My friend moved last weekend, giving out stuff that she couldn't bring along with her before her move. Among other things she left me with 3 large bags of potatoes to cook for our friends in her memory. I've cooked potatoes before but with three bags to go through I'm looking to diversify my recipe portfolio. Any flavoring tips and recipes as to how to prepare spectacular potatoes would be appreciated
Seriously Judicious Emotivist
Hmm, the kind of potato can make a difference. Here is an article: http://www.all-about-potatoes.com/ty...-potatoes.html
Wegmans Scalloped Potatoes is one of our favorites that we use at least 2x a year. We use a mandolin slicer for that big 5lb bag of Yukon Golds, so slicing goes fast. I have sliced them myself too. Make sure you slice nice and thin. The potatoes are rich and creamy and taste amazing - its hard to believe there are so few ingredients in this. We like to make it for company and everyone loves it. Great with ham, a good hardy wintertime recipe. Great the 2nd day, too.
This is a new favorite because besides being delicious and healthy its a very easy dish to make: Crash Hot Potatoes. Make sure you use a good extra-virgin Olive oil - it makes a difference in flavor and its health benefits. Use real sea salt too!
Ina's Roasted Garlic Potatoes This is good!
I made this Mashed Potato recipe for company last September to go with a roast, becasue it was a "make-ahead" recipe. Then everyone raved how they were the best mashed potatoes they ever had, so, its how I have made mashed potatoes since. I use plenty of seasoning, salt, pepper, garlic powder, thyme and sage. They hold up as leftovers great and always please.
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attitude acceptable to today's standards." - Pope Benedict the XVI, "The Dictatorship of Relativism"
I would just eat 2-3 kilos during a whole day prepared as such on my electric grill. Oh perhaps add some vinegar and lettuce on the stuffed plate.
But weeeel ..the ESE gf of my bro prepared a cool salad for X-mas. Smth. with lots of sliced potatoes, chicken, dill pickle (cucumber), and some sort of 'mayo' made of egg yolk&lots of sour cream. All arranged in layers and placed in the oven. Mayo between any 2 layers. Generous parmigiano above the whole thing. Have no recipe, but I for one could approximate smth. tasty.
Dice Red potatoes with skin on, steam or boil until soft and tender.
Mash like regular potatoes, substituting butter and milk with chicken stock (Campbells Tetra packs).
Add 100-150 ml of green pesto to the mash potatoes and stir well, should look evenly in texture and colour.
Serve with butter. This stuff is like crack, watch out everyone will want some.