Subject: Different recipes for potatoes.
Date: Mon, 11 Feb 2002 21:01:15 -0000
Please can you give me some new ideas of things i can
cook with potatoes as a side dish, me and my partner are getting bored of
doing the same things with potatoes, as we usually just have chips, mash,
boiled potatoes, or roshdi's (excuse the spelling).
We are looking forward to hear any ideas you all may have.
Thank you in advance
Date: Mon, 11 Feb 2002 21:13:55 GMT
You just missed a long thread on au gratin and scalloped. try googling
From: penmart01[at]aol.como (Sheldon)
Date: 11 Feb 2002 21:18:28 GMT
"Secrets of a Jewish Baker" by George Greenstein
----= Potatonik =---- --= pg. 60 =--
1 cup warm water
1 1/2 packages active dry yeast (scant 1 1/2 Tbls)
1 1/2 cups bread flour or unbleached all-purpose flour
3/4 pound potatoes (about 1 1/2 medium potatoes) skins on
6 ounces yellow onions (1 1/4 medium onions), ground or grated
1 small stale roll or 2 slices old bread (torn or crumbs)
1/2 cup bread flour or unbleached all-purpose flour
1 1/2 tsps salt
Scant 1/2 tsp baking powder
1/4 tsp freshly ground black pepper, or more to taste
1/2 cup vegetable oil
1/2 cup lightly beaten egg
Shortening for greasing pans
In a large bowl sprinkle yeast over the warm water; stir to dissolve. Add the
flour and mix until smooth. Cover and set aside until it puffs up (20 to 15
Stir down the sponge. Scrub the potatoes, then grind or grate them with the
skins on. Add the ground potatoes and onion to the Sponge and stir until
blended. Add the stale roll, flour, salt, baking powder, and ground pepper;
mix until incorporated. Add the oil and egg and mix well. Drop the mixture
out into 3 well-greased 8-or 9-inch loaf pans. Each loaf should weigh about 15
ounces. Leave room for expansion -- the potatonik will rise in the oven.
Bake with steam in a preheated 360 F oven until the crust is brown and feels
firm when pressed in the center with your fingertips (about 1 hour). Let cool
on a wire rack covered with a cloth for 5 minutes to allow the loaves to steam.
Invert and tap out onto the rack. Serve warm. Potatonik can be frozen for 1
to 2 weeks. Reheat at 325 F until warm -- can also be reheated for 35-45
minutes to develop a hard crust.
To produce steam place a roasting pan half filled with boiling water on bottom
of oven at the onset of baking -- use caution opening oven -- steam burns are
dangerous and very painful.
Makes 3 loaves
From: Kendall F. Stratton III
Date: Mon, 11 Feb 2002 16:22:57 -0500
Although some of yooze might puke, I'm gonna post it anyway! :-)
Cut up a few russets into uniform-sized cubes (with the skins on)
Place the 'taters into a large bowl
Add a splash of vegetable oil
Add a few twists of fresh ground black pepper
Add a splash of Worchestershire sauce
Add a splash of Kikomann's Low-Sodium Soy Sauce
Add some dry parsley flakes
Add some granulated garlic
Add some onion powder
Add some paprika
Add some cayenne pepper
And a few drops of Liquid Smoke
Toss the 'taters & spices in a large bowl and then drain the excess liquid.
Baked the drained 'taters on a greased sheet pan at high heat 'til crusted
on the outside and tender on the inside.
I like to serve these oven-roasted 'taters when I make Salisbury Steaks
(whether using beef, moosemeat, or venison) with Brown Gravy.
This is my son's favorite meal!
From: Tina Mongkolsmai
Date: Mon, 11 Feb 2002 14:30:16 -0800
> Although some of yooze might puke, I'm gonna post it anyway! :-)
Actually, this sounds really good to me...
From: stenni[at]noSpam.vision1mm.com (Hag & Stenni)
Date: Tue, 12 Feb 2002 04:43:26 GMT
>I like to serve these oven-roasted 'taters when I make Salisbury Steaks
>(whether using beef, moosemeat, or venison) with Brown Gravy.
Some of us thinks it sounds quite tastey, special w/ meatloaf or
My golden rules
1. If it dosnt taste good or get you laid dont do it (apply your own criteria)
2. If it smells bad dont eat it.
3. When life hands you shit Grow roses!
Date: Tue, 12 Feb 2002 11:23:03 -0600
>Although some of yooze might puke, I'm gonna post it anyway! :-)
I agree with a few others too Kendall. I'd eat it. Looks like it
would be good with eggs.