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
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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
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Here are a few ideas for you:
Party Potatoes
Serving Size: 10
Categories: Idaho Potato Commission, Side Dishes
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 350°F 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
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.
Au Gratin Potatoes and Ham
Chef: Ryan Snyder
Serving Size: 2
Preparation Time: 0:10
Categories: FoodGeeks.com, Pork, Side Dish
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
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
Serving Size: 4
Categories: Idaho Potato Commission, Microwave, Potatoes, Vegetables
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
From: Dimitri (Dimitri_C at prodigy.net)
Date: Wed, 02 Feb 2005 16:45:17 GMT
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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 [archive.org]
Scalloped Potatoes with Jalapeño
Yield: 12 servings
Recipe compliments of Chef-Proprietor Michael Foley, Printer's Row, Chicago, IL
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
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 350°F 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
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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
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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 to 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
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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
From: cher (cr007f0489 at bluenospamyonder.co.uk)
Date: Wed, 02 Feb 2005 17:25:22 GMT
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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
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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
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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, & 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
Date: Wed, 2 Feb 2005 12:53:21 -0600
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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
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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
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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
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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
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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
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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
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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
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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?