12 Potato Recipes
Recipelink.com Chat Room Recipe Swap: 07-14-2000
Judy/AZ (05:56:47) : Sweet Potato and Pecan Casserole
3 pounds sweet potatoes -- boiled
1 cup packed brown sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup apricot nectar
1/2 cup hot water
2 teaspoons orange peel -- grated
2 teaspoons margarine
1/2 cup pecans -- chopped
Place cooked, sliced sweet potatoes in a 13 x 9 x 2-inch pan.
In a saucepan combine sugar, cornstarch, salt and cinnamon. Stir in
apricot nectar, water and orange peel. Bring to a boil, stirring
constantly, for two minutes. Remove from heat; stir in margarine and
pecans.
Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25
minutes.
Judy/AZ (05:56:34) : These are from another board by a very talented cook.
Russian Potato Casserole
6 large sweet onions, diced or sliced thinly
5 tbls. butter
4 tbls. olive oil
1 tbls. sugar
About 4 lbs. of russet potatoes
chicken stock
1 stick butter, not margarine
1 cup heavy whipping cream
1 cup sour cream
4 eggs, beaten to blend
1 tsp. dried dill weed
2 cups sour cream
Melt the butter in a large skillet or Dutch
oven. Add the oil and heat. Add the onions,
stir to coat and reduce the heat to low.
Cook the onions, stirring occasionally, until
they turn a deep brown color. Sprinkle with
the sugar and continue cooking for a few more
minutes, stirring. The onions will take
about an hour.
Meanwhile, boil the potatoes in enough
chicken stock to cover. (Cook until slightly
overdone for the best effect.) Drain the
potatoes completely, reserving the chicken
stock. Mash the potatoes. Add the butter,
cut into pieces to melt. Stir the beaten
eggs into the 1 cup of sour cream. Add this
to the hot potatoes, stirring in quickly to
distribute the egg evenly as it cooks in the
hot potatoes. Stir in the cream and the dill
weed. Add enough of the reserved stock to
make a very loose mashed potato consistency.
You do not want them to be stiff because they
will dry out in the oven.
Grease a casserole dish with butter and add
half the potatoes. Spread the caramelized
onions in an even layer over the potatoes.
Carefully cover the onions with the rest of
the potatoes, sealing them in. Finally,
cover the top with a layer of the 2 cups of
sour cream.
Bake at 350F for 30-35 minutes, or until the
top is lightly browned.
Judy/AZ (05:56:12) : SCANDINAVIAN SUGAR-BROWNED POTATOES
These are eaten throughout Scandinavia, but they are especially popular in
Denmark. The Swedish version would have more sugar; the Swedes like sweeter
food than the other Scandinavians.
2 tablespoons butter
2 tablespoons sugar
10 small boiled potatoes, peeled
1/2 teaspoon salt
Melt butter in heavy frying pan. When hot, stir in sugar. Brown sugar,
taking care not to scorch. Add potatoes, shaking pan constantly to brown on
all sides. When potatoes are browned, sprinkle with salt. Serve with meat or
poultry.
Serves 4
Judy/AZ (05:55:55) : Parmesan Baked Potatoes
6 Tablespoons butter or margarine, melted
3 Tablespoons grated Parmesan cheese
8 Medium unpeeled red potatoes (about 2 3/4
pounds), halved lengthwise
Pour butter into a 13in. x 9in.. x 2in. baking pan.
Sprinkle Parmesan cheese over butter. Place
potatoes with cut side down over cheese. Bake,
uncovered, at 400 º for 40-45 minutes or until
tender. Yield = 8 servings
recipelink.com (05:47:34) :
Danish Sugar Browned Potatoes (Brunede Kartofler)
Serving Size : 6
12 Small Potatoes
1/4 Cup Sugar
1/4 Cup Butter
Cook potatoes in boiling salted water until tender. Drain and peel. Cook sugar in a skillet over low heat until sugar turns brown. Add butter. Stir constantly until smooth. Add potatoes. Roll potatoes in sugar-butter mixture until coated and golden brown.
recipelink.com (05:45:32) :
OVEN FRIES WITH GARLIC AND PARMESAN CHEESE
Recipe By : Abby Mandel, The Weekend Cook, Chicago Tribune
Serving Size : 6
5 large Idaho potatoes -- (about 10 oz each)
2 1/2 tablespoons Light olive oil -- (not extra-virgin)
1/3 cup Parmigiano Reggiano -- cheese; freshly grated
3 large Garlic cloves -- finely minced
1/4 teaspoon Crushed red pepper flakes
Salt
1. Peel potatoes, quarter lengthwise and place in cold water to cover. Drain potatoes and blot dry with paper towels.
2. Heat oil in shallow roasting pan over medium high heat. When hot, add potatoes in single layer without crowding them too much. Brown, turn and brown other sides, about 9 minutes total. Remove from heat. Can be made several hours in advance up to this point and kept at room temperature.
3. To finish, heat oven to 425 degrees; set rack in middle of oven. Place potatoes in pan in hot oven.
Bake until tender, about 25 minutes. Use tongs to turn once midway. Just before removing, toss with garlic, red pepper and cheese. Return to oven for a few minutes until cheese melts and garlic is fragrant.
recipelink.com (05:43:25) :
Onion Roasted Potatoes
Recipe By : Lipton
Serving Size : 8
1 envelope onion soup mix
2 pounds potatoes -- cut in 1.5" pieces
2 tablespoons olive oil
Preheat oven to 450 degrees. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking pan or roasting pan; discard bag. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped fresh parsley.
recipelink.com (05:36:49) :
NEW GENERATION POTATO SALAD
From Dairy Council Inc.
Serving Size :
3 pounds Red-skinned potatoes
1/2 cup Thinly sliced green onions
3/4 teaspoon Garlic salt -- divided
1/4 teaspoon Fresh ground black pepper
1 cup Plain low-fat yogurt
2 tablespoons Buttermilk
1 cup (4 oz) crumbled blue cheese
Cut potatoes into one-half-inch pieces. Cook in boiling water to cover 15-20 minutes or until tender; drain. Combine potatoes, onions, one-half teaspoon garlic salt and the pepper. Toss gently to combine.
Stir together yogurt, buttermilk, blue cheese and remaining one-quarter teaspoon garlic salt. Add to potatoes; toss gently to coat. Cover and chill at least 2 hours. Serves 10
calliope,.NY (11:06:34) : BALSAMIC MASHED SWEET POTATOES
3-pounds sweet potatoes
2-3 tablespoons fine-quality balsamic vinegar
1/2-teaspoon ground cinnamon or cloves, or allspice or combination
1/4-cup or more, sour cream
Preheat oven to 425°F.
With a fork prick sweet potatoes in several places and on a baking sheet bake in middle of oven
until very tender, about 1 1/4 hours. When potatoes are cool enough to handle, remove skins and
discard. In a food processor blend potatoes with vinegar and 1/4 teaspoon cinnamon until smooth.
Transfer potatoes to a bowl and stir in sour cream until combined well. Season potatoes with salt
and pepper. Sweet potatoes may be made 1 day ahead and chilled, covered. Reheat sweet potatoes, covered, in a 350°F. oven about 30 minutes.
Serve sweet potatoes sprinkled with remaining 1/4 teaspoon cinnamon.
Serves 6.
Gourmet
November 1998
Extraordinary! I made it several times for us and for guests, we are all in awe. The balsamic vinegar and sour cream nicely cut the sweetness of the potatoes.
from calliope...I too made this and loved it.
calliope,.NY (11:03:10) : POTATO ‘SOUFFLE”
5-lbs. boiling potatoes, boiled and put through a ricer..or mashed,
but the ricer makes for a much better texture.
2-3-large eggs, well beaten
the following are suggestions and you may use them in whatever
combinations and amounts you choose.
Sour cream...or Buttermilk, I prefer buttermilk!
Regular or unsalted butter
Cream cheese
salt and black pepper...try a little cayenne too, if you like
Chives...parsley...roasted garlic...horseradish...sage.
...sometimes I mix in some minced scallions too.
Dust the top with paprika
When all combined, put into a large buttered, round glass baking or souffle dish. Bake at 400 for 40-45 min. until top is golden.
Part of the delight of this, aside from the wonderful flavor and fluffy texture, is that it actually does puff up a bit! Its worth the effort.
calliope,.NY (10:58:32) :
PERFECT ROASTED POTATOES...(and onions, *garlic......optional)
Preheat oven to 375
5 pounds red skinned new potatoes,("creamers") unpeeled, halved
obviously you don’t have to make this much...but they sure go fast! You can also use larger potatoes cut to bite sized chunks.
***2 onions, cut into chunks.....optional...or see ***
you could also roast some whole garlic cloves...if you like garlic
1/2- cup olive oil...may need more
Juice of one large lemon, optional
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
...or more of the above amounts if using fresh...don't have to use all the herbs.
salt, freshly cracked black pepper
1-TBSP. or more, minced fresh rosemary
3-Tbsp. or more, minced fresh parsley
***2-6" stalks, scallion..sliced thinly***...but added after roasting!!!
...or you can roast some sliced red or yellow onions with them...or add the red ones raw and finely minced, instead of the scallions...depends on your taste
Cayenne and paprika for dusting
Wash and cut the potatoes to size of choice.
(You'll have to do this many potatoes in batches.) Begin by sauteing the potatoes in olive oil in a large skillet for about 10-15 min., then cover, turn heat down and steam another 8-10 min.. with some whole, fresh sprigs of rosemary or oregano. Finish by tossing with your dry herbs (if you can't have fresh) and spices of choice, (like Lawry Salt, which no longer has MSG...or Cajun Spice blend) and lightly sauteed onions...if using them......then spread both of them in a roasting or jellyroll pan and roast at 375 for about 20 min., or until desired crispiness is reached, stirring occasionally.
When done to your taste for crispiness....empty them into a big bowl and add...the minced; scallion, and lemon juice, if using..........toss.
Serve as soon as possible as the crispiness is most desireable. They will re-heat well..but may loose some of the crunchiness, so don't enclosed them completely when you reheat.....unless you like them moister.
calliope,.NY (10:51:38) :
Long Island Potato Salad - German Style
8 medium Long Island Potatoes ..or potatoes of choice
6- strips of cooked, turkey or regular bacon, minced
1- cup chopped onion...Yel. and/or red...
1- cup chopped celery
1/2 chopped dill pickle
1/2 cup cider vinegar
1-TBSP. of sugar
1/2-tsp. salt and 1/2 black pepper
1/2-tsp. celery seed
1/8 teaspoon of paprika
1-TBSP. Dijon mustard
chopped parsley and/or chives and scallions
*optional...chopped hard-boiled eggs*
Boil the potatoes in their skins in a medium saucepan but do not overcook.
Peel, or not, and slice potatoes while still warm.
Heat a bit of oil in a skillet. Mince the bacon and saute with
onion and celery . Don't saute the onion and celery
past "tender-crisp"!
Heat to boiling the following:
* 1/4 cup of water or stock with vinegar, sugar, salt, paprika and
mustard.
Pour the boiling mixture into the skillet and add the chopped pickles.
Gently add the potatoes and mix to coat with the parsley and chives.
Serve at once topped with chopped egg, if you wish.
* NOTE...tastes even better when served, re-warmed, the next day!
or you can serve it cold, if you like.
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