ISO: ISO: I have acquired 15 lbs of russet potatoes...help?!?

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Cathy Z's Parsley Leaf Potatoes

Parsley Leaf Potatoes

A simple roast potato becomes a thing of beauty thanks to humble parsley.
Active time: 15 min Start to finish: 1 hr

3/4 stick (6 tablespoons) unsalted butter, melted
8 russet (baking) potatoes (4 lb total; preferably organic), scrubbed
16 fresh flat-leaf parsley leaves

Put oven rack in middle position and preheat oven to 450̊F.

Pour butter into a large shallow baking pan (1 inch deep) and tilt to coat bottom. Working with 1 potato at a time, halve potatoes lengthwise, then put a parsley leaf on cut side of each potato half and season with salt. Put potatoes, cut sides down, in baking pan and roast (do not turn over) until undersides are golden and potatoes are tender, 45 minutes.

Cooks' note: Potatoes can be kept warm, turned cut sides up and loosely covered with foil, about 30 minutes.

Makes 8 to 12 servings.

Source: CathyZ from 11/03 Gourmet

Pat’s notes: Simple, easy and tasty. Used a lot less butter, as Cathy suggested (and per reviews at Epi). Want to try it some time with cilantro. As I was eating them I was thinking a little spice of some kind would be a nice addition too. Cathy suggested chili powder? cumin? I think maybe paprika or cayenne could work too.

http://www.epicurious.com/recipes/recipe_views/views/13467

 
Rec: Camper’s Breakfast (but of course it can be made at home too)

Camper’s Breakfast (but of course it can be made at home too)

4 large russet potatoes, boiled or baked (leftovers are great), peeled
and cubed
4 tbsp butter
1/2 red or green bell pepper, chopped
1/2 medium onion, chopped or 1/4 cup chopped green onion
1 small clove garlic, minced
8 eggs, lightly beaten
1 cup grated sharp cheddar cheese (or Swiss)
optional additions:
cooked, crumbled bacon
chopped ham
fresh sliced mushrooms
chopped fresh jalapeno peppers

Melt butter in a skillet, add potato cubes, bell pepper, onion and
garlic and brown slightly but don’t let garlic burn. Add salt and pepper
to taste. Pour eggs over potatoes and cook until eggs form soft curds,
stirring lightly. Mix in any of the optional ingredients, if desired.
Sprinkle grated cheese over all. Place lid on skillet and continue to
cook til eggs are set and cheese is melted. Serve salsa on the side,
if desired. Yield: 5-6 servings

This is a great recipe for using leftover potatoes or plan ahead the
night before and throw a few whole baking potatoes wrapped in foil into
the campfire coals to cook, turning occasionally til done (this method
takes about 30-45 minutes -- a sharp knife stuck straight through the
foil into the potato will reveal its doneness).

 
Rec: Twice Baked Potatoes

Twice Baked Potatoes

4 large russet potatoes, each about 3/4 lb. each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Pat’s optionals: chopped cooked bacon, fresh chives

Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mitt or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

Source: Foodtv.com

Pat’s notes: Yummy. Sometimes I add chopped cooked bacon or snipped fresh chives.

ALSO TRY: Best Twice-Baked Potatoes http://www.recipezaar.com/79595
and this Baked Potato Soup http://www.recipezaar.com/69015
or this one by Evelyn/Athens: http://www.recipezaar.com/77316

 
Rec: Double-baked Potatoes with Mushrooms and Cheese

Double-baked Potatoes with Mushrooms and Cheese

This rich, creamy version of twice-baked potatoes can be assembled and refrigerated one day before the final baking.

6 small russet potatoes (about 7 ounces each), scrubbed
5 tablespoons butter, room temperature
12 ounces mushrooms, coarsely chopped
2 large green onions, chopped
3 ounces cream cheese, room temperature (about 1/2 cup)
1/3 cup sour cream
1 1/4 cups coarsely grated white cheddar cheese

Preheat oven to 375̊F. Pierce each potato in several places with fork. Place all potatoes directly on oven rack and bake until tender, about 1 hour.

Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes. Add green onions; stir until wilted, about 1 minute. Set aside.

Using oven mitts as aid, cut each potato lengthwise in half. Scoop cooked potato flesh into large bowl, leaving skin intact. Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well. Mix in mushroom mixture and 1/2 cup cheddar cheese. Season to taste with salt and pepper. Mound mashed potatoes in potato skins. Sprinkle each half with 1 tablespoon cheese. Place on baking sheet. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 375̊F. Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.

Makes 6 servings.
Source: Curious@Gails from 3/02 Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/106327

Pat’s notes: Delicious.

http://www.epicurious.com/recipes/recipe_views/views/106327

 
Rec: Easy Oven French Fries

These are super easy. I used to make them all the time.

Easy Oven French Fries

4 medium potatoes (russets)
1 tbsp vegetable oil

Preheat oven to 475 degrees. Peel potatoes, if desired and cut into long strips about 1/2-inch wide. Dry strips thorougly on paper towels. Toss in a bowl with oil as if making a salad.

When strips are thoroughly coated with oil, spread them in a single layer on a cookie sheet and place in preheated oven for 35 minutes. Turn strips periodically to brown on all sides. If a crisper, browner, potato is desired, run under broiler for a minute or two. Sprinkle with salt, if desired, before serving.

Yield: 6 servings, approximately 80 calories per serving.

 
Deb in MI posted this a few years back. CI's Master Recipe for Twice Baked Potatoes

REC: from Cook's Illustrated - "Master Recipe for Twice Baked Potatoes"

Made these yesterday for a dinner tonight
(I'll do step 3 while preparing dinner) -
and I was just amazed how good they were.
If you are not familiar with "Cook's
Illustrated" magazine - it thoroughly tests
and retests a recipe (every ingredient,
different oven temps, etc.) until they come
up with what they feel is "the best", and
then call it the "Master Recipe". Must
admit that I've never been disappointed yet
with one of their recipes!

MASTER RECIPE FOR TWICE BAKED POTATOES
SERVES 6 TO 8
To vary the flavor a bit, try substituting
other types of cheese, such as Gruyere,
fontina, or feta, for the cheddar. Yukon
gold potatoes, though slightly more moist
than our ideal, gave our twice baked
potatoes a buttery flavor and mouthfeel that
everyone liked, so we recommend them as a
substitution for the russets.

4 russet potatoes (7 to 8 ounces each),
scrubbed, dried, and rubbed lightly with
vegetable oil
4 ounces sharp cheddar cheese, shredded
(about 1 cup)
1/2 cup sour cream
1/2 cup buttermilk
2 tablespoons unsalted butter, room
temperature
3 medium scallions, white and green parts
sliced thin (about 1/2 cup)
½ teaspoon salt
ground black pepper

1. Adjust oven rack to upper middle position
and heat oven to 400 degrees. Bake potatoes
on foil-lined baking sheet until skin is
crisp and deep brown and skewer easily
pierces flesh, about I hour. Setting baking
sheet aside, transfer potatoes to wire rack
and let sit until cool enough to handle,
about 10 minutes.

2. Following illustration at left and using
an oven mitt or folded kitchen towel to
handle hot potatoes, cut each potato in half
so that blunt sides will rest on work
surface. Using a small dinner spoon, scoop
flesh from each half into medium bowl,
leaving a 1/8 -inch to 1/4 -inch thickness
of flesh in each shell. Arrange shells on
lined sheet and return to oven until dry and
slightly crisped, about 10 minutes.
Meanwhile, mash potato flesh with fork until
smooth. Stir in remaining ingredients,
including ground black pepper to taste,
until well combined.

3. Remove shells from oven and increase oven
setting to broil. Holding shells steady on
pan with oven mitt or towel-protected hand,
spoon mixture into crisped shells, mounding
slightly at the center, and return to oven.
Broil until spotty brown and crisp on top,
10 to 15 minutes. Allow to cool for 10
minutes. Serve warm.

 
Rec: Garlic, White Cheddar and Chipotle Mashed Potatoes

Garlic, White Cheddar and Chipotle Mashed Potatoes

Pat’s note: Here's a favorite we first had in Sante Fe, New Mexico a number of years ago. It comes from the Anasazi Inn Restaurant (they serve incredible food).

Thirty-six garlic cloves may sound like a lot, but they're cooked until mellow in flavor.

36 garlic cloves
1/3 cup olive oil
5 pounds russet potatoes, peeled, cut into 1-inch pieces
2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)
4 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 ½ tsps minced canned chipotle chilies

Preheat oven to 350̊F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)

Makes 8 to 10 Servings.

Bon Appétit
July 1997

http://www.epicurious.com/recipes/recipe_views/views/4209

 
REC: Potatoes Anna (not for clogged arterires)

This is Julia Child's version. This is such a fine way of 'doing' potatoes ... important to get the bottom crispy. Oddly enough, the proportion of butter to potatoes is critical to getting the crisp.

I do this in the oven as well.

Potatoes Anna

Serves 4-6 using two pounds of boiling potatoes.

Wash, peel, and cut potatoes into slices 1/4 inch thick. Place potatoes in cold water to prevent discoloring. When done drain and rinse again and pat dry with paper towels. Pour enough clarified butter into a 10 inch non-stick or seasoned cast iron pan to reach a depth of 1/4 inch. Set heat to medium and fill to bottom with a layer of potato slices, overlapping in concentric circles. Shake the pan to make sure the potatoes don’t begin to stick. Add butter slices over the first layer and continue with a second layer. Continue this process with the remaining potatoes. Let the potatoes cook for 3-5 minutes in order to allow a crust to form. Cover the pan, reduce the heat to low, and cook until the top layer is soft when pierced; make sure the bottom layer does not burn ( at most this should take 45 minutes, for smaller amounts of potatoes this could take as little as 15-20 minutes). Loosen the crusted potatoes from the sides of the pan and invert onto a serving dish – be careful not to spill too much of the hot butter.

 
I would go into Dawn's first post, copy the address and save it so you could come back to the thread

 
Weird things happen when a thread reaches 31 posts. The first ones get bumped up as a new

thread, with the same number.

Am I right Mimi?

 
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