Recipe please. Sounds great.

people make them with left over mashed potatoes. I make mine with home shredded potatoes.

Potatoes and beans may be the only food source we can afford. So all variations of both will be necessary. Hard beans and a crockpot with potatoes in all forms are very inexpensive, for now.
I will google your fav potatoes and get to learning.
God bless the knowledge passed on from our elders. As spring approaches Ramps are popping up in the forests here in WNC. And Ramps with potatoes are soooooo good. The ramps are free, just gotta hike to em and dig em. The ramps & eggs are going to be
Outta budget these days .
Thanks for starting the conversation, I’m gonna enjoy the variations for potatoes the DU family share from this post.

Pinto beans that have simmered all day and corn bread. That is a comfort meal.

all baked and done w/ for later use. That way, I can use for making hash browns (one of my fav), or just a baked potato for our dinner, or a potato casserole, scalloped potatoes, etc. the possibilities are endless!

If cheese is involved they're even better.

I don’t prepare them, but a local restaurant in my area deep fries baked potato skins with a little potato left on the skins. They serve with sour cream/ketchup. So good!

I’m very glad to be here.

We have hash-browns the most often, though, fried in olive oil with caramelized onion pieces and chili salt. We also have no egg shortage here on Hawaii Island. so, hash browns, fresh eggs, homemade toast, and my husband has bacon (I am vegetarian). About twice a week.

A Spanish tortilla is great, too. It is made from gold potatoes sliced and slowly poached in olive oil with eggs added at the end and cut in wedges. Delicious! It is worth the time to make.

Sliced russet taters with onions fried in drippings in an iron skillet. Salt and pepper. Larrupin!

With lots of gravy. 😋

They're a bit of work but well worth the effort.

I used medium sized red potatoes. They are quite impressive looking, too!

They are good fried several different ways, but the best is to wash them, keep the skins on, slice them about 3/16 thick, season with Nature's Seasoning, and fry them in Conola oil (Coconut oil is better). When they get about halfway cooked, put the lid on the pan, let them brown a bit, take them out, and enjoy them hot. I prefer a bit of ketchup, but they are great without it too.

Potato salad, chips... did I miss any?

Works for me! Oh, I forgot Potatoes O'brien, cubed in veg soup, & scalloped.

Boil potato until soft. With skin on, make quarter-inch thick slices and fry in an iron skillet in a pool of bubbling bacon fat. Lightly salt, so as not to mask the bacon fat flavor when eating with your bacon and eggs.

If clogged arteries are a concern, an air fryer might work.

So delicious.

I use ghee, olive oil or beef tallow.

Homemade fries and hashbrowns - you only have to stir them once in an air fryer.

and preferably loaded.

It's a pie. First, buy a Pillsbury pie crust from the refrigerated section of your local supermarket.

Take the pie crust out of the fridge and toss it onto the counter.
Saute some onions until soft. No need to caramelize, just cooked all the way.
Brown and crumble a chub of sage pork sausage. Mix with the cooked onions.
Boil and mash about 2.5 lb of peeled red potatoes. Go easy on the salt when boiling them, and use a bit less milk than normal.
Preheat over to 400 degrees.
Mix the sausage and onions into the mashed potatoes.
Put one pie crust into a glass pie pan; apply egg wash to interior. Load all that sausage & potatoes & onions into the pie. It's going to look way over full. Don't worry about it.
Top with the other pie crust; crimp edges. Cut half a dozen slits into pie.
Egg wash top of pie.
Bake for 30 minutes with crust protector in place; remove crust protector and bake an additional 10 minutes.
Allow to cool for at least an hour, preferably an hour and twenty minutes.

My mother used to make this; she called it "French Pork Pie". It's a variation of Tourtiere, a French-Canadian thing. She made her own pie crust; I am not that sophisticated and the Pillsbury crust is quite good anyway. Normally, I would make this tomorrow, as tomorrow is Pi day (3.14), but it's a Friday in Lent. I already know I'm going to hell but there's hope for my wife, so tomato soup and grilled cheese sandwiches it shall be.

There are, of course, lots of other ways I like potatoes. I am surprised no one has yet mentioned potato salad!

it.

But my favorite is a over baked potato where the skin is nice and crispy and the sour is soft with butter and sour cream.
Yum

And a well baked one with a touch of salt, pepper, lots of (saltsd) butter, and maybe some powdered garlic is welcomed, too.


*I love bard boiled eggs, but I had no idea anyone put them in potato salad till I was my twenties.

And potato salad with raisins?!!!
Who the heck does that! (shudders!)
😄

with bacon. TY

Essentially cuter potato pancakes


ps. it's all about the sauce

5 medium russet potatoes or your choice, quartered then cut into 1 inch pieces
1/4 cup olive oil
1 Tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon Italian Seasoning

1 Preheat oven to 425 degrees. Line a baking sheet with a silicone baking mat (or foil, parchment paper). Set aside.
2 In large bowl combine olive oil, chili powder, garlic powder, salt, and Italian seasonings. Stir to combine. Add cut potatoes to bowl.
Toss to combine, making sure that each side of all of the potatoes are coated with the olive oil mixture. Place oiled potatoes on
your prepared baking sheet.
3 Roast for 20 minutes. Flip. Roast for 20-25 more minutes, or until potatoes are fork tender. Serve.

Italian Seasoning = Equal parts dried basil, oregano, rosemary, marjoram, cilantro, thyme. Pinch of red pepper flakes optional