10 Cool Potato Recipes
Potatoes are one of the most versatile foods on the planet. What can't you do with a potato? Here are ten of some of the most popular and a couple of ideas you've probably never heard of. Enjoy!
1. Potato Skins - Cut potatoes horizontally and scoop out most but not all of the insides, place in bowl and save "guts" for something else like mashed potatoes. Fill in with anything you like; Sour cream/chives, chili/cheese, cheese/bacon, yogurt in place of sour cream, or you can make a mini potato pizza like I do, fill it with sauce, mozzarella and your favorite topping. Yum!
2. Potatoes Au Gratin - Au Gratin means "covered with bread crumbs, butter or grated cheese and browned". Estimate that for every 3 potatoes, you will need 1 1/2 cups of milk, 6 tablespoons of butter/margarine,1 cup of shredded cheddar cheese and 1 cup of bread crumbs.
Heat oven to 400, slice potatoes, put into a buttered oven safe dish, while in a small pot simmer milk, adding flour slowly, mixing until thick, add 3 tablespoons of butter and cheddar cheese. Put the other 3 tablespoons in bowl, melt in microwave and save. This will go on top of the potatoes before you put it in the oven. Season to taste.with salt/pepper. Some people add onions and cook until tender. When cheese is melted, pour over the potatoes, drizzle remaining butter on top and sprinkle bread crumbs evenly on potatoes. Cook 5 minutes, then broil for last 15 minutes until browned.
3. Roasted Potatoes and Tomatoes - Cut potatoes, estimate 1 potato for each serving. Cut potatoes, place in buttered oven safe dish and season to taste with salt/pepper. Add 2 tablespoons of olive oil and bake at 375 for 15 minutes, leave oven on.
In the meantime, place 2 sliced onions in a small skillet with 1 table spoon of olive oil, 2 chopped garlic teeth, and 2 sliced tomatoes. When onions are tender, mix in with potatoes and leave in oven until golden brown.
4. Potato Yogurt Salad - Skin potatoes, (some prefer skins), cut into cubes and boil until done. Cool in frig, add olive oil, plain yogurt, vinegar, green onions and season with salt/pepper to taste. The amount you use depends on how many people you need to serve.
Tip: For extra flavor, add dark mustard.
5. Potato Omelet or traditionally known as "Tortilla" - In a large bowl, mix 6 eggs (estimating 2 eggs per person). Add salt/pepper to taste, add 2 sliced green onions, whisk until even and leave this mix in bowl while you cut your potatoes.
Grab 3 potatoes, dice into small cubes. Chop 1 onion, set aside. Put some olive oil or vegetable oil in frying pan, enough so egg won't stick on medium heat and fry potatoes until golden brown, then add chopped onion. When onions are tender, add eggs, pouring evenly over the potatoes while moving pan from side to side to cover the potatoes. When the center of eggs looked cooked, (not gooey), you are going to do a magic trick!
First make sure the omelet is not sticking to pan, should be able to slide back and forth whem moving it. Next, get a large plate big enough to cover the circumference of the pan, place over pan. After placing plate on top of pan, carefully and quickly flip the pan upside down onto the plate and slide the omelet back into the pan to cook the other side. Even David Copperfield would be proud! If you have physical limitations that prevent you from doing this, don't try it. Just cut the omelet in half and flip each side over with spatula. Serve with garnish, parsley or tomatoes.
Tip: You can eat this cold or hot as a side dish to anything or as a main dish.
6. Ro's Potato Chickpea Soup - My own special recipe; In a pot, put in your mashed potatoes, estimating 1 potato per person and remember you can use boxed mashed potatoes for this if you don't have the time to make your own. Keep the mashed potatoes in a pot.
In another pot, dab some olive oil, 1 finely chopped onion, 2 green onions, 2 tablespoons of lemon juice, 1 garlic tooth finely diced and fry until onions are tender. Add 1/2 can of celery soup or chicken soup and 1/2 can of water. You can use a whole can depending on how much potatoes you made. Season with paprika, salt/pepper or nutmeg. Estimating 1 can of chickpeas for every 2 servings, add chickpeas and simmer for about 5 minutes enough to blend flavors, add to mashed potatoes and blend. Add parsley to top and sprinkle paprika for color.
Tip: If it needs to be thicker, add more potatoes and if you used real potatoes, use box potatoes to thicken. Who will know? If it needs to be thinner, add water.
7. Chili Cheese Fries - Make Home Style French Fries or buy frozen. This is one of the easiest and quickest to make. After you cooked potatoes, cover potatoes with canned or homemade chili sauce and shredded cheese, cook in oven or microwave until cheese is melted. Too easy!
8. Home Style French Fries - Slice potatoes into thick pieces and in a fry pan or deep fryer, use vegetable oil. Wait until the oil is almost boiling on the fry pan. When it's hot enough, slowly put in potatoes and watch closely until they brown. It won't take long, so turn them over and place in a large bowl you covered with paper towels or use a brown paper bag to absorb the oil, which is what I use. Put in some salt and shake the bag and you're done. If you don't have a paper bag, set it in paper towels, then remove it and place in an oven proof dish and stick it in the over for about 10 minutes just to toast it and make it crispier.
Tip: The hotter the oil, the less oil will absorb into the fries because they won't need to sit in the oil as long.
9. Home Style Mashed Potatoes - In a large pot, boil skinned potatoes. Add 1/2 cup of butter, salt/pepper to taste and mash everything until smooth. Here is where I cheat with boxed potatoes. Sometimes I use too much milk so I use box potatoes to thicken. When done, add parsley as garnish.
Tip: The type of potato you use doesn't really matter for mashed potatoes. Golden yellow are best but you can use even the red or baking potatoes.
10. Mom's Stuffed Potato in Sauce - In lieu of the widely used Baked Potato, I decided to add a little bit of Uruguay here. Although the Stuffed Potato or Papa Rellena is a traditional Peruvian dish, they make it a bit differently. My mother gave me her own special recipe to share here with you.
You want to make the ground beef center first, which is essentially the same recipe for Empanadas; Ground beef, chopped onion, green onion, and seasonings to taste. Fry beef or turkey burger until golden brown, add onions, seasoning. Put mix in bowl, add 1-2 raw eggs to "glue" mix together. Set aside in a bowl.
Grab baking potatoes (the longer the better), peel or keep skins on. Cut tips about an inch down and set aside, you'll be using these later. Using a knife or a potato peeler, carefully hollow out potato but don't take out too much and leave other end unopened.
In another pot, make tomato sauce. Mom makes her own just using tomato paste, water, bay leaves, onions, garlic, seasonings. But you can buy it if it's easier. Make enough tomato sauce to cover the width of the potatoes laying down, so let's say about 4-5 inches in the pot. While it's on simmer, stuff the potatoes with meat filling and place potatoes in sauce one at a time. Add potato tops you cut off before. Medium setting, this should be done in no more than 15 minutes.
This is a meal in itself, like a stew, served in a bowl with crackers or bread sticks. Thanks, mom! <3
For book and recipes, go to one of the most honest and professional book sellers in Amazon;
More by this Author
Konjac Root, a surprising zero carb, high fiber, no starch root that when used in powder form, can be an excellent alternative to flour and corn starch. Is it something you can use in your diet? Find out here.
What is Yerba Mate? This traditional South American drink has been known for years for its health benefits. Find out what it is, where it's from, how to prepare it and where you can get it.
True story of a little girl who saw ghosts that asked for her help. Soon her family was drawn in and what they all witnessed was not only scary, it was wonderful. A testament to the after-life and the unexplained.