Chook Me!

Please help? ..Cant figure out what to do with my leftover red potatoes. =(?

I was thinking of making a cheesy chicken potato casserole. And im thinking of mixing cheddar cheese with Campbell's cheddar soup & sour cream, letting it simmer and mixing it with the chicken and potatoes. Now im also using red potatoes so im not sure if that will work or not. So please if anyone can imagine this, let me know if it sounds alright. I don't want to create a disaster that my family wont like.. Thanks!

Public Comments

1. I would make a potato leek soup. It is very easy, uses few ingredients, and is very satisfying with a crusty bread. http://pinchmysalt.com/2008/03/19/a-hearty-potato-leek-soup-recipe-for-the-last-days-of-winter/
2. Mashed potatoes! Or clam chowder!
3. This is Emeril Lagasse's recipe from the food network days. It is a sure hit - your potatoes sound like they are already cooked, which is ok. CILANTRO AND ROASTED POTATO SALAD: 2 pounds new potatoes, quartered 10 cloves of fresh garlic Drizzle of olive oil Salt Freshly ground black pepper 3/4 cup mayonnaise 2 tablespoons Creole mustard 1 lemon, juiced 1/4 cup fresh cilantro leaves, washed and patted dry 4 hard-boiled eggs, sliced 1/2 small red onion, thinly sliced DIRECTIONS Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water. Add 1 teaspoon of the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove the ribs from the liquid and cool. In a food processor, fitted with a metal blade, combine the rest of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times. Preheat the oven to 350 degrees F. Place the ribs in a shallow roasting pan. Pour the pureed mixture over the ribs. Place the ribs in the oven and roast the ribs for about 1 1/2 to 2 hours or until the ribs are tender. Slice into individual ribs and serve with Cilantro and Roasted Potato Salad. Preheat the oven to 400 degrees. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well. Season with salt and pepper. Place on a baking sheet and roast for 15 minutes, or until fork tender. Remove from the oven and cool completely. Using a mini food processor, combine the mayonnaise, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the cilantro and continue to process until incorporated. In a mixing bowl, toss the roasted potatoes and garlic, cilantro mayonnaise, sliced eggs, and red onions. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and mix the salad. Re-season with salt and pepper if needed.
4. I love having leftover potatoes! There's so much to do with them! Here's a few ideas: Cut them up into cubes, put them in a frying pan with a little bit of olive oil, sprinkle spices, herbs, cheese, etc. on them to make homefries! Cut them up into soup... Make mashed potatoes... And so much more, google ideas if necessary! Hope I helped! :)
5. sounds great