Plan Overs For Roast Potatoes!! Three Upcycled Recipes!

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In the first post of my “Plan Over” recipe posts, I am going to use roast potatoes as my starting point.  If you are planning to make other recipes with these potatoes, just double the recipe and hang on to the extras.  Or if you are less than 4 people, just save the left overs. So we love roast potatoes in our house and these are an often requested recipe.  I will give you my recipe for simple roast potatoes and then three more up-cycled recipes to use those “plan overs”.

Michele’s Roast Potatoes

2 pounds of potatoes

2 Tbsps olive oil

1 tsp salt

1 tsp pepper

3 whole garlic cloves with skins on, crushed slightly

Preheat oven to 400 degrees F.  Line baking pan with parchment paper.  Cut potatoes into bite size pieces and place in bowl of salted water.  In a small microwave safe bowl, place oil, salt, pepper and garlic.  Place in microwave and cook for 1 minutes on medium high.  This softens the garlic and flavours the oil.  Drain potatoes well, put back in bowl and add flavoured oil.  Toss well and then pour onto baking pan.  Bake for 30-40 minutes until potatoes are browned and crispy.  Now on to the “Plan Over” recipes.

Photo courtesy of the Cooking Channel TV
Photo courtesy of the Cooking Channel TV

Patatas Bravas

This is a Spanish dish that is often severed with Tapas.  So delicious

2 pounds of roasted potatoes

2 Tbsp olive oil

1 small onion minced

3 cloves of garlic finely minced

1 can chopped tomatoes

2 tsp sweet paprika

1 large pinch of Chili powder or cayenne pepper

pinch of sugar

1/2 tsp pepper

parsley chopped to garish

In a medium sauce pan heat olive oil.  Sauté chopped onion on medium heat til soft.  Add garlic and sauté 1 minute more.  Add rest of the ingredients and cook for 10 – 15 minutes until bubbly and reduced slightly.  Reheat roast potatoes in microwave and serve with spicy tomato sauce poured over.  You can increase the cayenne pepper if you like this more spicy.

Photo courtesy of
Photo courtesy of

Roast Potatoes Tortilla

I seem to be on a Spanish kick, this is another great dish to use up those roast potatoes.

1 pound roasted potatoes chopped small

2 Tbsp olive oil

1 large onion chopped

2 cloves garlic minced

8 eggs beaten

1 tsp black pepper

3/4 tsp salt

1 tsp sweet paprika

Pre heat oven to 325 degrees F.  In a bowl beat eggs with pepper, salt and paprika.  In a large oven-proof skillet, heat oil over medium heat.  Add onion and sauté til slightly caramelized.  Add garlic and  potatoes and cook for 5 minutes stirring well to coat potatoes in oil, garlic and onions.  Add eggs and mix to distribute potato mixture.  Place skillet in oven and cook for 25-30 minutes until centre is almost set but still soft.  Remove from oven and allow to cool.  This is delicious hot or cold.  Serve with a nice salad on the side.

Photo courtesy of
Photo courtesy of

Roast Potato Chowder

1 Tbsp olive oil

5 slices of bacon sliced into half-inch pieces

1 onion

1 pound of roast potatoes chopped small

1 cup chicken or vegetable stock

3 cups milk

1 can of corn undrained

1/2 cup cheddar cheese grated

1 tsp salt

1 tsp black pepper

1/2 cup sour cream or cream cheese

3 green onions with tops chopped fine

In a large soup pot over medium heat, cook bacon with olive oil until lightly browned.  Remove with a slotted spoon to a bowl.  Add chopped onions and cook until translucent.  Add potatoes and coat with oil and onions.  Add stock, milk,corn and cheddar cheese.  Stir well.  Simmer on low for 20 minutes.  Add sour cream or cream cheese and stir til melted in.  Taste and adjust seasonings.  If you like a thicker soup, add 1/4 cup of cold milk whisked with 1 Tbsp cornstarch and whisk til thickened.  Add green onions at end and simmer 5 more minutes.  You can top this with more sour cream or cheddar cheese.

I hope you enjoy these “Plan Over” recipes.  Let me know if you have any food items that always seem to be left overs and I will try to come up with three options of what to use them for.  Cheers, Michele