Subject: Potatoes
Newsgroups: rec.food.cooking
From: Pam Jacoby (Pamela.Jacoby at Unisys.com)
Date: Wed, 01 Jul 1998 17:30:32 -0500
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CHERLLEE49 at webtv.net wrote:
> Any have a low-fat verison of scallop potatoes,
> and hash brown potatoes?
> If not low-fat give me the regular way and I'll try
> to make the changes.
Here are some recipes that may keep you busy for a while
SCALLOPED POTATOES AND PARSNIPS
In the following recipe, scalloped potatoes, often soaked with cream and cheese, are combined with parsnips and cooked with broth and low-fat milk instead. Though lighter, they are still delicious.
1 large red onion
2 tablespoons water
2 parsnips (about 1/2 pound)
2 small russet (baking) potatoes (about 3/4 pound total)
1 1/4 cups low-fat (1%) milk
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
a pinch freshly grated nutmeg
Halve onion lengthwise and cut crosswise into 1/4-inch-thick slices. In a large saucepan cook onion in water, covered, over moderate heat, stirring occasionally, 5 minutes, or until softened. Remove cover and cook onion until any liquid in saucepan is evaporated. Preheat oven to 425°F.
Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes crosswise into 1/8-inch-thick slices. In a 2-cup measure or bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.
Pour vegetable mixture carefully into a shallow 1 1/2-quart baking dish and bake in lower third of oven 45 minutes, or until top is golden brown and potatoes are tender when pierced with a knife.
Serves 4.
You can use margarine or olive oil and low-fat (or no-fat) sour cream in this recipe.
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MASHED POTATOES WITH LEEKS AND SOUR CREAM
3 tablespoons butter
4 large leeks (white and pale green parts only), quartered lengthwise,
thinly sliced crosswise
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
2 1/4 cups water
1/4 cup sour cream
Melt butter in heavy large saucepan over medium heat. Add leeks; sauté until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover; boil until almost all liquid evaporates, about 5 minutes.
Mash potatoes coarsely; mix in sour cream. Season with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to large bowl.
Bon Appétit
November 1995
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Substitute margarine or olive oil here.
MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS
7 cups canned low-salt chicken broth
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temperature
3 large onions, thinly sliced
Butter 13 x 9x2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.
Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.)
Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.
8 to 10 servings
Bon Appétit
November 1994
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DIFFERENT FRENCH FRIES (rec.food.recipes 10/15/97 - Mike Cohen)
I have a different type of French fries recipe. This one is nice enough
to serve at a formal dinner.
4 Large Potatoes
1 large Vidalia Onion
4 Tbs Margarine (melted) - can also use olive oil for less fattening recipe
1 tsp. Salt (optional)
use 9x9 inch pan, serves 2 - 4
Preheat oven to 425 degrees. (Melt margarine in small saucepan and add salt) Slice potatoes crosswise (so you get little circles) into medium thin slices. In an oiled baking pan, arrange potato slices one layer deep with slightly overlapping edges. Slice vidalia onion into rings, place rings over potato rows. Dribble 1/2 margarine on top. Cover with aluminum foil and bake 30 minutes. After 30 min, uncover pan and pour remaining margarine over the onions/potatoes. Bake for 45 minutes longer, until tender inside and golden crispy outside. If you like REALLY crispy, keep it in longer, but keep checking it.
I find this recipe works best in a Pyrex dish.
(this recipe is from the "Spice and Spirit" cookbook, page 285 - but I've amended the recipe somewhat)
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HERB ROASTED POTATOES POUPON
Serves 4
1/3 cup Grey Poupon Dijon Mustard
2 Tablespoons olive oil
1 clove garlic, chopped
1/2 teaspoon Italian seasoning
6 medium red skin potatoes, cut into chunks (about 2 lbs.)
1. Mix all ingredients except potatoes in a small bowl.
2. Place potatoes in lightly greased 13x9x2 inch baking pan or on a shallow baking sheet. Toss with mustard mixture.
3. Bake at 425 degrees for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.
From: Sharkdog2 at webtv.net (Sharky)
Date: Fri, 18 Jun 1999 12:14:51 -0700 (PDT)
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Hi,
Anyone know how to make those yummy seasoned potato wedges that you get in restaraunts? How do you keep the seasoning from falling off when you cook them? Even when you use cooking oil, the seasonings seem to alway fall off and burn. Any ideas or suggestions?
Thanks,
Sharky
From: Gloria Puester (puester at worldnet.att.net)
Date: Fri, 18 Jun 1999 15:43:19 -0600
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Never had that problem! Spread a glass 9x13 pan with a thin layer of olive oil, pour potato wedges in, stir around to coat with oil. Sprinkle with any or all of these: Salt, fresh ground pepper, chopped garlic, chopped mild onion, seasoned salt, parsley, fresh rosemary, basil, oregano or thyme. Place in 350-400 deg. oven till browned and tender. (I often cover with foil during the first 20-30 min. so they don't dry out.) Don't shake them around after you have seasoned. The oil keeps the spices on, IME.
From: spudds at guinness.com (Cheryl)
Date: Fri, 18 Jun 1999 21:59:56 GMT
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I've made several variations of "jo-jo" or "john-john" potatoes at home...I usually parboil the potatoes, then cut them into wedges. Then I roll them in oil--sometimes olive oil, sometimes regular canola oil, depending on the flavor I'm going for--then roll them in the seasoning. Sometimes I use very fine bread crumbs (with whatever seasoning mixed in) when I want a more "coated" potato, other times I just use dried herbs and spices. The pan itself should have a thin layer of oil on it so that the coating doesn't stick and come off, and make sure you use a HOT oven...450 F. is what I use, and be sure to watch carefully and turn them regularly. I think restaurants probably deep-fry their potato wedges...not sure, to be honest.
Another thought...maybe try one of the pre-mixed coatings for meat, like Shake N Bake or Oven Fry and see if that helps with the sticking problem.
From: stan at typhoon.temple.edu (Stanley Horwitz)
Date: 19 Jun 1999 13:08:19 GMT
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I make yummy seasoned potatoes by cutting up some waxy-skinned potatoes, putting them on a baking sheet, drizzeling a bit of olive oil over each potato, and sprinkling some herbs, whatever I have on hand, such as marjoram, garlic, papricka and fresh ground pepper. Some restaurants also use something hot such as a mix of chilly powder with a bit of cayanne pepper, but not me because I just don't like potatoes that way. Bake in a 400 degree oven for 30 - 45 minutes until the potatoes are nice and golden brown.
From: rdyoung at wcc.net (Bob Y.)
Date: Sat, 19 Jun 1999 13:46:12 GMT
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Shake 'n' Bake.
From: tractrix at pacbell.net (Gary O.)
Date: Sat, 19 Jun 1999 20:57:53 GMT
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Glue. :)
From: tractrix at pacbell.net (Gary O.)
Date: Sat, 19 Jun 1999 21:00:17 GMT
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If you cook it dry, more will fall of than if you brush it with oil, or even water. However, even when dry roasting, the natural oils and moistrue in the food will cause some of the seasoning to stick. If you don't try to stick the fallout back on when you serve the dish, you wouldn't know how much had fallen off, if you hadn't cooked it yourself....
From: Jackie Newton (jackie.newton at virgin.net)
Date: Mon, 20 Sep 1999 20:45:47 +0100
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Hello
I am new to all of this - However, we have just harvested potatoes from our allotment. When they are cooked they are very dry and not pleasant to eat. Has anyone got any good potato recipes - we have mashed fried, boiled and roasted them and they are horrible. I have made fish cakes which were ok.
From: Dr Colin D Reed (colin.reed at eidosnet.co.uk)
Date: Mon, 20 Sep 1999 23:32:58 +0100
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What variety of potato are they? For this time of year, if they're a late harvesting new potato, you may have overgrown them slightly. New potatoes don't like to be overgrown because they don't have enough starch in them to give good floury textures best exploited in baked, mashed or chips. (That's French Fries to some. I'm guessing that you're in the UK). Boiling new potatoes, and then roasting them in their skins in olive oil is usually quite effective, but again not good if they're too dry. You may get away with a "trendy" Gratin Dauphinois, which modern chefs will ofen do with waxy new potatoes rather than the more traditional maris piper or king edward. For other potato recipes, I can heartily recommend Nigel Slater's "Real Food". If there isn't a potato recipe in there that's suitable, then it probably is beyond hope. Sorry. If they're not new potatoes, then you have a bit more scope for covering up any imperfections. Try making rosti, and add some diced smoked bacon and plenty of seasoning. I've often found this good for old potatoes that don't have a good flavour. Best of luck.