Subject: interesting potato recipes wanted.
From: jmonson[at]chch.planet.org.nz (Jason Monson)
Date: 13 Nov 1995 02:42:53 GMT
OK, every time I attempt to boil potatoes I end up with tasteless, boring,
potatoes. The only way to eat them is with heaps of Tomato sauce.
I would like to know if there is anything you can do to boiled potatoes
to make them interesting...
I mean can you for instance throw herbs and/or spices into the boiling water
which may spice up the potatoes while boiling.
Or something similar?
From: aveller[at]vnet3.vub.ac.be (A. Veller)
Date: 14 Nov 1995 17:29:35 +0100
I boil my potatoes with a large onion sliced in two, and a bayleaf or two.
After they have been boiled and drained you can add some white pepper,
ground nutmeg and butter. (Also works well for mashed potatoes).
What also tastes good and provides some colour is to make mashed potatoes
with steamed carrots, broccoli or other vegetables. In Belgium this
procedure is called "stoemp" or "stomp" and it refers to the procedure of
mashing the potatoes with the vegetables. Mixing some chopped parsly with
the potatoes also gives an interesting and different taste.
From: Mary f (Pud)
Date: 15 Nov 1995 19:02:00 GMT
hmmmmm, with tomato sauce? I guess it's kinda like gnocci. :-).
Okay peel 'em, quarter 'em and boil 'em until tender. Throw in
a stick of butter (the real stuff), and a TBS of chopped parsley,
and a TBS of chopped chives, salt and pepper, and then mash the
potatoes with all the ingredients. Now you have an american standard.
For even better, roast a head of garlic, squeeze the garlic out of
its skins, mash it with some salt and mix it in about 1/3 cup of
cream. Mix this with your plain old mashed potatoes above (but don't
use the salt in the original recipe).
How many potatoes? 3 or 4.
From: bvk[at]chelsea.ios.com (Brett Kuehner)
Date: 18 Nov 1995 04:52:51 GMT
One very good recipe I've recently made is one for potato fritters
with smoked mozzerella cheese (from the Fields of Greens cookbook).
Basically, boil some potatoes until tender but not mushy, grate them,
and mix them with some grated smoked mozzerella cheese (other cheeses
would be good too, but this adds a very nice smoky flavor), some
chopped scallions, ground pepper, and enough egg to bind everything
together, then shape into patties and pan-fry in a little oil. Very
tasty, and easy (once you finish burning your fingers while grating
the potatoes because you can't wait for them to cool, that is).
From: M. Counides
Date: 19 Nov 1995 22:07:07 GMT
Try Schufnoodle (german and probably misspelled)
Rice the potatoes, mix in eggs, flour, nutmeg, pepper and salt. Roll in
your hands to make little thumb size sausages. Poach in salted water for a
few minutes. Eat right away or hold by keeping warm in a big fry pan with
a little butter.
This for some reason was the wash day meal when my mother was growing up
in south Germany.
From: Kathy Czopek
Date: 20 Nov 1995 03:49:19 GMT
Oh, and if you're boiling them, how about chopping them up, adding
mayo, mustard, celery, & pickle relish, and enjoy a nice potato salad?
while you're boiling them, throw in some frozen peas or broccoli. Then
slice the potatoes when they've cooked, & stir all into a white/cheese
Date: 21 Nov 1995 11:26:08 EDT
You might trying steaming them OVER water instead of in or microwaving them
instead. You don't lose all the nutrients this way as you do in boiling.
Also, I read in BH & G about a cook who saves the boiling water, adds powdered
milk and uses it to mix with the mashed potatoes. Sounds just frugal enough to
From: mrswordwvr[at]aol.com (Mrs Beth Wordwvr)
Date: 22 Nov 1995 15:05:56 -0500
How about not boiling at all? Do you have access to an oven? Try baking
'em or quartering them (leave the skins on) and roasting them on a cookie
sheet. If you spray them with a little vegetable spray you can get
creative with herbs and the flavor will stay on the spuds. I like salt,
corse ground red pepper and garlic powder. Oregano and basil would give
them an Italian flavor.
Boiling is always my last resort unless you want to add lots of salt,
pepper and butter which I'm trying to avoid.
From: zimm[at]hmivax.humgen.upenn.edu (Peanut)
Date: 27 Nov 1995 19:51:36 GMT
> Do you have access to an oven?
If you do, try slicing them thinly but not all the way through. Drizzle
melted butter over the potato, between the slices, etc. Sprinkle some
nutmeg over it, then bake until the slices are crunchy on the top.
From: the_bat[at]ix.netcom.com (Ken Kemski)
Subject: Re: Interesting potato recipies wanted. (Here's One!)
Date: 17 Nov 1995 00:22:09 GMT
I have a rather interesting recipe that was gleaned from an aunt of
mine many years ago . . . She called them "Goofballs," and they are as
different from any potato you've eaten as fries are different from
mashed which are different from potato pancakes . . . Unique . . .
Grate up several potatoes on the finest grater you can obtain (my hand
grater has small 1/8" or so "stars" that produce a stringless mush).
Potatoes that are starchy with a good water content work best. Take a
handful of the grated potato and place into a towel, and proceed to
squeeze out the water until you have a paste, capable of being rolled
into small (3/4" or so) balls.
The amount of water you remove is *critical*. If you remove too much,
the resultant balls will have a hard, dry center. It you do not remove
enough water, the balls will dissolve during the boiling phase. My
aunt used to think these balls could be made only at certain times of
year, with certain potatoes, but I've determined the water squeeze to
be the most important factor.
Dice up and fry several onions in a little oil. When they are
translucent and starting to brown, set them aside.
Bring a large pot of water to a gentle boil, and add your first batch
of squeezed & rolled balls. When they float, they are done, remove
them and set aside. If they did not dissolve, cut one open and look
for the white center, indicating you squeezed too hard. Use this first
test to determine how much you will squeeze the remaining batches. (If
they dissolved, you did not squeeze them enough).
When you have squeezed, rolled, and boiled all the goofballs, take some
of the starchy water you created and dump in the diced & fried onions.
Cook it down a bit, and replace the cooked balls in this liquid for
serving. They should be served with this starchy onion "gravy" spooned
The texture is like no other potato I've ever eaten. Properly done
balls will be near transparent, with a "gooey" feel to them. Some salt
& pepper, and this one should be a prize-winner . . .
Enjoy, tell us about your "Squeezing" experience.
Date: 8 Dec 1995 12:04:50 GMT
I recently discovered this recipe, have had it twice in a week. It is superb.
5 medium potatoes, peeled, washed and cut into very thin slices (use the
side of a mandoline or a processor blade)
6 tbs oil
4 cloves of garlic, halved lengthways
1 tsp cumin seeds
5 dried red chillies
5 curry leaves
1 tsp salt
Simply fry the cumin seeds, curry leaves, chillies and garlic until the
garlic is golden brown, then add the potatoes and salt. Stir briefly, then
leave the pan on very low with a lid on for 15 mins. If the potato is sliced
You won't need to add water, but do so if the slices are quite thick. in
my stainless steel frying pan, the base of the potato goes all dark
brown, crunchy and delicious. It really is the best potato recipe I have