15 Ways To Use Cheap Potatoes
Here are 15 Ways To Use Cheap Potatoes. Potatoes are the leading vegetable crop in the United States (excluding sweet potatoes), accounting for approximately 15% of farm sales. Over 50% of the potatoes grown are processed for French fries, potato chips, dehydrated potatoes, and other popular potato products.
Now, a 10-pound bag of #1 potatoes sells for $5.99. Organic would be more expensive. I looked online to see if I could buy a 20-pound bag of potatoes anywhere. I saw some on Amazon for $33.00, forget that.
You can see how many meals or side dishes I made with 20 pounds back in 2015 that cost $5.99. The cost today would be double. I’m finding the need to update many of my posts since things have changed in the marketplace and the kitchen.
The fall harvest produces approximately 90% of all potatoes grown, although they are grown year-round. Potatoes are a tuberous vegetable crop grown from the Solanum tuberosum. I purchase certified seed potatoes and plant them in containers/pots in my raised garden beds. You basically cut the “eyes” from the seed potatoes and plant them. Easy peasy.
In case you need a potato peeler, OXO Potato Peeler
Growing Your Own Potatoes
I’ll have a post showing you how to plant seed potatoes when I start my spring planting. There is nothing better than seeing those plants start to sprout. Potato plants are attractive additions to your garden and enhance the landscape’s appeal.
Potatoes are relatively low-calorie; it’s all the ingredients we add to them that give them a bad rap. This vegetable is particularly beneficial for our health. We all need vitamins like Vitamin C & B that are found in potatoes. They are high in Potassium, Magnesium, and B-6 content. They contain a small amount of iron and a small amount of calcium. A medium potato is about 165 calories.
I wash and scrub all the potatoes with a vegetable scrubber and cut off any bad spots before using them in a classic potato dish fashion. Let’s get started with my 15 ways to use cheap potatoes. Vegetable Scrubber
In case you missed this post, The Best Cheesy Potato Casserole (AKA Funeral Potatoes).
15 Ways To Use Cheap Potatoes
1. Mashed Cheap Potatoes
These potatoes are peeled and boiled in water until a fork test shows that they are cooked enough. I drain the water and add whatever I have in the refrigerator to make them creamy and fluffy. I use either milk, sour cream, whipped cream, or butter, along with a pinch of salt.
Once they’re cooked, I mash them with my stainless steel masher. I really like the peeled potato look, but sometimes I just don’t have time to peel the potatoes, but today I did (with a little help from my husband). I must say, my husband would love mashed potatoes every night, he really would!
2. Dirty Mashed Cheap Potatoes
Okay, now I will show you my “dirty” mashed potatoes. Of course, you can see some of the potato peelings because these were not peeled. I just boiled them, drained them, and mashed them with the hand masher because I like a few chunks in the dirty mashed version! I add milk, sour cream, whipped cream, butter, and a pinch of salt. Fabulous to eat!
3. Nachos
I honestly could eat Mexican food every night, so I thought, why not enjoy some cooked sliced potatoes, add some refried beans, and grated cheese, and top with sliced black olives?
Add a little guacamole, sour cream, and some salsa….yummy! In my Mexican-themed meals, I usually use cheddar cheese or a mixture of cheddar and Monterey Jack. These really are good! Great for football games in front of the television!
4. Homemade Hash Browns
Here you can grate some baked potatoes and make your own hash browns. I freeze these in baggies to enjoy later. They are so much cheaper than the frozen ones you buy at the grocery store. I thaw them in the refrigerator the day I plan to use them, and then fry them in a small amount of butter. No other ingredients. Healthy natural potatoes.
5. Steak Fries With Fry Sauce
With this recipe, I sliced the raw potatoes into wedges and placed them in a bag with a little olive oil and water. Shake the bag and spread them on a cookie sheet and bake (375°F) = (190°C) degrees for about an hour, or until cooked to the desired doneness.
I used equal amounts of chili sauce and mayonnaise to make the fry sauce. Is your mouth watering yet? Mine is for sure. My grandson ate all of these over the weekend. Love that guy!
6. Potato Chips
I baked 1/8 inch sliced potatoes in the oven (375°F) = (190°C) for about 40 minutes. I let them cool on a cookie sheet to make sure they stayed crispy. This makes for an easy, healthy snack.
Sometimes you just need some chips! You can add some flavor by spreading some chives or garlic powder on the chips, wow! My favorite fry sauce, Baked French Fries, and Linda’s Fry Sauce
7. Stuffed Bell Peppers
Some friends came over for dinner last night, and they are always willing to try my creations. I had a few different bell peppers, so I made stuffed bell peppers with some mashed potatoes. Yummy!
I baked them at (350°F) = (176°C) for about 40 minutes. Our friends loved these! WooHoo! You can add some unique flavors by adding your favorite herbs, topping with butter, or even adding cheese or small chunks of meat, such as chicken or ground beef.
8. Potato-Turkey Wraps
Here are some whole wheat wraps spread with mashed potatoes, accompanied by cooked turkey slices. I baked them with a toothpick to help hold them together. I baked them at (350°F) = (176°C) degrees for about 30 minutes.
Everything is actually already cooked, so I was really just heating them through to serve. Add some Pico de Gallo, and you are set for a great meal!
9. Mexican Potato Salad
To stay healthy, I’m sincerely trying to eat more veggies, so I took some baked potato chunks and added black beans (drained) and corn (drained). I then added a little Pico de Gallo, cilantro, green onions, and black olives.
You can serve this cold or at room temperature. All the ingredients together add up to one of my favorite combinations of tastes. You might consider adding things like broccoli, a choice of cheese, and a chopped boiled egg.
11. Pico de Gallo Bites
Here I used some sliced baked potatoes topped with refried beans, guacamole, Pico de Gallo, and black olives. Easy peasy to make and serve. Another sports viewing event to enjoy special snacks, especially now that March Madness is in full swing!
12. Potato & Cheese Quesadillas
Okay, these were going to be taquitos, but the corn tortillas were too dry, so they crumbled when I tried to roll them with mashed potatoes and cheese. So, I made quesadillas!
I baked them at (350°F) = (176°C) until I could see the cheese melting. I did spray the tortillas with vegetable oil because they were so dry and brittle. You could bake these on a griddle or a frying pan. I think salsa or Pico de Gallo goes with almost every Mexican meal!
13. Heidi’s Potato Chunks
These potatoes are my whole family’s favorite potato option. My daughter, Heidi, makes them like potato steak fries, but cuts them into chunks and sprinkles them with Lawry’s Salt. Bake at (375°F) = (190°C) for about 40-45 minutes, or until the desired doneness. Serve with the fry sauce discussed above.
14. Regular Baked Potatoes
This one is easy because I just baked the potatoes. These make for an easy side dish, served with butter, sour cream, grated cheese, and bacon bits, if desired. I have to admit, I like way too much sour cream on my baked potatoes.
Okay, I like a lot of butter as well. There is something about the combination of these together. There are no limits to what you can add as a topping to these baked potatoes if you decide you want to go all out with a baked potato bar. How fun!
15. Twice-Baked Potatoes
You can bake the potatoes covered with foil (non-shiny outside), plain or oiled, and sprinkled with Kosher Salt. I poke the potatoes with a fork. I’m not sure if it’s an old wives’ tale, but I always do this when baking them.
Finished Product
After baking, cut them in half lengthwise. Scoop out the insides as close to the edge of the peel as possible. I mash the insides with a potato masher and then smother them with butter, sour cream, green onions, and salt in a medium-sized bowl.
Heap the filling back into the skins and bake until heated through. Bake at (350°F) = (176°C) for about 30 minutes. Sprinkle with a little bit of grated cheese.
I love potatoes. Are there other potato recipes I should try?
I don’t have room to list all the recipes for you to try, but they should be readily available on the Internet if you want to research these options:
- Potato Casserole: A favorite here in Utah is called Cheesy Potatoes, or by another name, Funeral Potatoes. They quickly disappear every time I make this casserole.
- Potato Pancakes: Not necessarily a breakfast option like other pancakes, these are shallow-fried, pancake-shaped, and made with grated or ground potatoes mixed with flour or matzo meal. They have a binding ingredient, such as egg or applesauce, added, and then some flavor-enhancing items, like garlic or onion.
- Potato Cakes: A traditional potato dish offering, featuring mashed or grated potatoes shaped into patties, served worldwide.
- Shepherd’s Pie: A fun meal choice even for those nights on a camping trip with meals cooked over an open fire, or the coals remaining.
- Potato Soup: A delicious meal choice on those cold days or when someone in your family isn’t feeling well. Potato Soup by Linda
It seems like all I hear about are Idaho potatoes. Do other states also grow potatoes?
Idaho is certainly a key state when it comes to potato production, but potatoes are actually grown in all the states. Over 50% of our potatoes come from Idaho, Washington, Wisconsin, North Dakota, Colorado, Oregon, Minnesota, Maine, California, and Michigan.
It’s interesting that all the states listed are located in areas with more cold or moderate temperatures, other than California.
Final Word
I hope you can use some of my 15 Ways To Use Cheap Potatoes and save money! I feel like some steak fries and French fry sauce right now! Enjoy! May God bless this world, Linda
Great ideas for potatoes!
Hi Carol…LOL! Please come and get some! Linda
You can freeze your twice backed potatoes if you cover them well. First. Cover with plastic wrap second. Cover with paper towels 2 layers is better (to absorb moisture) third. Place each in a plastic baggy. Lable with date use within a month. Before you Cover potatoes, let cool completely, add butter pat and cheese , herbs as desired but not green onions.
HI Pat, oh I want to try freezing twice-baked potatoes how do you freeze them. Thanks for the tip!! Linda
Hi Linda. I just found out that you can freeze mashed potatoes with only butter added. No milk or cream. Taste is like you just made them when thawed. I’ve been making French fries and freezing them as well. Secret, par boil them for 8 minutes, remove from water onto a towel until dry. Place on parchment lined cookie sheets when dry and freeze for two hours then bag in Ziploc bags and freeze until you want Fry’s. A 15 lb bag of potatoes gave me 4 gallon bags of fries and one bag of hash browns. Some of the best tasting fries I’ve ever eaten and so much less expensive than buying bags of fries in the store.
HI Melissa, oh I love hearing this. I have never frozen French fries!I am going to par boil some and do this for sure! Love it! 15 pounds of potatoes goes a long way! I freeze mashed potatoes too! They taste great! I’m with you Russet potatoes work the best! Linda
I like to boil potatoes and carrots together and then mash them together. Looks funny but tastes great.
Hi Kris, I am going to add that comment in my post! I never thought of that! Thanks for the tip! Linda
Thanks! Just when I was wondering what to do with the 15 pounds of Yukon Golds in the cupboard. Another thought: My grandma always used to extend the ground beef by crushing a potato into it with a ricer. Sloppy Joes are really yummy this way.
Hi Summer, oh my gosh I totally forgot about putting them in sloppy joes! That reminds me I put them in the taco meat to stretch it! Thanks for reminder! Linda
I tire of cutting and slicing potatoes to make fries, so I used to just peel them and then slice them into discs or rounds and gently fry them in a deep pot of maybe an inch of oil.
When they’re done, I lift them, drain for a few seconds and then place them into a large bowl lined with paper towels to absorb the excess oil and then quickly sprinkle them with a good amount of onion powder and a bit of garlic powder for a more explosive flavor. It’s easy, less messy and it’s a salt free side dish. Salt free “Mrs. Dash” or any other spices are options for people who have special diets or want to get away from the constant perpetuated notion of salt and pepper.
Hi Frank, oh man do those sound delicious! I am going to try the onion powder and a bit of garlic! Yummy! Thanks for the tip! Linda
You can also freeze whole potatoes. When I was growing up my mother would peel potatoes and blanch them whole. Then she’d put them in zip lock or sometimes just empty bread bags and freeze them. Freezing changed their texture and you couldn’t do much with them except boil or mash them but they were DELICIOUS!! I would serve them boiled to company and they always wanted to know how I cooked them to make them so good.
Hi Janet, thank you so much for sharing your idea!! I will be picking or should I say digging for potatoes in a few weeks. Great timing!! I have got to try this, thank so much!!! Linda
Man, what I wouldn’t do to find some decent potatoes! The ones down here go bad so quickly (Florida)!
Hi Jess, they go bad here too! We were lucky to buy a box of Idaho potatoes covered in dirt, but they are worth washing, trust me, the best potatoes in the US! Grocery store potatoes go bad so fast! You are so right! Linda
Linda,
Don’t know why I never thought about using potatoes for nachos but I sure will now. I use mashed potatoes with flour tortillas, taco meat, refried beans and cheddar or Jack cheese to make burritos.
Hi Ray, now I want one of your burritos for dinner, love it! I love salsa and just about every Mexican food item! Linda
Years and years ago I lived in Arizona. I was working with a guy of Mexican heritage. His wife was also of Mexican heritage. She made homemade tortillas. Sometimes he brought homemade potato burritos to work to share. I wish I had her recipe!! But they were boiled potatoes, cut into chunks, fried in lard and seasoned liberally with jalapeno, green chile and onions, salt and pepper. They were so so good. There was no meat or cheese in them, but I could see adding both to make a heartier burrito.
I’ve always said the only way I don’t like to eat potatoes is burnt!!
Hi Leanne, oh my gosh, I need to make these, they sound so good! Linda
WHAT!!!!! No German Potato Salad!!!!! I feel faint…..lol……We had a dear friend who came to America on the sister ship of the Titanic, the Britannic. She made the best German Potato Salad. I wish I had the recipe….. none better.
Hi Chris, oh my gosh, German Potato Salad, I have never made that! Now I need to make some! LOL! Love the idea! Linda
Linda – don’t forget to mention dehydrating potatoes!! If I have some that are just short of past their prime, I slice (peeled or not) the potatoes with my mandolin slicer to get even slices. I slice into a bowl of water to keep them from oxidizing. Then when I have them all sliced in water, I parboil them, drain them well and pat the water off. I spread them out on my dehydrator trays and set them to dry. I have some that I dehydrated 10 years ago and sealed in a quart jar with my vacuum sealer. Still just as good as when I put them in there. I’ve also dehydrated hash browns but find them much more tedious. To use, I place them in a pot of boiling water for a few minutes to rehydrate and cook them a bit. Then I drain well and fry or add them to a casserole dish with milk or cream, lots of cheese and salt and pepper then bake for about 45 minutes or until the potatoes are tender and everything is thickened (au gratin potatoes).
Something my daughter likes to do for large gatherings: She peels and boils enough potatoes to nearly fill her slow cooker. She mashes them with roasted garlic, fried onions (nice and caramelized – think she uses chunks or dices the onion before cooking them), cream cheese or sour cream – she has used both and both are really good (for a large slow cooker and a full pot of potatoes, she uses a couple of room temp cream cheese or 2 cups of sour cream, adds chopped chives and cooked chopped bacon. Then she puts the whole mess into her slow cooker to heat through and keep warm. Everyone raves about them. So she make big batches and if a smaller batch is wanted, adjust everything down to size!
Hi Leanne, I have never tried dehydrating potatoes, but I will now! Your daughter’s recipe sound so yummy! I need to make that as well! Love this! Linda
Dehydrating potatoes is a bit more time consuming than most veggies but worth it in my opinion. Ths year I am going to try mashed potatoes (minus the butter and milk!). I’ll boil the potatoes until they are mashable, spread out like fruit leather and dehydrate until they are very very dry. Then I will pulse in my food processor for making mashed taters later in the year!!
Hi Leanne, oh my gosh, this is a great idea! I love it! Linda
I have done home-bottled potatoes from my garden and used them in many ways.
Also, we like to keep dried sliced potatoes on hand for scalloped…….
Scalloped Potatoes
3 c. dehydrated potato slices (heaping cupfuls, gently packed down)
2 to 4 T. dried chopped onions
1/2 c. nonfat dry milk
2 T. unbleached flour
2 T. cornstarch
1 tsp. garlic granules
1/4 tsp. salt and pepper
1 T. dried parsley or chives
3 T. butter or margarine
2 and 3/4 c. boiling water
Preheat oven to 350°.
Place potato slices and dried onions into 9×13 greased or buttered glass pan.
Mix dry milk, flour, cornstarch, garlic granules, salt, pepper, parsley or chives;
sprinkle over top of potato/onion. Dot with butter. Pour boiling water over all
and stir gently to mix.
Cover with foil, bake 35 minutes, uncover, let cook until top is golden.
Hi Janet, I need to save this recipe, I love scalloped potatoes! Thank you, Linda
Oh, I forgot to say on the fries to only use russet potatoes. Sorry.
Hi Pam, I’m with you Russet potatoes work best for French fries and mashed potatoes! Linda
One year on our camping trip -way north and out to Newfoundland (ferry boat), we were done hiking in Maine’s Baxter park area. We thought if THIS is how it is at Baxter, how cool must it be in Northern Maine? As we drove north we discovered that it seems the entier North of Maine is flat potato fields. LOTS of potato fields. The people were lovely, but it was SO many potato fields. Potatoes are wonderful. Potato fields are pretty boring. Maine grows potatoes. LOTS of them!!
You may laugh!
Hi CAddison, I did not know Maine is flat potato fields! LOL! I love hearing this! Lots of potato fields! LOL! Linda
Good article Linda. I love planting Idaho and russet potatoes. Love watching my plants grow. Gardening is pleasurable to me except my age (LOL) but requires a lot of work but love the benefits I get. I also plant them in a raised bed.
Hi Judy, I love growing potatoes too! I grew them in large tall pots and raised garden beds. Nothing tastes better than fresh potatoes baked in the oven! No one told us what it was like getting older, now we know! LOL! Linda
Hubby loves hash browns so I use the dry food storage type….so convenient!!!! Just cook in water and fry them browned….I get from Emergency Essentials….don’t know if fresh would be cheaper but I am not going to grate them….I have tried the frozen but prefer the dry #10 cans. Yes, we grew potatoes when I lived in WI on the farm. Stored them for the winter in the barn with straw.
Hi Sandra, I’m with you I love the dehydrated shredded potatoes, they work great! No waste, ready when you want to boil them and fry them. What a great experience when you grew potatoes in WI on the farm and stored them. Love it! Linda
Didn’t see funeral potatoes listed. I love them, but not the reason I usually get them. My wife knows that if wondering what to make for me to eat she can fix potato and onion soup, but not more than three times a day unless it is also for a midnight snack. We also slice potatoes, cut them for French fries or cook them and mash them then freeze dry them for future use. At times I use our veggie slicer and fix my own wavy chips for dipping or eating plain; or some times add garlic powder, lemon pepper, or something else to freeze dried sour cream powdered up and sprinkle it on some chips. Oh, don’t forget the baby potatoes especially with peas. I love potatoes fixed so many ways.
HI Chester, oh my gosh, I love your comment! I love baby potatoes with peas, yummy! I listed my Cheesy Potato Recipe, (AKA Funeral Potatoes) next to it! I love potato and onion soup, its so good! I love how you are using your freeze dryer, that’s awesome! Way to go! Linda
I wrote down some of these recipes: thanks! My mom used to make ‘Skinny Mashed Potatoes”. Basically peeled potatoes boiled in half water/half chicken broth. Even more chicken broth can be added for more flavor. Once mashed, a person doesn’t need to add butter, sour cream or gravy, no or little salt. Like you said, sometimes it’s the toppings that give potatoes a bad name. I also like to add some cream cheese while mashing and using my electric beater. It makes potatoes way more creamy. Again, no need for toppings (especially if a person is trying to reduce calories or fats).
One of my other things I do is to microwave potatoes (4 taters for 5minutes, turn over, microwave another 2 mins). I then put these in boiling water for a couple minutes, drain. (This is to kill any germs on the skin). Put them in the oven at about 350, let the peel get a bit toasted. Then let them cool a bit for easier handling. Cut lengthwise, scoop out the insides, much like twice baked taters. Use the white stuff for mashed but not put back into the skins. Let the skins thoroughly cool, then put in baggie, refrigerate or freeze. I call these Boats, giggle. When I want a fast snack, I deep fat fry the boats then add toppings! Sour cream, shredded cheese or that spray cheese (lol), chili, guacamole, salsa, whatever. My motley crew loves these. I figure I get 2 meals from the same potatoes.
Hi Wendy, oh my gosh, this is a great way to do baked potatoes. I am going to try your trick next time. I LOVE the peelings with just butter, I always wanted everyone’s when I was growing up! Squeeze cheese, why didn’t I think of that?? Love it! Great ideas, thank you for sharing, Linda
Squeeze cheese isn’t much of a prepper thing but maybe it should be, lol. When the fried tater boat is hot the cheese melts real nice.
Hi Wendy, I don’t know, I have been known to buy several cans of that squeeze cheese! LOL! Sometimes I just love it on crackers and no at my age I’m not looking at the ingredients! Other stuff, yes, but sometimes I want squeeze cheese! LOL! Linda
Hi Wendy, oh I need to go get a can of squeeze cheese today! LOL! Love this, Linda