5 creative potato recipes

I know! I knooow you cook potatoes often! But let's be serious, how many times have you gone beyond the comfort zone of mashed, plain boiled, fried, or baked potatoes?

I want to show you how easily potatoes can be cooked differently (!!), to get a WOW recipe with which to impress your family, friends, and yourself.

I will start with a potato-based dessert, just to be sure I grab your attention right away.

1 It is a potato-based recipe, cooked in the oven, from which you will get fluffy doughnuts filled 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, 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 smooth 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 biscuit cutter or a glass. On a baking tray lined with parchment paper, place the first layer. The doughnut is made of 2 layers. Brush the first one (excluding the center) 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 provide an extremely fluffy consistency to this dessert, and it will be hard to stop eating them. That's exactly why I made fewer :))

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

2 "Nest with eggs" or crispy potato, pea, and cheese nests.

For the nests, you will need 2 large potatoes boiled in their skins, 100 grams of blanched peas (subsequently placed in cold water - with a few ice cubes if you have any on hand), 1 teaspoon of grated parmesan, 1 clove of grated garlic, a little ginger powder, a dash of turmeric, a dash of sweet paprika, and 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 caș cheese, caraway seeds, and coarse salt and black pepper to taste.

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

We make the nest first by grating the boiled potatoes and mixing them with the rest of the ingredients.

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

We 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 borrowed 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 use 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 bacon cubes, 2 tablespoons of parmesan, 4 tablespoons of breadcrumbs (I made these from 2 slices of toasted whole wheat bread), and salt and pepper to taste.

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

I baked it for 30 minutes at 180 degrees.

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

💡Tip: as it sits, it becomes even tastier.

It's easy, right? Enjoy!

4 Hasselback potatoes, does it sound familiar? Also known as fan potatoes. aaaaaa!!!

Maybe you've made 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 stick, a good knife, and potatoes. Proceed as in the image below to cut them without much effort.

I also have a recipe for you... since I've sliced some potatoes. For the filling, I chose bacon and mozzarella.

We coat each potato in a marinade of oil, salt, grated garlic, and a little rosemary, fill them with mushroom slices, and add the grated mozzarella 5 minutes before they are done. In the oven for 30 minutes, at 190 degrees. After they are baked, I elevated 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 portion, which can be shared between 2 people, we will use: 150 grams of peeled potatoes, 1 egg, 50 grams of sliced camembert cheese, a handful of grated mozzarella, 50 grams of semolina, thyme, salt and pepper to taste.

The potato grated on the large holes (rinse well with cold water until all the starch is out, and squeeze 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 preheated with 2 tablespoons of oil and let it cook for 4-5 minutes on each side over medium heat. After flipping the frittata for the first time, sprinkle the mozzarella + camembert over the entire surface and serve warm!