Mongolian Potatoes?

[simplysmile]

I am looking for some help with identifying a dish that I had at an Asian Cuisine restaurant called "Mongolian Potatoes". They were white potatoes, almost baked or sauteed, definitly not fried..with a sweet taste to them. It seemed as though they had sugar on them. But again, they were definitly white potatoes, not sweet orange potatoes. The name of them at the restaurant was Mongolian Potatoes, but I've searched for them online under this name and nothing comes up. Does anyone have an idea as to another name for this dish? Or any suggestions?

Thank you.

[inthedreaming]

Hello! I've been lurking for AGES, but this made me register. Go figure. Anyway, they sound like what the Danes call

BRUNEDE KARTOFLER:

12-16 sm., new potatoes (others may be

used, but sm. new work best)

3-4 tbsp. butter

3/4 c. sugar

1 tsp. salt

Cook potatoes in salted water, about 20 minutes. Drain and peel. Melt butter in skillet and stir in sugar. Cook, stirring constantly, until sugar is browned. Add potatoes and cook until browned on all sides, shaking the skillet frequently. Do not scorch.

also

Danish Style New Potatoes

18 med. size new potatoes, boiled in

their skins

GLAZE:

1/2 c. firmly packed light brown sugar

1/4 c. water

2 tbsp. butter or margarine

1 tsp. salt

2 tbsp. minced fresh dill

Drain potatoes and let cool 10 minutes. Meanwhile, heat all glaze ingredients except dill in a large heavy skillet over moderate heat, stirring 5 to 8 minutes until slightly thickened and bubbly. Reduce heat to low and stir in dill. Stir in potatoes and serve.

Then again, the same Easy Chef Recipe disc I took those from also has this recipe of that name, which has nothing to do with sugar:

Mongolian Potatoes

3 lbs. Irish potatoes

1 1/2 qts. heavy whipping cream

1 1/2 tbsp. white pepper

1 1/2 lbs. Swiss cheese

1 1/2 tbsp. garlic

1 1/2 tbsp. salt

Preheat oven to 350 degrees. Slice potatoes on bias 1/4 inch thick. Layer potato in 10 inch casserole dish with Swiss cheese up an inch from top. Saturated with cream and mixed seasonings. Cook 45-50 minutes. Serves 10. Class of '78

Hope that helps! If not, enjoy the recipes anyway. Evelyn

[liuzhou]

sauteed, definitly not fried.

Sautéed IS fried.

I've searched for them online under this name and nothing comes up

That's odd. Google is giving me "about 1,780,000 results." Not all of them strictly relevant, it's true. But surely there is something in there.

Then again, the same Easy Chef Recipe disc I took those from also has this recipe of that name

It appears that Mongolian potatoes come from Ireland and are dressed with Swiss cheese. Perhaps via Denmark! As available in every Mongolian market. This is fun!

[simplysmile]

Evelyn,

Thank you so much for your reply! Although the recipes don't seem to be exactly what I had, they're certainly the closest that I've come across. I'm going to try the first one you listed. I appreciate your help.

[Tabby528]

Did you ever find the recipe you wanted?

I found this one and I think it sounds like the Mongolian potatoes I have ate at chinese restaurants. 

 

http://recipes.robbiehaf.com/C/108.htm

[abcdefg]

Looks tasty!