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Subject: Ideas for Potatoes any help?
Newsgroups: rec.food.cooking

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From: EZTG57A[at]prodigy.com (Mattew Craft)
Date: 28 Oct 1995 19:25:51 GMT
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Hi

I am looking for some new recipes and ideas to prepare potatoes.
I am looking for a recipe that I can do in an hour or there about.
I am getting tired of mashed and roasted potatoes and I am interested
in something new.
If anyone can post a new recipe I would appreciate it.

Thanks Matt Craft

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From: bmailman[at]bass.hooked.net (Brian Mailman)
Date: 29 Oct 1995 12:51:41 -0800
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I was going to post this soon anyway, so I might as well do it now.  It
_is_ a roasted potato dish, but I think it's sufficiently different to give
a try. 
  
ROASTED ROOT VEGETABLEs 
  
Peel and chunk up white potatoes and sweet potatoes.  Quarter a couple
onions.  Peeled whole garlic cloves?  Sure, why not? 
  
Lay veggies into roasting pan.  Ladle a couple of tablespoons olive oil
over them, salt and pepper.  Toss around the veggies to coat them lightly
with the oil. 
 
Roast at 375-400 for an hour. 
  
Lots of variations to this--add chunks of carrot or parsnip,  maybe turnip
or rutabaga ... or use leeks/shallots (whole) instead of the onions....

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From: beakman[at]netcom.com (Beakman)
Date: Mon, 30 Oct 1995 18:33:20 GMT
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O.k. here you go.  This is a extremely tasty recipe for a Hungarian 
Potato Casserole (Rakott Krumpli).  It is very easy to make.  However...

	WARNING!: THE FOLLOWING RECIPE CONTAINS LEVELS OF CHOLESTEROL 
EXCEEDING THAT WHICH MAY BE DEEMED POLITICALLY CORRECT - PROCEED AT OWN 
RISK, FAIL NOT HEREOF AT THY PERIL, ETC., ETC. YADAH, YADAH, YADAH... :)


Dave Fokos' Rakott Krumpli - The Hungarian Cholesterol Bomb

6 large potatoes suitable for boiling (I used Yukon Golds last time), 
  boiled and sliced 1/4 inch thick
8 hardboiled eggs, sliced
3/4 pound boiled ham, sliced into little postage stamp-type pieces
1 stick Hungarian sausage (kolbasz, though pepperoni would be o.k.), 
  sliced into 1/8" thick slices.
1 1/2 pints of sour cream
1 1/2 sticks butter, melted
salt 
freshly ground black pepper
Hungarian paprika


Saute the sausage slices for a bit to render some of the fat from it, but 
do not cook too long or the pieces will be dry.

Take a heavy casserole (I use a cast iron casserole from Le Crueset), and 
butter it.

1. Arrange a layer of potato slices on the bottom of the casserole.  

2. Spread a layer of sour cream over the potatoes as if you were icing a
cake. 

3. Sprinkle with salt, black pepper, and a fair dose of paprika (1-2 TBSP).

4. Next, make a layer of egg slices, and liberally "sprinkle" with the cut 
up ham and sausage slices.

5. Pour some of the melted butter over the casserole.

Repeat steps 1-5 until you run out of ingredients and reach the top of 
the casserole.  

Finish the casserole by ending with step #3.  Maybe pour a little butter 
on top for good measure.

Bake in a 375 degree oven for 40-45 minutes.

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From: dfkuehl[at]iastate.edu (Doris F Kuehl)
Date: 30 Oct 95 21:49:29 GMT
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Mix melted butter with mustard of your choosing.  Take potatoes and cut
in half the long way.  Make crisscross cuts about half way through each
potato half.  Spread with butter/mustard mix and bake.  Season with salt
and pepper as desired.  

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From: doodis[at]aol.com (DOODIS)
Date: 30 Oct 1995 15:29:43 -0500
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Cheesy Potatoes
6 potatoes (par boiled)
1 c sour cream
2 c shredded sharp cheddar cheese
1/2 c chopped onion
1 can cream of chicken soup
1/2 c margarine melted
 mix all together in a 13x 9" pan. bake 350 1 hour

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From: Joel.Ehrlich[at]salata.com (Joel Ehrlich)
Date: 29 Oct 95 17:01:34 
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New you say? Here are a few thoughts:

 Hamburger Potato Roll    No. 2726                      Yields 5 Servings

     1 Tbls      Bacon Drippings          1/4 tsp       Oregano
     1 Medium    Onion, Chopped               -         Black Pepper, Ground
     1 Clove     Garlic, Crushed            2 Tbls      DRY Bread Crumbs
     1 Lb        Ground Chuck               2 Cups      Mashed Potatoes
     1           Egg, Lightly Beaten        1 Tbls      Parsley, Minced
     2 Slices    Bread, Crusts Removed      3 Strips    Bacon
       -         Water
     1 tsp       Salt

Preheat the oven to 375 degrees.
Heat the bacon drippings in a skillet.
Add the onion and garlic.
Saute until the onion is transparent.
Remove to a mixing bowl.
Add the ground beef.
Add the egg.
Soften the bread in water.
Press out the excess water.
Add the bread to the meat mixture.
Add the salt, oregano and pepper to taste.
Mix thoroughly.
Sprinkle a piece of waxed paper with the dry bread crumbs.
Press the meat out onto the crumbs to make a  1/2" thick rectangle.
Beat the mashed potatoes with the parsley - the potatoes should still be warm
when you start).
Spread the mixture on top of the meat mixture.
Use the wax paper to help you roll the meat and potatoes up like a jelly roll.
Place the roll in a greased loaf or shallow baking pan.
Place the bacon on top.
Brush additional bacon drippings over.
Bake for 1 hour.
Serve with a brown sauce or gravy made from the pan drippings (add mushrooms
to the gravy if desired), or virtually any tomato or other kind of sauce.

 Meat & Potato Loaf    No. 3532                         Yields 8 Servings

     2           Potatoes, Peeled         1/3 Cup       Tomato Sauce
     3 Tbls      Potato Water             1/4 Cup       Onion, Chopped
     1 Tbls      Parsley                  1/8           Green Bell Pepper,
   1/8 tsp       Thyme, Ground                          Cored, Stemmed, Seeded
   1/8 tsp       Marjoram, Dried                        & Chopped
   3/4 tsp       Salt                   1 1/2 Lb        Lean Ground Beef
     1 Pinch     Black Pepper, Ground     1/4 tsp       Dry Mustard
     2           Eggs                     1/4 Cup       Tomato Catsup
    14           Saltine Crackers

Preheat the oven to 350 degrees.
Cook the potatoes in boiling salted water until tender (about 20 minutes).
Mash the potatoes, using the specified amount of potato water from the water
in which they were boiled. The mashed potatoes should have a stiff
consistency.
Stir in the parsley, thyme and marjoram.
Season to taste with salt and pepper.
Set aside.
Beat the eggs.
Crush the saltine crackers.
Combine the crackers crumbs, eggs, tomato sauce, chopped onion, chopped green
pepper and the measure of salt in a large bowl.
Add the ground beef.
Mix thoroughly.
Form the mixture into a 10"x8" rectangle on a sheet of waxed paper.
Spoon the potato mixture down the center of the length of the rectangle.
Fold the sides of the meat rectangle over the potato.
Seal the edges of the sides of the loaf together.
Seal the ends of the loaf together.
Place the loaf, seam side down, on a 15"x10"x2" baking pan.
Remove the waxed paper.
Bake until done (about 45 minutes).
Combine the catsup and mustard.
Mix thoroughly.
Heat over moderate heat.
Spoon the warm sauce over the meat loaf.
Serve hot.

 Oven Roasted Potatoes & Onions    No. 1900             Yields 6 Servings

     6           Potatoes, Cut Into 2"    1/2 tsp       Salt
                 Cubes                    1/4 tsp       Pepper
     3           Onions, Chopped Coarse
   1/2 Cup       Vegetable Oil

Preheat the oven to 325 degrees.
Place all the ingredients in a (9"x12") baking dish.
Stir to thoroughly coat the potatoes with the oil.
Bake until the potatoes are soft (about 2 hours).

 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!
Rock rosin may be purchased at athletic supply and dance supply outlets.
It may be used any number of times and keeps forever!
You will also need a 3 gallon galvanized bucket (a wash bucket).
Put the rosin in the bucket (you'll probably leave it there permanently).
Place on a barbecue grill and heat until the rosin reaches 275 degrees.
Adjust the position of the bucket so that the rosin continues to simmer.
Use a slotted spoon (with a HEATPROOF HANDLE [!]) to lower the potatoes, one
at a time, into the rosin.
They'll sink.
The potatoes will rise to surface again after about 45 minutes.
Let them continue to cook in the rosin for another 30 to 45 minutes.
Remove the potatoes one at a time and wrap in heavy brown paper, twisting the
ends tightly.
Allow to cool for 10 minutes.
Serve with the remaining ingredients.
DO NOT EAT THE ROSIN-COVERED SKINS!

 Potato Souffle w/Green Onions    No. 714               Yields 4 Servings

     2 Large     Baking Potatoes            2           Green Onions, Minced
   1/2 tsp       Salt                       2           Eggs, Separated
   1/2 Cup       Hot Cream                  1 tsp       Salt
     2 Tbls      Soft Butter              1/4 tsp       Pepper
     4 Slices    Cooked Bacon, Crumbled

Preheat oven to 400 degrees.
Pare the potatoes and cut into quarters.
Place in a medium sauce pan and barely cover with boiling water.
Add the first portion of salt to the water.
Simmer, covered, until tender (20 minutes).
Drain (reserve the broth for soup).
Shake the potatoes dry over heat and mash (use a fork or potato masher).
Return to the heat.
Beat in the milk, butter, crumbled bacon, minced green onions, egg yolks, salt
and pepper.
Beat until quite fluffy.
Keep warm over heat.
Beat the egg whites until stiff.
Fold into the potato mixture.
Pile into a well buttered large casserole.
Bake 15 to 20 minutes or until puffy and golden.
Serve at once.

 Torta de Huevos (Potato Omelet)    No. 2150          Yields 4 Servings

     2 oz        Monterey Jack, Chilled     1 oz        Butter
     2 small     Potatoes, Peeled &         2 Tbls      Vegetable Oil
                 Quartered                  6           Eggs
     1           Yellow Onion, Peeled &   1/3 Cup       Water
                 Quartered                1/2 tsp       Salt
     2           Green Chiles, Roasted    1/2 tsp       Chili Powder
                 & Peeled                     -         Salsa
   1/2 Lb        Cooked Spinach, ALL(!)       -         Sour Cream & Chives
                 Water Squeezed Out

Shred the cheese.
Set aside.
Combine and coarsely dice the potatoes and onion.
Combine and coarsely dice the spinach and chiles.
Preheat the broiler.
Heat the butter in a (12") ovenproof skillet.
Saute the potatoes and onions over medium low heat until the onions are
translucent and the potatoes are tender (8-10 minutes).
Stir occasionally while cooking and add more butter and oil if needed to
prevent sticking and browning.
Reduce heat to low.
Add the chiles.
Cover.
Cook 1 minute.
Blend the eggs, water and salt.
Pour over the potato mixture.
Cook over low heat, tilting the pan and lifting cooked edges to allow uncooked
portions to run under, until the eggs begin to set.
Sprinkle on the shredded cheese and chili powder while the eggs are still a
little runny.
Set under the broiler, about 5" from the heat source, until the eggs are set
and the cheese is melted (about 1 minute) - DON'T LET THE EGGS BURN.
Cut into sections (1 per serving).
Serve directly from the skillet with salsa and sour cream/chives alongside.

 Russian Potato & Mushroom Croquettes    No. 2918       Yields 5 Servings

 1 1/2 Lb        Potatoes, Peeled &         1 Tbls      Water
                 Chopped                      -         Salt
     5 Cups      Water                        -         Pepper
     1           Onion, Peeled &            1 Cup       Matzo Meal
                 Chopped                    1 Tbls      Oil
   1/4 Lb        Mushrooms
     1 tsp       Oil

Boil the potatoes in the first measure of water until tender.
Drain.
Mash.
Use another pan to saute the onions and mushrooms in the first measure of oil
and the second measure of water over medium heat for 3 minutes.
Combine the mashed potatoes with the sauteed onions and mushrooms in a large
bowl.
Mix in the seasonings and matzo meal.
Form 2 croquettes per serving.
Heat the final measure of oil in a large frying pan over medium high heat.
Fry the croquettes for 8 minutes per side.
Serve warm.
~~~Debra Wasserman

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From: madelin[at]north.pacific.net (Madelin Holtkamp)
Date: 30 Oct 1995 21:52:57 GMT
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How about scalloped potatoes--there are about a million variations of that
(different herbs, cheeses, meats, garlic/onion quantities, liquids) and
can easily be cooked in under an hour.

Baked potatoes?  if you nuke them for 8 min or so and then finish in the
oven, you'll never know that they were nuked.

Twice-baked potatoes?  Bake them the day before, and then fill and bake on
the day they are eaten.  Again, a million variations, and these are a meal
in themselves.

Potato pancakes, steamed new potatoes with herbs, potato salads hot and cold.

Here's my latest favorite quickie--cut baking potatoes in half
lengthwise.  Put them on a well-oiled metal plate or baking sheet.  Bake
in a hot (400) oven til done.

Can you tell that I love potatoes???

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From: edrich[at]halcyon.com (Ed (Moosemeat) Rich)
Date: Mon, 30 Oct 1995 16:43:49 PST
--------
Try this: Scrub potatoes but don't peel. Cut into potato "steaks" lengthwise 
about four slices per each baking potato. Dredge with olive oil, sprinkle 
Lowrys seasoned salt generously on each slice and bake in a hot oven (about 
375 or so) for 30 or 40 mins or until each slice feels done with a fork. Goes 
good with steaks.

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From: The Meade's 
Date: Mon, 06 Nov 1995 19:50:47 -0800
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In metal roasting pan put enough olive oil to coat the bottom of the pan. Put 
scrubbed unpealed  and quartered potaotes. My family loves them so we always 
make more than we need. Toss the potatoes to coat them with oil. Sprinkle 
with the juice of one lemon and rosemary. I use one branch of fresh. Peel two 
to three heads of garlic. If you don't mind dealing with the skin later, do 
not peel but separate the cloves.Sprinkle the garlic cloves over the 
potatoes. Pepper to taste. You don't need salt. Bake at 350 F until the 
potatoes are soft. You may want to turn the potatoes several times to recoat 
them with oil and all the other goodies while they are cooking. That makes it 
even better. Another option is to put several pieces of chicken in there also 
and then you just need to add a salad for a complete meal. Enjoy.

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From: vev[at]msen.com (Vince Vielhaber)
Date: 7 Nov 1995 21:30:52 GMT
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Here's a couple...

Equal amounts of parmesan cheese and flour mixed well.

Bake at 350 for an hour with a stick of butter.  Turn half way thru.


Here's another -- this one I haven't tried.

equal amounts beer & salted water

Bring to boil

slit skin on potatoes and put them into the water/beer.
Cook till done, then serve with mustard sauce or herb butter.

[ that one came from Candy Schermerhorn's Great American Beer Cookbook ]
The recipe is summarized.

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From: nbcnet[at]inforamp.net (Georganne Burke)
Date: Mon, 13 Nov 1995 22:30:39 -0500
--------
Here's one more.  Cut Yukon Gold potatoes into wedges (8 per potato). 
Place in baking dish with olive oil, coarse salt, Mrs. Dash seasoning.  Mix
well and bake in a hot (425) oven for about one hour (until crisp). 

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From: jmchenry[at]emerald.tufts.edu (Jael McHenry)
Date: 15 Nov 1995 17:49:34 -0500
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potato puffs - combine equal amounts mashed potatoes (not prepared, just 
boiled and mashed) and choux paste (a.k.a. cream puff dough) and deep-fry 
in spoonfuls until golden brown. Add lots of salt and pepper to taste.

Drain on paper towels after frying to save a tiny tiny amount of calories 
and keep them crispy.

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From: kleist[at]gdls.com (Don Kleist)
Date: Mon, 20 Nov 1995 16:22:12 -0400
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Georganne Burke wrote:
> Here's one more.  Cut Yukon Gold potatoes into wedges (8 per potato). 
> Place in baking dish with olive oil, coarse salt, Mrs. Dash seasoning.  Mix
> well and bake in a hot (425) oven for about one hour (until crisp). 

My way is to use Lawry's seasoned salt, then spray the cut surfaces with
Pam.  I cut small potatoes in half, larger ones in quarters or eights. 
Couldn't be easier and low calorie to boot.

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From: tdmcniff[at]ucdavis.edu (Tammy Mcniff)
Date: 6 Nov 1995 20:25:15 GMT
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This isn't anything special, also not terribly precise.   A Spanish 
restaurant here in town serves a tapa that I have re-created, with some 
success, at home.  Fry cubed potatoes over medium heat until lightly 
browned, add strips of bell pepper and onions, EV olive oil and sweet paprika. 
Oh yeah, garlic too, lots of garlic.

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From: jdessert[at]erinet.com (Joan Dessert)
Date: Wed, 08 Nov 1995 16:17:30 GMT
--------
Here's an easy recipe
4 potatoes, peeled, halved lengthwise
about 1/3 c.margarine
1/2 tsp. garlic powder
2 tbsp. parmesan cheese
2 tbsp. bread crumbs
Cut slits in rounded side at 1/4" intervals
Place slit side up in greased baking dish
Melt margarine stir in garlic powder. Bake 40 minutes at 350, baste,
sprinkle with cheese & crumbs, bake 10-20 min more.

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From: Greg Krauska <72254.2401[at]CompuServe.COM>
Date: 9 Nov 1995 04:33:18 GMT
--------
Dice equal amounts of potatoes, carrots and turnips.  Heat frying 
pan with small amount of olive oil ( I use a non-stick pan for 
this to help minimize fat calories.)  Add diced vegetables along 
with pinch of celery seed.  Saute vegetables, stirring regularly 
for 15 min, or until tender and golden brown.  Add 1T or less 
butter in last five minutes to keep vegetables moist and to 
enhance browning.  Salt and pepper to taste.

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From: facesatt[at]mindspring.com (Facemire/Satterfield)
Date: 11 Nov 1995 02:05:50 GMT
--------
I like to take new potatoes, the smallest I can find, and bring them to a
full boil for about ten minutes.  Don't add them after the water if
boiling but bring them and the water up to let them cool and 
temperature at the same time. After ten minutes remove them from the hot
water and salt the shit out of them.  Really coat them.  Then heat a
skillet on high, add about a tablespoon of olive oil and fresh rosemary
and flash fry them until the skins are almost burnt.  They will go with
anything, but especially with lamb!
Allen

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From: morisot[at]mindspring.com
Date: Fri, 10 Nov 1995 22:49:03 -0400
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here is my all time favorite soul food dish

Gorgonzola Potatoes.

peel and thinly slice maybe 6-8 large potatoes. 

dry each slice. this is important. do not leave it out.

arrange in a  layer in a casserole.  crumble gorgonzola cheese and butter over 
layer . sprinkle w fresh  ground pepper

keep stacking layers. till you are done. top w cheese.

bake in 350 degree oven for maybe 45 minutes.


have a good time with my favorite comfort food which id served with a filet 
of beef tenderloin impresses people 


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