I scraped a big pot of new potatoes tonight and was very disappointed when they fell to bits as soon as they were cooked.
I was going to throw them out, but now I'm wondering if they taste ok made into fritters or something?
Does anyone have a yummy, basic recipe using cooked new potatoes please?

datoofairy - 2014-01-09 20:00:00

Mix potato bits with an egg, herbs and about 1/4 cup flour. Mix together until just combined and cook in a hot pan until golden.

Never waste food that has gone wrong (unless it is totally burnt), there is always a way to use it up.

lcl2 - 2014-01-09 20:02:00

Thank you, we will have them tomorrow night.
Any ideas what to do with the rest of the 2kg box?

datoofairy - 2014-01-09 20:08:00

Potato soup, of some sort. All the goodness will be in the water.

pickles7 - 2014-01-09 20:08:00

Oh yeah, I could make a potato based chowder. Its cold enough to be winter here at the moment, so a big bowl of chowder sounds great!

datoofairy - 2014-01-09 20:10:00

Potato Farls

2 cups cooked mashed potato
1/2 cup flour
1/4 teaspoon salt
2 Tablespoon melted butter

Place all ingredients in a bowl, and mix together to form a dough. Turn out onto a floured surface and knead lightly. Divide the dough into two portions. Roll out each portion into a flat circle about 1/2 cm thick. Cut the circle into four quarters. Heat a frying pan, and cook in the pan for 3-4 minutes each side. Serve immediately.

The word farl comes from the Gaelic word fardel, meaning four parts or quarters.

hestia - 2014-01-09 20:15:00

Bring the potatoes to the boil in salted water with mint, boil for no longer than a minute or two then turn off. Leave in water til cooked. That way they don't break up.

mcdaff - 2014-01-09 23:53:00

hestia wrote:

Potato Farls

2 cups cooked mashed potato
1/2 cup flour
1/4 teaspoon salt
2 Tablespoon melted butter

Place all ingredients in a bowl, and mix together to form a dough. Turn out onto a floured surface and knead lightly. Divide the dough into two portions. Roll out each portion into a flat circle about 1/2 cm thick. Cut the circle into four quarters. Heat a frying pan, and cook in the pan for 3-4 minutes each side. Serve immediately.

The word farl comes from the Gaelic word fardel, meaning four parts or quarters.

Potato Farts

rainrain1 - 2014-01-10 07:21:00

potato croquettes

ttwisty - 2014-01-10 09:56:00

gnocchi for approx 4 people,

2 med floury potatoes (agria), wash dirt off and pierce the skin with a fork, rollthe spuds in rock salt and bake untill tender- this helps to remove the moisture in the potato and make nice light gnocchi. Put a deep pot of water on to boil. Remove the skin of the spud and mash. Add 2 yolks, plenty of salt and pepper mix lightly, knead in enough flour to make a soft dough, you need to be able to shape it and it shoulddn't be sticking to you at all.

Break the dough into manageable pieces (1/4s) and roll it into a long worm about 5mm in diameter, then cut about 1cm long. Flick them onto a bit of baking paper and drop them into the boiling water, let them rise to the surface and float for a minute or so them scoop them out and you-re done.

You can add a couple of teaspoons mustard to the dough, or grate in some parmesan

Quotegeorge091 (100 ) 11:28 pm, Sat 30 Apr #2
1 part potato to 1/2 part flour. only use good quality agria though and make sure they are only just cooked!

Quoteribzuba (92 ) 11:29 pm, Sat 30 Apr #3
Basically use one yolk to every medium spud you use. Don't play with the dough too much, the more you mix it the tougher your gnocchi will get

Quotegeorge091 (100 ) 11:31 pm, Sat 3

Quotebev00 (1725 ) 11:16 pm, Thu 3 May #5
This sounds lovely -

Here's a recipe for potato bread - it makes two very light moist loaves. With any bread is important that the dough is kneaded properly, and while you can start it off in an electric mixer you really need to finish it by hand.

White Bread with Potato

500g potatoes, steamed and mashed or riced,
1 kg strong white flour,
1 tab dried yeast (not instant),
300 ml warm milk,
300 ml warm water,
2 tsp salt.

Dissolve yeast in liquids and leave to stand while you rub the potato into the flour and salt . Add the yeast liquid, mix to a soft dough and knead for about 10 min until elastic and bouncy.

Put into a large bowl, cover and either leave to rise about 2 hours until doubled in bulk or refrigerate until the next day (it will rise slowly in the fridge).

When you are ready, set oven to 220C, punch down dough and shape in two loaves or 36 rolls, cover and leave to rise about 30 min (or longer if dough was refrigerated). Bake loaves about 45 min, rolls about 20 min until golden brown. Cool completely on rack before cutting. You can use 500g cooked white rice instead of potato.

Quotedavidt4 (201 ) 9:02 am, Fri 25 Nov #2

Quotebev00 (1725 ) 12:47 am, Sun 25 Nov #6
I have a recipe and its an Alison Holst one its he potato pancake recipe. My children love it when I make it because I add extras into it. but here is a bit about it then the recipe follows. Potato pancakes seem especially popular with children - they enjoy their texture and mild flavor.
Because the potato browns on prolonged standing, do not mix the batter until you plan to cook it. If you like you can mix the first six ingredients in a bowl and add the potato and flour just before cooking. In this recipe the potato is grated straight into the bowl, and is not squeezed first. If the mixture seems a little wet, add 2-3 tablespoons of extra flour. This will depend on the potatoes used.

For a serving for 6.

2 eggs unbeaten
2 Tbls Milk
1 onion, Very finely chopped
1 tsp curry powder
1 tsp salt
1/2 tsp celery salt
500 gms raw potatoes
1/4 cup Flour
oil

In a basin mix the eggs,milk,onion,and seasonings. Stir with a fork until mixed. Just before cooking, grate the scrubbed (or thinly peeled) potatoes into the mixture and add the flour. If Wholemeal flour is used, increase the quantity slightly. Fry spoonfuls of the mixture in oil about 5mm deep for 3 mins each side, until golden brown. If the cooking time is too short, the potato will not be cooked in the center.
Serve alone,

bev00 - 2014-03-14 02:25:00

This message was deleted.

digger148 - 2014-03-15 20:45:00

I think the secret to cooking potatoes is once they come to the boil turn them right back to low with lid on firmly. Since changing to a gas cook top they cook perfectly every time!

macandrosie - 2014-03-17 21:41:00

Learn't that (bring to boil and turn off) by accident when once I thought I would just get the spuds slightly precooked and then left them in water.
Yes they were perfect.
just my 2cents worth

1suze - 2014-03-18 07:56:00

recycling for spuds

bev00 - 2015-03-18 23:08:00

datoofairy wrote:

I scraped a big pot of new potatoes tonight and was very disappointed when they fell to bits as soon as they were cooked.
I was going to throw them out, ?

What?! How wasteful.
Mash...fried up leftover potato, numerous things you could do.
Use them for croquettes...

lythande1 - 2015-03-19 08:22:00

Fish cakes - add a can of salmon or fresh fish, an egg and some herbs. Make into cakes, the size of your palm and cook for 2 mins each side. Yummo.

linda61 - 2015-03-19 21:28:00

Sally Lunn bun?

asue - 2015-03-19 23:28:00

lythande1 wrote:

What?! How wasteful.
Mash...fried up leftover potato, numerous things you could do.
Use them for croquettes...

Now why did you delete half of datoofairys question out of your quote lythande1.
To make her sound wasteful?
This what datoofairy asked in post 1
I scraped a big pot of new potatoes tonight and was very disappointed when they fell to bits as soon as they were cooked.
I was going to throw them out, but now I'm wondering if they taste ok made into fritters or something?
Does anyone have a yummy, basic recipe using cooked new potatoes please?
So where is the wastefulness lythande? She was wanting to use the potatoes, NOT throw them out.

herself - 2015-03-20 11:54:00

Oh, I forgot to say, I would use up the potatoes in potato bread.

herself - 2015-03-21 10:34:00

Any mashed potato recipe would work from fritters to pie topping to soup.

uli - 2016-03-20 09:41:00

just made these and they're amazing so thought I would post the recipe :)

ROOT VEGETABLE FRITTERS

Makes 16 to 20

Ingredients:
1 carrot, peeled and grated
2-3 small purple potatoes, peeled and grated
1 parsnip, peeled and grated
1 garlic clove, minced
1/2 cup fontina cheese (you can substitute gruyere or gouda), grated
1 egg white, lightly beaten
1/2 cup rice flour (can substitute all-purpose flour)
1 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil
extra salt and pepper to taste
1/2 cup sour cream

Directions:
1. Squeeze as much liquid out of the grate root vegetables as possible.
2. Place carrot, potatoes, parsnip, garlic, and fontina into a mixing bowl and toss together.
3. Add egg white, flour, baking powder, salt, and pepper. Mix together until well combined. Allow mixture to sit for 5 to 10 minutes.
4. Pour oil into a heavy bottom skillet and place over medium-high heat.
5. Place a few, 2 tablespoon mounds into the skillet and gently press to flatten.
6. Pan fry for 4 to 6 minutes. Flip and fry for an additional 2 to 3 minutes.
7. Drain on paper towel and lightly season with salt and pepper.
8. Repeat until all fritters have been made. Serve immediately with sour cream.

Quote
bluetigerrr (331 331 positive feedback) 7:30 pm, Wed 24 Feb #1
i did fritters yesterday, i grated carrots, courgette and potato, added a heaped tablespoon of buckwheat flour and an egg, salt and pepper and fried them...were yum

Quote
motorbo (218 218 positive feedback) 5:19 pm, Fri 26 Feb #2

bev00 - 2017-03-07 22:56:00

bump

bev00 - 2018-03-07 23:39:00

bump

cookiebarrel - 2018-03-08 01:33:00

just throw them in a frying pan with a bit of butter and fry them.

articferrit - 2018-03-08 14:32:00

Heat them first....Mashed with milk and butter..add finely chopped onions and greated tasty cheese and some parsley. YUM

fruitbat - 2018-03-08 14:47:00

bump

bev00 - 2019-03-04 23:28:00

datoofairy wrote:

I scraped a big pot of new potatoes tonight and was very disappointed when they fell to bits as soon as they were cooked.
I was going to throw them out, but now I'm wondering if they taste ok made into fritters or something?
Does anyone have a yummy, basic recipe using cooked new potatoes please?

Some spuds are floury and break up, drain carefully toss in olive oil, sprinkle s/p.Heat panani press, spoon spuds in, heat through about 20 mins till they are brown and crispy. Nice with a salad.

fifie - 2019-03-09 12:34:00

These potatoes are for baking.

alpha111 - 2019-03-10 17:14:00

compost them

pickles7 - 2019-03-11 10:04:00

fifie wrote:

Some spuds are floury and break up, drain carefully toss in olive oil, sprinkle s/p.Heat panani press, spoon spuds in, heat through about 20 mins till they are brown and crispy. Nice with a salad.

That's what I've done with the occasional "new" potato that has broken up. Quick and easy. Works in a toasted sandwich maker too as long as the bits are still quite large.

kaddiew - 2019-03-11 16:28:00

Probably be ok well drained, on top of a fish pie, and sprinkled with some cheese

rainrain1 - 2019-03-11 16:42:00

wondering if they would break up less if steamed?
I currently start boiling my spuds, until just starting to soften slightly, then transfer to top steamer pot and add beans etc then too(pees a bit later on), and turn down to 1 (or off if needed) on my ceramic hob. (This is so as to have all ready at same time as meat finishes cooking).
Personally i find if left in water and turned off, finished items are too water logged for my liking.

Edited by gpg58 at 5:11 pm, Mon 11 Mar

gpg58 - 2019-03-11 17:07:00