Soooooo, what do YOU do with YOUR 'taters??

[kimmar067]

.....potatoes ( or po-TAH-toes, for those of you who stick your pinky in the air when you say it! ) are one of nature's most versatile goodies - you can bake 'em, mash 'em, fry 'em, shred 'em, make CAKE outta 'em (yes, cake!). So, what do YOU do that is a little out of the ordinary when cooking YOUR potatoes??

10 slightly boiled peeled potatoes
2 strips of crispy bacon - cooked and drained
2 T. onion flakes
1 t. garlic salt (or powder if on a lo-salt diet)
1 t. ground black pepper
1 oz. olive oil
2 pats butter
parmesan cheese

Slice the potatoes into thick 'coins'. Place bacon between two pieces of paper towel and smash strips to crumble. Heat oil and butter in a skillet. Add potatoes to melted butter/oil mixture on medium heat. Cook covered for 5 minutes. Add all other ingredients, except cheese. Cover and cook an additional 10 minutes. Sprinkle (to taste) parmesan cheese over entire potato mixture. Spoon into serving dish. Serves 3-4.

 

[MareQ]

I peel, slice, parboil(or if I am in a rush I use canned )

Then I panfry with a little oil, salt, pepper, throw in some minced red onion and red pepper and smashed cooked bacon or REAL Bacon bits - let go for a bit then I hit it with some red wine vinegar. It's like hot german potato salad.

I also do the same peel, slice, par boil and panfry with loads of butter, sliced onions, Lawry's Seasoned Salt, Paprika and a dash of cayenne.

 

[WDW~Lover]

nothing fancy for me. I cannot eat them fried. I just do mashed with garlic and onions, add butter and milk and whip them up! I may add white pepper or cheese.

or I do baked potatoes.

nothing fancy!

 

[Cass]

I do this one a lot...

On a sheet of aluminum foil rub some butter, then pile on thinly sliced potatoes, thinly sliced onions and red peppers, sprinkle with salt and a couple of pats of butter.

Close up the tinfoil so it's like a little pouch, bake in the over at 375 for an hour, when it's ready I grate some sharp cheddar on top, delicious

 

[monkeyboy]

 

[My2Cinderellas]

scrub potatoes, leave skin on, cut into bite size pieces (I like to use my Pampered Chef wavy cutter for these). drizzle with olive oil and chopped garlic, salt and pepper. Spread out in a single layer on a sheet pan and bake at 400 for 45 minutes or so. If they haven't browned up on top, you can turn on the broiler for the last couple of minutes to crisp them up.

these are called "oven potatoes" at our house.



lay out a sheet of Reynolds release foil, spray with Pam. add a layer or two of thinly sliced potatoes (peeled or unpeeled), add a layer of thinly sliced sweet onion, drizzle with olive oil, salt and pepper. you can also add garlic. top with another layer or 2 of potatoes. Fold up foil into a packet, wrap in another layer of regular foil. Grill directly over the coals for 5-10 minutes on each side, then set on the rack and cook another 30-45 minutes, depending on how thick the packet is and how done you like your potatoes.

these are "grill potatoes" at our house.

both appear on the table frequently.


another favorite is homemade scalloped potatoes, recipe in the Better Homes and Gardens cookbook.

 

[kimmar067]

.....

 

[FayeW]

I peel the potatoes and cut them into small pieces. I put them in a microwaveable dish with diced onions, salt, pepper, garlic powder and some Mrs Dash Vegetable Medley seasoning. I drizzle with olive oil, and a little water (so they will steam), cover, and shake well to mix. I microwave them for about 15 - 20 mins (depends on how many potatoes I use) until they are tender. Sometimes I will take them out of the dish, put them on a cookies sheet under the broiler for a few minutes to make them crispy.

I like this meal because I can make it easily when we go to our RV at the campground because it has a microwave.

 

[Mkaz]

baked
fried
mashed
cheesy scalloped
farmer's breakfast (yum!)
seasoned (dice, season with seasoned salt, pepper, italian seasoning, and olive oil. Cover w/ foil and bake at 350 for 1hr)
homemade french fries

 

[kimmar067]

baked
fried
mashed
cheesy scalloped
farmer's breakfast (yum!)
seasoned (dice, season with seasoned salt, pepper, italian seasoning, and olive oil. Cover w/ foil and bake at 350 for 1hr)
homemade french fries

...can you share your cheesy scalloped recipe please??

 

[Chicago526]

wash taters but leave skin on. toss with olive oil, chopped onion, and fresh herbs (i usually use basil or a combo of rosemary and thyme) and roast until coooked thru and crispy. Salt and peper to taste and serve.

Otherwise I just do a baked potato or make mashed. Nothing fancy.

 

[Mr Potatohead]

 

[kimmar067]

....I guess this is for monkeyboy.....

 

[Poohnatic]

I make Roasted Rosemary Potatoes, Homemade Au Gratin potatoes and the one that brings friends running, NY Diner Style Home Fries.

I need to find a good farm stand around here. I don't like paying Publix's prices for produce when the stands are good-but I need some potatoes!


Monkeyboy, I want your Mr. Met spud!

Suzanne

 

[Angelhalo]

scrub potatoes, leave skin on, cut into bite size pieces (I like to use my Pampered Chef wavy cutter for these). drizzle with olive oil and chopped garlic, salt and pepper. Spread out in a single layer on a sheet pan and bake at 400 for 45 minutes or so. If they haven't browned up on top, you can turn on the broiler for the last couple of minutes to crisp them up.

these are called "oven potatoes" at our house.

This sounds really good. We have recently changed our eating habits and french fries, buttery mashed potatoes etc are OUT!

This could help with the lack of french fry crisis going on in our home right now.

 

[kimmar067]

I make Roasted Rosemary Potatoes, Homemade Au Gratin potatoes and the one that brings friends running, NY Diner Style Home Fries....

....Suzanne ~ can you share the recipe PLEEEEZE?????

 

[kimmar067]

This sounds really good. We have recently changed our eating habits and french fries, buttery mashed potatoes etc are OUT!

This could help with the lack of french fry crisis going on in our home right now...

...oh no! A french-fry crisis!!

 

[Mkaz]

...can you share your cheesy scalloped recipe please??

Sure thing.

Cheese sauce:

1 1/2 to 2 c. milk (depending on how much cheese you use)
about 8 oz. Velveeta cheese cubed (you can add more if you like it cheesier )
2 T. butter
dash of pepper to taste

Place ingredients in a small saucepan. Stir frequently over low/medium heat until the cheese is dissolved and is bubbly. If you don't stir, it will scorch your pan. I learned the hard way.

To thicken your sauce: add about 2 tablespoons of cornstarch in a cup. Then add about 1/4 c. COLD water and stir. Make sure the cornstarch is dissolved. Pour into bubbling ingredients in saucepan. Stir constantly until thickened. Removed from heat.

Dh makes a rue to thicken his, but I can't make one to save my life. This is why I just use cornstarch.

Peel and slice potatoes. I think I use about 8 potatoes. Maybe more depending on their size. Peel and slice one medium sized onion.
Line the bottom of a 13 x 9 x 2 pan w/ sliced potatoes, then half of the sliced onion. Dollop (sp) about 4 to 5 tablespoons (I know it sounds like alot) of butter or margerine on top of the potatoes and onions. I usually put one in the center, and the rest around the edges.

Then pour half of your cheese mixture over your potatoes, onions and butter or margerine. Make another layer of potatoes, onions, and butter or margerine. Pour remain cheese sauce over the top layer. Cover with foil and bake at 350 degrees for about an hour and 20 minutes (they may be done sooner than this). Remove foil and bake for another 10 minutes or until they are golden brown on the top.


This is not figure friendly, but they are sooo good.

ETA: The reason why I layer it is because it comes out much better. My husband convinced me not to layer it one time. It just didn't taste the same.

 

[kimmar067]

BLECCCHHH!!! Ya lost me at "Velveeta".....

 

[Angelhalo]

this thread is killing me. All the butter and velveeta, and bacon