101 Ways with Potatoes

[DanniL]

Please ensure you number your item, and where possible, keep the thread clear with only those 101 Ways in there. If you'd like to comment on a particular "Way", please start a new thread!
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~ Letting go is not the same as giving up ~
Danni

[DanniL]

1. Potatoes in their Jacket

Wash and remove any "eyes" from the potato. Wrap in alfoil and bake in the oven for 40 minutes or until tender.

Top with your choice of scrummy toppings:

* Bacon, cheese and pineapple
* Coleslaw
* Baked beans
* Sour cream and chopped shallots
* Mushrooms, onion and garlic sauteed in butter

or whatever takes your fancy!
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~ Letting go is not the same as giving up ~
Danni

[DanniL]

Try this one Kylie...

2. Potato Wedges


Preheat oven to 200deg.

In a ziplock bag, combine 1tsp salt, 1 tsp sweet paprika, 1/2 tsp ground cumin.

Cut potatoes into wedges and place in bag with spices. Shake well.

Line a baking tray with baking paper, place potatoes onto paper and spray lightly with Canola Oil.

Bake for 25 mins or until crisp. Serve with Sour Cream and Salsa.
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~ Letting go is not the same as giving up ~
Danni

[Kylie]

3. Mashed Potato.......my favourite

Cook potatoes until soft, mash with butter and mix in some cream...not good for the waistline, but yummy!!!!
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Cheers
Kylie

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[DanniL]

4. Garlic Potatoes



Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 6

60g butter
6 large potatoes (2kg), peeled and cubed
2 cloves garlic, crushed
½ cup grated cheddar cheese
2 tblsp grated parmesan cheese
1 tblsp chopped fresh rosemary

1. Preheat oven to 180deg. Heat butter in shallow pan; add potato and garlic. Cook over medium heat, stirring frequently, for 5mins or until golden.

2. Transfer to a shallow ovenproof dish. Sprinkle with combined cheeses and rosemary. Bake for 45mins or until potato is tender.

Family Circle – Popular Potato Recipes (Murdoch Books, 1993)
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~ Letting go is not the same as giving up ~
Danni

[~scrappingmichelle~]

5. Sweet-And-Sour Potatoes


Serving Size: 4

Ingredients:
8 new potatoes; boiled in skin
1 onion; medium, diced
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup sugar
4 bacon; slices, cut up
3/4 cup vinegar


Cooking Directions:

Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve
in a covered bowl. In a small frypan, fry the bacon until crisp. Add the
vinegar to the hot bacon and bring to a boil. Pour immediately over
potato mixture, mix well. If too tart, add a little more sugar before
serving.
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My Blog

[DanniL]

Come on guys!! Where are all your fabulous ideas??

6. Chips!!
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~ Letting go is not the same as giving up ~
Danni

[DanniL]

7. Potato Bake

4 large potatoes, thinly sliced
150g diced bacon
1 small onion, chopped
2 cloves garlic, crushed
300ml cream

Preheat oven to 160.

Combine bacon, onion and garlic in a fry pan over medium-high heat and brown.

Layer potatoes and bacon mixture in casserole dish. Pour over cream.

Bake for 40 minutes or until tender.
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~ Letting go is not the same as giving up ~
Danni

[Jenni]

8. Cheese & Bacon Potatoes

15 tiny new potatoes (600g)
120g camembert cheese, chopped finely
2 tablespoons finely grated parmesan cheese
2 bacon rashers, chopped finely
1 tablespoon finely chopped sage leaves
2 tablespoons breadcrumbs
1/4 cup (20g) finely grated parmesan cheese, extra

Method:
Boil, steam or microwave potatoes until just tender, drain, cool.
Meanwhile, cook bacon in small frying pan, stirring, until crisp, drain, cool.
Cut potatoes in half. Using a melon baller, scoop out most of the potato flesh. Mash flesh, reserve.
Trim bases of potatoes so they sit flat. Place on oiled oven tray. combine reserved potato with camembert, parmesan, bacon, sage and breadcrumbs in small bowl. Spoon mixture into potato halves, sprinkle with extra parmesan. Bake in moderately hot oven about 15 minutes or until heated through.
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Cheers Jenni

[Jenni]

9. Potato Puffs

2 medium potatoes (400g), chopped coarsely
2 teaspoons olive oil
2 bacon rashers, chopped finely
1 tablespoon finely chopped fresh chives
130g can corn kernels, drained
1/2 cup (60g) coarsely grated cheddar cheese
2 eggs, separated
1/2 teaspoon sweet paprika

Method:
Lightly oil a 12 hole deep patty pan.
Boil, steam or microwave potato until tender, drain. Mash, cool slightly.
Heat oil in small saucepan, cook bacon, stirring, until crisp. Drain on absorbent paper.
Combine potato, bacon, chives, corn, cheese and egg yolks in medium bowl, mix well.
Beat egg whites in small bowl with electric mixer or rotary beater until soft peaks form, gently fold into potato mixture.
Spoon potato mixture into prepared pan, sprinkle with paprika. Bake, uncovered, in moderately hot oven about 20 minutes or until browned lightly and cooked through.
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Cheers Jenni

[michelle_72]

10. Cauliflower and Potato Mash

Boil the potatoes and cauliflower. Drain and mash together.

Add cream cheese with herbs or chives or even herbed goats cheese if available, salt and pepper and bake in the oven for 20 minutes.
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[michelle_72]

11. Potato Roti Curry

1 1/4 teaspoons salt
2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper
1 tablespoon canola oil
1 1/2 cups chopped onion
4 garlic cloves, minced
4 cups (1-inch) cubed peeled Yukon gold potato (about 1 1/2 pounds)
3 cups (1-inch) cubed peeled acorn squash (about 3/4 pound)
1 cup chopped red bell pepper
2 cups water
1/2 cup light coconut milk
1/2 cup chopped fresh cilantro

Combine first 6 ingredients; set aside.

Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic; cook 15 seconds, stirring constantly. Add spice mixture; cook 30 seconds, stirring constantly. Add potato, squash, and bell pepper, stirring to coat with spice mixture; cook 1 minute, stirring constantly. Stir in water and coconut milk, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potato is tender. Sprinkle with cilantro.
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[michelle_72]

12. Potato Tortilla

500g potatoes, cut into 1cm slices
1/4 cup olive oil
1 brown onion, thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons finely chopped Italian parsley
6 eggs

Place the potatoes in a large saucepan, cover with cold water and bring to the boil over high heat. Boil for 5 minutes, then drain and set aside.

Heat the oil in a deep-sided non-stick frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, or until the onion softens.

Add the potato and parsley to the pan and stir to combine. Cook over medium heat for 5 minutes, gently pressing down into the pan.

Whisk the eggs with 1 teaspoon each of salt and freshly ground pepper and pour evenly over the potato. Cover and cook over low-medium heat for about 20 minutes or until the egg is just set. Slide onto a serving plate or serve directly from the pan.

Serves 6-8.
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