theme and variations...?

[glass_icarus]

The other day, I bought a 10lb bag of potatoes because it was cheaper ($4!) and more portable than the rice available in the nearby grocery. Friends, I've never tried to cook this much potato in my life! Does anyone have any go-to (and low-energy-friendly) recipes? I can only come up with so many variants of "bake" and "soup" on my own... /o\

Comments

[hannah]

Frittatas! Slice them thin, cook them in the oven, then bake them again with eggs, cheese, and other ingredients.

[glass_icarus]

Hmm, sounds like it'd be worth doing as batch-cooking?

[nicki]

Roasted. Cut the potatoes in big chunks (quartered or eighthed or whatever), put them in a single layer on a cookie sheet, baste with olive oil, salt, rosemary. Stick them in the oven for a while.

[glass_icarus]

Oh! Rosemary! I never have rosemary in the house but as I need to restock some spices, maybe I'll see if I can find some.

[st_aurafina]

Gnocchi - I roast potatoes with the jackets on then split them open and let them steam a bit, then scoop out the guts for the gnocchi dough. It uses heaps of potatoes. When you've shaped them, you can freeze them on a tray uncooked, and then put them in a ziplock bag for cooking later.

[glass_icarus]

Interesting! I'm dubious about attempting gnocchi on my own, but maybe worth a cooking adventure with my sister sometime.

[shaggydogstail]

I love potatoes. You could try hasselback potatoes, parmentier potatoes, potato wedges, potato gratin, sag aloo, bombay potatoes, mashed potatoes - make double mash because there's a lot of things you can make with mash, like potato cakes or fish cakes.

[glass_icarus]

Ooh, lots of variations to check out. Thanks!

[oracne]

Potatoes keep for a while so you don't have to use them all immediately. I like baking several at once, then eating them each day with different toppings. They heat well in the microwave.

[glass_icarus]

Yeah, I'm just looking for recipe ideas as potential alternatives to randomly throwing them into things I'm cooking... ^^;

[vass]

Lowest-energy: microwave. Whole, unpeeled. On a paper towel. Stab them with a fork first. On high. Until they're soft. Turn them over midway through.

It's not an exciting recipe, but it's not hard work either.

[glass_icarus]

Ha, never tried that microwave trick but I'm sure I will soon. Thanks!

[gramarye1971]

I slice them into very thin rounds, spread the rounds out on foil on a baking sheet (trying not to have them overlap), drizzle with olive oil, and completely cover in cayenne pepper, paprika, and chili powder. In a preheated oven at 400F/205C for 20 minutes, they come out crispy at the edges but not too crunchy, and I tend to eat them straight off the foil.

[glass_icarus]

Ooh that sounds good. Thanks!