Potato side dishes: post your favorite recipe and methods (1 Viewer)

Zack Lee

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My go to for steak dinner is the rather common roasted asparagus and twice baked potatoes.

I have made many variations of twice baked potatoes over the years. They always include heavily seasoned grilled onions with cayenne pepper, sour cream, milk, extra sharp cheddar.

other things I have tried:

cream cheese
bacon
making the skins into shallow fried potato skins before second cooking

last night I took half of my potatoes and mixed with the sour cream and milk with a hand blender to get them silky smooth before adding the rest of the potatoes and other ingredients. It was very good but I think I needed to go one step further and melt the cheese and other dairy into a sauce before blending the potatoes.

What kind of sorcery to you put on your spuds for twice baked or other potato side?

I think I'm going to get a mandolin for au gratin and scalloped variations.
 

Bleu Raeder

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Add some bite - puree a bit of turnip and add to the mixture.
 

guidomerkinsrules

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My wife has an augratin that’s pretty good- I prefer her mashed potatoes but she likes the au gratin more
Circular baked potatoe ‘fries’ is our next go to

The oldest like hash browns and I do those in the am for him at times - I started off pretty strong with them, but the last few batches have been meh
 
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Zack Lee

Zack Lee

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A tip I saw once on food network (Alton Brown I think) was nutmeg. Whoever it was said they always add just a touch of fresh ground nutmeg to their potato dishes. I have to remember to buy some whole nutmegs.
 

egautr1

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One of my favorite potato side dishes is a recipe I got from the Daily Advertiser Cookbook which is the Lafayette, LA newspaper. Lots of good recipes from there.

One is called "Lee's Potatoes", although I call it "E's potatoes" as my first name is Eric. It's super simple and easy, but is not for anyone on a diet.

Ingredients:
-6 to 8 medium size Gold potatoes (you can use any kind, but I prefer Gold)
-1 can cream of mushroom soup
-1 cup sour cream
-1 stick butter (although I generally only use 1/2 a stick of butter as it gets very rich, use however much or little butter you want)
-Tony's or any other Cajun Seasoning, use your favorite

Directions:
Pre-heat the oven to 375.
Peel the potatoes and chop into cubes or smaller pieces.
Boil until soft and drain.
Melt butter in a baking dish and mix with 1 cup sour cream, the can of cream of mushroom soup, and some cajun seasoning.
Stir in the cooked potatoes into the baking dish with the mixture. Mix up real well and sprinkle with more cajun seasoning.
Place in the 375 degree oven uncovered and bake for about 10 minutes.
After 10 minutes stir and return to oven for another 5 minutes or so until bubbly. sprinkle on more seasoning if wanted.
Remove from oven re-stir and let rest a few minutes to cool.
Bon appetit....

I usually serve with stuff I grill or bbq, but it's also good with basically anything. It is really rich so I try to serve with something lighter.
Enjoy!!
 

sfidc3

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My mom's (Mimi's) potatoes...not for the faint of heart by they are fire with grilled steak....

Shredded hash brown potats (either shred yourself or the Ore-Ida frozen thawed out will work well in a pinch) = 1.5-2lbs

16 ounces of sour cream

2 cups shredded cheese (I prefer sharp cheddar)

1 can cream of chicken soup

1 whole stick of butter melted

One large bunch of green onions chopped finely

Not part of the original recipe but I usually sprinkle some Tony's and LA hot sauce in as well

Mix all ingredients in a large bowl then transfer to a casserole dish (greased). Cook on 375 for an hour or until golden brown on top....Enjoy!!!!!!
 

Brad Mojo

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the first time, shame on the mandolin. Each subsequent time....

😂
Exactly. Each subsequent time I told myself "Be careful, remember what happened last time", then... "DAMMIT"!

Seriously. You barely have to touch that blade to make a deep cut in your finger.
 

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