Return to BigSpud Menu

Subject: need a recipe with potatoes?
Newsgroups: rec.food.cooking

============================

From: MJ <tmjo_97[at]sympatico.ca>
Date: Wed, 2 Feb 2005 10:21:10 -0500
--------
I m making a ham for dinner tonight and id like to have potatoes as a side
dish..but i am in need of something different to do with them..does anyone
have any ideas?? Im open to suggestions of all  kinds..
Thanks

============================

From: Michael <dog3[at]anywhere.net>
Date: Wed, 02 Feb 2005 16:34:17 GMT
--------
Here are a few ideas for you:

* Exported from MasterCook *

                              Party Potatoes

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Idaho Potato Commission         Side Dishes


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             pounds  Idaho® Potatoes -- peeled and quartered
     1/2          pint  sour cream
  1       8-ounce package  cream cheese
     1/4      teaspoon  pepper
     1/8      teaspoon  garlic salt
  1           teaspoon  salt (or to taste)
     1/4      teaspoon  onion salt
  2        tablespoons  butter
                        Paprika

In salted water, boil potatoes for 15 to 20 minutes or until potatoes are
tender when pierced with a fork. Drain.

Mash until smooth.

Add next seven ingredients, beat until light and fluffy.

Place potatoes in greased 2-qt. casserole and bake at 350ºF for 30
minutes.

Sprinkle with paprika and run briefly under broiler.

Description:
  "These Party Potatoes from the "Junior League of Kansas City,
  Missouri" are a Thanksgiving tradition on Bunni Copaken's holiday
  table."
Source:
  "The Idaho Potato Commission"
S(Internet address):
  "http://www.famouspotatoes.org/"
****************

This is great for a quickie meal with left over ham. Or, use it as a side 
dish with ham. Or, omit the ham and add seasonings to taste.

* Exported from MasterCook *

                        Au Gratin Potatoes and Ham

Recipe By     :Chef: Ryan Snyder
Serving Size  : 2     Preparation Time :0:10
Categories    : FoodGeeks.com                   Pork
                Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     potatoes -- sliced
  1                     onion -- chopped
  2             slices  cooked ham (thick)
  2             slices  American cheese
                        Pepper, to taste
     1/2      teaspoon  Lowry's Seasoning Salt, or to taste

In skillet, heat potatoes and onion with olive oil over a medium flame.
Season. Cook 6-7 minutes. Add ham. Stir occasionally; cook for 6-7
minutes. When potatoes are soft, add cheese to top. Cook until melted.
Serve.

Source:
  "foodgeeks.com"
S(Internet Address):
  "http://foodgeeks.com"
**************

These are really good but I improvised with them and really did not follow 
the recipe. I preheated the oven to 450 degrees. Scrubbed the potatoes, 
forked them, sprinkled with Kosher salt, wrapped them in foil and baked for 
about an hour. I left the skin on. I followed the pulping technique and 
stuffing technique but I put them back in the oven until the cheese was 
melted. I also substituted butter for margarine and used whole milk and 
regular cream cheese.

   Chive-Stuffed Potatoes

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Idaho Potato Commission         Microwave
                Potatoes                        Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  Idaho® Potatoes
     1/4           cup  margarine
  1       3-ounce package  light cream cheese
     1/3           cup  chopped chives
     1/4           cup  skim milk
     1/2      teaspoon  salt
     1/4      teaspoon  pepper

Scrub potatoes; pierce several times with a fork. Wrap each potato in a
microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at
HIGH 12 to 14 minutes. Let cool to touch. Slice away skin from top of each
potato; carefully scoop out pulp, leaving shells intact. Mash pulp.

Combine margarine and cream cheese in a medium microwave-safe glass bowl.
Microwave at HIGH 30 to 40 seconds, or until cream cheese is softened. Add
potato pulp, chives, milk, salt and pepper, mixing well. Stuff potato
shells with potato mixture.

Place stuffed potatoes on paper towels. Microwave at HIGH 3 minutes, or
until thoroughly heated.

Description:
  "The high solids content of Idaho® Potatoes yields a fluffy light and
  delicious potato - perfect for stuffing with freshly chopped chives
  mixed with cream cheese."
Source:
  "The Idaho Potato Commission"
S(Internet address):
  "http://www.famouspotatoes.org/"

============================

From: Dimitri <Dimitri_C[at]prodigy.net>
Date: Wed, 02 Feb 2005 16:45:17 GMT
--------
MJ wrote:
> I m making a ham for dinner tonight and id like to have potatoes as a side
> dish..but i am in need of something different to do with them..does anyone
> have any ideas?? Im open to suggestions of all  kinds..

From http://www.idahopotato.com/recipe.php


Scalloped Potatoes with Jalapeño

Yield: 12 servings
Approximate nutritional analysis per serving: 451 calories; 23g fat (208 
calories from fat); 18g protein; 43g carbohydrate; 73mg cholesterol; 643mg 
sodium
(does not include optional ingredients)
Recipe compliments of Chef-Proprietor Michael Foley, Printer's Row, Chicago, 
IL

INGREDIENTS:
1/4 c Butter 2 oz.
3/4 c Onion, finely chopped
12 Idaho Potatoes, peeled and thinly sliced 41/2 lbs.
Salt and pepper to taste
Ground nutmeg to taste
3 c Skim milk 11/2 lbs.
4 c Parmesan cheese, freshly grated 12 oz.
1 1/2 c Heavy cream 12 oz.
1/4 c Jalapeño pepper, finely chopped
DIRECTIONS:
Heat 5- or 6-inch gratin, skillet or pan. Add 1 teaspoon butter and sauté 1 
tablespoon onion. Add 1 sliced Idaho Potato (6 oz.); stir gently. Season 
with salt, pepper and nutmeg. Smooth top layer of Idaho Potatoes, then add 
1/4 c milk. Simmer 1 minute. Sprinkle with 1 oz. Parmesan cheese. Pour 2 
tablespoons cream over top; sprinkle with 1 teaspoon Jalapeño pepper. Bake 
in 350ºF oven until cooked through and golden brown, about 15 minutes.

Note: If desired, processed Idaho Potato slices may be substituted for fresh 
potatoes. Follow manufacturer's instructions for dehydrated potatoes and/or 
frozen potatoes. 

============================

From: Matt <mthomas[at]biocontrolsys.com>
Date: 02 Feb 2005 11:46:42 EST
--------
MJ wrote:
> I m making a ham for dinner tonight and id like to have potatoes as a side
> dish..but i am in need of something different to do with them..does anyone
> have any ideas?? Im open to suggestions of all  kinds..

lemon potatoes
-------------------
enough baby red potatoes
plenty of butter
1 lemon

Place potatoes in saute pan large enough to hold all potatoes on the bottom
with a little extra room.
Add 1/4 to 1/2 inch water. Cover pan.
Bring to boil and then reduce heat to a simmer.
Steam potatoes until done ~ 10 min depending on size of potatoes.  Potatoes
are done when sharp knife enters easily to center of potato.
Pour off water.  Return pan of potatoes to heat until remaining water is
steamed away. ~ 30 seconds.
Add 2-3 tablespoons of butter to pan.  Recover and shake pan to coat
potatoes with melted butter.
Squeeze lemon juice over potatoes.
Serve potatoes.

============================

From: Jude <JudeNev[at]cox.net>
Date: 2 Feb 2005 18:10:20 -0800
--------
Matt wrote:
> Place potatoes in saute pan large enough to hold all potatoes on the bottom
> with a little extra room.
> Add 1/4 to 1/2 inch water. Cover pan.
> Bring to boil and then reduce heat to a simmer.
> Steam potatoes until done ~ 10 min depending on size of potatoes. Potatoes
> are done when sharp knife enters easily to center of potato.
> Pour off water.  Return pan of potatoes to heat until remaining water is
> steamed away. ~ 30 seconds.

My mom used t make something like this, excapt when she returned the
potatoes to the pan, she would let em cook and the better brown for a
few minutes, allowing the potatoes to get softern, and she would add
about 1/4 c fresh snipped parsley. Really healthy and delicious! NO
lemon juice, but I'm gonna have to try that too.

============================

From: Mite <mite[at]writeme.com>
Date: Wed, 02 Feb 2005 18:22:56 +0100
--------
MJ wrote:
> I m making a ham for dinner tonight and id like to have potatoes as a side
> dish..but i am in need of something different to do with them..does anyone
> have any ideas?? Im open to suggestions of all  kinds..

I like to eat ham with gratin dauphinois. Here is a recipe:

                             Gratin Dauphinois

Category: Direct Access|Potatoes|Side Dishes
Nb persons: 4

                2 lb   potato
                       salt
                       pepper
               1 cup   Swiss gruyere cheese - grated
           1 1/4 cup   milk
                2 oz   butter
             1 clove   garlic

Preheat the oven to 350F (180C).
Wash, peel and cut the potatoes in thin slices. Add some salt, pepper, 
and three quarter of the grated cheese. Mix well. Add the milk. Put the 
mixture in a greased baking dish that you have previously rubbed with 
garlic.
Cover with the remaining of the grated cheese, sprinkle with the melted 
butter. Bake until the potatoes are tender.

Author: Mathilde Rufenacht


Nutritional facts per serving (daily value): 
Calories             420kcal
Protein                  15g   (29%)
Total Fat                23g   (36%)
   Sat.                  14g   (70%)
   Mono.                  6g
   Poly.                  1g
Chol.                   69mg   (23%)
Carb.                    39g   (13%)
Fiber                     5g   (22%)
Sugars                    7g
Calcium                385mg   (38%)
Iron                     1mg    (7%)
Magnesium               65mg   (16%)
Phosphorus             377mg   (38%)
Potassium            1,042mg   (30%)

                                ----------

       Exported from Shop'NCook 3.0.2 beta (http://www.shopncook.com)

Mite
http://www.shopncook.com

============================

From: cher <cr007f0489[at]bluenospamyonder.co.uk>
Date: Wed, 02 Feb 2005 17:25:22 GMT
--------
here is one that is a bit different...hopefully.

Peel and grate them, you'll need to peel more than you would normally,  once
they grated, with clean hands squeeze them to get all the start out of them,
there will be a fair old bit of it in liquid form...now using a sieve rinse
and squeeze again, dry on kitchen paper, put into a bowl and add chopped
parsley and salt and pepper to taste.   Now take tablespoon size rounds of
the grated mix, and fry it..so that each round is browned and crisp.

Cheers.....Cher

============================

From: cher <cr007f0489[at]bluenospamyonder.co.uk>
Date: Wed, 02 Feb 2005 18:43:42 GMT
--------
oops,  that should read ...squeeze them until all the STARCH not start is
out of them....senior moment.....lol

============================

From: silvertoad[at]webtv.net (Sylvia Rocha)
Date: Wed, 2 Feb 2005 10:17:24 -0800
--------
i have a good one for you-

2 pounds new potatoes, unpeeled, halved lengthwise
1/2 teas. salt
1 cup sour cream,(can use light)
1 teas. Dijon mustard
3 tbls. chopped fresh parsley
1/2 cup sliced green onions
1 1/2 ups grated swiss cheese,
Parmesan cheese for sprinkling on top.

preheat oven to 350 F.  In a medium saucepan over med. heat, put 
potatoes, water to cover, and 1/4 teas. salt.  
cook until tender, about 20 min.  Drain and slice.  In a small bowl, mix
sour cream, mustard, remaining 1/4 teas. salt and parsley.  In a 2 1/2
quart casserole dish lightly coated w/ cook spray or oil, layer half of
the potatoes, 1/2 of sour cream mix, 1/2 onions, &amp; 1/2 of the swiss
cheese.  Repeat the layers once more.  Sprinkle Parm. Cheese on top.
Bake uncovered, until bubbly and potatoes are tender, about 40-45
minutes.  enjoy!

============================

From: Jill McQuown <jmcquown[at]bellsouth.net>
Date: Wed, 2 Feb 2005 12:53:21 -0600
--------
MJ wrote:
> I m making a ham for dinner tonight and id like to have potatoes as a side
> dish..but i am in need of something different to do with them..does anyone
> have any ideas?? Im open to suggestions of all  kinds..

Nothing better (or more comforting) than good ol' scalloped potatoes with
ham.  Slice 5-6 russet potatoes thinley and put them in a casserole dish.
Make a white sauce with 2-3 Tbs. butter, salt, pepper, 2 Tbs. flour and stir
in a cup of milk.  Heat through and stir until slightly thickened.  Pour
this over the potatoes.  Bake at 375F for oh, about an hour.  The mixture
should be bubbly and the potatoes lightly browned on the top.  To make 'au
gratin' add some grated cheese to the sauce.  YUM.

============================

From: Rodney Myrvaagnes <rodneym[at]attglobal.net>
Date: Wed, 02 Feb 2005 13:56:01 -0500
--------
MJ wrote:
>I m making a ham for dinner tonight and id like to have potatoes as a side
>dish..but i am in need of something different to do with them..does anyone
>have any ideas?? Im open to suggestions of all  kinds..

If you have a ricer, Rice the [boiled] potatoes directly onto the
plates. Dribble a little nice oil and sprinkle fleur de sel. It makes
a startlingly elegant but simple presentation.

I did not invent this. I saw Michael Romano do it and tried it at
home. It is really easy. You don't even have to peel the potatoes,
because the skin won't go through the ricer.

Another thing I like to do, if I have time to bake potatoes:

With an apple corer, the kind with a little hole saw on the end, take
a plug out of the potato. Put a peeled garlic clove, a seeded hot
pepper, and another garlic in the cavity. Press the plug in to see how
far it will go, withdraw and cut to length, reinsert it and pin with a
little skewer.

The capseicin will penetrate gently, so the potato gets hotter as you
eat near the pepper, but it is very gradual. Your guests can eat as
far in as they are comfortable.

============================

From: elaine <sass[at]ca.inter.net>
Date: Wed, 2 Feb 2005 15:41:06 -0500
--------
Rodney Myrvaagnes wrote:
> If you have a ricer, Rice the [boiled] potatoes directly onto the
> plates. Dribble a little nice oil and sprinkle fleur de sel. It makes
> a startlingly elegant but simple presentation.

Sounds easy but what is 'fleur de sel.'? -- salt flour?? (probably not!)

============================

From: Bob Myers <nospamplease[at]address.invalid>
Date: Wed, 2 Feb 2005 15:22:35 -0700
--------
elaine wrote:
> Sounds easy but what is 'fleur de sel.'? -- salt flour?? (probably not!)

Literally, it's "flower of the salt" - an unrefined sea salt, collected
by hand in the Brittany region of France.  It's hideously expensive
as salt goes, at least in my semi-humble opinion, and you can
certainly substitute other sea salts if you like.

============================

From: Rodney Myrvaagnes <rodneym[at]attglobal.net>
Date: Thu, 03 Feb 2005 00:38:42 -0500
--------
Bob Myers wrote:
>Literally, it's "flower of the salt" - an unrefined sea salt, collected
>by hand in the Brittany region of France.  It's hideously expensive
>as salt goes, at least in my semi-humble opinion, and you can
>certainly substitute other sea salts if you like.

I don't disagree with that, but you use very little of it for the
potatoes, and the effect is really nice.

It also keeps. I use much more ordinary salt most of the time, but for
that one thing, the riced potatoes, I like it.

============================

From: Rodney Myrvaagnes <rodneym[at]attglobal.net>
Date: Thu, 03 Feb 2005 00:38:41 -0500
--------
elaine wrote:
>Sounds easy but what is 'fleur de sel.'? -- salt flour?? (probably not!)

Very coarse french salt crystals. You could use a pinch of kosher
salt, but the effect would be different.

============================

From: Pam Jacoby <pjjehg [at]frontiernet.net>
Date: Wed, 02 Feb 2005 23:33:57 GMT
--------
MJ wrote:
> I m making a ham for dinner tonight and id like to have potatoes as a side
> dish..but i am in need of something different to do with them..does anyone
> have any ideas?? Im open to suggestions of all  kinds..

A little late in the day, but perhaps for next time.


CHEDDAR CHEESE POTATOES WITH SOUR CREAM (Bon Appetit R.S.V.P February 1987 - 
Cherrington's in Cincinnati)

6 servings

6 meduim baking potatoes, washed, unpeeled, and whole---NOT cut in chunks

2 1/2 c. grated sharp cheddar cheese (I use white for appearance)

1/4 c. (1/2 stick) butter

1 c. sour cream, room temperature

1/3 c. minced onion

Salt and freshly ground pepper to taste

Paprika

Boil potatoes until tender. Drain. Cool slightly; peel. Shred into bowl.

Preheat oven to 350 degrees F. Butter 8-in square baking dish. Cook 2 c. 
cheese and butter in heavy sauce pan over low heat until almost melted, 
stirring constantly, about 1 minute. Remove from heat. Stir in sour cream 
and onion. Season with salt and pepper. Fold into potatoes. Pour into 
prepared dish. Top with remaining 1/2 c. cheese; sprinkle with paprika. Bake 
until bubbly, about 30 minutes.

Can be prepared ahead; increase baking time to about 45 minutes.

NOTE: Do not peel potatoes before cooking. This indeed does make a 
difference.

============================

From: Ang and Bruce <anges[at]home.com>
Date: Fri, 4 Feb 2005 16:07:29 +1000
--------
MJ says...
> I m making a ham for dinner tonight and id like to have potatoes as a side
> dish..but i am in need of something different to do with them..does anyone
> have any ideas?? Im open to suggestions of all  kinds..

I guess it depends on your interpretation of different.

Different to what? What do you normally do?


Return to BigSpud Menu