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40+ Things To Make With Potatoes

Potatoes are cheap, tasty & filling–making this vegetable a budget dinner favorite.

There are so many different ways to prepare them, but a lot of times we can fall into the old easy stand-bys: mashed, boiled & baked.

This Recipe Hit List offers a collection of over 40 different ways to make them that I’ve handpicked from around the ‘net (including twists to traditional favorites), these will surely bring some variety to your dinner table.

I’ve separated them into groups for easier browsing: Roasted, Mashed, Oven Baked Fries, Assorted and Scalloped. Lots here for you to check out!

You’ll also find several tips and cooking methods listed underneath that were previously published and moved to this page for better organization.

Roasted:

Mashed:

Oven Fries, Wedges & Chips:

Assorted:

Scalloped:

Tips

Types of Potatoes & What They’re Good For
(Source: 101 Things to Do with a Potato By Stephanie Ashcraft)

Assorted Q&A

*First published January 5, 2010 and moved to this page for better organization

Roasting Potatoes With Garlic & Herbs Is A Tasty Treat

  1. Why do potatoes turn black (grey, purple, brown, pink, etc.) after they’re peeled? Skinned potatoes will start turning color if they’re exposed to the air too long. Make sure to cover cut & peeled potatoes completely with water to avoid discoloration. If they’re going to be sitting longer than two hours before being cooked, make sure the water is very cold.
  2. What are riced potatoes? Some consider riced potatoes the perfect method to making mashed potatoes since the results are lump-free. If you have trouble achieving nice, creamy mashed potatoes a ricer is definitely the kitchen gadget for you. You can pick up a potato ricer in pretty much any department store, they’re cheap and a pretty common kitchen tool (they work by placing a cooked potato in the ricer then squishing the potato through holes by squeezing the ricer shut with your hand).
  3. Can you peel potatoes a few hours ahead of time? You can peel them ahead of time but keep them covered with very cold water to avoid discoloration. However, if you keep them soaking in water too long, they will lose much of their starch and you may find them tasteless or have poor quality texture. Your best bet is to use a two-hour limit when preparing them ahead of time.
  4. Are potatoes fattening? They are high in carbs, but very rich in vitamins and minerals. They’re not fattening by themselves, but just a tablespoon of butter on top nearly doubles the calories (small potato: 110 calories; with just a TBS of butter: 212 calories). Skip the high fat toppings and they can be a guilt-free treat (a small potato provides 45% Vitamin C, 8% Fiber, 6% Iron, 18% Potassium, 0% Cholesterol–Daily Value).
  5. What is the best way to store them? Store in a cool, dry, dark location (don’t refrigerate). Do you notice your potatoes turning green after a week or so? That’s because they’re getting too much light. If you don’t have a good dark spot to keep them, stick them in a heavy brown paper bag to protect them from the light.

How To

Mashed Potatoes:

*First published November 13, 2008 and moved to this page for better organization

To Prepare:

Flavor Twists:

Keeping Them Warm:

Leftover Ideas:

Roasting:
*First published October 1, 2009 and moved to this page for better organization

I have two different methods for roasting potatoes, one is quick & easy while the other has a few more steps involved (good for larger pieces). Both give good results!

Easy Method:

Try Adding Herbs For Extra Flavor

Perfect Oven Method: Larger Pieces

Tips:

Baked: Both Oven & On The Grill
*First published February 27, 2007 and moved to this page for better organization

Here are two different ways you can cut the time needed for baking them in the oven and then I added a few methods and tips for grilling them.

First, here are the instructions for oven-baked…

Scrub and clean potatoes as you normally do, then:

You could also cut them in half, rub butter or fat over the cut side and bake as usual. Because they are half in size, they’ll cook a lot faster.

If you like onions, before baking (but after parboiling if using that method) try slicing the potato in half but not all the way through to prevent it from separating (you could also cut it in thirds). Place slices of white onion in the cut, a dab of butter, then wrap in foil and bake (cut side up). Delicious!

Here’s a simple recipe you can try:

*Make sure to have a cookie sheet or pan on the rack underneath to catch oil drippings.

You can also cook them on the grill, they turn out delicious! Here are three different methods you can try.

Getting Started:

Foil Wrapped Method (on the grill):

Crunchy Skin Method (on the grill):

Ember Roasted Method (directly on hot coals):

Sliced & Foil Wrapped (BBQ):
*First published May 14, 2008 and moved here for better organization

Ingredients:

4 potatoes (large)
1/4 cup butter (melted)
1/2 tsp garlic powder (or garlic salt)
1/2 tsp Worcestershire sauce
1/4 tsp celery salt
Salt & Pepper (to taste)

Directions:

You can also make baked potatoes with this recipe, simply cut 5 or 6 slices into the potato (but not slicing completely so they stay whole). Place each on a square of foil, drizzle the melted butter with seasonings over each (trying to get some in between the slices) then wrap in foil tightly. Cook until they are fork tender.

Tips: