General: Other Potato Threads
Subject: Other Potato Threads
Newsgroup: rec.food.cooking
Subject: Re: Rosin, Joel? ROSIN???? [was: Ideas for Potatoes any help?]
From: richb at cc.gatech.edu (Rich Bails)
Date: 8 Nov 1995 21:16:50 GMT
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Mimi & JB Hiller (hiller at smartlink.net) wrote:
> Joel wrote:
> > Potatoes Cooked In Rosin No. 852 Yields 6 Servings
> > 25 lb Rock Rosin Pepper, Ground
> > 6 LARGE(!) Baking Potatoes Sour Cream
> > Heavy Brown Paper Chives, Chopped
> > Butter
> > Salt
> >THIS IS A VERY SPECIAL WAY TO PREPARE BAKED POTATOES!
> When I first saw the recipe, I kept thinking that after the potatoes were
> cooked, I could rosin my cello bow.
> Are you serious?
You'll find this recipe also in Joy of Cooking. I was amazed when I first saw it there.
Subject: Re: What I had for dinner (potato request)
From: nr5 at prism.gatech.edu (Nita Richard)
Date: 8 Nov 1995 13:09:46 -0500
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Nicole A. Okun asked:
>I'm looking for a recipe for Greek roasted potatoes
I made them. To do the potatoes, I pour about 1/3 c of extra virgin olive oil into a baking sheet (one with sides of course). I then add about 4 large garlic cloves that have been minced finely, 3 tsp of oregano, I use fresh when it's doing well in my garden, but I've used dry also. Add 2 or 3 Tbsp. of fresh chopped basil. Heat the oil in a 450 degree oven for about 4 or 5 minutes or until real hot. Cut up you potatoes, I don't peel mine, just scrub them well, into about 1" chunks. Toss the potatoes in the hot oil/herb mixture and bake for about 30 - 40 minutes tossing frequently to evenly brown them. Remove from the oven and drizzle a little fresh squeezed lemon juice, or balsamic vinegar over them (just a couple of teaspoons) and some course ground salt and black pepper. Toss them well and serve immediately. Great stuff. I also do them with lots of fresh rosemary along with the other herbs for variety. I love these things, but then I'm a potato nut! They are not greasy at all...they have a wonderfully crisp outer coat and a soft almost creamy potato inside.
Have fun...the other recipes are favorites at our house as well...I think I was a mediterranean in a previous life!
Subject: potato/sweet potato chips
From: Bernice Packer (bpacker at geis.geis.com)
Date: 17 Nov 1995 20:03:47 GMT
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The Washington Post Sunday magazine, November 5, had a recipe for sweet potato & potato chips baked as a "sandwich", with a spring of fresh herbs in between. Very beautiful and elegant for Thanksgiving. Unfortunately, I threw out the magazine with the recycling.
Did anybody keep this recipe?
Subject: Re: Potato recipe needed
From: sherae at zeta.org.au (Sheri McRae)
Date: Tue, 12 Dec 1995 15:53:31 +1100
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Bahama Brunch Potatoes
Serving Size : 2
2 c potatoes -- thinly sliced
salt, pepper, and nutmeg to taste
2 tbsps butter
3/4 c half and half
2 eggs
parsley -- chopped
Preheat oven to 350°.
In saucepan cook potatoes in boiling water about 5 minutes, until almost tender. Drain; pat dry. Arrange a layer of potato slices over bottom of well-buttered 3-cup ovenproof dish. Sprinkle with salt, pepper and nutmeg; dot with some of the butter. Continue layering potatoes with seasonings and butter until all of the potatoes are used. In bowl beat milk and eggs. Pour over potatoes. Bake for 25 to 30 minutes until potatoes are tender and custard mixture is just set but still soft. Sprinkle with chopped parsley. Serve warm.
_________
Honeyed Roast Potatoes
Serving Size : 2
2 med potatoes
salt
2 tbsps oil
1/4 c honey
Peel potatoes and put in a pan of cold water, bring to the boil then drain immediately. Place potatoes in a baking dish with oil and butter and sprinkle with a little salt. (Sprinkling with a little salt gives a light, crunchy crust.) Bake at 180 C for 20 mins. Baste with honey and bake a further 20 minutes. Serve with any roast meat.
Subject: Potatoe recipe
From: GriffinMau at gov.nb.ca (Maureen Griffin)
Date: Wed, 13 Dec 1995 13:22:49
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You might like to try these - this recipe is from the Inn on the Cove located on the Bay of Fundy- Saint John, New Brunswick
Easy Herb Potatoes
4 Med. Potatoes
2 Tbsp. Canola Oil
1 Tsp. Dried Rosemary leaves
1 tsp. black pepper
1 tsp. salt
1/2 tsp. dried Thyme
1/2 tsp. garlic powder
1 tsp. paprika
Wash potatoes, removing any dirt from skin and pat dry. Cut into chunks about 1 inch square. In a med. bowl toss potatoes in canola oil. Toss again with salt, pepper and other spices. Put bowl in microwave and cook for about 8 mins. on med high to high. Stir once during cooking. Finish potatoes in oven until tender and nicely browned.
Subject: Re: Request for potato skins
From: mgiannad at is.dal.ca (Maria Giannadakis)
Date: 9 Jan 96 19:42:14 -0400
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Susan asked:
: Can anyone supply a recipe for potato skins?
Lowfat method: Boil or microwave potatoes (with skins entacted) until almost done, (ie can easily prick with fork but have not become really mushy yet). Then cut potato length wise into strips as thick or as thin as you want them. Spoon out center of each strip leaving as much 'potato' on the skin as you prefer (i leave it all on because it is just a waste to cut it out). Layout hot potato strips/skins on plate, top with cheddar cheese, crumbled bacon and anything else you prefer which needs to be served hot. Then place in oven (or microwave) until cheese melts. Take out of oven/microwave and top with sour cream, lettuce, tomato and any other cold topings which you like.
High calorie version: instead of boiling or microwaving potatoes, cut potatoes before cooking , cut out center if you like, and then fry in vegetable oil until golden. Then place on plate, add topings and heat.
The high cal. version is tastier and sometimes the potatoes are hot enough to melt the cheese so I don't bother warming them up in the oven.
Subject: St. Patricks Recipes--Potatoes O'Brien
From: Katie E Green (kgreen at u.washington.edu)
Date: Mon, 4 Mar 1996 13:04:25 -0800
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Can't get more Irish than this. Created by John D. O'Brien, professional cook, in 1903.
POTATOES O'BRIEN
6 medium potatoes
1/4 teaspoon salt
2 fresh meentos or one 4 oz. can of chopped
1/4 teaspoon onion juice
Wash and pare potatoes and cup into 1/2 inch squares. Dry potato pieces well. French fry them in beef suet until a delicate brown in color. Drain on paper towel. Sprinkle with the salt. Transfer potatoes to a frying pan with a little melted butter. Add chopped pimentos (red pepper may be substituted today) and add one teaspoon of onion juice. (Today 1/4 to 1/2 cup finely chopped onion may be substituted). Cook over medium heat until the dish is well warmed, tossing to prevent burning. This dish is to be light and fluffy, not mashed down into the pan.
The adding of a light cheese sauce or melted cheese (grated italian cheese is used in some places today) will turn the dish into Potatoes O'Brien Au Gratin and is not considered, by some, authentic.
(Note: I love fresh cracked pepper, so I am afraid I add this as well)
Subject: Best Potato Cookbook
From: Jean Burnett (jb at admin.vitinc.com)
Date: 4 Apr 1996 12:33:38 GMT
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Picked up "The Potato Cookbook" by Hilaire Walden at a Books-a-Million store in Florida. At $9.98 a true bargain. Best potato recipes I have ever seen!
Subject: Alfred Lunt's Potatoes
From: tamale at primenet.com
Date: 7 Apr 1996 06:21:01 -0700
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From "The Heritage of Southern Cooking" by Camille Glenn, she says:
"Leftover baked potatoes, if the skin is not broken, develop a "nutty" flavor. The actor, Alfred Lunt, who gave some cooking lessons for the U.S.O. in Washington, D.C. during World War II, taught me this. You'll love them. Everyone does.
These potatoes really are better when they are made from left-over baked potatoes that have been refrigerated uncovered. They lose moisture this way so they become crunchier and have a rather nut-like flavor. Delicious with steak or hamburgers."
ALFRED LUNT'S POTATOES
6 Idaho potatoes, baked and then chilled with their skins on
8 tbsp (1 stick) butter
1 tsp salt, or to taste
2 tbsp chopped fresh dill
1 tbsp fresh parsley
1. Preheat the oven to 400 degrees.
2. Slice the potatoes very thin and lay them in a buttered baking dish, each slice slightly overlapping the one next to it. Dot with the butter and sprinkle with salt.
3. Bake until golden brown & crunchy, about 25 to 30 minutes.
4. Sprinkle with chopped dill & parsley.
Subject: Potato recipe
From: pt at acl.icnet.uk (Paul Taylor (pt at acl.icnet.uk))
Date: 16 May 1996 16:10:51 GMT
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This is called Janssen's Temptation.
Slice up 2-3lb of potatoes as thinly as possible, then cut the slices to make matchsticks. This takes ages. Obviously you peel the potatoes first. Thinly slice 3 onions. Open two tins of anchovies and cut each filet in half along its length.
Heat the oven to gas mark 7. Butter an overproof dish. Then put half the potatoes in and then some of the onions in and lay the anchovies in a kind of lattice on top. Sprinkle with pepper and then cover with the rest of the onion and the rest of the potatoes. Then pour double cream over. I think about 1/4 of a pint. And pour the oil from the anchovy tins over as well, if you haven't thrown them away already. You could probably put some more pepper on top. I can't remember if you're meant to dot the top with butter, Maybe that's something else. Put in the oven for 15 minutes then turn it down a bit and cook for another 30 minutes. Or until the potato is cooked. Pour another 1.4 pint of cream over at the end and serve with a green salad.
You probably don't need to add any salt
Subject: Re: frozen mashed potatoes
From: Marcia (decaro at ohsu.edu)
Date: Wed, 10 Jul 1996 15:14:31 GMT
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Stan Horwitz writes:
> I haven't tried the frozen mashed potatoes yet, but thanks to this talk
> about them, I am curious to try them now. It seems to me that making
> mashed potatoes from scratch is not all that difficult, but its not
> exactly lickity split either. You have to peel the spuds, boil them, and
> mash them along with mixing in the milk and butter plus add in the extra
> clean up time. All of that can take at least half an hour, but probably
> more unless you're cooking only a small amount.
My husband has microwaved frozen hashbrowns and then mashed them with a little milk and butter. Works in a pinch, but we wouldn't do it all the time.
Subject: Re: Desserts using potato
From: Ruth (cat at marketpower.com)
Date: Tue, 13 Aug 96 15:04:00 CST
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Martha McLemore wrote:
> This is for Sue Dibbs, posting in
> rec.food.recipes from Australia, Northern Territory, who asked
> for recipes for a potato dessert for an all potato meal.
How about Dutch Potato Pancakes with Applesauce or fried apples
2 lbs potatoes
3 tbsp flour
3 tbsp. evaporated milk
1 onion, grated
2 eggs
salt
freshly ground white pepper
oil for frying
Peel potatoes and dry with paper towels. Grate them into bowl (large disc) In another bowl mix flour and milk together, add onion and eggs. Mix well. Drain liquid from potatoes and add to egg mixture. Season with salt and pepper.
In a frying pan heat up oil real good over medium heat. For each pancake use about 2 tablespoons potato mixture; flatten in skillet a little and fry them about 3 minutes each side, or until golden brown. Place on warm plate and continue frying the rest. Serve hot with applesauce or peel and core some apples, slice them and fry them in some butter. Or serve with a dollop of sour cream and a scoop of applesauce.