Potatoes, Perchance?

[sparrow]

Okay Cathe Cooks...what's a nice healthy way to do spuds? We almost never eat potatoes but DH's parents are off on vacation for a few weeks and they gave us a bag to use up. I want to have them with flounder, salad and steamed broccoli. Thoughts?

Sparrow


Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in sideways, thoroughly used up, totally worn out, and loudly proclaiming ‘Wow - what a ride!’ — Peter Sage

 

[amyg]

Well, there's baking, which is always yummy, and a few more options:
1. baked
2. mashed (use a little stock rather than milk, butter and salt), or use some grainy mustard instead
3. Roasted- chunk up 2 pounds cleaned potatoes, boil for 20-25 min, until almost overdone, drain, toss with a teensy amount of olive oil, 2-4 tbsp rosemary and salt/pepper, then bake in oven until potatoes are fork tender and golden brown, 20-25 min, turning once at halfway point.
4. oven fries

 

[2121]

Cut them into quarters, like steak fries, toss in olive oil, salt and pepper and bake. These are delicious. Melissa

 

[buffettgirl]

Cut them into large chunks, toss with some olive oil and dry onion soup mix. Bake. The recipe is on or in the box of Lipton Onion Soup Mix. My DH loves this recipe.

 

[jdoll]

potato soup(as first course of meal and then THE meal as leftovers later in the week)


scalloped potatoes(peel, slice thin, put in casserole dish with a little skim milk bath and topped with fat free shreadded cheese...bake @350 until tender)

potato pancakes(like hasbrowns) peel, grate, add some eggwhite and chives. spoon mixture into pan of hot olive oil. then brown each side until crispy. (make sure and wring water out of the grated potatoes before adding other ingredients);-) these are great for breakfast!

jes

 

[kathryn]

There's a yummy-looking recipe in Vegetarian Times this month for "Roasted Potato Fans":
4 medium-sized red or white thin-skinned potatoes, scrubbed
2 Tbsp. olive oil
1 1/2 tsp salt
1 1/2 sweet paprika, preferably smoked (a Spanish spice)

Preheat oven to 400 degrees.
Wash potatoes, and slice a lengthwise sliver off the "bottom' so they will sit flat. Then place two chopsticks or wooden spoon handles around the potato (one on each side) and make thin slices into the potato (the chopsticks/spoon handles keep you from chopping through the potato).

Brush olive oil between the slices. Mix salt and paprika and sprinkle on, gently pushing slices apart to open them up).

Bake about one hour, until tender and crisp.

 

[Miss Lee]

You can't go wrong with oven roasted potatoes drizzled in olive oil and seasoned with sea salt, fresh ground pepper, minced garlic, and, if you like strong flavors, add some rosemary. You can even chunk up some carrots and parsnips and add those to the mix. Search at epicurious.com--I'm sure they have several great recipes.

Michele :9