While I ended up making bean and cheese chalupas and falling asleep on the couch, I was very tempted by this basalmic potatoes recipe found in the Russet Noon wank over on Fandom Wank:
Mmmm, russets. Could make mashed potatoes, scalloped potatoes, french fries, roasted potatoes (russets roast wonderfully), do anything with them that involves butter and garlic....
My usual fallbacks are (a) nuking (b) rubbing a bit of oil and salt into the skins and baking, or (c) mashed potatoes. All of which have their good points. :D I also have two books of nothing BUT potato recipes, and shall leaf through them for inspiration tonight.
I mostly need to cook them before they start sprouting. XD
If all other inspiration fails, I believe there are some tasty potato-themed recipes in the more recent comments for the latest F_W entry (http://www.journalfen.net/community/fandom_wank/1205739.html) for the Russet Noon idiocy.
I love russets for baked potatoes, twice-baked potatoes and mashed potatoes, of course. They're also lovely for potato soup and certain kinds of potato salad. Oh, and gnocchi! Or roesti.
If you don't care about healthy ways of eating them, this is what I did before I went on South Beach- I'd wash and cut them up, put them in a plastic bag with garlic powder, Parmesan, some flour, and whatever spices I wanted to throw in. I'd shake them up until everything was coated in the mix, then dump them into a non-stick pan with lots of butter and cook them for about 45 minutes. After the 45 minutes is up, I'd mix them around, then cook for another 45 minutes, or until the potatoes are soft.
Best ever. (ignore the double-post; realized I left a step out)
Buy some Hatch peppers at a ratio of three peppers to two potatoes. Make mashed potatoes, but add in the finely diced Hatch peppers. Spicy and super awesome!
Funny, I was just thinking about my own potatoes. I'm going to make hog rotten potatoes -- slice 'em thick, dice a bit of ham, cut up some onions. Heat some butter (3 tbsp at least) in a baking dish; as soon as butter is melted, toss the other ingrediants in the butter. Add grated Swiss Gruyere to the top -- or maybe stir some into the potatoes AND add to the top. Bake a while. OMG. I'm going to get those started right now.
Alternatively, if you want to do a bit more work, these gremolata potatoes (http://wednesdaychef.typepad.com/the_wednesday_chef/2007/02/tim_kelleys_gre.html) look really good, though I haven't tried them.
Second that comment -- add pepper and a light sour cream and chive dip if you like. But I made these awhile back and had people gathered around the baking sheet, fighting over the crispy ones and looking very happy.
Bake them one night, and eat hot with chedder cheese and basil on top (and eat the skins separately with butter and salt if you didn't need your heart anyway). The next night you can fry the rest.
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How should we cook them?
---L.
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http://www.journalfen.net/community/fandom_wank/1205739.html?thread=198022891#t198022891
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---L.
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Could make mashed potatoes, scalloped potatoes, french fries, roasted potatoes (russets roast wonderfully), do anything with them that involves butter and garlic....
I love russets. :>
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I mostly need to cook them before they start sprouting. XD
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Some day I will make shepherd's pie. Maybe.
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Best ever. (ignore the double-post; realized I left a step out)
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NO BACON?!
D:
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Alternatively, if you want to do a bit more work, these gremolata potatoes (http://wednesdaychef.typepad.com/the_wednesday_chef/2007/02/tim_kelleys_gre.html) look really good, though I haven't tried them.
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