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Help me use 6kg white potatoes!!! Recipes/storage ideas?(29 Posts)
It seems asda have substituted my sweet potatoes and thrown in an extra bag, now I have 6kg to use up.
Would last a week in this house.
However at this time of year potatoes sprout very quickly. Bag them in dark paper and keep in a dark place.
Then eat chips, mash, roast, saute, dauphinoise etc. Make soup - onion any old veg, a chilli, and a pan of diced potato. Whiz up, and seasoning and a can of sweetcorn.
Home made hash browns. Oh my days delicious!!
Potato Bread! If you can get flour that is.
A friend of mine keeps them the car boot in a brown sack. Or you could mash them and freeze it in family sized portions.
In a paper or cloth bag in a cool dark place they will keep weeks and weeks
I should add that there is just DH and myself- not a whole family to feed! Some great ideas though thanks.
Stick in a dark bag, put an apple in with them and store in a cool place.
Potato curries, hash browns, leek & potato soup, baked potato soup. Jackets, beef dripping chips, roast potatoes with everything. Steam and make potato salad. Mince and tattirs, meat and potato pasties.
Can you tell I like potatoes?
Mash and dauphinois potatoes freeze well.
Can you pre make up a load of roast potatoes and mash , pop it in Tupperware boxes and into the freezer when cooled. Then just microwave (& then short while in hot oil in oven to crisp roasties) when you need them.
I wish I had 6kg of potatoes, we got 6 individual sweet potatoes last order, no white potatoes and we are a large family!
I parboil and freeze my tatties if I have surplus and they need using, then freeze them in bags so can take a couple out to roast. Good timesaver!
Potatoes keep ages in a cool dark place, they will keep for weeks. If you can get the Roblochon cheese try tartiflette www.lavenderandlovage.com/recipe/tartiflette-savoyarde
Sorry, chickpea! I've done similar with Cannellini beans.
Bake a batch in the oven and then freeze. I was so surprised at how, once reheated, the potatoes still had crispy skins and fluffy insides.
Later on, when they are getting a bit floury, make Gnocchi?
Ah - Just remembered. Baked potatoes freeze well.
Spanish potato tortilla, if you wish add some bacon/ham in and it's an entire meal.
Make a big pot of mashed potato to accompany dinner one night, and use the leftovers the following night to put over meat in the oven as a different dinner, as in:
over a chicken and mushrooms in white creamy sauce pie, or
over smoked white fish (haddock/cod etc) already poached in milk, use the poaching milk to make a white sauce for the pie, flake the fish and cut broccoli into small florets in the flat dish, cover with the white sauce, top with mash, scatter a handful of breadcrumbs and then a scattering of grated cheese over the top for crunchiness.
Homemade wedges - season with a pack like Schwatrz, with any fajita type seasoning you have, or just (garlic granules, dried rosemary, lemon pepper and salt), and a good glug of olive oil.
Use for Spanish omelette for lunch.
Use leftover mash to make crab cakes (tinned or fresh crab meat) with some spring onion and tinned corn (we've made tuna cakes the same way), mould into patties, give them the traditional "flour, egg, breadcrumbs" treatment and then fry in a pan. (Lovely served with salad and sweet chilli sauce).
Potato salad - I peel the potatoes before boiling, and then throw in my sauce when they are drained and still hot to absorb into the spuds, and also have spring onion chopped into the bowl. Sauce is a couple of tablespoons of Hellman's mayonnaise, tablespoon of crème fraiche or natural yoghurt, and good pinch each of salt and pepper.
Gratin potatoes with cheese and meat scattered into the layers as a single baking dish dinner (we do one with stilton and leftover ham as a Christmas leftovers treat). Not just as a side dish.
Bombay potatoes with a curry night.
Baked potatoes are really handy if you have the oven on anyway - DH has been doing a few some evenings to then reheat in the microwave to have as lunch the next 2 days with something like baked beans, leftover spag bol sauce, leftover chilli con carne sauce, tuna, or just grated cheese, on the top.
I often use leftover boiled potatoes as homefries - peel the skin (optional), slice into thick slices, fry on a medium heat pan until both sides golden - nice with a fried egg or rasher and sausages.
I also do "cheats' roasts" sometimes midweek (in normal working outside house rush) - peel and dice potatoes the night before and pop into a Ziploc bag with garlic granules, lemon pepper, dried rosemary, good glug olive oil; close bag and give a good squish about so all potatoes have some oil on them and seasoning is well distributed. Have oven set on timer to heat before you get home. (Also have your chicken joints - whatever you have of oyster thighs, drumsticks, legs, part-boned breasts; or lamb chops/shanks; well seasoned in another bag; and possibly a 3rd bag with veggies for roasting prepped and seasoned). When you get home, throw them all onto oven trays and into the oven for 30-40 minutes, toss the potatoes once mid-way to get lots of crispy bits, veg usually needs less cooking time so add that at the same time as tossing spuds, and you have time to deal with emptying work bags, (dealing with homework), checking postbox, having a shower/changing, pre dinner drink etc as needed before eating rather than slaving over the stove.
Potato waffles, I put cheese and onion on in mine.
Fish cakes with tinned fish
Make up parboiled wedges and store in freezer and then use as oven chips
Oh, and leftover mash is also great reheated in the oven with a diced onion, extra milk and seasoning all mixed in, and sometimes I add some grated cheese as well or frozen peas.
This is making me hungry. I love potatoes.
@BiddyPop you mentioned garlic granules. Tried and hated some donkeys years ago. Perhaps they've improved, what kind do you use?
I use Schwartz garlic granules. I mostly actually use real fresh garlic, but started using the granules for a couple of these kinds of marinating jobs a couple of years ago and they are handy. But if I'm making a sauce (like a tomato sauce for pasta) or stir fry dish or similar, I will peel and slice/crush regular garlic.
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