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Thread: Had any good potatoes lately?

  1. #1
    Join Date
    Nov 2004
    Location
    NC
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    Had any good potatoes lately?

    We are going to a potluck this weekend where I am assigned the potatoe. The host is serving a pork loin roast. I was thinking either scalloped potatoes or maybe roasted red potatoes. Undecided. Have you made anything lately you found especially good or different? There will be 12 people. Thanks for any inspiration!
    Life is not the way it's supposed to be. It's the way it is. The way you cope with it is what makes the difference.

  2. #2
    Join Date
    Nov 2002
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    Here's a Bon Appetit recipe I've had a few times that is really good

    Apple, Potato, and Onion Gratin

  3. #3
    Join Date
    Feb 2007
    Location
    Nebraska
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    Not quite what you were thinking but one I have in my to try pile (my DH loves horseradish in everything!)...and it got good reviews...
    Horseradish and Sour Cream Mashed Potatoes
    http://www.foodnetwork.com/recipes/t...pe2/index.html
    EmptyNestMom
    Grandma Pam to 3


    "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." – Julia Child

  4. #4
    Join Date
    Jun 2000
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    Alaska
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    3,145
    We love twice baked potatoes. I make them differently each time so don't have a specific recipe. I usually add yo-cheese to the mashed, scooped out potatoes, and then green onion tops, various herbs, various cheeses, and pepper. This would work well with the horseradish and sour cream mashed potatoes EmptyNestMom linked. The stuffed potatoes can be relatively plain or elegant, depending on what you want.
    Anne

  5. #5
    Join Date
    Nov 2005
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    earth
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    I would be tempted to make two potato dishes ... scalloped with russets and chipotle sweet potato gratin.

  6. #6
    Join Date
    Jun 2000
    Location
    Columbus, OH, USA
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    You probably can't go wrong with roasted potatoes, since they can be good hot, warm, or cold. Just cut them up and mix the pieces with some olive oil, garlic, and herbs such as rosemary, and roast them at high heat until they're soft on the inside and crisp around the edges on the outside. Maybe throw in some green pepper slices as well. Again, you can serve them hot or cold, maybe surrounded by lemon wedges and/or various dips.

    Cheers,
    Phoebe

  7. #7
    These are a regular of ours from Everyday Food (june 2004). They are quite tasty with pork, and as someone mentioned earlier, may be eaten at any temperature---I've even eaten them straight from the fridge!

    http://www.marthastewart.com/314553/...stard-potatoes

    Roasted Mustard Potatoes

    Ingredients

    • 3 pounds red potatoes, quartered
    • 5 tablespoons olive oil
    • Coarse salt and ground pepper
    • 3 tablespoons white-wine vinegar
    • 2 tablespoons grainy mustard
    Directions

    1. Preheat oven to 450 degrees. On a nonstick rimmed baking sheet, toss potatoes with 3 tablespoons olive oil; season generously with coarse salt and ground pepper. Turn cut sides down. Bake, turning once, until golden brown and fork-tender, 30 to 45 minutes.
    2. In a large bowl, whisk together white-wine vinegar, grainy mustard, and 2 tablespoons olive oil. Add hot potatoes; season with salt and pepper. Toss to coat evenly. Serve warm or at room temperature.

  8. #8
    Join Date
    Nov 2004
    Location
    NC
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    2,357
    Thanks for all the ideas! I printed the apple, potato, & onion gratin recipe - it looks really good. But I think the roasted potatoes would go over better with the group that will be there.
    Life is not the way it's supposed to be. It's the way it is. The way you cope with it is what makes the difference.

  9. #9
    Here are blue ribbon winners from NYS Fair in the potato category:

    Parmesan Artichoke Potato Casserole

    5 Russett potatoes
    2 cups Parmesan cheese
    1 (14 oz. can) artichoke hearts, drained and chopped into small pieces
    2 cups mayonnaise
    8 oz cream cheese
    5 t. minced garlic
    salt and pepper to taste
    1/4 cup each Parmesan cheese and bread crumbs, mixed
    paprika

    1. Peel potatoes, cube and boil until tender.
    2. Put cooked potatoes through potato ricer.
    3. Mix potatoes with artichokes and rest of ingredients.
    4. Grease casserole.
    5. Place potatoes into casserole
    6. Sprinkle with mix of Parmesan cheese and bread crumbs, then paprika.
    7. Bake at 350 for 30 min.
    8. Garnish with minced parsley.

    2008 Blue Ribbon Empire Potato Club winner
    100% points on flavor, texture and appearance
    Featured on channel 9 news; newscasters loved


    Hot Italian Potato Salad


    2 t. olive oil
    8 med. potatoes
    1 pkg. Good Seasons Italian dressing
    1 t. oregano
    1 t. flour
    2 t. instant minced onion
    1/3 cup dry vermouth
    2 t. chopped parsley
    1/4 cup shredded pepperoni


    Pare potatoes and cube.
    Combine Good Seasons, oregano, flour, onion.
    Sprinkle over potatoes in casserole and toss.
    Pour olive oil and vermouth over potatoes.
    Add pepperoni and toss.
    Sprinkle with parsley.
    Bake, uncovered at 425 for 1 hr.

    NYS Blue Ribbon Empire Potato Club 1976

  10. #10
    Join Date
    Nov 2004
    Location
    NC
    Posts
    2,357
    Quote Originally Posted by margeslp View Post
    Here are blue ribbon winners from NYS Fair in the potato category:

    Parmesan Artichoke Potato Casserole

    5 Russett potatoes
    2 cups Parmesan cheese
    1 (14 oz. can) artichoke hearts, drained and chopped into small pieces
    2 cups mayonnaise
    8 oz cream cheese
    5 t. minced garlic
    salt and pepper to taste
    1/4 cup each Parmesan cheese and bread crumbs, mixed
    paprika

    1. Peel potatoes, cube and boil until tender.
    2. Put cooked potatoes through potato ricer.
    3. Mix potatoes with artichokes and rest of ingredients.
    4. Grease casserole.
    5. Place potatoes into casserole
    6. Sprinkle with mix of Parmesan cheese and bread crumbs, then paprika.
    7. Bake at 350 for 30 min.
    8. Garnish with minced parsley.

    2008 Blue Ribbon Empire Potato Club winner
    100% points on flavor, texture and appearance
    Featured on channel 9 news; newscasters loved

    My goodness - that looks amazing - but the 2 cups of mayo scares me!
    Life is not the way it's supposed to be. It's the way it is. The way you cope with it is what makes the difference.

  11. #11
    Quote Originally Posted by Goin' Coastal View Post
    My goodness - that looks amazing - but the 2 cups of mayo scares me!
    I feel your pain. The recipe was based on that famous baked artichoke Parmesan dip we all make and drive our guests wild when we bring it hot from the kitchen. I have received more than one blue ribbon at State Fair for variations of that recipe. It is not a regular at our table but apparently the flavor of the mayo contributes. This year I tried this as a soup and my #2 son (my most respected judge for State Fair dishes) commented that the flavor was great but why do that to your body. I totally follow Scotty's assessments of my cooking. He is always spot-on.

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