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Potato of the day help

post #1 of 13
Thread Starter 
Need help with potato of the day.... I work at a steakhouse and we have daily "chef veg/potato" of the day. Within in the past week, I've ran dauphinoise / duchess / scalloped / parsley potatoes / roasted new potatoes... Needless to say I'm running out of days. We work a 2 person line, and I'm looking for a couple ideas that are either ; hold well, are not to intense for saute (me). Any help would be greatly appreciated.


One idea I did have was to, make mashed potatoes - and mashed sweet potatoes, made up all nice and tasty of course :cool:. Then taking the two, wrapping them up in plastic wrap and stuffing them into a pastry bag. Hopefully obtaining some sort of swirl when I pipe.... Anyone ever try anything similar?

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post #2 of 13
you could do a warm potato salad, with brunoise red onions, capsicums & cucumber, coated in mayonnaise.
post #3 of 13
At work we do exactly what you describe with mashed potatoes. Mashed potatoes are always on the menu, but the flavor changes daily to whatever the chef feels like doing. There are a lot of the usual combinations, but every now and then he gets wacky. The most recent wacky one was reuben mashed potatoes - minced corned beef, minced sour kraut, a little thousand island, a little caraway seed. Pretty tasty to be honest. Heck it's a potato, you can put in just about anything!

We put them straight into a piping bag with a star tip and pipe them out. They keep just fine for at least a few hours in a hot box as long as you twist up the top of the bag. Looks really nice too. As soon as you try it, you'll realize that there isn't any more explaination required as it's really really simple.
post #4 of 13
fingerlings, parboiled, cut in half and either roasted or saute

Anna

umpteen years ago we used to peel, half then slice 1/2" not all then way through....russets. Bake in chicken stock. They reheated in the oven quickly.
cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 13
hasselback potatoes:





post #6 of 13
Stuffed potatoes, you can change the stuffing every once in a while. pommes anna (you can also use brown butter as a variation), pommes fondant, tarragon smashed potatoes, potato croquettes, etc. I think the key is to provide variations on a couple dozen themes... you certainly don't need 365 unique potato recipes.

Btw, the hasselback potatoes look cool.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #7 of 13
We used to do something similar to what you describe. We would fill a pastry bag with bacon studded mashed potatoes, then flatten out the bag, lift up the top and slather apple butter over the potatoes. The flavor was great and you could see the swirl of apple butter.

As for choices, you do a month's worth of flavored mashed potatoes alone. Then there are the stuffed potatoes, again flavoring them differently. Chips with different seasonings. Croquettes with different fillings. What about little potato dumplings, like gnocchi, or filled dumplings like pierogis?
post #8 of 13
hasselback.....yum. thanks ico for finding photos.....
cooking with all your senses.....
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cooking with all your senses.....
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post #9 of 13
Thread Starter 

Thanks!

For all the great ideas! I must say the hassleback intrigued me very much so... So I tried it with baby yukons, and well, I kept slicing all the way thru =\, guess its just habit? Anyway they looked awesome! But thanks for all the idea's, one day at I time I suppose I'll get to them all.
post #10 of 13
Check out the Escoffier cookbook, there are over 80 different kinds. This way you can also judge if they are right for your needs.
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post #11 of 13
jchenschel: When cutting hassleback potatotes, at least initially until you get the rhythym going, try flanking each potato with a chopstick. That will act as a stop for your knife, and leave just enough of the "hinge."
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #12 of 13
we cooked ours in chicken stock.....very tasty.
cooking with all your senses.....
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cooking with all your senses.....
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post #13 of 13
July 4th potato
Baked stuffed useing regular mash mix, mash mix mixed with beet puree, and mashed blues. Patriotic Did it once for veterans group.:D
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