Best 3 Potatonik Recipes
Embark on a culinary adventure with "Potatonik: A Symphony of Potato-Based Delights." In this comprehensive guide, we present a delectable collection of recipes that showcase the versatility and deliciousness of the humble potato. From classic comfort food to innovative culinary creations, our recipes cater to every palate and occasion.
Begin your journey with the all-American classic, the "Perfect Mashed Potatoes." This recipe yields fluffy, creamy mashed potatoes that are the perfect accompaniment to any hearty meal. For a taste of international flair, try your hand at the "Twice-Baked Potato Skins." Loaded with savory fillings and topped with melted cheese, these potato skins are a crowd-pleasing appetizer or snack.
If you're craving a comforting one-pot meal, our "One-Pot Creamy Potato and Sausage Skillet" is a must-try. Tender potatoes, succulent sausage, and a creamy sauce come together in this effortless dish. For a vegetarian option, the "Roasted Garlic Parmesan Potatoes" are a delightful side dish that pairs well with grilled meats or fish.
Elevate your breakfast routine with our "Hash Brown Waffles." These crispy, golden waffles are made with grated potatoes and are a unique and delicious way to start your day. And for a fun twist on a classic, our "Potato Chip Cookies" combine the sweet and salty flavors of potato chips and chocolate chips in a chewy, irresistible cookie.
Expand your culinary horizons with our "Potato Gnocchi with Brown Butter and Sage Sauce." These pillowy gnocchi are made from potatoes and are served in a rich, flavorful sauce. If you're looking for a hearty and satisfying meal, our "Potato and Leek Soup" is a creamy, comforting soup that's perfect for chilly days.
Explore the world of potato-based dishes with our diverse collection of recipes. From classic favorites to innovative creations, our recipes are sure to satisfy your cravings and inspire your culinary creativity.
POTATONIK OR POTATO NIK EITHER WAY, IT'S DIVINE!
My parents are from Brooklyn NY (coming from an Aussie this might sound strange) but my parents migrated to Melbourne in the early 1960's. From the age of 7 onwards every summer vacation we would visit the family in Brooklyn NY. The things I looked forward to most on our visits was of course the original Nathan's and on Brighton Beach Avenue there was Mrs. Stahl for Potatonik. Halfway between a kugel and a lava hot greasy potato brick which was so wonderful on cold winter days. I assure you, this concoction is heaven! The original recipe was posted in the NY Times food section.
Provided by Aussie-In-California
Categories Low Cholesterol
Time 3h
Yield 6-12 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve yeast, water and sugar in a small bowl. Let rest 10 minutes (until foamy).
- Grate potatoes and onion by hand or in a food processor.
- In a large bowl, blend eggs, 2 tablespoons of oil, salt and pepper. Stir in the grated potato and onion mixture. Add flour and dissolved yeast, mix well (mixture will be thick). Cover bowl with plastic wrap and let rise in a draft-free area for about 1 hour.
- Pour oil into a 9" x 12" pan about 1/4" deep. Pour in the batter (the oil will come up and over the batter - This is good). Let the batter rest for about 20 minutes. Then preheat your oven to 375°F.
- Bake potatonik on middle rack for 45 minutes. Brush or dip a paper towel into some more oil and brush/pat the top of the potatonik with the oil and bake another 10 to 15 minutes, until golden brown and crusty. Serve hot.
- Note: potatonik can be refrigerated for several days or frozen for 1-2 weeks. Reheat at 325° until warm, or develops a hard crust.
POTATONIK (YEASTED POTATO KUGEL)
The yeast makes this less dense and a little more breadlike than a regular potato kugel. This recipe is from George Greenstein's wonderful cookbook, "Secrets of a Jewish Baker." Serve with sour cream and/or applesauce.
Provided by blucoat
Categories Yeast Breads
Time 1h10m
Yield 3 loaves, 18 serving(s)
Number Of Ingredients 13
Steps:
- Sponge: In a medium bowl sprinkle the yeast over the warm water; stir to dissolve. Add the flour and mix until smooth. Cover and set aside until it puffs up (20 to 25 minutes).
- Dough: Stir down the Sponge. Scrub the potatoes, then grind or grate them with the skins on or process in a food processor into a coarse chop; do not puree. Transfer to a large bowl. Add the ground potatoes and onion to the Sponge and stir until blended. Add the stale roll, flour, salt, baking powder, and ground pepper; mix or pulse only until incorporated. Add the oil and egg and mix well. Drop the mixture out into 3 well-greased 8- or 9-inch loaf pans. Each loaf should weigh about 15 ounces. Leave room for expansion - the potatonik will rise in the oven.
- Baking: Bake with steam (see below) in a preheated 360 F oven until the crust is brown and feels firm when gently pressed in the center with your fingertips (about 1 hour). Let cool on a wire rack covered with a cloth for 5 minutes to allow the loaves to steam. Invert and tap out onto the rack. Serve warm. DO AHEAD: Potatonik can be refrigerated for several days or frozen for 1 to 2 weeks. Reheat at 325 F until warm. When reheating, I like to bake it for 35 to 45 minutes to develop a hard crust.
- Steam in Baking: Place an empty roasting pan or other heavy pan on the floor of the oven 5 to 10 minutes before baking, so it gets hot. Brush the tops of the loaves with water, place in the oven and carefully toss 6 to 8 ice cubes into the hot pan, or pour in 1 cup boiling water and immediately close the oven door. CAUTION: When using boiling water, wear a glove and keep your face away from the open oven door, since there will be a burst of live steam when the boiling water hits the hot pan. Do not open the door to peek or the steam will escape.
Nutrition Facts : Calories 143.7, Fat 7, SaturatedFat 1.1, Cholesterol 28.6, Sodium 222.7, Carbohydrate 16.8, Fiber 1.1, Sugar 0.7, Protein 3.3
POTATONIK
This is an old family favorite, usually made around Chanukah time, although if we begged my mother hard enough she would make this during the rest of the year as well. I like to top my serving with sour cream.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F and heat 1 Tbs oil in a pan (9" square or equivalent) in the oven while you are preparing the batter.
- Grate potatoes.
- Mix the salt, 1 Tbs oil and matzo meal and add to the potatoes.
- Add the beaten egg yolks and mix well.
- Then add the egg whites which have been well beaten (but not to"peak stage".) Mix everything well.
- Remove the pan from the oven VERY carefully (the oil will be HOT) and pour the batter in gently.
- Bake about 45 minutes, until a tester (toothpick) indicates it is set.
- Cut in wedges.
- It is equally delicious served warm or, equally wonderful, served cold if any is left over.
- Calorie conscious tip: I rinse the grated potatoes through a colander with tap water to get rid of excess starch.
- Be sure to drain well.
Tips:
- Choose the right potatoes: Use starchy potatoes like Russets or Yukon Golds for best results. These potatoes will hold their shape better after cooking.
- Slice the potatoes evenly: This will help them cook evenly and prevent some pieces from becoming overcooked while others are still raw.
- Soak the potatoes in water before cooking: This will help to remove excess starch and prevent the potatoes from sticking together.
- Season the potatoes well: Use a combination of salt, pepper, and other spices to taste. You can also add herbs like rosemary or thyme for extra flavor.
- Don't overcrowd the pan: When cooking the potatoes, make sure to leave enough space between them so that they can cook evenly.
- Cook the potatoes until they are tender: This will depend on the thickness of the potatoes and the heat of the pan. You can check if the potatoes are done by inserting a fork into the center. If the fork goes in easily, the potatoes are done.
Conclusion:
These potato recipes are all relatively easy to make, and they're a great way to use up leftover potatoes. They're also a great side dish for any meal. So next time you're looking for a new way to cook potatoes, try one of these recipes. You won't be disappointed!
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