Posted on 06/24/2015 4:55:21 PM PDT by Jamestown1630
I’ve eaten and cooked a lot of lamb and we always did the roasted potatoes. I always quarter up a few sweet onions and roast them in the same oven dish. As far as instant potatoes I have never used them. Hubby would never stand for it. I do have a box in the pantry for prep I should probably do something with them before they get too old. I also can’t make mashed potatoes without roasting a couple of heads of garlic first to mix in. Did it a long time ago and hubby won’t eat them any other way. Good thing I found a guy who likes garlic. ;)
That sounds good I will have to try that.
I’m assuming these are pan-fried?
They sound good!
Roasted garlic is wonderful!
Almost twenty years ago, my husband and I got stuck at a friend’s house when a horrible snowstorm came down. (We actually wound up being stuck for several days, the cars were so frozen-in, and the weather kept piling-on.)
We all decided to make the best of it, and roasted garlic drizzled with olive oil in the oven, to go with bread and a sparse meal made out of what was in the house.
The wind and snow at the windows, candle light on the table, and the wonderful smell of that garlic roasting, are memories that will never leave me.
Roasting garlic like that makes it into the most wonderful, ‘buttery’, aromatic stuff, to spread on chunks of good bread :-)
That makes even a meal that is otherwise just canned soup, seem like a meal for the Gods.
-JT
Spuds, okay. If I want baked ‘pots I get these wrapped bakers at Walmart. You just pop them in the Uwave for four minutes or so (directions on the wrapper) and viola! Baked ‘pots and they’re excellent. I do the same with corn on the cob - slice off the end opposite the silk and Uwave them for four minutes and just squeeze the corn out using pot holders.
Unless you have a, "fry-daddy" to do them all at once. (and the olive oil need not be virginal)
I didn't get too specific on the recipe but, chop the olives if you add them and search the interwebs for, Papas Rellenas if you need spiritual support.
Are those the baked potatoes wrapped in something like Saran wrap?
My brother buys those, and they do turn out very well!
-JT
One of my favorites is scalloped potatoes but I needed a change. This was perfect:
I got the 2mm blade for my food processor and sliced them with that.
To keep them from turning brown, I crushed a natural Vitamin C tablet (trick I learned on some cooking site) into some water and poured it as I was slicing. Works great.
In the recipe at the link, I substituted Gruyere cheese for the 2 cheeses; a small block which shredded up into quite a bit. I've made them a couple of times now but Gruyere is expensive.
This is a good white sauce recipe when you need it. I learned the hard way not to put the cheese in all at once when I was putting a lot of shredded cheddar for something else. It can clump or curdle and mine did that time.
The whole family likes this:
Shrimp, Potato and Bacon Chowder
1 lb frozen salad shrimp, thawed and rinsed
5 slices bacon
20 oz raw potatoes or bag of frozen cubed hash browns
2 T flour
1 T creole seasoning
3 C chicken broth
2 cans corn
2 C cream
Cook and dice the bacon in large skillet.
Saute potatoes in bacon grease.
Sprinkle and stir in flour and seasoning. You may want to transfer mixture to large sauce pan.
Add broth and let simmer 15 minutes.
Add corn and cream. Bring to boil.
Add shrimp and heat through.
I like instant potatoes, grew up on them. My mother in law, however, told me if they were ever served no one would eat them.
Oh well. I scrub, peel, boil and mash while thinking that on super busy days a box of potato flakes would make life so much easier.
My family’s favorite potato dish is “Irish Nachos”.
Easy, frugal and no gluten or eggs so my son can eat what we eat.
Idahoan makes an instant potato that’s almost indistinguishable from the real thing, and I’m picky about my potatoes! Only the kind in the packets though, not in the box. The kind in the box tastes like other brands of potato flakes.
I watch for them to be on sale and stock up. I even keep some in my desk at work for times when I don’t have much to pack for lunch. A little cream of chicken soup and some frozen peas make a decent gravy, pour over potatoes and it’s a meal in itself. For that matter, switch a fresh baked potato for the instant, and that’s my favorite don’t-feel-like-cooking-tonight dinner!
Potatoes are a staple for me, I’ve had lots of trouble with potassium deficiency, and potatoes are the most concentrated natural source there is.
Jamestown, hope your shoulder heals quickly and is feeling better soon!
Thanks for the ping!
Spuds are my favorite. I never met a spud dish I didn’t like, but I like them so much I don’t need much in the way of extras, and in fact like them kinda plain.
#1. Favorite is FRIED TATERS - just peel and slice them like potato chips except thicker and cook them in oil till browned, flip and turn and brown the other side. Add salt and pepper, and serve with a side of ketchup (optional). Sometimes add onion to them as you fry them.
#2. Second Favorite is BAKED POTATOES - Usually use the microwave these days. Wash the spuds. Stab with a knife. Put on a paper towel, and sprinkle with salt. Wrap up the spud and cook in the Microwave till the potato can be squeezed and is kinda soft/done.
Put spud on the plate and slice in half lengthwise almost all the way through. Put your finger and thumb at 2 different places at the ends of the potato and push towards the center.
Stick a chunk of butter in there and serve with salt and pepper. Optional sides for loaded potatoes, sour cream and chives, bacon, cheeses etc.
I usually purchase 3 or 4 of the Bob Evans or other brand mashed potatoes in our once a month @ payday shopping trip. Then, I put them in the freezer.
When I am ready to use them, I put them in the Micro wave on defrost till they are thawed. Then cook according to directions, and serve or put on top of a casserole.
I like good old fashioned potato pancakes. Leave 4 large potatoes in the fridge overnight so they brown up better. Grate them onto a towel and squeeze out excess moisture. Add a large pinch of salt, a tablespoon of flour, one egg and a bit of finely chopped onion. Fry in bacon grease.
I like them with coleslaw and the bacon used to make the grease
Tonight, I made ice cream for one:
Honey Dew Melon is one of the few fruits that are legal for me. After I cut up some chunks and put into a serving dish, there was quite a bit of liquid and the melon was really good tasting and sweet, so I drained off the liquid before eating.
2 Tbls of heavy cream
1 Tbls of melon juice
1/4 tsp vanilla extract
1/4 tsp almond extract
Added all to a large measuring cup, and used my little hand mixer to whip it all till thickened. Then poured into a small zip lock bag.
Put some ice and salt in a larger zip lock bag, and added the small one with the mix to it. Massage the bags - takes about 2 or 3 minutes for the ice cream to become soft serve frozen.
What a nifty little gadget the mixer is. About the size of a somewhat small flashlight and has a wire whisk or regular beater to use for quick little stir jobs, when you want a little better combo than a fork.
Pasta con Broccoli
What to do for the Pasta? Cabbage sliced about the thickness of fettuccine or narrower. Saute in a little olive oil.
Add an equal amount of frozen baby broccoli, and 1/4 cup of Alfredo sauce per serving of veggies. Bring just to almost boiling. (I always keep several pre made Alfredo sauces in jars in the pantry). Had one that was dated for 5/15 that needed to be used.
The cabbage taste was fine to go with the broccoli taste, and the slices were slurpy.
I haven't been desperate enough to try the cauliflower thing yet. I did see some recipes on pinterest that used Rutabaga for baked “French Fries”.
I am also making crust-less pizza, and find that I don't miss the crust. I just line an iron skillet with parchment paper with a little olive oil sprayed on before I add the sauce.
I use crushed tomatoes with basil and Italian seasoning and add some parmesan grated cheese (fine as powder) to make it thicker and gooey, then put all the other stuff on just like a regular pizza and pop it in the oven.
And that ends the Low Carb efforts for this week. LOL
I have never met a potato recipe I didn’t like. Yours sounds wonderful. I have eaten potato pancakes that other people have made, and they were very good indeed.
For ease of preparation and taste, though, just simple fried taters is always just hanging around telling me to cook me, cook me, you know you want to”. LOL
Bookmarking
Here is a family fav:
Cracked Potatoes
Recipe courtesy Amy Finley
Yield:4 servings
Ingredients
12 small-medium Yukon potatoes
1/2 cup olive oil
2 sprigs fresh thyme, plus 1/2 tablespoon chopped fresh thyme leaves
Coarse salt and freshly cracked black pepper
1 clove garlic, sliced
Special Equipment: a rolling pin or heavy pan
Directions
Using the rolling pin or a heavy pan, gently smack the potatoes, 1 potato at a time, until the skin begins to split, exposing the interior of the raw potato. Over low heat, add the olive oil to a medium-sized heavy-bottomed saucepan, then add the potatoes and thyme sprigs and season generously with salt and pepper. Place the lid on the pan and allow to cook, undisturbed, shaking the pan every 5 minutes or so, until the bottoms of the potatoes are browned, about 10 to 12 minutes. (Check occasionally to make sure the potatoes aren’t browning too quickly and adjust heat accordingly.) Turn the potatoes to their second side, replace the lid, and continue cooking undisturbed a further 5 to 8 minutes. Remove the lid and cook a further 2 to 3 minutes, for the condensation to evaporate. Remove the thyme sprigs and add the sliced garlic and chopped fresh thyme and cook until the garlic is caramelized and chewy, about 2 minutes. Serve hot.
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