6 Ways To Get Your Potato On (french fries and mashed potatoes aren't on the list!)

I'm not normally a potato lover, but when you have a ten pound bag from Costco, you find ways to use them!  Here are some interesting and easy ways to prepare potatoes...

Microwave Chips

via The Kitchn

Crispy potato chips in the microwave -- shut the front door!  A mandoline is extremely helpful here to get those chips as thin as possible.

• scrub, slice and rinse the potatoes
• lay them on a paper towel on a dinner plate and pat with another paper towel to dry
• season with salt (and pepper, ranch seasoning, dill, etc.)
• microwave on the plate for 5-6, minutes.  some will turn golden but most won't.  keep checking for crispness, but be careful of the hot plate

Potato Crust

photo from Stacey Snacks sausage and mushroom pie recipe - yum!

This is such a great option for a quiche or tart if you don't want a flour-based crust.  I learned this trick from a recipe I found on Epicurious.com, but the recipe needed so much doctoring that I won't link it.

• scrub and thinly slice potatoes (use a mandoline if you have it)
• butter or spray dish and arrange potatoes in a thin layer on the bottom and sides
• sprinkle with salt & pepper and bake the crust at 350 for around 25 minutes until somewhat cooked and crisp (I know that's not very precise but you just don't want the potatoes to be mush under the rest of ingredients)
• fill and finish baking according to your recipe

Potato Skins

photo from Serious Eats who has a recipe for GRILLED potato skins!

These are a Superbowl party favorite!  I modified the Cattleman's recipe from Epicurious.com:

• use russet/baking potatoes, scrub and pat dry
• prick several times with a fork and bake at 350 for around an hour (you can rub potatoes with oil & salt beforehand if you want, just don't wrap it in foil or the skin won't get crisp)
• cut in half lengthwise and scoop the potato from each half, save the potato for another use
• salt & pepper the potato halves, and fill with shredded cheese and bacon
• broil 'til cheese is melted to your liking
• top with chopped scallions and a dollop of sour cream

Crisp Oven Roasted Potatoes

photo from Food Network

Years ago I picked up a tip on how to get oven roasted potatoes extra crispy -- you heat the oil in the roasting pan before you add the potatoes.  Recently, my aunt who is a professional chef, taught me that you can also just heat the pan in the oven and toss the potatoes in oil.  Either way you'll get some nice crisp taters.  Sweet potatoes are great this way too.

• pre-heat oven to 425 with roasting pan inside and a few tablespoons of oil covering the bottom of the pan
• scrub the potatoes and slice into quarters -- lightly coat in oil and sprinkle with salt and pepper
• When oven (and pan + oil) are very hot, add the potatoes in a single layer -- watch out for splatter
• leave for 45 minutes, then turn potatoes
• after 1 1/2 hours total your potatoes should be golden and crisp

Crash Potatoes

via The Pioneer Woman Cooks

These have already made my "Top 10 Pinterest Recipes" post.  A cross between a fluffy baked potato and a crisp roasted potato, here's how you make them:

• boil potatoes til fork tender (best with whole red potatoes)
• arrange on baking sheet, smash once or twice using a potato masher or large fork type utensil, you want the potato to stay together in a mass
• drizzle with LOTS of oil and a pat of butter if you like
• sprinkle with LOTS of salt and pepper
• roast at around 425 for 20 minutes til the outside is golden and crisp

Crispy Hashbrowns

These are such a treat -- they are like crispy shoestring fries.  Takes a little time since it's best to cook in small/thin batches.  Click for the recipe.

Did I forget anything?  What are some other interesting things to do with potato?