5 Unusual Ways to Cook Potatoes: A Roundup

I know! I knooow that you cook potatoes often! But let's be serious, how many times have you stepped outside the comfort zone of mashed, boiled, fried, or baked potatoes? I want to show you how easily potatoes can be cooked differently (!!), to get a WOW recipe that will impress your family, your friends, and yourself.

I'll start with a potato dessert, to be sure I grab your attention right away.

#1 This is a potato-based recipe, cooked in the oven, from which you will get some **fluffy donuts stuffed with jam**.

For about 12-13 pieces, we need **250 grams of boiled and grated potatoes**, **250 grams of sifted white flour**, **7 grams of dry yeast**, **60 grams of brown sugar**, the grated zest of one **lemon, 1 egg, a little salt, 2 tablespoons of olive oil**, and **50 ml of milk** (I used soy milk).

For serving - powdered sugar.

For the filling - jam of choice.

Mix the ingredients for 5-7 minutes until you get a homogeneous dough, then cover it with plastic wrap and let it rise for 2-3 hours at room temperature, 20 degrees.

After it has risen, roll out the dough until you get a layer of about 6 mm. Cut with a cookie cutter or a glass. On a baking tray, spread parchment paper and place the first layer. The donut is made of 2 layers. Brush the first one (except for the central part) with beaten egg white. Add a teaspoon of jam, and cover with the second layer of dough. Do the same with all of them, and let them rise for another hour in a warm place.

Bake for 20 minutes at 170 degrees.

Potatoes give an extremely fluffy consistency to this dessert, and it will be hard to stop eating. That's exactly why I made fewer :))

Sweet cravings, my dears! Below you will find the continuation of the potato recipes. ⬇️

#2 **Nest with eggs** or crispy baskets made of potatoes, peas, and cheese.

For the baskets, you will need **2 large potatoes boiled in their skins, 100 grams of peas** blanched and then placed in cold water (with a few ice cubes if you have them handy), **1 teaspoon grated parmesan, 1 grated garlic clove, a little ginger powder, a pinch of turmeric, a pinch of sweet paprika, salt and pepper** to taste. For frying, we also need **sunflower oil, rice vermicelli noodles, and 2 tablespoons of flour.**

For the "eggs", about 10 pieces, you need **100 grams of aged hard cheese (caș), caraway, coarse salt, and black pepper** to taste.

For decoration, I used mint leaves, rosemary, and parsley.

First, make the basket by grating the boiled potatoes and mixing them with the rest of the ingredients.

Form the baskets and dip them in a batter slightly thicker than pancake batter, made from flour mixed with water and a pinch of salt. Then, roll them in crushed vermicelli and fry them for 1 minute on each side in hot oil. Take them out onto a white paper towel to absorb the excess oil.

Form the eggs and place them on the crispy nest. I recommend adding a spoonful of mayonnaise or a sauce of your choice under the eggs.

#3 The next recipe is taken from Italy, and you have no excuse not to try it, as it's made from potatoes (as a base) and whatever else you find in the fridge - meat products and cheeses. If you have leftovers, or just want to "finish them up", this is the perfect recipe. Its name is "Timballo di patate". We will call it "**Potato Pie**" without flour.

For 2 servings, I used the following ingredients: **4 large potatoes, 2 eggs, 150 grams of mozzarella, 100 grams of smoked pork loin, 50 grams of diced bacon, 2 tablespoons of parmesan, 4 tablespoons of breadcrumbs** (I made these from 2 slices of toasted whole wheat bread), **salt and pepper** to taste.

I grated the potatoes, diced the pork loin, and mixed them with the rest of the ingredients. I put each serving into a clay dish lined with breadcrumbs, and before putting it in the oven, I added a little parmesan and breadcrumbs on top and drizzled with olive oil (to get a crispy crust).

I baked it for 30 minutes at 180 degrees.

After taking it out of the oven, let it rest for 10 minutes.

💡Tip: the longer it sits, the better it tastes.

Easy, right? Enjoy!

#4 **Hasselback potatoes**, does it ring a bell? That is, accordion potatoes... aaaaaa!!!

Maybe you've prepared them before, or maybe not... they are very good, beautiful, interesting, versatile, etc., and I want to teach you how to cut them faster. You need a skewer, a good knife, and potatoes. Follow the image below to cut them without much effort.

I also prepared a recipe for you... since I already sliced a few potatoes. For the filling, I chose **bacon and mozzarella.**

Brush each potato with a marinade of oil, salt, grated garlic, and a little rosemary, stuff with mushroom slices, and add the grated mozzarella 5 minutes before they are done. Bake for 30 minutes at 190 degrees. After they were baked, I enriched them with a homemade sauce made of parsley, garlic, chili, lemon, salt, oil, and a little mint.

#5 **Potato frittata** can be successfully prepared for a hearty brunch. It combines the taste of fried potatoes with melted cheese that stretches with every bite and the taste of thyme that goes perfectly.

For one serving, which can be shared by 2 people, we will use: **150 grams of peeled potatoes, 1 egg, 50 grams of Camembert cheese slices, a handful of grated mozzarella, 50 grams of semolina, thyme, salt and pepper** to taste.

The potato grated on the large side of a grater (rinse well with cold water until all the starch is out, and squeeze very, very well in a cheesecloth), is mixed with semolina, the whole egg, a little oil, thyme, salt, and pepper.

Spread the mixture in a pan previously heated with 2 tablespoons of oil, and leave it for 4-5 minutes on each side over medium heat. After flipping the frittata for the first time, sprinkle the mozzarella and Camembert over the entire surface.

Serve warm!