Potatoes

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komondor

Joined
Jul 2, 2001
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What are some of your favorite potato dishes. I've got quite a few. But I'm always looking for that perfect side dish to grilled meats and seafood. I'll get the ball rolling with my favorite mashed tater recipe, one which I like to serve with my grilled and sliced teriyaki steak. Oh, and I don't really use measurements.

clean and cut into cubes, but do not peel, red potatoes.
place in beef broth (preferably homemade) and boil.
meanwhile, fry up a few pieces of lean bacon until crisp.
chop bacon into bacon bit-sized pieces and set fat aside.
when potatoes are done, mix in large bowl with some milk, unsalted butter, thyme leaves, brown mustard, chive, chopped parsley, salt & ground pepper.
with blender, mash potatoes until very smooth, and taste for saltiness.
spread out into pan and brush top with some of the bacon fat.
broil until the top turns brown and crusty.
 
"What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow." - A.A. Milne

Take a couple of russets, cut'um fairly thick lengthwise and leave the peel on
Cover with buttermilk and put in the frig for a couple of hours
Put some flour in a paper sack or bowl, adds lots and lots of fresh ground black pepper
Shake off excess buttermilk and drop the potatoes in sack, shake it around until they are well coated
Carefully shake off the loose flour and place them one by one in a single layer in hot oil, fry until golden brown and turn as needed
or
go to the Hyde Park Bar and Grill in Austin, TX and they will fix them for you.
 
cosine said:
Never thought of that. I'll have to try it. My family always has made onion mashed potatoes.
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The garlic needs to be roasted before incorporating into the mashed potatoes.

From Emeril Legassi, courtesy of Food Network:

Roast Garlic Mashed Potatoes:
3 heads of garlic, top 1/2-inch cut away
3 tablespoons olive oil
Salt
Freshly ground black pepper
2 pounds baking potatoes, like russets or Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 stick unsalted butter, at room temperature
3/4 cup heavy cream

Preheat the oven to 375 degrees F.
Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper, and roast for until the garlic is very tender and golden brown, about 1 hour. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth.

Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender, about 15 minutes. Drain in a colander. Return to the saucepan over medium heat and cook 1 minute. Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher. Add the cream and continue to mash until thoroughly combined and the desired consistency is reached. Season, to taste, with salt and pepper, and serve immediately.

Yield: 6 servings
 
My favorite potato dish is simple. Home fried potatoes with breakfast. Hash with a little onion mixed in is my favorite.
 
All of those sound pretty tasty.

My standard is....
Red potatoes
Sargento 5 cheese Italian blend
1/2 & 1/2
black pepper (fresh or not if your in a pinch)
1 large pork steak , fried in olive oil and salt/pepper until very well done

Make your 'mash' with the skins still on the tate's , dont overcook the potatoes though (better consistantcy IMO) , add the cream and pepper to taste , add cheese mix and shredded pork steak (your 'mash' should still be very hot to melt the cheese) and then mix , enjoy spread onto sourdough bread or rolled up in a flour tortilla with some red leaf lettuce.\
It might sound odd or even nasty lol , but every friend I've made it for loved it once they ate it , not really girlymen food for those on a diet , rib stickin' good stuff :)
 
komondor said:
What are some of your favorite potato dishes.






My wife love potato soup . We are able to eat out 2 or 3 times a week at a great family style restaurant . Problem is that their really fantistic potato soup is almost as much as a 4 course meal.

Do you have a recipe ? Theirs is not runny & has just a hint of onion . It is the best I've ever tasted too.

Thanks !


Uncle Alan
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Slice two good handfulls of small red potatoes into 1/4" slices and put in bowl.

Dribble good olive oil liberally over potatoes.

Add salt and course black pepper.

Add 3-5 cloves of garlic, mashed through a garlic press.

Add the leaves from 2 sprigs of fresh rosemary.

Toss everything to mix thoroughly.

Lay potatoes out on cookie sheet in even layer.

Broil until golden brown and crisp.

YUM! - and the best part is that you can do this in about 5 minutes of prep + a few minutes cook time.
 
Everything sounds good. :)

I would like a really good potato soup recipe. I'm going to try something like that, Alan, maybe soon. I think maybe boiling some beer and dry mustard, and some type of mild vegetable stock, would be a good way to go. Then puree it with the cooked potatoes-- preferably roasted potatoes. Puree with a small amount of leeks, too. Make sure the leeks have been chopped and sauteed in olive oil. Return soup to simmer. Add salt and fresh ground pepper to taste.

I always wondered, glockman, what is sausage gravy?
 
Steak? Cheese? Potatoes? I'll be looking for "Newest Member: Martha Stewart" in the next week or so. ;) (These threads are killing me and my low cholesterol attempt at dieting.)
 
komondor said:
I always wondered, glockman, what is sausage gravy?
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Sausage Gravy is made with bulk breakfast sausage. It is fried and the grease is cooked with flour to make a roux. The resulting roux is thinned with milk to a thick gravy consistency and the sausage is put back inside. The result is a very delicious but very cholesterol ladened dish that is great over biscuits or toast.
 
I do like those garlic & cheese mashed potato dishes, but mostly I just like plain baked potato with some "unsweetened" yogurt (tastes like sour cream but better for you)

I love yams and sweet potatos but I hate the sugar/syrup marshmallow gunk most people seem to cook them in... just give them to me baked with some butter and pepper.
 
kamkazmoto said:
Sausage Gravy is made with bulk breakfast sausage. It is fried and the grease is cooked with flour to make a roux. The resulting roux is thinned with milk to a thick gravy consistency and the sausage is put back inside. The result is a very delicious but very cholesterol ladened dish that is great over biscuits or toast.
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I believe that it should be made wioth heavy cream rather than milk, as long as we are going for the LDL effect.
 
Since you mentioned you didn't like garlic in your potatoes, this one might not be for you, but its awesome anyways.

I don't have portions\proportions, but basically, the more of everything the better.

Take a roasting pan and coat with oil\butter mixture. Preheat oven to about 400.

cut up small red potatoes (leave on the peel) into medium size chunks. toss them with a little more oil, salt and pepper.

peel but don't cut up lots of garlic, put in pan and start roasting

When there is about 15 minutes left before they are done, pour maple syrup over the potatoes and finish cooking.

You can also add boneless chicken for a great casserole

:thumbup:
 
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