I have potatoes that go out of date today. What can we make for dinner tonight?

Question

What would be nice for dinner with potatoes??

Answer 1

baked potaotes

augrautin potatoes

scalloped potatoes

mashed potatoes

fried potatoes

But Potatoes don't have a use by date.  it is based on how they look.  if they are looking bad, then yes. use them up.

Remember.  do not leave potatoes in their bag when you get them home.  they will rot faster.  take them out of the bag and place in a bowl of some kind, or a hanging vegetable basket where air can get to them.  they won't rot as fast.  

Answer 2

Shepherds Pie is nice but you don't have to worry about eating them today, they will last for another few days, I have used potatoes which went out of date a week ago and they are still ok, its only a day for the shops so they have to sell them before this date.

Answer 3

Firstly, ignore the sell-by/use-by dates - you'll soon know if spuds are past their best - they'll be green and spongy - and just because they're sprouting doesn't mean throw them away - it means either plant them in some soil or flick the sprouting bits off and carry on as they hadn't been there!

As for what to have with them, as we have no access to your fridge/larder/store cupboard how do you REALLY think we can come up with a useful or sensible answer. I mean, I could say "Have them with a roasted chicken" or "How about sausages and eggs" - but that would be rather pointless if you have neither of those items to hand, wouldn't it ! ! !

Answer 4

you really dont need to pay so much attention to dates on potatoes (or most veggies for that matter).  If they don't have massive sprouts and leaves coming out of them, then they are still fine.  Even when they start going a bit soft - they are still fine.

If you really want potatoes tonight, then make mashed tatties, or a soup with potatoes, or just any meat with potatoes and veg.

Answer 5

any thing is good with them you could even make them in to home made chips

Answer 6

OMG you HAVE to try this

dice the potatos fairly large.

cook them in a frying pan (about 20 min) or grill (30-40 min) and gradually add

chopped onions

green peppers

red peppers        not to much peppers

and minced garlic

(you can leave some stuff out but its better with it in)

add a little parmesan near the end of cooking then more when there done

we make them every time we go camping and wrap them in foil

Answer 7

Potatoes don't go bad just because of a date.  You keep them until they grow sprouts or rot.

Anyways, you can make potato soup, scalloped potatoes, augratin potatoes or potato salad.

http://www.cherskitchen.com

Also, fmashed potatoes, rench fries, oven fries or roasted potatoes or baked potatoes, hash browns, the list can go on and on.

Answer 8

since when did potatoes have a sell by date?

Answer 9

Roasted potato's with garlic and lemon sause.

Peel and cut your potato's in thick wedges.

Place them in an ovenproof pan.

In a bowl add olive oil,lemon juice, prepared mustard salt,pepper and

some chicken base,blend very well together and pour on top of potato's

add garlic and some water and cook for 40,45 min in med.heat

Answer 10

Potatoes aren't the kind of thing that would need a strict sell by date. How do the potatoes look? Have they gone soft or rotten? Is there mold growing on them? If the potatoes look and feel fine then they are fine.

Answer 11

potatoes that go out of date? ? we only throw away spuds when they are sprouting, do you mean tin spuds? anyway you could make a salad, or spuds / green beans / peas / gammon

Answer 12

Potato Pancakes!!!! These are so good and go great with anything or alone. Sour cream or applesauce is really good as a topping for the pancakes. Have fun and good luck!!!

2 eggs

2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon pepper

6 medium potatoes, peeled and shredded

1/2 cup finely chopped onion

1/4 cup vegetable oil

In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.

Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Answer 13

I've never seen a potato with an expiration date:)  ... Unless you're talking about canned potatoes, and I wouldn't worry if you go over the date by a day or so:)

If it's hot near you, make a Nicoise Salad.  Fresh green beans (lightly steamed);  heat up the potato slices.  Put the beans in the bottom of a big bowl, and make "stripes" of potatoes, drained water-packed tuna, sliced hardboiled eggs, tomato wedges, black or kalamata olives.... drizzle it all with a vignarette-type dressing.  You can even sprinkle crumbled bacon on top

Answer 14

cheese and potato pie is nice. boil n mash your spuds as if you are makingh mashed potato, then in the bottom of a casserole dish, place some baked beans, cover these with your mash then sprinkle graed cheese over the top. if u want you can add afew sliced tomatoes on the top, cook in an oven. gas mark 5 tll cheese is melted and golden, bout 30 mins x*x

Answer 15

So long as they are not green and sprouting you're o.k.

I'm having jacket potatoes with salmon fillets and coleslaw....loveeeerly.

Answer 16

Spanish omelette's easy peasy

boil your pots, whoosh a few eggs add onion, peppers, cheese and chopped potatoes salt and pepper wack the lot in a frying pan cook the bottom and then put it under the grill to cook the top.

Answer 17

Are these boxed potatoes? Because I've never known that fresh potatoes expired.They just get a little soft,but they are still useable.

Answer 18

Well potatoes you could mash them and have vegetablesfish in white sauce

mash with sausages

mash with roast dinner

so many things as you can tell i love mash lol!!

you could have jacket potatoe if there approprate, with nice toppings such as cheese and salad or tuna/salmon.

Answer 19

Almost anything goes with potatoes, i.e.:

Meatloaf & mashed potatoes

Hamburgers and home or french fries

(Tri tip) Roast - w potatoes, onions & carrots

Loaded Baked potato skins - appetizer

Vichisoisse (sp) - Potato soup

Potato/cheddar/beer soup

Ribs & potato salad, etc.

Tuna & mashed potato patties/cakes/croquettes - serve with a crisp green mixed salad

I make a crab, mashed potato & artichoke crab cake - that's delish.

You can always make a batch of mashed potatoes or potato pancakes, place in a zip-lock bag, freeze - & use at a later date.

Answer 20

sorry but did not know that pots go out of date!

Answer 21

Buttermilk Mashed Potatoes

Kosher salt

3 pounds boiling potatoes, such as Yukon gold, peeled

1/2 cup milk

1/4 pound (1 stick) unsalted butter

3/4 to 1 cup buttermilk

1/2 teaspoon freshly ground black pepper

In a large pot, boil 4 quarts of water and 2 tablespoons of salt.  Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.



Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.



Drain potatoes and mash w/ hand masher or food mill.  Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.

--Ina Garten

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Greek Roasted Potatoes with Garlic, Lemon and Oregano

1 (5-lb.) bag of potatoes, rinsed, peeled and cut into wedges (any type potato works fine)

1/2 cup olive oil

1 (14-oz.) can chicken broth

Juice of 2 lemons (about 1/3 cup freshly squeezed lemon juice)

4-5 cloves garlic, sliced into slivers

1/2 stick butter, cut into small pieces

Dried oregano

Salt and black pepper

Garlic powder

Paprika

Parsley flakes

1. Preheat oven to 425ºF. Spray a 9” x 13”or larger baking dish or pan with nonstick vegetable spray. Place potatoes in pan and toss with olive oil to coat.

2. Add chicken broth. Pour lemon juice evenly over potatoes. Place the slivers of fresh garlic and butter pieces on the potatoes. Sprinkle generously in the order given with dried oregano, salt, black pepper, garlic powder, paprika and parsley flakes.

3. Cover pan with aluminum foil. Oven-roast the potatoes for about 1 hour. Remove foil and gently toss potatoes with a spatula. Test potatoes by piercing them with a fork. Continue to bake until the potatoes are tender, about 15 minutes longer. The potatoes can also be placed under the broiler for 2 to 3 minutes for a golden brown color. Serve at once.  

Serves 6-8.

--The Advocate, July 31, 2008

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POTATO GRATIN WITH FRESH HERBS

3 lbs. russet potatoes, peeled and cut into thin rounds

2 Tbsp. butter

1 1/4 cups whipping cream**

1 1/4 cups whole milk

1/2 grated parmesan cheese

1/2 cup chopped fresh chives (1/4 cup dry)

2 tsp chopped fresh thyme (heaping 1/2 tsp. dry)

1 tsp kosher salt

1/2 tsp FGBP

Preheat oven to 400°F. Grease an 8x8x2-inch glass baking dish with cookign spray or butter.

Place cream, milk, cheese, chives, thyme, salt, pepper and butter in large Pyrex measuring cup or bowl; nuke on high for 5 minutes.

Meanwhile, place potatoes in greased dish, overlapping top layer of potatoes in pretty pattern, if desired. Pour hot milk mixture over potatoes, jiggling dish to coat potatoes completely. Cover dish tightly with foil.

Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is golden, about 15 minutes more. Let potatoes stand about 10 minutes before serving, if you have the time. Serves 8.

**Oftentimes, I will also use canned evaporated milk (not sweetened condensed) instead of whipping cream to cut back on fat and calories.

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Potato Salad

3 pounds small red potatoes or other potatoes

Kosher salt

1 cup good mayonnaise

1/4 cup buttermilk, milk, or white wine

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

1/2 cup chopped fresh dill

Freshly ground black pepper

1/2 cup chopped celery

1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.



Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.



When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.