Jacques Pépin | Facebook

Good Morning. Here is another idea with potatoes which I enjoy very much. I hope this helps you in your kitchen. Have a good day. Be well. -JP

www.facebook.com

 

[Kathleen]

Thanks, but that is the one I tried that did not turn out so great. :/ Perhaps the type of potato?

 

[Andy M.]

JP mentioned they are Yukon Golds. I noticed he uses a non-stick skillet (I think it's ceramic). What was your issue with the potatoes?

 

[dragnlaw]

Kathleen, in what way did it not turn out so good? Maybe we can help you fix it?

 

[Kathleen]

When I tried to smash them slightly, they simply crumbled. No smashing or sticking to itself at all. Bigger pieces would simply break off.

 

[Andy M.]

These are the potatoes I've been using. We get two meals from a bag. If your potatoes are cooked through completely, try to smash them less.

 

[Kathleen]

I'm growing Yukon golds in one of the little back yard plots (aka the North 40 of Notta-Acre Farm (40 by 40 inches of prime farming real estate.)) I may get some the next time I am at market because they are not nearly ready yet.

 

[Aunt Bea]

This is a simple recipe that I make with a can of small whole potatoes from the emergency shelf.

It can also be made with chunks of peeled boiled fresh potatoes.

I usually serve it on cold winter nights with a vacuum packed ham steak, green beans, and an apple crisp with vanilla ice cream.

Rinse one can of whole potatoes in boiling water and pat dry.

Make a cream sauce using:

1 T butter
1 T flour
1 1/4 cups milk
Salt and pepper to taste
A good dash of cayenne pepper
6 slices of American processed cheese chopped in small dice. (do not use cheese food)

Bake in a small casserole at 325 or 350 for about 45 minutes until the top is brown and it is bubbling.

You can also make this as a stove top item by adding the drained potatoes to the cream sauce and heating but, I think the time in the oven improves it.

It is very important, for me, to refresh them with the boiling water. I think it removes the tinny canned taste.

 

[dragnlaw]

Only other thing I can think of is perhaps they are a little bit over cooked?


Woop, sorry Aunt Bea, the above was meant for Kathleen. You posted before I had a chance to work my magic with the mouse.

 

[Aunt Bea]

This is very good!

 

[Kathleen]

That was the video that I attempted!

 

[dragnlaw]

Andy, I think perhaps Kathleen was referring to the comment you made in the Pullman thread.
You mentioned you used a recipe from Serious Eats for the smashed potatoes.
They do theirs in the oven, not the fry pan?

 

[Aunt Bea]

Oven baked smashed potatoes made with leftover salt potatoes were a popular complementary bar food several years ago.

The cold salt potatoes were flattened/smashed on a baking sheet, drizzled with melted butter, topped with shredded cheese, then baked in a hot oven until brown and bubbly. Some places added a good shake of cayenne pepper.

 

[Andy M.]

Andy, I think perhaps Kathleen was referring to the comment you made in the Pullman thread.
You mentioned you used a recipe from Serious Eats for the smashed potatoes.
They do theirs in the oven, not the fry pan?

Nope. They use a skillet too. Makes sense to me. Nothing better to get some nice browning on potatoes than a hot skillet with lots of butter.

 

[blissful]

We eat a lot of potatoes. We like them mashed, portioned, browned in the oven, or we add mushrooms and onions, make patties and brown those in the oven. We like a hash of sweet potatoes, regular potatoes, onions, and peppers browned in the oven. Microwaved whole to dice up later or make potato salad. Cut into a french fry shape, seasoned, baked hot until they start to brown. They do a lot for texture in split pea soup and also in lentil soup. Potatoes and green beans make a good soup.