What are your favorite potato recipes?

I'm trying to liven up my monthly menu. Potatoes are cheap so I really stocked up.





I've been making french fries, ';potato boots'; which are like halved potatoes baked with the tops mixed with cheese and broccoli, regular baked potatoes, potato salads, etc. Anybody have any ideas that don't require weird/a lot of ingredients?What are your favorite potato recipes?
Cream of potato and bacon soup. It's pretty easy to make.





For 2 people I usually use:


3 medium potatoes


1 medium onion


half pack bacon


salt and pepper


chicken oxo


milk*


cornstarch**





*Milk is optional, if you are lactose intolerant or would prefer a broth soup over a cream then just increase the amount of water


**Depending on the potatoes used sometimes cornstarch isn't needed or if you prefer a thinner soup then you can cut it out.





So take the potatoes, peel them and cut 2 and a half potatoes into largish cubes. Take the other half and cut it into small pieces (think almost minced). These small pieces will cook and break down and thicken the soup. Put all the potatoes in a pot and put in just enough water to cover the potatoes. Add some salt, pepper and chicken oxo (1 or 2 tbs chicken oxo). Put this on to boil.





In a frying pan fry the bacon and the onions. Drain the excess grease then throw it into the boiling potato pot.





Keep the soup simmering until the tiny pieces of potato completely disintegrate and the larger pieces are cooked fully. You may need to adjust your seasoning, add more salt, pepper or chicken oxo to taste (if you have a bay leaf you can throw one in too, but it isn't necessary).





If you want to add the milk then you do so right as it's almost done If you want it thicker stir the cornstarch (1 or 2 tbsp) into the cold milk (or water if you aren't using milk) and then pour into the pot. Stir until it thickens up. If it is still too thin add a bit more cornstarch. If it is too thick add a bit more milk/water.





This is a good base for other soups and stews too. I often add a can of corn or put chicken or beef in. You can play around with it and add tonnes of things.What are your favorite potato recipes?
I love Au Gratin potatoes, especially if I experiment with a lot of light cheeses in it. Classic mashed are always good. Roasted red potatoes with the skin still on and some good seasoning are wonderful.





Delicious!


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Au Gratin:


Ingredients


3 tablespoons butter or margarine


3 tablespoons all-purpose flour


1/2 teaspoon salt


1/4 teaspoon pepper


3/4 cup milk


3/4 cup half-and-half


4 medium white potatoes, thinly sliced (about 1 1/2 lbs)


1/3 cup chopped onion


1 tablespoon dried parsley flakes (or 2 tbs snipped fresh parsley)


1 cup grated cheddar cheese


Directions


1Grease 1 1/2 quart casserole.


2Set aside.


3In small saucepan melt butter.


4Stir in flour, salt and pepper.


5Blend in milk and half-and-half.


6Cook on medium high heat, stirring constantly, until heated through.


7Set aside.


8Layer one-third of potato slices, half of onion, one-third of parsley, one-third of cheese and one-third of sauce in casserole.


9Repeat layers.


10Top with remaining potatoes, parsley, cheese and sauce.


11Bake in 375F degrees Convection oven on rack 3, 45-60 minutes (or bake in preheated 375F degrees radiant bake oven 1-1 1/4 hours) or until sauce is bubbly and potatoes are tender.


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Roasted:


Ingredients


1/4 cup olive oil


4-6 garlic cloves


1 tablespoon dried herbs


3/4 teaspoon salt


1/4 teaspoon pepper


12-14 red potatoes


Directions


1Preheat oven to 450.


2Combine all ingredients except potatoes in food processor and pulse until well combined. You can also mince the garlic and mix everything in a small bowl but I find the food processor easier. Set aside.


3Cut the potatoes into quarters and arrange in a 9x13 baking dish.


4Pour mixture over potatoes and stir to coat.


5Bake uncovered, stirring occasionally, for about 60 minutes, or until the potatoes are golden brown.
Hasselback potatoes.


6 medium pontiac potatoes


20ml (1 tbs) olive oil


1 garlic clove, crushed


1/2 tbs chopped fresh thyme


Sea salt


Method


Preheat oven to 180°C.


Peel the potatoes into a smooth oval shape, then use a sharp knife to make small horizontal cuts halfway through the potato (being careful not to cut all the way through) from one end to the other. (To help, push a wooden skewer lengthwise through middle of potato while cutting.) Place oil, garlic, thyme and a pinch of sea salt in a bowl. Stir to combine. Roll the potatoes in the oil mixture, then place on a baking tray and roast for 1 hour and 10 minutes until crispy and golden brown.





Since finding this recipe and playing around with herbs, these are popular here instead of baked potatoes.
SCALLOPED SWEET POTATO CASSEROLE





6 medium sweet potatoes


2 medium onions


2 tablespoons vegetable oil


salt


2 tablespoons butter


2 tablespoons all-purpose flour


3/4 teaspoon ground ginger


1/4 teaspoon pepper


2 cups milk


2 tablespoons chopped parsley





In 5-quart saucepot over high heat, heat unpeeled sweet potatoes and enough water to over to boiling. Reduce heat to low; cover and simmer until sweet potatoes are just fork-tender but not soft, about 20 minutes; drain. Cool sweet potatoes until easy to handle.


Meanwhile, slice onions 1/4 inch thick. In 12-inch skillet over medium-high heat, in hot vegetable oil, cook onions and 1/4 teaspoon salt until tender, stirring occasionally.





Preheat oven to 375°F. Grease 13'; by 9'; baking dish. Peel sweet potatoes and cut into 1/4-inch thick slices. In bottom of baking dish, arrange one-third of sweet potatoes; sprinkle with half of onions. Place half of remaining sweet potatoes over onion layer, then top with remaining onions.





Arrange remaining sweet potatoes over onions.





In 1-quart saucepan over medium heat, melt butter; stir in flour, ginger, pepper, and 1 teaspoon salt until blended; cook 1 minute.





Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens slightly.





Pour sauce over potatoes in baking dish; sprinkle with parsley. Bake 30 minutes or until sauce is bubbly and mixture is heated through. If you like, broil 1 minute to brown top of potatoes slightly. Makes 6 accompaniment servings.





Serving Size: 6
Bauernfrühstück tortilla espanola german





mix eggs and cooked potatatoes add some gammon and chive cook until eggs are coagulated.





If you are rich, you can add truffles.
Baked potatoes. Ingredients: potatoes, cheese, chives, sour cream cheese.





And mashed potatoes I guess.
Potato bake.





Potato's diced in large pieces and partially boiled





Drain and add 1 carton of cream together with 1 packet spring vegetable soup pour over potato's and bake til cooked
Try some of these recipes





http://allrecipes.com/Search/Recipes.asp…
Potato and cheese pie! Chop up the parboiled potatoes, put them in a casserole dish and fill with cheese sauce... then pour grated cheese on top and bake in the oven. You could put some choped up meat or sausages in with it also!


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Hot German Potato Salad








3# redskin potatoes, washed and cut into bite size pieces


6 slices bacon, chopped and browned (save 2-3 tbsp drippings)


¾ cup chopped onion


2 T flour


2 T sugar


2 t salt


½ t celery seed


Dash pepper


¾ cup water


1/3 cup vinegar





Boil potatoes in water to cover 10 min. drain, keep warm





Sauté onion in reserved bacon drippings 3-4 minutes. Add dry ingredients, stir and heat until “bubbling”.





Add water and vinegar, heat to boiling, boil 10 minutes. Add bacon and this mixture to warm potatoes, carefully stirring. Transfer to a serving dish.











Sweet Potato Fries





Cooking spray


2 large sweet potatoes, peeled and cut into wedges


1/2 teaspoon salt


1/4 teaspoon ground black pepper





Preheat oven to 400 degrees F.





Coat a large baking sheet with cooking spray.


Arrange potato wedges on prepared baking sheet in 1 layer and coat them with cooking spray. Sprinkle potatoes with salt and black pepper. Roast 30 minutes, until tender and golden brown.





If preparing in advance, fill a medium saucepan 3/4 full with water and bring to a boil. Add the potato wedges and boil for 5 to 7 minutes, or until just beginning to get tender. Drain well. When you plan to serve them, bake par-boiled potatoes at 400 degrees F until golden brown, about 10 minutes.











Parmesan Potato Rounds





4 medium red potatoes, thinly sliced


1 small onion, thinly sliced and separated into rings


2 tbls butter or margarine, melted


¼ cup grated Parmesan cheese


¼ tsp salt


1/8 tsp pepper


1/8 tsp garlic powder





Place half the potatoes in a greased 2 quart or 11 x 7 x 2 baking dish. Top with onion and remaining potatoes. Drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper and garlic powder. Bake, uncovered, at 450 for 25-30 minutes or until potatoes are golden brown and tender











Spicy Potato Tacos











1 tablespoon vegetable oil


1 teaspoon fajita seasoning


1 (16-ounce) bag pre-cooked diced red-skin potatoes


1/2 cup pre-sliced mushrooms


1 cup Mexican blend cheese


1 (16-ounce) can refried beans


3/4 cup cilantro salsa, plus more for serving


1 (5.8-ounce) box white corn taco shells


Chopped red onion, tomato, and lettuce, for serving





Preheat oven to 350 degrees F. Line a baking sheet with foil; set aside.


In a large mixing bowl, stir together oil and fajita seasoning. Add potatoes and mushrooms and toss until well coated. Transfer to prepared baking sheet and arrange in a single layer. Sprinkle with cheese and bake for 15 minutes. Remove and set aside.





Meanwhile, stir together beans and salsa in microwave-safe bowl. Cover with a damp paper towel and microwave on HIGH for 3 minutes; set aside.





Heat taco shells in oven for 3 to 5 minutes.





Spoon beans into heated taco shells. Top with potato mixture and garnish with red onion, tomato, and lettuce.





Serve immediately with salsa.











Potato Leek Soup








1 tablespoon extra-virgin olive oil


1 cup diced pancetta


2 cups diced onion


4 large leeks, cleaned and sliced, plus 1 cup julienned, for garnish


Salt and freshly ground black pepper


3 tablespoons butter


3 tablespoons all-purpose flour


1 quart chicken stock


1 quart beef stock


3 tablespoons white wine


4 cups peeled, quartered or diced new potatoes, plus 2 cups julienned shoestring-style, for garnish


2 tablespoons minced chives, for garnish








Heat oil in a skillet over medium heat. Add the pancetta and cook to render the fat. Add the onion and leeks, saute for 2 minutes. Season with salt and pepper. Add butter. When melted, stir in flour to make a roux. Whisk in chicken and beef stock. Add wine and new potatoes. Bring to a simmer and cook until potatoes are tender.


Meanwhile, add 3 inches of olive oil to a Dutch oven, or a saucepan. Heat the oil to 350 degrees F. Add julienned potatoes and fry until golden brown. Remove and place on plate lined with paper towels. Season with salt. Repeat the process for the julienned leeks.





If desired, puree the soup with a hand blender for a smoother consistency. Season with salt and pepper. Garnish with shoestring potatoes, leeks and chives.





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Fritata


Recipe courtesy Michiba and Morimoto, the Iron Chefs











Ground beef


Potatoes, diced


Peas


Green peppers, chopped


2 slices Velveeta cheese, diced


3 eggs, slightly beaten


Cooked pasta


Fish sticks, as an accompaniment





Mix all ingredients and saute in an oiled or buttered oven-proof pan for a few minutes. Bake in a preheated 350 degree oven until cooked through and set