Please share your best potato recipes.

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Potatoes have become my only staple food. $2 per bag means more money to buy weed. Lately I've been sauteeing them with garlic, salt, pepper & chili sauce. When I ran out of chili sauce I had to improvise and have developed a SECRET BLEND OF HERBS AND SPICES (ground mustard, basil, onion, cayenne pepper.)

But I fear that someday I will be bored with my homefry-esque creations, and so, ILX, I urge you to give me the goods.

― Ian c=====8 (orion), Friday, 27 August 2004 22:57 (twenty-one years ago)

Boil. Mash. Serve with fried chicken and cream gravy.

― Harold Media (kenan), Friday, 27 August 2004 23:03 (twenty-one years ago)

(Not trying to be snarky there, either.)

― Harold Media (kenan), Friday, 27 August 2004 23:03 (twenty-one years ago)

I cannot afford the delicious chickens :(

Do you have any mashing tricks? Do I add anything while mashing or is it just straight up potato mush?

― Ian c=====8 (orion), Friday, 27 August 2004 23:07 (twenty-one years ago)

potato + sweet potato + butter + cream = heart attack of the gods.

― luna (luna.c), Friday, 27 August 2004 23:09 (twenty-one years ago)

roast 'em with olive oil and rosemary

― stockholm cindy (Jody Beth Rosen), Friday, 27 August 2004 23:11 (twenty-one years ago)

I made rosemary potatoes last time I cooked for my whole family! They were good, and went fairly well with teh yummy lamb stew.

― Ian c=====8 (orion), Friday, 27 August 2004 23:15 (twenty-one years ago)

don't overmash, or they'll get watery. butter and milk/cream and salt and pepper are the basics. you can add garlic or rosemary or olive paste or pesto or cheese as you see f it.

― lauren (laurenp), Friday, 27 August 2004 23:22 (twenty-one years ago)

here's a thought: scalloped potatoes are filling and cheap if you get discount cheese from the shop on 3rd avenue. slice the potatoes into rounds, parboil, then saute for a while until they get a bit brown. pat off any excess oil, then layer the rounds in a casserole dish with lots and lots of grated cheese. bake til it's bubbly.

― lauren (laurenp), Friday, 27 August 2004 23:25 (twenty-one years ago)

I am making a discount cheese (from 3rd avenue) lasagna as we speak. Basically any cheese that was white or off white was bought and in it went.

― Carey (Carey), Friday, 27 August 2004 23:27 (twenty-one years ago)

OH and you can get a bag of nutritional yeast for pretty cheap and you can also add this to the mashed potatos for cheesy flavor and also get your b vitamins.

― Carey (Carey), Friday, 27 August 2004 23:29 (twenty-one years ago)

are you coming for drinks later?

― lauren (laurenp), Friday, 27 August 2004 23:29 (twenty-one years ago)

TEH SPECIAL, broheems

― Carey (Carey), Friday, 27 August 2004 23:29 (twenty-one years ago)

try mash potatoes with a circle of roast potatoes. round it.

― jed_ (jed), Friday, 27 August 2004 23:32 (twenty-one years ago)

YEAST? YEAST? goddamn, guys.

I do need to make a discount cheese run, though. I've got to go down there to do some junk at school on Monday. Perhaps it will be cheezy cheeze time.. they also have sweet $1 pitas, and slightly cheaper than average hummus. mmm.

― Ian c=====8 (orion), Friday, 27 August 2004 23:34 (twenty-one years ago)

It's NUTRITIONAL YEAST! It kind of tastes like cheese and it's NUTRITOUS!!! They also have cheap deli meats there. Go crazy.

― Carey (Carey), Friday, 27 August 2004 23:40 (twenty-one years ago)

Baked whole potatoes - cut in half, scoop a bit of the middle out, mash and mix with some whatever stuff (bacon bits, herbs, sour cream etc), fill back in, top with grated cheez. Yum yum.

― Trayce (trayce), Friday, 27 August 2004 23:42 (twenty-one years ago)

If nutritional yeast tastes anything like cheese then I'll be a monkey's uncle.

― roxymuzak (roxymuzak), Saturday, 28 August 2004 00:27 (twenty-one years ago)

roast 'em with olive oil and rosemary

OTMFM, except you can feel free to add crushed garlic too.

― Sean Carruthers (SeanC), Saturday, 28 August 2004 00:45 (twenty-one years ago)

Home-fries are yum and not any work at all, no parboiling needed. Cube the taters, rinse extra starch, pat dry. Fry them in a neutral oil, medium-high heat, no more than a single layer of tater, and LEAVE THE PAN ALONE, no tv-chef tossing and turning. I'd say give them at least 7 minutes to start to get a nice brown crust on the bottom — you can peek under one cube. Once they've been in the pan that long they'll be steaming from the inside, so you can add the salt and pepper at this point and start turning them to brown them on the other sides. Add the onion when the potatoes are about 4-5 minutes from done, and they should be browning about the time the taters are good and done and starting to soften at the edges.

James McNew ran his recipe for garlic mashed potatoes in an old YLT Gazette. It started out, "Wash and peel accursed potatoes." It involved boiling the garlic in same pot as the taters instead of using roasted garlic, and plain yogurt instead of milk or cream.

― Rock Hardy (Rock Hardy), Saturday, 28 August 2004 01:14 (twenty-one years ago)

Sean OTM - thats how I make roasties. I cut whole baby tatoes (skin still on) into quarters, toss them in olive oil, salt, fine chopped garlic and fresh rosemary, then bake til all crispy (abt an hour). FOOD OV GHODS.

― Trayce (trayce), Saturday, 28 August 2004 01:17 (twenty-one years ago)

Boiled new reds tossed with a dab of butter, a little olive oil, salt and pepper and gobs of fresh herbs. I've been throwing handfuls of fresh thyme into everything I touch lately, and that would go well here, ditto chopped dill and a few chopped chives. But this isn't really a budget recipe, because baby red potatoes aren't cheap like 15 lb. bags of #2 reds or whites.

― Rock Hardy (Rock Hardy), Saturday, 28 August 2004 01:24 (twenty-one years ago)

I like to add quartered onions and well-washed carrot chunks to the roasties and toss them with some Tamari soy sauce as well as the olive oil. You almost get a beefy flavor from a good rich soy roasted that long.

― Rock Hardy (Rock Hardy), Saturday, 28 August 2004 01:31 (twenty-one years ago)

By the way, a nice alternate potato recipe, esp for breakfast:

Shred the potatoes using a grater...skins n all, yo. Coat them in a big bowl with a couple of beaten eggs, add shredded carrots and chopped green onions and some garlic perhaps. If you're feeling adventurous, add a bit of garam masala or maybe some cumin. Then drop dollops into a skillet big enough to form patties, cook on medium heat until browned and then flip 'em over until the other side is done too. Great by itself, but you can dip em in tzatziki too.

― Sean Carruthers (SeanC), Saturday, 28 August 2004 01:34 (twenty-one years ago)

I'd hit it. Rinse the starch off the shreds first or not?

― Rock Hardy (Rock Hardy), Saturday, 28 August 2004 02:13 (twenty-one years ago)

Marry me Sean!

― Trayce (trayce), Saturday, 28 August 2004 02:26 (twenty-one years ago)

eat them raw

― jess (dubplatestyle), Saturday, 28 August 2004 02:29 (twenty-one years ago)

skin off

― jess (dubplatestyle), Saturday, 28 August 2004 02:29 (twenty-one years ago)

Leave the starch on...it'll keep the patties together better.

Tracye, let's talk.

― Sean Carruthers (SeanC), Saturday, 28 August 2004 02:57 (twenty-one years ago)

Heh ;)

― Trayce (trayce), Saturday, 28 August 2004 03:01 (twenty-one years ago)

Gnocchi, the pasta of the gods. Or the Idahoans.

http://www.epicurious.com/recipes/recipe_views/views/101335

― Stephen X (Stephen X), Saturday, 28 August 2004 04:45 (twenty-one years ago)

Good god how could I have forgotten gnocci?

― Trayce (trayce), Saturday, 28 August 2004 05:06 (twenty-one years ago)

roast them in goose fat. it's the only way to roast potatoes.

― toby (tsg20), Saturday, 28 August 2004 11:25 (twenty-one years ago)

Everybody needs a little gnocchi from time to time....

― Stephen X (Stephen X), Saturday, 28 August 2004 16:05 (twenty-one years ago)

"...add shredded carrots and chopped green..."

Aha! At last - independent proof that carrot shaving DOES occur in the Carruthers household.

― Kim (Kim), Saturday, 28 August 2004 16:10 (twenty-one years ago)

Heh ;)

But Trayce! You can't trust those Canadians! ;-)

― Ned Raggett (Ned), Saturday, 28 August 2004 17:05 (twenty-one years ago)

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