Potato dishes

[Nicos]

I just found this amazing link …
https://www.bbc.co.uk/food/collectio...t_potato_sides

So many interesting things to do with your spuds!

Yum!

Do please add any others you make or find onto this thread

[greenishfing]

I really fancy having a go at the hasselback potatoes as I've never had, or made, them.

I'll add potato scallops.

Peel a couple of potatoes and cut into slices about 3mm thick. Parboil for five minutes. Drain.

Mix some batter:
Three heaped tablespoons of self raising flour, salt, pepper and enough beer, lager, or tonic water to get the consistency of double cream.

Heat some oil, at least 2cm deep, in a pan. When a drip of batter starts to cook immediately it's ready. (Or use a deep fat fryer). Dip the potato slices in the batter and put into the oil in a single layer. After a couple of mintes when the bottoms are crisp and golden, turn them over and cook the other side. Remove and drain on kitchen paper.

Enjoy with the rest of the bottle of beer!

[Nicos]

My MIL used to chop raw potatoes- with their skins on - into small chunks about 1cm in diameter then slowly fry them in fat on the hob.
Served with a sprinkle of salt they were like tiny roasts but quicker to cook and not needing to heat the oven.
Delish.

[Snoop Puss]

Julienne potato cake

Peel and cut potatoes into matchsticks. Generously butter the bottom and sides of a frying pan (non-stick or with enough of a patina on it to be non-stick). Randomly spread out a layer of potatoes, season with salt and pepper and continue to add layers of potatoes and seasoning till potatoes all used up (no other fat apart from what's on the bottom of the pan is required). Seal the top of the frying pan with foil as tightly as you can. Put a kettle of water or other weight on top to weigh down the potatoes. Cook on a very low heat for half an hour or so till cooked. Remove foil and put a plate over the top of the pan and flip over so the browned underside of the potato cake comes out on top.

Better than chips, I reckon. And not that much fat.

[DannyK]

Masala Dosa, S Indian pancake stuffed with spices potatoes.
Latke, Jewish potato pancake.
Sometimes I'll fry some diced onions and mix them with left over mash with which I add beaten eggs and flour. This makes tasty potato cakes which I fry.
I fry diced onions, diced boiled potatoes and corned beef, which I pass off as corned beef hash.

[Bren In Pots]

Leftovers.

Mash leftover potatoes add grated cheese and pop under the grill or microwave till cheese is melted.
Perfect for sandwiches.

[Vince G]

I really fancy having a go at the hasselback potatoes as I've never had, or made, them.

I'll add potato scallops.

Peel a couple of potatoes and cut into slices about 3mm thick. Parboil for five minutes. Drain.

Mix some batter:
Three heaped tablespoons of self raising flour, salt, pepper and enough beer, lager, or tonic water to get the consistency of double cream.

Heat some oil, at least 2cm deep, in a pan. When a drip of batter starts to cook immediately it's ready. (Or use a deep fat fryer). Dip the potato slices in the batter and put into the oil in a single layer. After a couple of mintes when the bottoms are crisp and golden, turn them over and cook the other side. Remove and drain on kitchen paper.

Enjoy with the rest of the bottle of beer!

Don't see these in chip shops any more. When I was a lad and used to go and stay at my grandparents, I used to go and "help" grandad at his allotment, and as a thank you I got scallops from the chippy on the way home. Think they were 5p each and I used to get 4 with loads of salt and vinegar. They were a bit thicker though, about a quarter of an inch thick I reckon. You brought back a nice memory there GF, thank you!

[Vince G]

I just found this amazing link …
https://www.bbc.co.uk/food/collectio...t_potato_sides

So many interesting things to do with your spuds!

Yum!

Do please add any others you make or find onto this thread

This is such a brilliant link! What on earth did the people of the 15th century do before we got potatoes in Europe.

I might do some colcannon tomorrow as got half a cabbage left that I picked for Sunday roast. We have a lot of mash flavoured with various things such as chives, spring onions, ramsons, and most varieties get a generous addition of grated strong cheddar mixed in and as a topping before going in the oven to melt. Not done hasselbacks for a bit either. Rösti is a regular winter Sunday brunch with a fried egg on top. Anyway must go to bed before I have to go and cook something!

[greenishfing]

Don't see these in chip shops any more. When I was a lad and used to go and stay at my grandparents, I used to go and "help" grandad at his allotment, and as a thank you I got scallops from the chippy on the way home. Think they were 5p each and I used to get 4 with loads of salt and vinegar. They were a bit thicker though, about a quarter of an inch thick I reckon. You brought back a nice memory there GF, thank you!

I would have said ¼ inch thick too but I thought 3mm was the nearest metric equivalent that youngsters would recognise.

[Vince G]

I would have said ¼ inch thick too but I thought 3mm was the nearest metric equivalent that youngsters would recognise.

Maybe the passing of time has thickened them! But they seemed a substantial mouthful when I was a lad