Yummy Ways with One Food That’s Still Affordable
Food prices being what they are, it’s wonderful to find things that are still affordable. Potatoes are in this category. So, let’s look at some ways to use ‘em (besides mashed, baked, or hash browns). This information comes courtesy of Linda Loosli at www.foodstoragemoms.com. Thank you Linda!
First of all, I will say though, that making your own hash browns is stupidly simple. If you’ve already done this, then you know what I’m talking about. I bake a LOT of spuds and when they’re cool, I shred them (skin and all) in my food processor, fill zippered freezer bags with them, and freeze. Why buy separate bags of hash browns?
OK, now on to Linda’s clever ideas:
POTATO CHIPS: This isn’t a clever idea if you already know about it and have done it. But for those of us who’ve not thought of this, clever it is. Bake 1/8-inch sliced, seasoned potatoes in the oven (375°F) for about 40 minutes. Cool on a cookie sheet to maintain crispiness.
NACHOS: It never occurred to me to use thin-sliced and roasted potato slices instead of tortilla chips. Pile these as you would your chips, then top with refried beans, grated cheese, an maybe black olives. Then add a little guacamole, sour cream, and some salsa….yummy!
STUFFED BELL PEPPERS: Why not stuff them with mashed potatoes? Bake them (350°F) for about 40 minutes. The distinct pepper flavor permeates the spuds and adds a wonderful taste surprise. You can add even more unique flavors favorite herbs, butter, cheese or small chunks of meat.
PICO DE GALLO BITES: Just top sliced baked potatoes with refried beans, guacamole, Pico de Gallo, and black olives. Maybe pour a little of your favorite salsa over it all, add some shredded cheese, and go from there.
POTATO AND CHEESE QUESIDILLAS: Bake potato- and cheese-filled tortillas at (350°F) until you see the cheese melting. If your tortillas happen to be on the dry and brittle side, you can spray them to keep them crisp without crumbling. These also work well on a griddle or fry pan. And of course, don’t forget the salsa, Pico de Gallo, and guacamole.
Are you seeing a theme here? Beyond the chips and stuffed peppers, potatoes go well with Mexican food. With this thought in mind, we should ask the question, what other ethnic foods would potatoes compliment? I’m thinking of experimenting with Italian soon.
Do you have ideas for using this still-affordable food? If so, share in the Comments section below. Cook’n readers have the best ideas!
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First of all, I will say though, that making your own hash browns is stupidly simple. If you’ve already done this, then you know what I’m talking about. I bake a LOT of spuds and when they’re cool, I shred them (skin and all) in my food processor, fill zippered freezer bags with them, and freeze. Why buy separate bags of hash browns?
OK, now on to Linda’s clever ideas:
POTATO CHIPS: This isn’t a clever idea if you already know about it and have done it. But for those of us who’ve not thought of this, clever it is. Bake 1/8-inch sliced, seasoned potatoes in the oven (375°F) for about 40 minutes. Cool on a cookie sheet to maintain crispiness.
NACHOS: It never occurred to me to use thin-sliced and roasted potato slices instead of tortilla chips. Pile these as you would your chips, then top with refried beans, grated cheese, an maybe black olives. Then add a little guacamole, sour cream, and some salsa….yummy!
STUFFED BELL PEPPERS: Why not stuff them with mashed potatoes? Bake them (350°F) for about 40 minutes. The distinct pepper flavor permeates the spuds and adds a wonderful taste surprise. You can add even more unique flavors favorite herbs, butter, cheese or small chunks of meat.
PICO DE GALLO BITES: Just top sliced baked potatoes with refried beans, guacamole, Pico de Gallo, and black olives. Maybe pour a little of your favorite salsa over it all, add some shredded cheese, and go from there.
POTATO AND CHEESE QUESIDILLAS: Bake potato- and cheese-filled tortillas at (350°F) until you see the cheese melting. If your tortillas happen to be on the dry and brittle side, you can spray them to keep them crisp without crumbling. These also work well on a griddle or fry pan. And of course, don’t forget the salsa, Pico de Gallo, and guacamole.
Are you seeing a theme here? Beyond the chips and stuffed peppers, potatoes go well with Mexican food. With this thought in mind, we should ask the question, what other ethnic foods would potatoes compliment? I’m thinking of experimenting with Italian soon.
Do you have ideas for using this still-affordable food? If so, share in the Comments section below. Cook’n readers have the best ideas!
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.cnn.com
- www.callmebetty.com
- www.foodstoragemoms.com
