Recipes with starchy baking potatoes

4 recipes that use starchy baking potatoes, with photos, step-by-step instructions and cook times. The quickest, Kartoffelkäse, takes 30 minutes. It is most often cooked with onion, caraway seeds and garlic.

Run out of starchy baking potatoes? Sweet potato, same weight.

Got a few things in the fridge? Search by everything you have

Rappie pie

Rappie pie is the great Acadian dish of south-west Nova Scotia, around Clare and Pubnico, made for big family gatherings, weddings and Christmas. Potatoes are grated, squeezed hard to remove their liquid, then "replaced" with hot chicken broth, which gives the pie its unusual soft, jelly-like texture under a crisp brown crust. Chicken pieces are layered through the middle. It is a labour of love but feeds a crowd. A common mistake is not squeezing the potato dry enough; the broth can't soak in and the pie stays watery. Chef's tip: the broth must be boiling hot when you mix it in, which starts to set the starch.

210 min

Canadian Chicken

by KrazyBadal 0 views

Matevž

The karst country of Notranjska, south-west of Ljubljana, with its vanishing lakes and stone villages, has a soft spot for matevž: borlotti beans and potatoes crushed together into a coarse, speckled mash, slicked with oil and crowned with fried onion. It is the classic partner for sauerkraut or sour turnip and, on the farm, for a smoked pork sausage; here it stays vegan with olive oil and comes with a caraway sauerkraut. Expect something creamy, earthy and sweet from the onions, cut by the sharp cabbage. Tinned beans keep it to an hour; for dried, soak 250 g overnight and simmer for an hour first. Blitzing it smooth is the usual slip; matevž should be roughly crushed with a masher, bean skins and all. Chef's tip: save a mugful of the cooking water, because matevž firms up as it stands and a splash brings it back.

60 minBalkan Sides

by KrazyBadal 0 views

Frit mallorquí

Frit is the hearty dish of Mallorcan country festivals and pig-killing days, and the version made at Easter uses young lamb: diced meat and liver fried with tiny cubes of potato, red pepper, spring onion and wild fennel, all in one big pan. Bars in Inca and Sóller serve it as a tapa on market mornings. This recipe uses lamb shoulder and lamb's liver; the pork version, frit de porc, follows the same method. Chef's tip: fry the potatoes, peppers and meat separately and combine them at the end, or the potatoes stew and lose their crisp edges.

65 min

Spanish Meat

by KrazyBadal 0 views

Kartoffelkäse

Despite its name, Franconian Kartoffelkäs contains no cheese at all: it is a soft spread of riced potato, sour cream, onion and caraway that farm families around Bamberg and Nuremberg put on the table for Brotzeit, the cold evening supper. It goes on thick slices of rye bread with chives and sliced radish, and it was a way to turn a few leftover potatoes into something rich enough to stand in for cheese. A common mistake is using waxy potatoes, which go gluey; floury ones make it light. Chef's tip: rice the potatoes while hot, but stir in the sour cream only when they are cool, so the spread stays fresh-tasting rather than heavy.

30 min

German Chutneys & Dips

by KrazyBadal 0 views

Rappie pie

Matevž

Frit mallorquí

Kartoffelkäse

Goes well with starchy baking potatoes