I bought a big sack of potatoes, any recipes?

I was at home and bored. So I went to the nearest grocery store and bought a sack of potatoes. I don't know why. Any good recipes? Nothing super fancy like Italian potatoes but like....you know what I mean ;)I bought a big sack of potatoes, any recipes?
potato bake. yumm.





peel and slice potatoes very very thinly. spread out evenly and not too thickly over a greased cooking tray. pour an even amount of milk and cream mixed together over them. if you want more flavor, add either chives and parsley.... or just some kind of season-all you can sprinkle on. then put grated cheese all over the top of it. as much or as little as you like. leave it in the oven at about 180 degrees for 40 mins. keep an eye on the cheese. you just want the cheese to be goldern and the potato to be soft enough to enjoy.





for exact measurements and timing just google cheese potato bake. this is a rough explanation of how to do it. it gives you an idea of how easy and yum it is.I bought a big sack of potatoes, any recipes?
Au Gratin


2 to 2 1/2 pounds potatoes


2 tablespoons butter


1/2 cup diced onion


2 small cloves garlic, minced


1 tablespoon fresh chopped parsley (optional)


2 tablespoons flour


1/4 teaspoon pepper


1 1/2 cups milk


1 cup shredded sharp Cheddar cheese *or other cheddar


salt and pepper, to taste


Preparation:


Peel potatoes and slice thinly. Rinse and cover with water in a medium saucepan. Bring to a boil; boil for 2 minutes. Drain and rinse with cold water to stop cooking.


In a saucepan, melt butter over medium-low heat. Add the diced onion and saut茅 until tender; add minced garlic and parsley. Stir in flour and pepper until smooth. Gradually add milk, cooking and stirring over medium-low heat until thickened. Stir in cheese until melted and sauce is smooth.





Arrange sliced potatoes in a 2 to 2 1/2-quart casserole, sprinkling layers with salt and pepper. Pour sauce evenly over potatoes. Cover dish and cook at 350掳 for 40 to 50 minutes, or until potatoes are tender.


Serves 4 to 6.
Scalloped poatoes


Latkes


Potato Salad, German potato salad


Roasted pototoes with olive oil, galic, salt, red chil pepper flakes and herbs of your choice.


Twice baked potatoes


Potato Leek Soup


Roasted Cajun Potatoes


Roasted Garlic Smashed potatoes with cream cheese or sour cream


Italian Potato Pancakes


Bacon wrapped potatoes. Cut potatoes in half lengh wise. Place a slice of onion between halves. Wrap with bacon and cook on a baking sheet at 325 degrees for 1 1/2 hours.
It would help to know what kind of potatoes...Russets? Reds? Yukon Golds? Only because the properties (waxy or starchy) vary among potato varieties. Potatoes are INSANELY versatile.





But in any case, you can use them in the traditional ways, like boiling them. If you do that, make sure you cut the taters into uniformly-sized chunks. They don't have to be small pieces, just all nearly the same size. Start with room temperature water, and bring the potatoes to a boil in the water. This way, they won't turn out cooked on the outside and hard in the middle. Once a boil is achieved, reduce to a simmer and cook them for anywhere from 5 or 6 minutes to 10 minutes. How quickly they cook will depend on the type of potato, and the size of the chunks you cut them into. When a knife slides easily all the way into the potato, they're done. At this point, you could mash them, or allow them to cool and make potato salad.





Or, if you're using red or gold (waxy) potatoes, you could slice them up (while raw) into disks, and prepare a scalloped potato dish. This is IMPOSSIBLE to screw up, and easily customizable. Just grease a casserole dish with butter or oil (or no-stick cooking spray), and arrange a layer of potato slices on the bottom. Apply salt and pepper, and whatever herbs you like, then top the potatoes with some shredded (or even sliced) cheese. Lay down another layer of potatoes, more salt, etc. until you've filled the casserole. Put some foil over the casserole (crimp it tightly) and bake it for an hour at 350 degrees; when time is up, remove the foil and cook for another 15-20 minutes. You could even add bread crumbs or grated Parmesan cheese to the top, to make a crunchy crust.
My favourite is mashed potatoes with mint flavoured peas folded in, and a great knob of butter to melted on top.





Bangers and Mash


8 large baking potatoes, peeled and quartered


10 g butter, divided


120 ml milk, or as needed


salt and pepper to taste


680 g beef sausage


85 g diced onion


1 (.75 ounce) packet dry brown gravy mix


235 ml water, or as needed


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DIRECTIONS


Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.


In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.


Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.


Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.
You can steam them for at least until they are soft.


And then you can peel the skin followed by frying them with butter and mash them as you fry them.


Then you get mash potatoes...
Log on to All Recipes.com and do a search for potatoes. It is a great site for any type of recipe you are looking for.
do some potato puree (aka mashed potatoes), fries, baked potato with melted cheese with bacon bits and spring onion toppings...just a few to start with....





I don't have the exact recipes for these...sorry...
They call me 'Tater Salad'.