I need a different way to prepare potatoes?

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Cut the potatoes into large chunks. Mix with 1/3 cup oil, 1 to 2 tsp salt, 1 tbsp dill, 1 to 2 crushed garlic cloves, 1 small diced onion, pepper to taste. Bake at 350 for 35 to 45 minutes. Stir once or twice while cooking so they don't stick....Show more

Twice Baked Potatoes would work.

Bake potatoes at 350 for an hour. Slice off a thin layer from the top so you can scoop the innards out into a separate bowl. Prepare the innards like you are making your normal mashed potatoes. Add in 1/2 cup shredded cheese, bacon bits, 1 Tbls butter, chopped onion (optional) and mix well.

Scoop the mixture back into the empty potato skins. Top with a little bit of shredded cheese. Bake at 350 for about 10-15 minutes....Show more

there are so many possibilites here. ok lets see.

you can make french fries.
you can make roasted potatoes.
you can make this thing i invented called butt patts
you can make potatoe croque(dont know how to spell it)


its gonna be hard if dinners in an hour you should have asked this early because potatoes take time to cook unless you chop them up really small boil um fast and then mash em. mashed potatoes is the best option in this situation if your eating in an hour.

i would go with cutting the potatoes into small pieces add your own seasonings, olive oil on top, and stick em in the oven. its better than plain old mashed potatoes....Show more

As a side dish for pork chops this recipe would be prefect, i mean absolutely perfect if you substituded potatos for yams/sweet potatoes. Regular potatoes would be wonderful for this too!! I hope you enjoy!

Oven Fried Potato Wedges:

Pre-heat oven to 400 degrees.

Take two large baking potatoes and cut them into long strips - not too thin,more like diner fry size (peel or don't peel, it's your choice.)

Beat two egg whites with salt, fresh pepper.

Coat the potato wedges and place on a cooking sheet sprayed with non-stick spray.

Cook for 20 minutes turning once. After 20 minutes, place the sheet under the broiler for an additional 15 minutes, turning once. The broiler is the finishing touch that gives them that crunchy outside, soft inside "Fried" crunch....Show more

Lyonnaise Potatoes
Yield: 4 servings

1 lb potatoes;
1-2 med onion
2 tb oil
salt
pepper

Peel the potatoes and slice them finely - 2mm (1/16 in) thick -
with a mandoline. A food processor will do as well, as long as the
slices are thin.

Peel the onions. Slice them finely too, and separate the rings in
each slice.
Heat the oil in a large frying pan.
Season the potatoes and onions.
Put the slices of potato into the pan first and saute them quickly,
turning them over several times, for 2 minutes. Add the onions and
continue cooking, still stirring and turning, for 3-4 minutes more,
until both potatoes and onions are crisp and golden.

Note - This dish is simple enough as long as your frying pan is
very large, the oil is very hot and the potatoes are cooked in one
layer only.

Parmesan Parsley Potatoes


3 large baking potatoes
1/2 cup fresh Parmesan cheese
1/4 cup all-purpose flour
2 Tablespoons of dried chopped parsley
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons butter or margarine

Preheat oven to 350 degrees. Peel potatoes and starting at one end,
slice into approximately one inch slices. Melt butter in a glass
baking dish. Combine cheese, flour, salt and pepper into Ziploc
plastic bag. Put potatoes into bag and shake to coat. Put coated
potatoes into prepared baking dish and bake 30 minutes. Turn potatoes
over and bake for an additional 20 to 25 minutes. Makes 4 servings.

THIS IS REALLY GOOD WITH PORK CHOPS
Potato Pancakes

1 pound (500gm) raw potatoes, unpeeled okay
1 small onion (optional)
2 Tbsp (30 gm) flour or matzoh meal
1 egg (can use fewer eggs with more spuds)
Salt and pepper
Shortening

Shred spuds and onion with shredder disk of processor. Place shreds
in a colander and weigh down with a plate for 30 min to drain.

Optionally place them back in the bowl with the steel knife and
pulse to make finer pieces. The finer they are, the thinner the
pancakes can be made, but you can lose some of the texture.

Mix in a large bowl with flour/meal, eggs, salt and pepper to taste.

In a large, deep fry pan, heat solid shortening to 1/4" (5mm) depth.
(not butter, it'll burn, not oil, it won't crisp right, and don't
use lard. I use Crisco.) Heat to 375F (my metric fails here).
When a drop of water sizzles on the surface it's ready.

Scoop large spoonsful into the pan careful to keep separate. You'll
have to experiment when to turn over, but they should get to a dark
brown crispness on both sides.

Remove from the fat and place on a thick pile of paper towels to
drain. Transfer to a paper-lined cookie sheet in a warm oven.
Replenish the oil and the paper towel stack frequently.

Serve hot with sour cream and/or applesauce....Show more