Pommes de terre

So, I have two bags of spuds.

Some potato dishes I generally make include: oven fries, hash browns, mashed potatoes, scalloped potatoes, baked potatoes and, rarely, fried potatoes or French (er, Freedom) fries. What are your faves? And are there any other interesting potato recipes that you'd recommend?

So, I have two bags of spuds.

Some potato dishes I generally make include: oven fries, hash browns, mashed potatoes, scalloped potatoes, baked potatoes and, rarely, fried potatoes or French (er, Freedom) fries. What are your faves? And are there any other interesting potato recipes that you'd recommend?

50 or 100 pound bags?

Nothing that big: 10lbs. It was just an intro to my question.

So, I have two bags of spuds.

Some potato dishes I generally make include: oven fries, hash browns, mashed potatoes, scalloped potatoes, baked potatoes and, rarely, fried potatoes or French (er, Freedom) fries. What are your faves? And are there any other interesting potato recipes that you'd recommend?

Roasted potatoes. I like to use young (new) red potatoes, sorta, but not completely peeled. Then I like to really paint them with a good EVOO, salt and pepper them, add a choice of herbs (sometime I like to use flat leaf parsley, and other times chives, then I have also used fresh basil from the garden. I also like to smoosh a few cloves of garlic and place them in the baking dish with enough additional olive oil to coat the bottom of the dish, and bake at 350 degrees until soft, turning occasionally. POTATOES! I love them anyway they can be fixed, and have been known to eat one raw!

One thing I've been threatening to make for years is sliced potatoes with an herb sandwiched in the middle. You take two slices of potatoes, place an herb on one slice and then place the other slice on top. They sorta weld together and the finished product is translucent with the herb (parsley, sage, or other flat-leaf herbs).

Tortilla Espanola!!

Or Ridiculously Easy Potatoes (not what Mario Batali called them, but I can't remember his name for them). As posted in the old FLDG:

Take a bunch of small red potatoes, Yukon Golds, or fingerlings. Cut the larger ones in quarters, the smaller ones in halves. Heat a few tablespoons of good olive oil in a pan and drop the potatoes in. Shake a generous amount (a $hitload, in the Kansas vernacular) of paprika into the pan and stir the potatoes around. They should be well-covered in paprika. Let them cook for 5-10 minutes, stirring often, until they start to get a little crusty with paprika. At that point, add enough chicken stock to half-cover the potatoes. Cook the potatoes in the broth, stirring occasionally and adding more broth as necessary. When the potatoes are fork-tender, let the broth cook off. The paprika will form a pasty covering for the potatoes. Serve hot. Eat lots of 'em.


Mike

Tortilla Espanola!!
Take a bunch of small red potatoes, Yukon Golds, or fingerlings. Cut the larger ones in quarters, the smaller ones in halves. Heat a few tablespoons of good olive oil in a pan and drop the potatoes in. Shake a generous amount (a $hitload, in the Kansas vernacular) of paprika into the pan and stir the potatoes around. They should be well-covered in paprika. Let them cook for 5-10 minutes, stirring often, until they start to get a little crusty with paprika. At that point, add enough chicken stock to half-cover the potatoes. Cook the potatoes in the broth, stirring occasionally and adding more broth as necessary. When the potatoes are fork-tender, let the broth cook off. The paprika will form a pasty covering for the potatoes. Serve hot. Eat lots of 'em.


Mike

Damn Mike! That sounds really really good!

The Ridiculously Easy Potatoes are really good. Didn't mean to imply that they're a Tortilla Espanola, though - that's a different animal. I can see that I worded that a bit clumsily.


Mike

in and around sancerre there is a local potato dish that is fun. it is basically a two crust pie with finely sliced potatoes cooked inside with maybe a bit of onion and parsley. a hole is opened in the middle and a cup of double cream or some such is added after cooking. after a few minutes, this is obsorbed and it is served in pie wedges.

Pierogi. Gnocchi.

Now I'm hungry and it's still an hour to lunchtime.

We have literally hundreds of pounds of spuds at our place (garden was overly successfull)

Faves include leek and potato soup
Gnochi
roasted with olive oil and rosemary, salt and pepper (ridiculously easy and tasty)
mashed with parsnip puree
fried in duck fat (decadent but delish)
gratins

I have a nifty cookbook called "The Noble Spud" which kind of says it all.

I am also processing hundreds of pounds of tomatoes, pumpkins, corn and carrots.

All suggestions are welcome!

ruth