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ruby slippers




 
 
    
 

Post Thu, Aug 27 2015, 1:52 pm
We went potato picking last week- Tons of fun, but we were having so much fun we picked about 30lbs of potatoes! Some of them are great or chulent, kugel, but there were a bunch that have a purple inside and skin, some just a purple skin and some had a purple and pink skin. Any suggestions on what to do with these while still keeping the skin- it is so beautiful.
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Amarante




 
 
    
 

Post Thu, Aug 27 2015, 2:49 pm
I have a recipe for potato salad if you are interested.
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Kitten




 
 
    
 

Post Thu, Aug 27 2015, 3:01 pm
I second salads if you want to maintain their appearance.
Where did you go picking? It sounds nice.
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chayamiriam




 
 
    
 

Post Thu, Aug 27 2015, 3:55 pm
Where did u go potato picking, sounds fun??
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ra_mom




 
 
    
 

Post Thu, Aug 27 2015, 4:44 pm
Why not roast three color potato cubes
You can make purple/blue mashed potatoes and serve with white mash and sweet potato mash as well.
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ruby slippers




 
 
    
 

Post Thu, Aug 27 2015, 5:36 pm
We were visiting friends in Maryland and went to a place called Butler's orchards.
These are great ideas- could you share the potato salad recipe.
I am thinking as suggested to make mashed potatoes, do you think the purple color will stay as vibrant when mashed. Anyone have a good recipe for mashed potatoes?

I once bought purple potatoes and roasted them, but then they looked shriveled and brown.
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Amarante




 
 
    
 

Post Thu, Aug 27 2015, 6:46 pm
I haven't made these but smitten kitchen usually has great recipes. Advice is universal to leave the skin on so smashed rather than mashed for purple.

Check out the pictures. The dish is just gorgeous and the preparation couldn't be simpler.

http://smittenkitchen.com/blog.....toes/
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Amarante




 
 
    
 

Post Thu, Aug 27 2015, 7:04 pm
Red, White, and Blue Potato Salad

A trick to great potato salad is to add the acidic mixture to the warm potatoes so they absorb the flavors fully. After the potatoe cools down, add the rest of the ingredients.

Yield: 6 servings (serving size: 1 cup)

Ingredients
2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
2 cups small red potatoes, quartered (about 10 ounces)
2 cups small blue potatoes, halved lengthwise (about 10 ounces)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-cooked large eggs, finely chopped
1/4 cup red wine vinegar
2 tablespoons olive oil
1 1/4 teaspoons salt
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation

Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.

Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly.

Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

Nutritional Information


Amount per serving
Calories 250 Caloriesfromfat 27 % Fat 7.5 g Satfat 1.5 g Monofat 4.4 g Polyfat 0.9 g Protein 6.9 g Carbohydrate 39.6 g Fiber 3.9 g Cholesterol 106 mg Iron 2.7 mg Sodium 576 mg Calcium 36 mg
Search for Recipes by Nutrition Data
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Amarante




 
 
    
 

Post Thu, Aug 27 2015, 7:12 pm
Red White And Blue Potato Salad

A pun because of the inclusion of blue cheese. You can get blue cheese and other artisanal cheese from the cheese guy.com

YIELD: Makes about 8 cups

INGREDIENTS

1 cup chopped green onions, divided
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 pound unpeeled small or baby red-skinned potatoes
1 pound small purple or blue potatoes, peeled
1 pound unpeeled small white creamer or White Rose potatoes
2 cups cooked fresh peas, or one 10-ounce package frozen, thawed
1 1/2 cups crumbled blue cheese (about 6 ounces)
Paprika

PREPARATION

Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.

Do ahead: Can be made 1 day ahead. Keep chilled.

Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.

Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.

Sprinkle potato salad with paprika and remaining 1/2 cup green onions.
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Amarante




 
 
    
 

Post Thu, Aug 27 2015, 7:15 pm
eema1 wrote:
We were visiting friends in Maryland and went to a place called Butler's orchards.
These are great ideas- could you share the potato salad recipe.
I am thinking as suggested to make mashed potatoes, do you think the purple color will stay as vibrant when mashed. Anyone have a good recipe for mashed potatoes?

I once bought purple potatoes and roasted them, but then they looked shriveled and brown.


Keep the skin on to retain best color. Boil separately from other potatoes as cooking time is slightly different and to avoid bleeding.
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Frumdoc




 
 
    
 

Post Thu, Aug 27 2015, 7:17 pm
Just steam or lightly boil, then toss with some salt, herbs and EVOO. Delicious.

I find the different colors have different tastes, and we all have a big debate over which we prefer and whether we can identify the color by taste alone (eyes closed!).

Seriously, they don't need anything doing to them and the longer you cook them the more color they lose, so keep it simple.
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cbg




 
 
    
 

Post Thu, Aug 27 2015, 7:23 pm
How about smashed potatoes
Boil
Put them on a cookie sheet
Give a little smash to each
Brush a little olive oil
Sprinkle salt and pepper to taste
Toast in the oven
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ra_mom




 
 
    
 

Post Thu, Aug 27 2015, 8:06 pm
Peel and cube potatoes and book only until fork tender. For 1.5 lbs potatoes, mash with 2 tbsp soy milk and canola oil and salt and pepper until fully mashed. Then add 1 lightly beaten egg while still steaming and continue mashing until really creamy.
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jemappelle




 
 
    
 

Post Thu, Aug 27 2015, 10:37 pm
we also went potato picking a few weeks ago : )
we had fun making potato chips in the oven (google it)- basically very thinly sliced potatoes tossed with oil (I used mix of canola and olive) and salt (and pepper if you like) on a baking tray in the oven. I think at 400.
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Chayalle




 
 
    
 

Post Fri, Aug 28 2015, 3:30 pm
Slice very thinly, toss with oil, salt, and spices (black pepper, herbs, paprika, garlic powder, onion powder) and optionally diced onions. Place in 9X13 pan and roast, uncovered, for about 1 to 1/2 hours until crispy-soft. For dairy, drizzle cheese on top at end of baking and return to oven until cheese has melted.

Hassleback potatoes: Slice into each potato almost to the bottom at regular intervals. Place a slice of garlic into each cut. Drizzle generously with oil, and sprinkle with salt and pepper. Bake as above, at 350 for about 1 to 1 1/2 hours.
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