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Tasty. I probably used too many potatoes when I made it since it wasn't much of a curry or liquid texture. The spices (turmeric and garam masala) were pretty subtle (probably because of so many potatoes). Served with basmati rice.
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aingealnacistin posted this recipe for Lime-Thyme Potato Wedges. Like her, I thought it sounded strange but I tend to like potato dishes so I gave this one a try. They smelled so good while I was making them. The air was filled with the herb-tinged limey scent that intensified while they were in the oven. As soon as they came out of the oven, we dug in but they were too hot to taste much of anything. As they cooled, they tasted better but never quite got up to really awesome. I might've messed up by not adding alll of the grated cheese, but it never tasted particularly limey to me. And maybe my batch needed to be cooked a little longer. Not sure. I'll have to give it another try some day since it really did smell awesome. I'll try doubling the seasonings.
Crash Hot Potatoes
Jul. 1st, 2010 09:02 amBoth Brian and I liked these Crash Hot Potatoes a lot. These potatoes were awesome, cooked through with lots of crispy edges after 25 minutes in the oven. Thanks to aingealnacistin and mellybrelly for posting about these!
It was also easy to set it up so we had 2 sides to go with whatever entree I was cooking on the stove top.
Order of operations:
- Preheat oven to 450F.
- While oven heats, prep the Roasted Asparagus and set aside. DON'T put it in the oven yet.
- Prep these potatoes and pop in oven if it's hot enough.
- Prepare the entree (sometimes I pick something quick to make, other times I just heat up leftovers)
- After the potatoes have been in their 20 minutes, add the asparagus to roast in there too.
- Finish making the entree and pull the asparagus and potatoes from the oven when they're ready (maybe 5-8 minutes for the asparagus)
aingealnacistin and mellybrelly for posting about these!It was also easy to set it up so we had 2 sides to go with whatever entree I was cooking on the stove top.
Order of operations:
- Preheat oven to 450F.
- While oven heats, prep the Roasted Asparagus and set aside. DON'T put it in the oven yet.
- Prep these potatoes and pop in oven if it's hot enough.
- Prepare the entree (sometimes I pick something quick to make, other times I just heat up leftovers)
- After the potatoes have been in their 20 minutes, add the asparagus to roast in there too.
- Finish making the entree and pull the asparagus and potatoes from the oven when they're ready (maybe 5-8 minutes for the asparagus)
Hasselback Potatoes
Feb. 1st, 2010 08:29 amPotatoes get a bad rap for being starchy carb-bombs that will ruin your diet. But... if they're not drowning in butter and sour cream or dripping hot oil from becoming greasy fries, I think they're fine for you. Then again, I'm an 'eat-everything-in-moderation' kind of person so I don't really know the official facts. I love potatoes and they don't go bad too quickly so I'm going to keep buying them. Here's a cute way to spruce up baked potatoes. The garlic slivers help fan out the little slices for an eye-catching presentation. Despite the name, there wasn't much hassle to making these.
Roasted Spiced Sweet Potatoes
Jan. 25th, 2010 08:19 amVery simple recipe. Tastes delicious on its own or served as a side dish. I've been loving it with lamb dishes.
I've started making big batches of this spice blend (4 times the given recipe) so that all I have to do is toss the sweet potatoes with 3 Tbsp of oil and about 2 tsp of the spice mix on nights when I want to make this. Some reviewers mentioned this blend works well with other vegetables too. One person loved it with zucchini.
I've started making big batches of this spice blend (4 times the given recipe) so that all I have to do is toss the sweet potatoes with 3 Tbsp of oil and about 2 tsp of the spice mix on nights when I want to make this. Some reviewers mentioned this blend works well with other vegetables too. One person loved it with zucchini.
Twice Baked Potatoes (partly microwaved)
Jan. 15th, 2007 09:16 pmI love twice-baked potatoes but had avoided making them myself since it seemed like too much time with the oven. Then I saw one recipe that just did it in the microwave but I preferred the texture of a baked potato baked in the oven. So this recipe uses both the microwave and oven to compromise. The first bake is done in the microwave so it just takes 10 minutes. Then the second bake is in the oven. Maybe it's all in my head that the oven-baked is better but I really like how this ended up tasting. I mixed in diced up mushrooms and onions with the mashed potatoes and of course included bacon too. ("Bacon makes everything better!")
Do you think I could prep everything to the point of having the filled skins and then freeze it for later in the week? If so, would I need to defrost first? Could I just bake it longer if I just took it straight from the freezer?
( Click for Recipe and Bigger Pictures )
Do you think I could prep everything to the point of having the filled skins and then freeze it for later in the week? If so, would I need to defrost first? Could I just bake it longer if I just took it straight from the freezer?
( Click for Recipe and Bigger Pictures )
Pierogies with Wonton Skins
Jul. 8th, 2006 01:31 pmI didn't discover pierogies until my 20s and those were Mrs. T's Pierogies from the frozen food aisle. Tempted to make it myself but the thought of making the skins from scratch seemed too daunting. But then alizarinorchid posted about making them with wonton skins. Brilliant! This recipe also shares the distinction of being one of the last new recipes tried out with Michael. Both of us loved it. I love how the inside is creamy smooth. Plus if you make a bunch, this freezes well for a quick and easy meal later on.
( Click to see recipe and pictures )
alizarinorchid posted about making them with wonton skins. Brilliant! This recipe also shares the distinction of being one of the last new recipes tried out with Michael. Both of us loved it. I love how the inside is creamy smooth. Plus if you make a bunch, this freezes well for a quick and easy meal later on. ( Click to see recipe and pictures )
I've said it before and it's still true. I adore potatoes. And as Michael said on many occasions, "Bacon makes everything taste better." So when I saw this recipe for what's essentially a bacon-wrapped potato gratin with cheese, I absolutely had to to try it. Loved it so much I made it twice. In a single weekend. Met the hearty approval of 6 kids (10 to 12 years old, including one who said it was the best potato dish he'd ever eaten) as well as the adults present (though they felt a little guilty about the fat content). Even with most of a package of bacon, one kid said, "I think it needs more bacon." Ah...there's a man after my own heart.
What does Pommes des Vendangeurs mean in French? I'm getting a translation of "apples of the grape pickers" at http://www.freetranslation.com. Are they serious or are they just trying to get me to purchase a real translation?
What does Pommes des Vendangeurs mean in French? I'm getting a translation of "apples of the grape pickers" at http://www.freetranslation.com. Are they serious or are they just trying to get me to purchase a real translation?
Chinese Potato Patties
Feb. 21st, 2006 07:30 pmAn anonymous comment led to www.nicemeal.com which has a bunch of Chinese recipes. I found one for Fried Potato Patties. Having tried making Two-Potato Latkes and Lefse (Norwegian Potato Pancakes), I of course couldn't resist trying out yet another version of a potato pancake so I adapted this one a bit to come up with these Chinese Potato Patties. Delicious. Kinda like having mashed potato nuggets. The little bits of water chestnuts gave little surprises of crunchiness mixed with the 'meaty' texture of the mushrooms and the smoothness of the mashed potato texture. Well worth the effort for me. I ended up with 18 patties and I think I ate all but 4 of them.
Vichyssoise (Potato Leek Soup)
Feb. 16th, 2006 07:54 amCold potato soup? Sounds strange...like someone didn't feel like heating up the leftovers. But I wanted to taste this and the recipe didn't look too intimidating. Besides, it's so much fun to say vichyssoise (Vee-shee-SWAHZ). I had some leeks I was trying to use up. Loved this recipe (thanks martygreene!) and I liked that it didn't need the butter called for in a lot of other vichyssoise recipes. It tasted good both hot and cold (though I still prefer it hot).
martygreene!) and I liked that it didn't need the butter called for in a lot of other vichyssoise recipes. It tasted good both hot and cold (though I still prefer it hot). 
Lefse (Norwegian Potato Pancakes)
Jan. 30th, 2006 08:29 pmOne night while poking around Livejournal, I saw a post about making lefse, Norwegian potato pancakes. I adore potatoes in just about any form so I had to try it out. Luckily, I even had leftover mashed potatoes chilling in the fridge from the day before. Seems to be a holiday tradition to make these. Took a a little over 2.5 hours to get make a batch so I can see why they might limit it to an annual event instead of an everyday dish. I might've used too much flour but the potato flavor was a little too subtle to me to make it worth that much effort for me. Still, they're neat enough that I'll probably make it again in a couple of years. And the fillings work really well with the lefse. mm-mmmmm sugar!
Many thanks tomadlori and wereontheroad!
Many thanks to
madlori and wereontheroad!
Sweeties' Scalloped Potatoes
Jan. 9th, 2006 06:56 pmI love potatoes. Here's a recipe that Michael made up that tasted great. Luckily, we were smart enough to remember to write it down but he's one of those intuitive cooks so quantities are estimates.
Two-Potato Latkes (Potato Pancakes)
Dec. 18th, 2005 10:16 pmHooray for Chanukah! Since it's a Jewish holiday, I'll have to give an explanation on its history since apparently that's what you do. Many many years ago, a Syrian tyrant was trying to unify his kingdom and all lands he could control by trying to Greek-ify everyone. Jews weren't allowed to do things like study the Torah and lived with many restrictions. Despite being vastly outnumbered, some Jews (including the Maccabees), fought a rebellion and won, driving them away. (In the words of Adam Brodsky, Jews kick ass!) After clearing the temple of the pagan gods left by the invaders, they wanted to light the lamp (I forget why -- sanctify the temple?) but they found they had only enough oil for a sigle day. They lit the lamp anyhow and in a miraculous sign (presumably of God's favor), the light continued to burn for 8 days. So now we take a moment every year to remember this event by lighting the Menorah candles, eating foods cooked in oil (for the oil in the lamp), exchanging small gifts for 8 days, and playing a dreidel game that was a secret way for them to study the Torah but now seems like a gambling game to me. Or something like that.
In the list of Jewish holidays, I'm told Chanukah is not considered a major holiday but I'll take any excuse to eat latkes (potato pancakes). According to this bit on latkes on NPR (4 minutes), the potatoes themselves are unlikely to have been used in the original latkes (no potatoes there back then). The featured ingredient is the olive oil. These Two-Potato Latkes are made with baking potatoes and sweet potatoes for a nice twist on this traditional food. They tasted so good that we'll make these again tomorrow night despite the annoyance of shredding the potatoes (use a food processorif you've got it). Michael said they were the best latkes he had ever tasted.
In the list of Jewish holidays, I'm told Chanukah is not considered a major holiday but I'll take any excuse to eat latkes (potato pancakes). According to this bit on latkes on NPR (4 minutes), the potatoes themselves are unlikely to have been used in the original latkes (no potatoes there back then). The featured ingredient is the olive oil. These Two-Potato Latkes are made with baking potatoes and sweet potatoes for a nice twist on this traditional food. They tasted so good that we'll make these again tomorrow night despite the annoyance of shredding the potatoes (use a food processorif you've got it). Michael said they were the best latkes he had ever tasted.
Roasted Potato Wedges
Nov. 3rd, 2005 07:38 pmI love fries and I love thick-cut wedge fries fresh out of the oven.
( Click to see Recipe and bigger picture )
thread at cooking
thread at food_porn
( Click to see Recipe and bigger picture )
thread at cooking
thread at food_porn
I love when Michael cooks since it tastes so good but sadly, it's too much effort to write down recipes since he seems to add whatever he sees in the fridge to whatever sauce he's making at the time.
For the roasted potatoes and squash, I basically used this recipe for roasted potato wedges but cut the shapes into shorter wedges.
We invited a friend over for dinner and catching up with The Wire. I have to admit I'm hooked on a lot of HBO's shows. If it weren't for Netflix I might never had started watching them.
( Bigger picture behind the lj-cut )
thread at food_porn
For the roasted potatoes and squash, I basically used this recipe for roasted potato wedges but cut the shapes into shorter wedges.
We invited a friend over for dinner and catching up with The Wire. I have to admit I'm hooked on a lot of HBO's shows. If it weren't for Netflix I might never had started watching them.
( Bigger picture behind the lj-cut )
thread at food_porn
