Potatoes - So how do your cook yours (i.e. mash, chips, jackets etc.)?

[SlightlyMadScotland]

I only every do

Chips
Mash
Roasts (with a roast dinner)
Jackets
Plain boiled new potatoes in summer.

But I am bored...want to try something new...idea's needed

Baby new potatoes in skin - chuck in a ovenproof dish with olive oil, salt & pepper & dried rosemary & bake for about 30 mins (yummy mini jackets)

Peel & slice thinly then shallow fry to golden brown (known in our house as 'scallops')

Not very healthy - Chop into largish chunks & deep/shallow fry. Pop in an ovenproof dish with some sauteed onion, peppers, bacon & garlic. Top with cheese & melt under the grill

Chop into smallish cubes & put in ovenproof dish. Pour in enough chicken or veg stock to come halfway up dish. Season, cover and bake for about 45mins until potatoes are soft. Top with grated cheese & melt under the grill

If all else fails try a jar of Homepride Potato Bake

Ooo I like the sound of the ones cooked in verg stock in oven....

(and teh others too - but that is the one that has caught my attention)

Spicy wedges (cut into chunks, leave skin on, parboil for 5 mins, throw in the oven with oil and top with some spices - cumin/coriander/paprika/chilli etc are all good)

Dauphinoise potatoes for "special" meals

How do you do Dauphinoise?

Potato Salad - a thousand different ways to do this
Fritatta
Dauphinoise style
In a curry - eg chickpea and potato

Potato wedges - cut into wedge shapes. Heat olive oil in roasting tin in oven til really hot, then chuck wedges in with salt, cook for 45 mins - 1hr or so til golden brown. Shake a couple of times during cooking so they don't stick.

We also normally add unpeeled garlic cloves and roughly chopped chilles about half-way through cooking.

Dauphinoise spuds gorgeous too - basically thinly sliced and baked in a dish with a whole load of cream.

Cut up into small cubes, cover and cook through in mixture of foil and butter. Take of lid to brown. Yummy

ooo I don't like cream or mayonaise so Dauphinoise and potato salad out....

I always fancy doing my own wedges (as opposed to packets of sprinkly stuff) but never really sure what spices/herbs/combinations to use.

The veg stock ones are very delicious - especially with chicken parcels or something like that mmmmmm (that's Saturday tea sorted )

for wedges or oven chips, cut potatoes to required shape, rinse and dry then put in bowl/pan with a splash of oil, coat them all and add seasoning (e.g. S&P, paprika, herbes de provence) then put into oven in heated tray of oil (or gooes fat for better results!)

goose even

I do a boulangere thingy- thinly sliced pots and onions, layered in an ovenproof dish and then pour in half stock half milk to come nearly up to the top. Bake till golden.

bombay potatoes- i got my recipe from www.bbc.co.uk/food

nice with plain chicken breast/plain white fish and green beans

Potato salad made with olive oil and lemon juice instead of mayo is nice. I made a Tessa Kiros recipe which I think included olives and capers last summer, really lovely it was.

Can't beat Dauphinoise potatoes. Gorgeous.

Change your potatoes - I use sweet jacket potatoes and potatoes to make a mash, sweet jacket potatoes, sweet potato wedges.

curry! fry some mustard seeds, and cumin seeds in oil, with some aesofetida. Put in chopped potatoes, stir to coat well. Pour in enough water to cover, then put in tsp of chilli powder, tsp of coriander powder, two tsp of coriander powder, salt and a little sugar.
I can eat that all day.

i also like cubing them really small and bakign them with flavoured butters. I make a big tub of butter with roasted garlic, italian herbs and shallots mixed through. Then boil the potatoes just for 2-3 minutes, lay them over a tray and put big dollups of butter over, then roast.

boil baby new potatoes with whole cloves of garlic, then add some buitter and seasoning and crush.

Patatas bravas are lovely.

thinly sliced then layered with cheese and dotted with butter.

Roasted with rosemary

Deffo patatas bravas (no maya though!)

Mash - ultimate comfort food

My Mum used to make the left over mash into little cake sized mounds and bake them in the oven - crispy on the outside, fluffy on the inside. You can do them in fancy 70's piped whirls but she just did them by hand. So make extra mash and do those the next day - or make them and freeze them and do as many as needed.

Garlic mash, mash with cheese.

Garlic butter over the boiled potatoes, or rosemary and seasalt, or garlic, rosemary and seasalt. Sorry I love garlic so much.

Potatoes fried with pancetta.

Twice baked potatoes.

Mash obviously.

I have a potato Rosti cooking in the oven as we speak, it's so quick and simple.

Just grate half and onion and a good few potatos into a bowl, when you have enough put the potato into a clean teatowel or muslin and squeeze really hard until all the liquid comes out and the potato is really dry.

I mix in a small amount of sea salt and pepper then put mine in a greased pyrex dish- i make it about an inch thick. Drizzle a small amount of olive oil over and pop in the oven till nice and crispy on the outside and soft and fluffy on the inside.

Tonight we're having it with oven baked Cod, and vegetables.

They are lovely with a Full English Breakfast too, especially as I make them thick like hash browns.

A few ideas hereGourmet Britain A bit repetitive and rather French based but still!

Bubble and squeak.