Five Delicious Ways with Potatoes - Proven Recipes to Keep

I love potatoes. They are my absolute favorite vegetable. I could not live without them. A day without a potato is not a good day for me. In fact, you could take away my chocolate, and I might protest a bit . . . but if you tried to take away my potatoes, I would be really upset. 

 They are an important part of my life and have been since I was a child. 

 I used to think a potato was a potato was a potato. I came to learn later in life, and after much experience, that all potatoes are not the same. I have also learned that certain potatoes are better for certain preparations than others. 

 With some 4000 different varieties of potatoes available worldwide at any given time, it's easy to see where someone could be quite confused when it comes to potatoes and their uses. 

 There are basically only two main categories of potatoes, with only a few exceptions. Floury potatoes, and waxy potatoes. 

FLOURY POTATOES - Floury potatoes (also called mealy potatoes) are high in starch with a low water content. These tend to be older and larger and become almost fluffy when cooked. These are the best for roasting, baking, mashing and chipping. They tend to break up easily when boiled, so aren't really suitable to prepare just as boiled potatoes. 

WAXY POTATOES - Waxy potatoes are much lower in starch, with a higher water content. They are firm in texture and normally have a shiny skin. They tend to keep their shape when cooked, which makes them an excellent choice for boiling, making salads, sautéing or using in gratins. 

 Potatoes are also classified as being new or old. You will find most new potatoes are best in salads and the like, but old potatoes are much better for mashing. I can remember an occasion when I was a much younger woman and tried to make mashed potatoes for our thanksgiving dinner using new potatoes.  I ended up with glue. 

HINT - HOW TO STORE POTATOES

Potatoes don't like light or cold, so are best stored in a cool dark place, but not in the refrigerator. I keep mine in a basket in the garage. It is dark in there and it doesn't get too warm, or too cold either.

Here are five of my favorite ways to prepare the humble potato that have anything but humble results.  These are all delicious and make a worthy side dish to anything and for any occasion. I hope you enjoy the recipes I have chosen!

 

RUSTIC SMASHED RED POTATOES 

Before I made this delicious version of mashed potatoes, I wasn't really sure if I would like mashed potatoes with the skins still in. I decided to give them a go and was quickly converted! These smashed potatoes are of a different genre of smashed potatoes. These are like a smashed mashed potato, meant to be rustic and creamy all at the same time. This totally works.

Red skinned potatoes, well-scrubbed, are simmered in water along with salt and a bay leaf until fork tender. They are then drained well and mashed together with a bit of creamed cheese, butter and chives or spring onions. The end result is a potato dish that practically melts in the mouth with tastiness.  These go well with just about anything! I highly recommend!

PAPRIKA BROWNED POTATOES

I am no stranger to fried potatoes. That is one of my favorite ways to enjoy them! As a child, when fried potatoes were on the menu, we were all happy campers. Our mother made brilliant fried potatoes. The only difference between these and the fried potatoes, or pan fries my mother used to make is the addition of paprika.  Everything else is pretty much the same.

This is a fabulous recipe for using up leftover cold potatoes.  In fact, I often boil extra potatoes when I am cooking them just so that I can make these. When these are on the menu, everyone is happy!

SHEET PAN SCORED POTATOES

Medium sized potatoes are cut in half horizontally and then cross-hatched with a sharp knife to make a diamond pattern in the top. Small cuts just ripe for you rubbing a mixture of oil and herbs into prior to roasting to crispy edged perfection.

What more can I say about these tasty potatoes, other than the fact that they are delicious. Nice crispy golden-brown edges and more of them because of the cross-hatching. Who doesn't love crispy brown edges! These have a beautiful flavor and work very well with grilled meats, poultry and fish.

DANISH GLAZED POTATOES 

These are really special and something I have been making since I first discovered the recipe in an old Sunset Magazine, many years ago. Tiny potatoes, boiled in the skins, peeled and then cooked again with sugar and butter until they are sweetly coated.  Such a simple thing to do with extravagant results!

I love, Love, LOVE these gorgeous potatoes. They are perfect for the holidays and go well with most meats.  Poultry, game, pork. You name it, these potatoes are quite simply a beautiful side dish. 

FONDANT POTATOES

At first glance you might be forgiven if you mistake these tasty potatoes for being fried potatoes. They are anything but fried potatoes.  They have a beautiful buttery golden brown surface, but the interior is buttery and melt-in-the-mouth tasty. 

This is achieved by poaching them slowly in a rich chicken stock until tender and then finishing them off by frying them in a chef's kiss of butter, garlic and herbs until golden brown and crisp on the outside.

These are considered party-fare and are very indulgent and elegant. Perfect for celebratory meals and holidays. This is a very classic recipe.

So, there you have it, five of my favorites! I will be back tomorrow with a regular post. 

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