All Your Potato Recipes Please

Vorpal_Sword

Methinks I hast found true love, but my lady demands wooing of the starchiest kind. Please post potato recipes here to help me win her favor. I'm begging you.

http://www.myfitnesspal.com/topics/show/1239066-potato-monster

ihad

Here's one for you!

http://www.myfitnesspal.com/blog/ihad/view/the-perfect-potato-645328

Anything for true love.

Vorpal_Sword

Creamy Garlic Mashed Potatoes

Recipe courtesy of Alton Brown
Recipe courtesy Alton Brown, 2004
Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:10 to 12 servings
Level:Easy
Ingredients

3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan
Directions

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/creamy-garlic-mashed-potatoes-recipe.print.html?oc=linkback

Vorpal_Sword

Baked Sweet Potato Fries

Recipe courtesy of Paula Deen
Recipe courtesy Paula Deen, 2008

Baked Sweet Potato Fries
Total Time:
35 min
Prep:
5 min
Inactive:
10 min
Cook:
20 min
Yield:3 to 5 servings
Level:Easy
Ingredients

Olive Oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
1 tablespoon House Seasoning (recipe follows)
1/2 teaspoon paprika
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Directions

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Per Serving (based on 3 servings): Calories: 273; Fat: 9.5g (Saturated Fat: 1g); Protein: 4g; Carbohydrates: 44g; Sugar: 9g; Fiber 7g; Cholesterol: 0mg; Sodium: 1,670mg

For the House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.


Read more at: http://www.foodnetwork.com/recipes/paula-deen/baked-sweet-potato-fries-recipe.print.html?oc=linkback

LoraF83

Heat your oven to 450 degrees.

Wash your potato to get it clean and pat dry.

Gently and lovingly rub it with olive oil.

Lay that tater down and sprinkle with lots of delicious sea salt. Be sure to hit all the areas.

Now, to get that potato hot and ready, slip it into the oven. The heat will magically transform it into something decadent and wonderful. This is not a quick process. You can't rush it. Take your time and be patient. Good things come to those who wait.

About 40 minutes after you get the heat started, your potato is ready. Carefully remove it from the oven - watch your hands because this potato is hot.

Put it on a plate and slide your knife ever so carefully down the center. Watch the steam burst out of the opening. Grab some butter and put it in the middle to help keep everything moist. You are now ready to eat your potato.

Vorpal_Sword

Four-Cheese Scalloped Potatoes

Recipe courtesy of Food Network Kitchen
Recipe courtesy Food Network Magazine

Four-Cheese Scalloped Potatoes
Total Time:
50 min
Prep:
20 min
Cook:
30 min
Yield:6-8 servings
Level:Easy
Ingredients

1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
Directions

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.



Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/four-cheese-scalloped-potatoes-recipe.print.html?oc=linkback

VeronicaG2B

That's a good start. But I don't cover myself in potatoes for just a few recipes. Keep at it, spud.

Grundbirne

Some of these sound amazing :bigsmile:

sjohnny

Heat your oven to 450 degrees.

Wash your potato to get it clean and pat dry.

Gently and lovingly rub it with olive oil.

Lay that tater down and sprinkle with lots of delicious sea salt. Be sure to hit all the areas.

Now, to get that potato hot and ready, slip it into the oven. The heat will magically transform it into something decadent and wonderful. This is not a quick process. You can't rush it. Take your time and be patient. Good things come to those who wait.

About 40 minutes after you get the heat started, your potato is ready. Carefully remove it from the oven - watch your hands because this potato is hot.

Put it on a plate and slide your knife ever so carefully down the center. Watch the steam burst out of the opening. Grab some butter and put it in the middle to help keep everything moist. You are now ready to eat your potato.

Vorpal_Sword

New School Sweet Potato Pie

Total Time:
1 hr 55 min
Prep:
25 min
Cook:
1 hr 30 min
Yield:8 servings
Level:Easy
Ingredients

All-purpose flour, for dusting
1 recipe Rachel McBride's Whole Wheat Dough, recipe follows
One 12-ounce can fat-free evaporated milk
2 cups cooked sweet potatoes
3/4 cup packed light brown sugar
2 tablespoons dark molasses
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
2 large eggs
1 egg white
Rachel McBride's Whole Wheat Pastry Dough:
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tablespoons flaxseed meal
1 heaping teaspoon salt
2/3 cup organic vegetable shortening
6 to 7 tablespoons ice water
Directions

Preheat the oven to 350 degrees F.

On lightly floured surface, roll out Rachel McBride's Whole Wheat Dough to a 12-inch circle. Ease it into 10-inch deep-dish pie plate, pressing evenly onto the bottom and up the sides of the pan. Prick the dough all over with a fork. Crimp the edges.

Line the pie crust with foil and fill with pie weights or dried beans. Bake 20 minutes. Remove the foil and weights. Return the crust to the oven and bake just until the dough is lightly browned, 10 to 12 minutes. Cool the crust in the pan on a rack, 10 minutes.

Meanwhile, to make the filling, combine the evaporated milk, sweet potatoes, brown sugar, molasses, cinnamon, nutmeg, allspice, eggs and egg white in a food processor and pulse until smooth; it's alright if some sweet potato chunks remain. Pour the filling into the crust. Bake just until the center is set, 40 to 45 minutes. Cool completely on a rack. Chill until ready to serve.

Test Kitchen Tip: You can easily substitute 2 teaspoons pumpkin pie spice for the cinnamon, nutmeg and allspice.

Rachel McBride's Whole Wheat Pastry Dough:
Whisk together the flours, flaxseed meal and salt. Use a fork or pastry blender to cut in 1/3 cup vegetable shortening to the texture of a fine meal. Cut in the remaining 1/3 cup shortening in larger pieces, about the size of small peas. Sprinkle 3 tablespoons ice water over the mixture and gently combine with a fork or a wooden spoon. Sprinkle another 3 to 4 tablespoons ice water and bring together gently in a ball. Wrap in wax paper and chill until use. When ready to use, roll one disk out to a 1/2-inch thickness and place into desired pie plate.

Cook's Note: To add more flavor and richness to this dough, you can grind up pecans or walnuts to a fine texture and sprinkle about 1 tablespoon over the center your dough as you are rolling it out. This will add a nice nutty and buttery flavor to the whole wheat crust. Yield: 2 doughs.

A viewer or guest of the show, who may not be a professional cook, provided this pie crust recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


Read more at: http://www.foodnetwork.com/recipes/new-school-sweet-potato-pie-recipe.print.html?oc=linkback

Vorpal_Sword

Shepherd's Pie
Recipe courtesy of Alton Brown
Recipe courtesy Alton Brown, 2008

Shepherd's Pie
Total Time:
1 hr 30 min
Prep:
45 min
Cook:
45 min
Yield:8 servings
Level:Intermediate
Ingredients

For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.


Read more at: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2.print.html?oc=linkback

Vorpal_Sword

Potato Chip Chocolate Pie
Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 Servings

Ingredients

1 unbaked 9-inch deep-dish pie shell
2 large eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1/2 cup crushed potato chips
1 cup semi-sweet chocolate chips
Instructions

Preheat oven to 325 degrees. Beat the eggs in your stand mixer until they are foamy. Add the flour, sugar, brown sugar, and butter. Mix until just combined. Lastly, add the potato chips and chocolate chips. Mix one last time. Put a pie crust into a 9 inch pie pan. Pour in the filling and cook for 55-60 minutes at 325 degrees. Enjoy!

Notes

Add in nuts of your choice if desired!

VeronicaG2B

Keep going. I'm starting to feel a little hot amd bothered...

VeronicaG2B

Too bothered to spell correctly!!! LOL!!!

sjohnny

Keep going. I'm starting to feel a little hot amd bothered...

I'm feeling kind of hot and buttered too!

caranais

The site seems potato crazy today. I copied this from a thread titled potato earlier today. If this doesn't do it for you I think you've had your chips mate

Anyway, like I was sayin', potatoes is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, potatoes-kabobs, potatoes creole, potatoes gumbo. Pan fried, deep fried, stir-fried. There's pineapple potatoes, lemon potatoes, coconut potatoes, pepper potatoes, potatoes soup, potatoes stew, potatoes salad, potatoes and potatoes, potatoes burger, potatoes sandwich. That- that's about it.

If that doesn't do it for her then bring out the big guns -

Dice potatoes, parboil, add salt, roast in duck or goose fat in the oven until crisp then pour over some garlic butter return to oven last 5 minutes - voila

VeronicaG2B

MORE POTATOES! FASTER!! FASTER!!!

Vorpal_Sword

This mashed potato pancake recipe looks absolutely wicked:

http://www.justataste.com/2013/11/cheesy-leftover-mashed-potato-pancakes-recipe/

AllonsYtotheTardis

No Bake Sweet Potato Pie

Ingredients:

Filling:
2 large sweet potatoes, peeled
1 can full fat coconut milk
1/2 cup water and 2 packets of unflavored gelatin
1/4 cup + 2 tbs maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Pinch ground ginger
Pinch allspice

Crust:
1 cup pecan meal
1/2 cup flax meal
5 tbs olive oil
3 tbs maple syrup
1/2 tsp vanilla extract



Instructions:

Wash and peel the sweet potatoes. You may cook them anyway you choose. My method (because I was in a bit of a hurry) was to cut up the sweet potato into cubes, place them in a large glass bowl, and cover them with water. Put on high in the microwave for 15 to 20 minutes. Drain the water and mashed the sweet potatoes into a puree.

While the potatoes are cooking, work on the crust. In a medium mixing bowl, add the pecan and flax meal. Add the oil, maple syrup and vanilla extract next. It’ll be somewhat crumbly, but that’s okay. Press the batter into a glass pan, covering the bottom and sides evenly. Set aside.

In the 1/2 cup of water, dissolve the 2 packets of gelatin. In a small saucepan, heat the can of coconut until it all becomes a liquid. Add the water and gelatin. Leave on medium heat for about ten minutes, or until it slowly begins to boil. Remove from the heat.

In a large heat safe bowl, combine the coconut milk mix and the sweet potato puree. Add the maple syrup, vanilla extract, salt, and spices. Mix well.

Pour batter into the prepared crust and pan. Add pecans (or other fun adornments!) to the top of the batter. Cover the pie with saran wrap and put into the fridge. It should take about 2 hours before its completely ‘set’.

Once the pie is set, try and keep it refrigerated up until serving. It’s texture is best when its cooler.

Cranquistador

Keep going. I'm starting to feel a little hot amd bothered...

I'm feeling kind of hot and buttered too!

in

Vorpal_Sword

Fully Loaded Baked Potato Soup
Recipe courtesy of Guy Fieri

Fully Loaded Baked Potato Soup
Total Time:
1 hr 15 min
Prep:
20 min
Cook:
55 min
Yield:4 servings
Level:Easy
Ingredients

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives
Directions

Preheat the oven to 350 degrees F.

Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.

Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.

Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.

Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.

Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.

Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

Read more at: http://www.foodnetwork.com/recipes/guy-fieri/fully-loaded-baked-potato-soup-recipe.print.html?oc=linkback