TVCH FORUMS HOME . JOIN . FAN CLUBS . ABOUT US . CONTACT . CHAT  
Bomis   Quick Links   TOPICS . TREE-VIEW . SEARCH . HELP! . NEWS . PROFILE
Potato Recipes Anyone???

The TVClubHouse: General Discussions ARCHIVES: 2005 Jun. ~ Aug.: Cooking Corner ARCHIVES: Potato Recipes Anyone??? users admin

Author Message
Sue
Member

06-02-2005

Wednesday, August 10, 2005 - 3:40 pm   Edit Post Move Post Delete Post View Post    
Hey all,

i am a huge tater lover and am kinda getting bored with the same ol recipes (altho I do have a couple very nummy ones). Any other tater lovers out there with good recipes?

Escapee
Member

06-15-2004

Wednesday, August 10, 2005 - 3:50 pm   Edit Post Move Post Delete Post View Post    
Seasoned Roasted Potatoes

10 small red potatoes
10 small golden potatoes
1/3 cup chopped parsley
2 minced garlic cloves
2 tablespoons sea salt
2 tablespoons of pepper
1 1/2 cups Extra Virgin Olive Oil
1 tsp dill weed

You kinda toss everything together in a bowl, then put it in a baking dish, cover with aluminum foil and cook at around 350 for about an hour, stirring and turning every so often.


Sillycalimomma
Member

11-13-2003

Wednesday, August 10, 2005 - 3:59 pm   Edit Post Move Post Delete Post View Post    
Twice Baked

The way I do it is simple
Just bake the potatoes
Cut the top off and scoop out-leaving a shell
in large bowl mash up the potatoes with sour cream, cheese, salt, pepper, butter. Then cram it all back into the shell-srinkle the top with some more cheese (and cut up bacon if you really wanna be bad) then put back in the oven for about 10 minutes.
Sometimes I leave out the butter and cream cheese and use Ranch dressing

Sinful Potatoes-these are a real favorite around here especially at Thanksgiving time

Combine one bag of thawed shoestring hashbrowns
one container of sour cream
one can of cream of mushroom soup
1 cup shredded chedder cheese (i use sharp)
salt and pepper to taste

Put this mix into a casserole dish

in a seperate bowl melt about a stick of butter and mix in about 1 1/2 cups crushed corn flakes. Spread this mixture over potato mix in dish

cook 375 degrees for 45-60 minutes.

Sue
Member

06-02-2005

Wednesday, August 10, 2005 - 4:01 pm   Edit Post Move Post Delete Post View Post    
Parmesan Potatoes

Peel and cube (not too small) potatoes. Melt butter in casserole dish in oven, when melted lightly sprinkle garlic salt over butter, add potatoes and sprinkle parmesan cheese over top. Stir every 20 min or so adding more parmesan every time. Cook til golden brown.

Escapee
Member

06-15-2004

Wednesday, August 10, 2005 - 4:13 pm   Edit Post Move Post Delete Post View Post    
A friend of mine made a super good potatoe casserole and i think her recipe was as follows:

Shoestring hashbrowns

Lots of Chunked up ham

Lots of cheese

a good greased pan

sliced black olives

in a greased baking dish for about 20 minutes at 350, then slather the top with more cheese, a dollop of sour cream and whoa baby it was good. Let those hash browns get good and crispy on top.

Lumbele
Member

07-12-2002

Wednesday, August 10, 2005 - 4:47 pm   Edit Post Move Post Delete Post View Post    
Sue, I have a variation on scalloped potatoes.

Peel and slice potatoes, cook to just done. Leave enough water to barely cover potatoes in pot, season with a little bouillon and thicken with flour/water mixture. Finely chop lots of parsley and gently mix into potatoes.
This is a great, quick side dish, especially if you don't have any gravy with your meat; and leftovers can quickly turn into potato soup.

Teachmichigan
Member

07-22-2001

Wednesday, August 10, 2005 - 6:54 pm   Edit Post Move Post Delete Post View Post    
Cheesy Potatoes

32 oz. frozen hash browns
16 oz. sour cream
1 can condensed cream of chicken soup
10 oz. cheese, shredded
1/3 cup butter, melted
salt/pepper to taste.

Mix all and put in greased 9x13 pan. Sprinkle top w/ more cheese. Bake at 350 for an hour.

To speed this up -- put hashbrowns in pan and nuke 'em for 4-5 minutes. Mix the other stuff in a bowl, then combine everything in the pan. Cook for 30 minutes at 375.


Another easy but yummy way to make "chips"

Clean and "de-eye" 4-6 potatoes. DO NOT PEEL!
Slice into wedges OR into thin slices.
Soak in cold water for 10 minutes.
Drain and pat dry.
Add
2 T oil
seasoned salt
chili powder
garlic powder
cayenne pepper
black pepper

Toss. Spread in single layer on cookie sheet. Cook at 450 for 10 min. Turn potatoes over and cook another 10 min. or until brown.

Adjust the spices as you wish...we like ours spicy, but you can do just seasoned salt, black pepper, and garlic and they're tasty too.



Karen
Member

09-07-2004

Thursday, August 11, 2005 - 12:08 pm   Edit Post Move Post Delete Post View Post    
Mmmm Potatoe Pancakes


Per Two Potatoes you will need
1 egg
1 TBSP flour
1 tsp salt
1 tsp pepper

(and you'll probably want to use either four or six potatoes, depending on how many you're feeding)

Scrub potatoe skins and remove deep, gross eyes. Keeping skins on, grate potatoes into a large bowl. Add egg(s), flour, salt and pepper, and mix until egg is well mixed in. Add by spoonful into a heated skillet with oil or melted butter (I, personally, prefer butter) and press into a pancake shape, about a centimetre thick (sorry, that's about a half inch, maybe a little more). Fry about 5 - 7 mins per side, until golden on the outside and heated through inside. If cooking in batches, keep cooked ones warm in a 200 degree oven while you fry the rest. Serve with sour cream.

A favourite in my childhood home, served alongside cabbage rolls or chorizo sausage.

Sue
Member

06-02-2005

Monday, August 22, 2005 - 2:33 pm   Edit Post Move Post Delete Post View Post    
Ranch Potatoes

Peel and slice your taters. Mix together a can of mushroom soup and some ranch dressing together. Put taters in a roasting pan and pour the mixture overtop and stir. Add grated cheddar cheese, then a layer of bacon bits overtop and cook at 350 for about an hour. Kind of a variation of scalloped potatoes.....very good.

Kristylovesbb
Member

09-14-2000

Monday, August 22, 2005 - 7:52 pm   Edit Post Move Post Delete Post View Post    
Leftover Mashed Potato Cakes

Your leftover potatoes
1 Lg egg
1 heaping Tablespoon flour
1 small onion minced
1/4 to 1/2 cup oil
salt & pepper to taste

In a large skillet over medium heat heat the oil until it is hot. Mix potatoes, flour, onion, salt, pepper, and egg and form into patties. Fry until golden brown on both sides. Make the patties thin if you want them extra crispy.

Tip: Don't fry them over medium high or they will be limp due to the moisture in the patties.

This is an old southern dish and it is GREAT!



Lurknomore
Member

07-07-2001

Saturday, August 27, 2005 - 5:41 pm   Edit Post Move Post Delete Post View Post    
This is a fun thread..glad I found it. This is more of a style than a recipe. I wish I could take credit for it, but it's from famous Boston Chef Todd English. He showed this method on a cooking show and BOY is it yummy. The outsides are crisp, inside tender. I'll post a basic recipe it's one of those recipes where you can leave out stuff, add other similar stuff etc.

Roasted Winter Root Veggies and Potatoes

Sweet Potatoes
White Potato (often I leave this out)
Carrots
Anise
Onion

preheat oven to 500 (key to this is a HOT oven)

Dice any combo of potatoes and hard root veggies you want...this is my fav. I have found it best to add ingredients at different times as they cook differently

Dice a few sweet potatoes, a white potato, peel and chunk carrots. Spray a pan with non-stick Pam type spray, throw in these ingredients, drizzle with extra fine virgin olive oil, salt and pepper, and bake for approx half an hour, turning once halfway through.

As the potatoes and carrots start cooking, slice an onion and an anise bulb. While the bulb part is the best, sometimes you can get away with adding the stems if they are big. And I toss in some of the green topper as they dry to a unique texture. After about 20 min of cooking I throw in the onion (later if I diced not sliced it). And I put in the Anise approx the last 15 to 20 min otherwise it is WAY too overcooked.

BTW if you think you don't like Anise try it this way. I never really liked it until I tried this way and now adore it...and it adds such a wonderful flavor to the potatoes.



Whoami
Member

08-03-2001

Saturday, August 27, 2005 - 6:06 pm   Edit Post Move Post Delete Post View Post    
Twice Baked Potatoes (easy method)

Bake Potatoes, cut in half and scoop out the pulp. Place pulp in mixing bowl. Add to taste (sorry, I just don't have any quantities, I just do it till it looks good):

Ranch Dressing
Sour Cream
Butter
Dried Onion bits
Bacon Bits
Salt
Pepper

Dump pulp mixture in casserole dish, bake until top turns nice and brown.

I used to try to meticulously cut/scoop the potato skins to put the pulp back in the skins. But I found it too time-consuming, and frustrating cause I was always tearing/gouging holes in the skin. Once, for a "special" meal, I actually took the time to do it the "right" way by replacing the pulp mix in the skin, and nobody liked it! My mom said the pulp was too dry. Go figure. I've made it in the casserole dish ever since.

Sue
Member

06-02-2005

Sunday, August 28, 2005 - 9:51 am   Edit Post Move Post Delete Post View Post    
Whoami....your recipe sounds very good. I make a good stuffed potato but adding the ranch dressing and bacon bits sounds like a delicious variety.

Urgrace
Member

08-19-2000

Sunday, August 28, 2005 - 10:29 am   Edit Post Move Post Delete Post View Post    
CRISPY HASH BROWNS (a few minutes prep time then approximately 20 minutes cooking time)

Peel two large white potatoes then grate on a cheese grater. Add enough butter, oil or Pam to your skillet to keep potatoes from burning. Spread grated potatoes over the entire bottom, add salt and pepper to taste. (You can also add a tablespoon of minced onions if you prefer.) Add a lid and cook at a medium low setting until it browns. Use a spatula to turn over, cook for a few more minutes on medium with lid removed to brown the other side. Cut into four pieces and serve.

Whoami
Member

08-03-2001

Sunday, August 28, 2005 - 3:06 pm   Edit Post Move Post Delete Post View Post    
LOL. I just re-read my recipe. I said to dump the pulp in a mixing bowl and add all the other ingredients. But I didn't mention to actually mix it! LOL. I use a mixer of course, so every thing is all nice and blended together. Silly me!

Thanks Sue! I can't remember when I started putting in the Ranch dressing, but it does add a lot of flavor. I've done the bacon bits since I first started making the stuff. But Mom just fessed up recently that she doesn't like bacon in any potato recipe. So the last time I made it, I left it out. Still tasted pretty good!