Need new potato recipes!

My bag of russet potatoes are starting to get moldy! Any suggestions on using potatoes at dinner or lunch (or even breakfast!) My only requirement is no eggs and no mayo. I have been making baked french fries and have tried it with salt, salt and pepper, salt and garlic, and salt and onions. I've also been making mashed potatoes with salt, pepper, and roasted garlic or caramelized onion. Any other variations on these foods would be good too!

You could make roast potatoes. I just scrub them (but leave the skins on), chop them up into chunks and put them in a roasting dish with some oil, salt, pepper, seasoning salt, and garlic powder. Cook them in the oven at 450 for 45 minutes to an hour. They are amazing!

Also, you could try www.allrecipes.com as they have alot of good recipes. Also they have a tool where you can search for recipes by their ingredients. So I'm sure that if you search for potato recipes you will get tons of great ideas. :)

I usually just boil them then mash them either with Fage 0% Greek yogurt or light sourcream. I add salt and Magi to taste. In to it I add beef franks. I like to use the lean one (45 cal per link). Ratio of potatoes to beef franks varies depending on what I feel like. After that I either just it it like that or make a "sandwitch" by putting it on some french bread.

Haha, actually I've been browsing on allrecipe for a while now, and I can't find something very appealing - I forgot to mention that I don't like potato soup or roasted potatoes made out of russets (the texture is too weird for me)

edit: oh, yeah, I've been wanting to try to make potato pancakes, but I don't have eggs and I don't have a potato peeler.  Any tips?

If you boil potatoes in their skins then refrigerate them whole, they will keep for about a week.  They'll be ready to slice into an omelette or into a stew or soup.  Unfortunatelly they don't freeze well - they turn watery and rubbery when thawed.

Potato pancakes - If you have a grater you're good to go.  Scrub the potatoes and grate on the coarse side of the grater, skins and all.  Drain and blot off any excess liquid.  Toss the grated potatoes with salt, pepper and a bit of grated onion for savory pancakes.  Mix in a about a half cup of flour for 2 or 3 cups of grated potatoes, just to make them stick together.

Drop into a preheated, lightly oiled non stick, frying pan.  Fry on the first side over medium high heat until golden.  Turn over and cook the other side.  Put the cooked pancakes on a baking sheet in a low oven.  Continue until you've used all your batter. 

Serve with applesauce or fat free sour cream.

Original Post by clairelaine:

If you boil potatoes in their skins then refrigerate them whole, they will keep for about a week. They'll be ready to slice into an omelette or into a stew or soup. Unfortunatelly they don't freeze well - they turn watery and rubbery when thawed.

Potato pancakes - If you have a grater you're good to go. Scrub the potatoes and grate on the coarse side of the grater, skins and all. Drain and blot off any excess liquid. Toss the grated potatoes with salt, pepper and a bit of grated onion for savory pancakes. Mix in a about a half cup of flour for 2 or 3 cups of grated potatoes, just to make them stick together.

Drop into a preheated, lightly oiled non stick, frying pan. Fry on the first side over medium high heat until golden. Turn over and cook the other side. Put the cooked pancakes on a baking sheet in a low oven. Continue until you've used all your batter.

Serve with applesauce or fat free sour cream.

Awesome recipe!  Unfortunately I don't have a grater either.  Any other suggestions, or am I going to have to do this with the perpendicular shaving with a regular knife?

You could try a kind of Pommes Boulangere... (Bakery Potatoes)  In a shallow oven-proof lasagne-type dish place alternate layers of thinly sliced potatoes and sliced onions, seasoning each layer as you go with some black pepper, a little salt, crushed garlic and your choice of herbs.  Finish with a layer of potato.  Pour over enough hot chicken stock to come nearly to the top and dot the top with some butter.  Cover with foil and bake in the oven for about three quarters of an hour Gas 5.  Then remove the foil and cook for another 35 minutes until the top layer is golden and the potatoes are tender.   Delicious hot or cold

bake them! i bake my potatoes. then if i have some veggies, like peppers, onions, etc. i cook them til tender and put them on the potatoes when they are done baking. i dont use butter or anything like that, i am not a butter person. but i would put some low fat sour cream on it. yum.

What about in a crock pot roast? I like putting a whole young chicken on top of potatoes and carrots. Add No sodium chicken broth, paprika, garlic powder, salt and pepper and just cook for 6-8 hours on low.

Original Post by gi-jane:

You could try a kind of Pommes Boulangere... (Bakery Potatoes) In a shallow oven-proof lasagne-type dish place alternate layers of thinly sliced potatoes and sliced onions, seasoning each layer as you go with some black pepper, a little salt, crushed garlic and your choice of herbs. Finish with a layer of potato. Pour over enough hot chicken stock to come nearly to the top and dot the top with some butter. Cover with foil and bake in the oven for about three quarters of an hour Gas 5. Then remove the foil and cook for another 35 minutes until the top layer is golden and the potatoes are tender. Delicious hot or cold

Wow, that sounds delicious and exactly mirrors what I have on hand!  I'm going to try to make this tonight!

you could also make «aloo gobi», an indian curry dish using potatoes and cauliflower.  there are a few recipes on this site so check'em out.  i used gi-jane's and it was yummy, but i didn't have all the spices/was lazy so i just hot curry powder and it was yummy none-the-less.  to skimp on some fat, i used non-stick cooking spray instead of oil and used sweet potatoes which is also delicous (if you want to try it next time).  you can also make a seafood/fish chowder: those call for potatoes in them.  or a «potage», which is basiaclly cooking lots of veggies together (including potatoes) with some stock (veggie or chicken) until cooked through, but not too mushy, process with hand-blender and voila!

Pommes Boulangere does sound good. I'm gonna try it too. But the recipe i found here says to par boil the potatoes first. I think that makes sence.