Recipe: Potato Recipes (45) - 01-13-1998 Recipe Swap (updated)
Recipe Collections45 RECIPES USING POTATOES
Recipe Swap - January 13, 1998
RECIPES IN THIS FILE:
Potato Gratin with Green Chilies (1980's)
Potato Croquettes (Kartoffel Kloesse) (1930's)
Sweet Potato Puff (using egg whites)
Sour Cream Potato Soup
Turkey Chowder
Potato Goulash
Carrots in Bouillon (off-topic)
Zesty Grilled Potatoes
Lemon Tart Potatoes on the Grill
Hot Deviled Potatoes
Crisscross Potatoes
Double Potato Bake
Pommes De Terre Souffles (puffed potatoes)
Pommes De Terre Brabant
Hot German Potato Salad
Ema Weiss' Potato Kugel
Potato Dumplings (Austria)
Salade Nicoise (France)
Indian Potatoes (India)
Bubble and Squeak
Scalloped Sweet Potatoes with Apples
Sweet Potato Puff
Sweet Potato Butterscotch Chip Cookies
Skillet Sweet Potatoes
Bennigan's Potato Wedges
Mexican Corn and Potatoes
Berks County Potato Custard Pie (1930's)
Teriyaki Potatoes
Suss-saures Kartoffelgemuse (sweet and sour potatoes)
Baked Potato Salad
Garlic New Potato Salad
Mushroom Potato Casserole
Hot Potato and Broccoli Salad
Leek and Potato Gratin
Roasted Potatoes with Tomatoes and Rosemary
Potato and Bacon Pie
Wild Mushroom-Potato Galette
Potato, Leek and Carrot Pancakes
Potato and Leek Casserole
Creamy Potato-Carrot Casserole
German Potato Salad
Brigitte's Real German Potato Salad
Sliced Baked Potatoes
Galette Lyonnaise (Lyonnaise Potato Galette)
Potato Casserole (Torta di Patate)
"This is a recipe from a fantastic Southwest cookbook called The Feast of Santa FE by Huntley Dent it has a lot of the Recipes my mom and Grandma cooked plus a lot of other great non-traditional recipes. Like this one." David Tellez, 1994
Potato Gratin with Green Chilies
2 tablespoons butter, divided use
1 cup chicken stock
1 clove of garlic, peeled
1/4 teaspon ground cumin
Generous dash of pepper
1 1/2 pounds boiling potatoes, peeled
1/3 cup canned green chilies (or about 3 whole chilies, chopped)*
1 cup shredded monterey jack cheese (about 4 ounces)
Salt, to taste
Preheat oven to 425 degrees F. Use 1 tablespoon of the butter to grease shallow gratin dish or casserole.
Bring chicken stock, garlic, cumin and black pepper to boil in saucepan.
Cut potatoes in 1/8-inch slices. Arrange half the potato slices in baking dish, evenly dot them with half the green chilies, then sprinkle half the cheese over them. Salt lightly or not at all depending on the saltiness of the chicken broth. Repeat with remaining potatoes, chilies and cheese to make a second layer. Remove garlic clove from boiling broth and carefully pour broth over potatoes. Dot the surface with the remaining 1 tablespoon butter.
Bake for 30 minutes, or until the surface of the gratin is browned and the potatoes are knife tender. Allow to cool for a few minutes and serve.
*For hotter chile flavor either add 1 teaspoon canned chopped jalapenos along with the mild chilies or offer a salsa at the table for guests to spoon over the gratin at will.
You like this recipe buy the book it is the best and most Authentic Southwest cookbook I have found. I'm from Los Angeles but my family originated in New Mexico. Buen Comida a todos. David Tellez
POTATO CROQUETTES (KARTOFFEL KLOESSE)
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936
From: Dawn, ny
9 medium potatoes
1 tsp salt
3 eggs, well beaten
1 cup flour
2/3 cup and 1/2 cup bread crumbs, divided use
1/2 tsp ground nutmeg
1/2 lb (1 cup) butter
1 tsp chopped onion
Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture.
Put the potatoes in a bowl and add the salt. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly.
Form mixture into dry balls (if mixture is too moist, add more bread crumbs). Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked.
Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the remaining 1/2 cup bread crumbs and onion and cook for several minutes.
SWEET POTATO PUFF
Source: Deana Hannah, Tennessee
From: Dawn, ny
Makes 10 servings
SWEET POTATO MIXTURE:
3 cup cooked fresh sweet potatoes
4 egg whites
1/4 cup white granulated sugar
1 tsp. vanilla
2 tbsp. flour
FOR THE TOPPING:
3 tbsp. flour
1/2 cup brown sugar
2 tbsp butter
1/2 cup chopped pecans
Preheat Oven to 350 degrees F. Apply vegetable oil cooking spray to a 1 1/2 quart casserole dish.
Using a food processor or mixer, smooth together all sweet potato mixture ingredients and pour into dish.
To make topping, crumble flour, brown sugar, and butter in small bowl, stir in pecans. Sprinkle over sweet potato mixture.
Bake for 30 minutes or until golden brown.
SOUR CREAM POTATO SOUP
From: Peggy, WA
Makes 6 servings
3 cups diced raw potatoes
2 cups chicken broth
1 cup water
1/2 cup chopped celery
1/2 cup chopped onion
2 cups milk, scalded
3 tbsp butter
1 cup sour cream
1 tbsp flour
Salt and pepper, to taste
Combine the potatoes, broth, 1 cup water, celery and onion in a pan; cover and cook until very tender. Do not drain. Press through a sieve. Add milk and butter.
Mix sour cream with flour until smooth. Add to soup, and cook stirring constantly, until thickened. Season to taste with salt and pepper.
TURKEY CHOWDER
From: Peggy, WA
Makes 10 servings
2 slices bacon, cut up
1 cup chopped onion
1 3/4 lb potatoes, pared and cubed (about 4 cups)
2 cups turkey broth (recipe follows)
2 pkg (10 oz each) frozen whole kernel corn, thawed
1/4 cup butter or margarine
1 1/2 tsp salt
1/4 tsp ground black pepper
2 cups cubed cooked turkey
2 cups milk
1 cup half-and-half
2 tbsp chopped fresh parsley (for garnish)
Crackers (optional, for serving)
In 5-quart Dutch oven or heavy kettle, saute bacon until crisp; remove and reserve.
In bacon fat, saute onion, stirring until golden, about 5 minutes. Add potatoes and turkey broth. Bring to boiling; simmer over low heat, covered, about 30 minutes, or just until potatoes are tender but not mushy.
Meanwhile, in medium saucepan, combine corn, butter, salt, pepper, turkey and milk. Simmer, covered and stirring occasionally, 5 minutes. Add to potato mixture, along with the half-and-half. Cook, stirring occasionally, until hot, do not boil.
Turn into warm soup tureen; sprinkle with reserved bacon and chopped parsley. Serve with crackers, if desired.
TURKEY BROTH
Carcass from turkey
3 cups water
3 sprigs parsley
3 celery tops
2 carrots, pared and halved
2 onions, halved
1 tsp salt
1/2 bay leaf
10 black peppercorns
Break up the turkey carcass. Place in a 6-quart kettle with the remaining ingredients. Bring to boiling; simmer over low heat, covered, 2 hours. Strain. Return to kettle; bring back to boiling; boil gently, uncovered, to reduce to 2 cups. Refrigerate if not using immediately.
POTATO GOULASH
Source: Vintage recipe booklet: Favorite Potato Recipes from Betty Crocker, 1978
Makes 4-6 servings
1 (4.7 oz) box Betty Crocker Scalloped Potatoes (dry mix)
1 pound ground beef
1/4 tsp. salt
1 1/2 cups water
1 cup sliced celery
1 (16 oz.) can whole tomatoes
Heat oven to 400 degrees F.
Empty (dry) potato slices into ungreased 2-quart casserole; set aside.
Cook and stir ground beef and salt in 10-inch skillet until brown; drain.
Stir in sauce mix from package, 1 1/2 cups water, celery, and tomatoes (with liquid); break up tomatoes with fork. Heat to boiling, stirring frequently.
Pour the beef mixture over potatoes in casserole; stir.
Cover and bake until potatoes are tender, about 40 minutes.
CARROTS IN BOUILLON
From: BV/AR
1 (16 ounce) can carrot slices
1 teaspoon instant beef bouillon
Drain liquid from carrot slices into saucepan; heat to boiling. Stir in bouillon until dissolved.
In ungreased 1-quart casserole, place carrots and carrot liquid.
Cover; heat in 350 degree F oven for 20 minutes.
ZESTY GRILLED POTATOES
From: BV/AR
Makes 4 to 6 servings
4 medium potatoes
Salt and pepper, to taste
1/2 cup Italian salad dressing
Cook unpared potatoes in 1-inch boiling salted water (1/2 teaspoon salt to 1 cup water) just until tender.
While hot, cut unpared potatoes diagonally into 1/2-inch slices. Place in shallow glass dish; pour salad dressing over hot slices. Let stand 1 hour, turning slices once.
Place potatoes on grill 3-inches from hot coals. Cook 8 to 10 minutes on each side or until golden brown. Season with salt and pepper after turning.
LEMON TART POTATOES ON THE GRILL
From: BV/AR
Makes 4 to 6 servings
4 large potatoes, pared cubed
1/4 cup butter or margarine, melted
1/4 cup lemon juice
1 green onion (with top), chopped
2 teaspoons salt
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
1/4 teaspoon coarsely ground pepper
Cook potato cubes in 1-inch boiling salted water (1/2 teaspoon salt to 1 cup water) just until tender; drain.
Combine remaining ingredients; toss gently with potatoes. Spoon onto 20x14-inch piece of double thickness heavy-duty aluminum foil. Wrap securely in foil. Let stand at room temperature 1 hour.
Place on grill 4-inches from medium coals. Cook 30 minutes, turning once.
HOT DEVILED POTATOES
From: BV/AR
Makes about 5 servings
Packaged instant mashed potatoes (enough for 4 servings)
1/2 cup dairy sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons chopped green onion
Paprika (optional, for sprinkling on top)
Preheat oven to 350 degrees F.
Prepare potatoes according to package directions.
Heat sour cream (do not boil). Add mustard, 1/2 teaspoon salt and sugar; stir to blend. Mix into hot potatoes with onion. Immediately turn into 1-quart casserole. Sprinkle with paprika, if desired.
Bake at 350 about 10 minutes.
CRISSCROSS POTATOES
From: BV/AR
Makes 6 servings.
3 medium baking potatoes
2 tablespoons butter, melted
Salt and pepper, to taste
Paprika (for sprinkling on top)
Preheat oven to 350 degrees F.
Scrub 3 medium baking potatoes; halve lengthwise. Make diagonal slashes, about 1/8-inch deep, in cut surfaces of potatoes, forming a crisscross pattern. Brush cut surfaces with butter; season with salt and pepper. Arrange in baking dish.
Bake at 350 degrees F for 1 hour. Sprinkle potatoes with paprika; continue baking 15 minutes more.
DOUBLE POTATO BAKE
From: BV/AR
Makes 6 servings
Packaged instant hash brown potatoes (enough for 4 servings)
1 (10 3/4 ounce) can condensed cream of potato soup
1 soup can milk
1 tablespoon instant minced onion
1 tablespoon snipped fresh parsley
Dash ground black pepper
1/3 cup shredded Parmesan cheese
Preheat oven to 350 degrees F.
Prepare potatoes according to basic recipe on package, reducing cooking time 4 minutes; drain.
Combine (undiluted) soup, milk, onion, parsley, and dash pepper in a saucepan; heat soup through.
Add soup to potatoes, mixing lightly. Turn into 10 x 6 x 1 1/2-inch baking dish. Sprinkle with cheese.
Bake at 350 degrees F about 35 minutes.
POMMES DE TERRE SOUFFLES
(puffed potatoes)
Source: Antonine's Restaurant, New Orleans, Louisiana
From: BV/AR (2:32:31 pm)
Makes 6 servings
2 lbs. large potatoes
Oil
Salt
Wash and peel potatoes and cut lengthwise into slices 1 1/4-inches wide and 1/8-inch thick. Soak the potatoes slices in cold water to remove excess starch.
Have 2 pots filled with oil, one a moderately hot temperature (275 degrees F) and the other at a very hot temperature (400 degrees F).
Drain the potatoes and dry them carefully. Put a single layer of potatoes into a frying basket and lower the basket into the moderately hot oil. Keeping moving the potatoes around, dipping the basket in and out of the oil until the potatoes begin the second stage, or may be finished immediately.
Put the partially cooked potatoes in a basket and dip the basket into the pot of very hot oil. Again be careful to cover only the bottom of the basket with potatoes and to keep them moving around in the oil until they are golden brown, well puffed and crispy.
Remove from the oil, drain on absorbent paper and sprinkle with salt for seasoning.
POMMES DE TERRE BRABANT
(sauteed potatoes)
From: BV/AR (2:32:31 pm)
Source: Antoine's Restaurant in New Orleans
2 lbs. potatoes
1 cup butter
1 tsp. salt
1/4 cup chopped fresh parsley (for garnish)
Wash and peel the potatoes. Cut them into 3/4-inch cubes and saute them in the butter until golden brown. Season with salt.
Serve with the cooking butter poured over. Sprinkle with chopped parsley.
HOT GERMAN POTATO SALAD
From: BV/AR
Makes 5 to 6 servings
9 medium potatoes
6 slices bacon
3/4 cup chopped onion
2 tablespoons flour
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon celery seed
Dash ground black pepper
3/4 cup water
1/3 cup vinegar
2 packages (12 ounces each) bratwurst
2 tablespoons shortening
Pare potatoes. In saucepan, heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; set aside.
In large skillet, fry bacon until crisp; remove and drain. Cook and stir onion in bacon drippings until golden brown. Blend in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Crumble bacon. Thinly slice potatoes. Carefully stir bacon and potatoes into hot mixture. Heat through, stirring lightly to coat potato slices.
In skillet, brown bratwurst in shortening, turning with tongs, do not pierce with a fork. Serve with potato salad.
EMA WEISS' POTATO KUGEL
From: dawn
1/2 cup flour
1/2 tsp baking powder
1 tsp salt
Ground black pepper, to taste
6 potatoes, peeled
2 eggs, beaten
1 large onion, chopped
1/4 cup vegetable oil
FOR SERVING:
Applesauce, yogurt or sour cream
Stir together dry ingredients and set aside.
Grate potatoes into ice water to prevent discoloring.
Dry the potatoes and combine with the flour mixture, eggs, onion and oil. Pour into an oiled 15x10x1-inch jelly roll pan.
Bake in a 350 degree F oven for 30 minutes or until browned and set. Cut into squares. Return to oven and bake 30 minutes longer.
Serve hot with accompaniment of choice: applesauce, yogurt or sour cream.
POTATO DUMPLINGS (AUSTRIA)
Source: Memorex Library, International Recipes
From: Margaret, MA
5 medium sized potatoes, boiled, peeled and riced (about 2 3/4 cups riced)
1/3 cup flour
1/4 cup semolina
1 tsp. salt
1 egg, lightly beaten
2 tsp. milk
In a large pot, bring 5 quarts water to a bowl.
In a bowl combine all ingredients and mix well. Dust your hand with flour and form into 1-inch balls.
Drop dumplings in boiling water and simmer about 10 minutes or until they rise to the top.
SALADE NICOISE (FRANCE)
Source: Memorex Library, International Recipes
From: Margaret, MA
1 head Romaine lettuce, separated, washed and dried
2 cups cooked potatoes, sliced and tossed in vinaigrette
4 tomatoes, cut into wedges
3 hard-cooked eggs, cooled, peeled and quartered
1 (7 oz.) can tuna, drained and broken into chunks
1/2 cup Nicoise olives, drained
8 anchovy filets, drained
2 cups blanched green string beans, cooled
FOR THE DRESSING:
2 Tbsp. red wine vinegar
1/2 cup olive oil
Salt and pepper to taste
Arrange lettuce on a large platter. Arrange potatoes, tomatoes, eggs, tuna, olives, green beans and anchovies on top of lettuce in sections or concentric circles. Chill.
To make the dressing, whisk together vinegar and oil and season to taste with salt and pepper. Drizzle over salad before serving.
INDIAN POTATOES (INDIA)
From: Margaret, MA
Source: Memorex Library, International Recipes
2 Tbsp. oil
1 lb. small red potatoes, boiled until tender and peeled
Crushed dried red peppers
3 whole cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
2 bay leaves
1/2 tsp. grated fresh ginger
3/4 cup yogurt
1/4 cup water
Salt, to taste
Heat oil in skillet and add potatoes. Fry until light brown on all sides. Remove and drain on paper towels.
Add all dried spices and bay leaves to skillet and cook, stirring about 2 minutes.
Add ginger, yogurt and 1/4 cup water and simmer 3 minutes.
Add potatoes and salt to taste and mix well. Cover and let simmer about 5 minutes. Remove cloves.
BUBBLE AND SQUEAK
Makes 4 servings
"This traditional English dish is usually made with leftover mashed potatoes and leftover cooked English cabbage, but any other vegetable will work."
1 cup leftover mashed potato
1/2 cup any green cooked vegetable, cabbage, etc.
1 egg, beaten
Smash the potato and vegetable(s) together breaking down the green or other vegetable added to mashed potato. Add the egg and mix well. Add any seasoning you desire.
Fry in serving size patties till golden on both sides.
SCALLOPED SWEET POTATOES WITH APPLES
Source: Janice Price
3 cups thinly sliced sweet potatoes
2 cups thinly sliced tart apples
3/4 cup brown sugar
1 tsp. salt
1/2 tsp. ground cinnamon
1 Tbsp. grated orange rind
1/4 cup butter
Preheat oven to 375 degrees F.
Place alternate layers of sweet potatoes and apples in well buttered baking dish, beginning and ending with sweet potatoes (I used a 10-inch pie plate). Sprinkle each layer with sugar, salt, cinnamon, and orange rind. Dot top with butter.
Bake for 1 hour (or until tender).
SWEET POTATO PUFF
From: Velma TN
3 or 4 medium-size sweet potatoes
Butter
1 (15 1/4 ounce) can pineapple chunks, undrained
Large marshmallows
Brown sugar
Chopped pecans
Boil sweet potatoes with skins on until tender. Peel and mash, adding a small amount of butter. Add pineapple chunks, juice and all.
Spread half of mixture into sprayed baking dish. Place marshmallows over, and cover with remaining sweet potato mixture. Sprinkle top with brown sugar and pecans.
Bake at 325 degrees F for about 10 minutes, or only until marshmallows start to melt - do not melt them completely.
SWEET POTATO BUTTERSCOTCH CHIP COOKIES
From: Velma TN
3/4 cup mashed sweet potato, canned, well drained or fresh sweet potatoes (2 medium)
1 1/4 cups firmly packed brown sugar
1/2 cup Golden Crisco Shortening
1 tbsp vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
2 cups butterscotch chips
If using fresh sweet potato, pre-heat oven to 400 degrees F. Scrub potato under cold running water. Prick all over with sharp meat fork or tip of paring knife. Bake at 400 degrees F for 35 to 45 minutes, or until tender. Remove potato from oven. Cool well. Peel and mash sweet potato. Set aside.
If using canned sweet potato, drain and mash.
Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
Combine sweet potato, brown sugar, shortening and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended; set aside.
Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Stir in butterscotch chips. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375 degrees F for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
SKILLET SWEET POTATOES
From: Carol B, Fl
3 tablespoons margarine
1 tablespoon bacon drippings
1/3 cup water
4 medium sweet potatoes, peeled and sliced
3/4 cup brown sugar, packed (or less, to taste)
3/4 cup granulated sugar (or less, to taste)
Melt butter and bacon drippings in skillet. Add 1/3 cup water and sweet potatoes. Sprinkle sugar over all. Cook, uncovered, over medium heat, stirring frequently, until potatoes are tender and the sauce thickens. This takes about 30 minutes.
BENNIGAN'S POTATO WEDGES
From: Carol B, Fl
4 medium baking potatoes
1/2 cup shredded Colby Cheese
4 Tbsp. Oscar Meyer Bacon Bits
1 bunch green onions
1/2 cup sour cream (for serving)
Preheat oven to 350 degrees F.
Wash potatoes very well, score them with a knife and bake for one hour. Remove potatoes and allow them to cool, so that you can handle them.
When potatoes are cool, cut them in half and scoop out the "meat" of the potato. Be sure to leave at least 1/4-inch of potato on the skin.
Spray a baking dish with Pam and place the scooped out halves in the pan. Sprinkle the potatoes with cheese, and bacon.
Place the potatoes in a 350 degree F oven for 5-10 minutes, or until the cheese has melted. Remove from oven.
Chop the tops of the green onion off, and sprinkle them on the potatoes. Serve with sour cream.
MEXICAN CORN AND POTATOES
Makes 6 servings
1 or 2 Serrano chiles, seeded and chopped
1 cup chopped onion (1 large)
2 tbsp butter or margarine
2 cups whole kernel corn
2 cups cubes cooked potatoes
1 1/2 tsp ground red chiles
1/2 tsp salt
Cook and stir the Serrano chiles and onion in the margarine in a 10-inch skillet until the onion is tender.
Stir in the remaining ingredients; cook, stirring occasionally, until heated through, about 4 minutes.
BERKS COUNTY POTATO CUSTARD PIE
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936
1 medium-size potato
2 tbsp butter
3/4 cup sugar
2 egg yolks
1/2 cup milk
Juice and grated rind of 1/2 lemon
2 egg whites, stiffly beaten
Pastry for single crust
Boil the potato. Drain and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool.
Add the beaten egg yolks, milk, lemon juice and rind. Mix together well. Fold in stiffly beaten egg whites. Pour into a pie pan lined with crust
Bake at 400 degrees F about 25 minutes.
TERIYAKI POTATOES
Source: Better Homes & Gardens Magazine
Makes 5 side-dish servings
1 1/2 lb tiny new potatoes (about 10) or medium red potatoes 5)
1 tbsp margarine or butter, cut into pieces
1 tbsp Teriyaki sauce
1/4 tsp garlic salt
1/4 tsp Italian seasoning, crushed
Dash ground black pepper
Dash red pepper
Fresh snipped rosemary (optional, for garnish)
Sour cream (optional, for serving)
Wash potatoes; scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces.
Place potatoes into 1 1/2 quart microwave-safe casserole. Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and red pepper. Toss to combine.
Cover; micro-cook on 100% power (HIGH) for 12 to 15 minutes (14 to 16 minutes for low-wattage ovens) or till potatoes are tender, stirring twice during cooking. Stir before serving.
Garnish with snipped rosemary and serve with sour cream, if desired.
SUSS-SAURES KARTOFFELGEMUSE
(sweet and sour potatoes)
Makes 4 servings
Cut endive or leaf lettuce added to this is very good.
8 new potatoes, boiled in skin
1 medium onion, diced
3/4 cup sugar
1/4 tsp salt
1/4 tsp ground black pepper
4 bacon slices, cut up
3/4 cup vinegar
Peel and cube potatoes. Add diced onion, sugar, salt and pepper. Reserve in a covered bowl.
In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving.
BAKED POTATO SALAD
Source: Taste of Home magazine, August/September 1995
From: Carol B, Fl
Makes 16-20 servings
4 1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
1/4 cup olive oil or vegetable oil
2 envelopes (.7 ounce each) Italian salad dressing mix
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard boiled eggs, chopped
5 slices bacon, cooked crisp and crumbled
1 1/2 cups mayonnaise
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
In a large bowl, toss the potatoes with oil and (dry) dressing mixes. Place in 2 greased 13x9-inch pans.
Bake, uncovered, at 400 degrees F for 45 minutes or until tender. Cool.
Transfer potatoes to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently. Set aside.
Combine remaining ingredients in small bowl; mix well. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.
GARLIC NEW POTATO SALAD
From: Carol B, Fl
Makes 8-10 servings
5 pounds small red new potatoes
2 cups mayonnaise (preferably Hellman's brand)
1 1/2 cups sour cream
6 cloves fresh garlic, cleaned and finely diced
1 1/2 cups chopped red bell pepper
1/2 cup chopped scallions
3 tablespoons minced fresh parsley
Sea salt and ground white pepper, to taste
Wash the red potatoes. Bring to a boil in salted water until tender, about 15 minutes. Cool, then cut into 1-inch chunks.
In a bowl, combine mayonnaise, sour cream and garlic; mix well. This dressing should be smooth. Stir in bell pepper, scallions and parsley. Gently fold in the potatoes. Season with the salt and pepper to taste.
Refrigerate or let sit for 20 minutes before serving. Best served at room temperature.
MUSHROOM POTATO CASSEROLE
From: Belle,GA
6 medium red potatoes
1 pound fresh mushrooms, sliced
3 Tablespoons butter or margarine
1 (10 3/4 ounce) can condensed Cream of Chicken soup
1/4 cup milk
1/4 cup chopped onion
1/2 cup shredded Cheddar cheese
1/4 teaspoon paprika
Salt and pepper, to taste
Cook potatoes in boiling salted water 25 to 30 minutes or until tender.
Drain and cool to touch. Peel and cut into 1/2 inch slices; set aside.
Saute mushrooms in butter in a large skillet until tender; set aside.
Combine (undiluted) soup, milk and onion in a small saucepan; cook over medium heat until mixture is thoroughly heated, stirring occasionally. Remove from heat; set aside.
Put potatoes in a lightly greased 1 1/2 quart casserole; top with mushrooms, reserving 1/2 cup. Spoon soup mixture over mushrooms; top with cheese and paprika.
Bake at 350 degrees F for 20 minutes. Garnish with reserved mushrooms.
HOT POTATO AND BROCCOLI SALAD
Makes 6 servings
4 potatoes, medium, peeled
1 bunch broccoli, broken florets
1/4 cup vegetable oil
1/4 cup lemon juice
2 green onions, sliced
1 tsp dried basil
3/4 tsp salt
1/4 tsp garlic powder
1/4 tsp liquid hot pepper sauce
Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot.
Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. May be served hot or cold.
LEEK AND POTATO GRATIN
Makes 8 servings
2 tbsp margarine
2 large leeks, white part chopped
1 red bell pepper, diced
3 matzos, broken
Hot water
4 potatoes, baked, peeled and sliced
6 oz evaporated skim milk
Salt and pepper, to taste
1 cup grated mozzarella (for top)
Minced chives (for top)
Preheat oven to 350 degrees F.
Heat margarine in skillet. Add leeks and saute until wilted. Add red pepper and saute 5 minutes.
Combine matzos with hot water in bowl, soak 3-5 minutes, until soft. Drain, squeeze out excess water.
Combine leek mixture and matzos with remaining ingredients, except cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2 quart casserole. Sprinkle cheese over top followed by chives.
Bake 35 to 40 minutes or until top is golden. Let stand 5 to 10 minutes before serving.
ROASTED POTATOES WITH TOMATOES AND ROSEMARY
Makes 6 servings
6 Potatoes, preferably long and narrow
6 Ripe plum tomatoes, sliced
Olive oil
1 tbsp Minced fresh rosemary
Minced chives
Salt and pepper, to taste
Preheat oven to 375 degrees F.
Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2-inch thick.
Oil large shallow baking dish. Alternate potato and tomato slices in rows. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper.
Bake 20 to 25 minutes, or until potatoes begin to turn golden crisp around edge.
POTATO AND BACON PIE
Makes 6-8 servings
1 lb bacon, chopped
1 onion, chopped
8 large eggs, beaten
1 lb potatoes, peeled and grated
2 3/4 cups grated sharp cheddar cheese
1/2 tsp ground black pepper
Preheat oven to 350 degrees F. Grease a 9x13-inch glass baking dish.
Cook bacon and onion until bacon is crisp; drain well. Set aside.
Combine eggs with potatoes and cheese. Mix in bacon. Pour evenly into the prepared baking dish.
Bake about 45 minutes or until center is set.
WILD MUSHROOM-POTATO GALETTE
Source: Stephen Ceideburg, the Oregonian FOODday, 1/5/93
Makes 8 servings
1/3 cup olive oil, divided use
12 oz cultivated wild mushrooms, cut into large pieces
6 cloves garlic, minced
salt and pepper, to taste
1/4 cup snipped chives
6 medium potatoes, peeled and cut into 1/8-inch-thick slices
Heat 2 tablespoons oil in 10-inch cast iron skillet. Add mushrooms, garlic, salt and pepper. Cook over medium heat, stirring frequently, until mushrooms are tender, about 5 minutes. Transfer to bowl and stir in chives. Set aside.
Lightly brush 12-inch square piece of aluminum foil with oil; set aside.
Put remaining oil in oven-proof skillet. Arrange half of potato slices in overlapping circles to cover bottom of skillet. Sprinkle with salt and pepper with mushrooms. Arrange remaining potatoes in overlapping circles. Cover with foil, oiled side down, and top with 9-inch pie plate to weigh mixture down. Cook over medium heat for 6 minutes.
Transfer to oven and bake at 325 degrees F until potatoes are tender, about 30 minutes. Remove foil. Loosen sides of skillet. Carefully invert onto serving plate.
POTATO, LEEK AND CARROT PANCAKES
Source: Yankee Magazine
From: J-M,.Me
Makes 4 servings
1 tablespoon olive oil or vegetable oil
2 leeks, well rinsed and thinly sliced (white and pale green parts only)
2 large russet potatos (about 1 1/4 lbs, peeled and coarsely grated)
1 large carrot, peeled and coarsely grated
2 tablespoons minced fresh parsley
1 teaspoon salt; pepper to taste
3 eggs, lightly beaten
Vegetable oil (for frying)
Sour cream (optional, for garnish)
Heat the 1 tablespoon oil in a large skillet. Cook the leeks over medium-low heat, stirring occasionally, until they are softened but not browned, about 5 minutes. Transfer to a large bowl. Wipe skillet with paper towel; set aside.
Add the grated potatoes and carrot to the leeks. Stir in the parsely, salt, pepper and eggs. Mix well.
Heat 1/8 to 1/4 inch oil in skillet (can use less but they will be less crunchy). It's ready when a bit of the mixture sizzles as soon as it's added. When the oil is hot, use a soup spoon to scoop dollops of the mixture, press down slightly on the pancakes to flatten to about 3- to 4-inches in diameter. Cook over medium high heat, turning once, until crisp and brown, about 4 minutes per side.
Place the pancakes briefly on paper towel to drain, then serve hot.
POTATO AND LEEK CASSEROLE
Source: Veg-cook, September
From: Peggy, WA
Makes 4 servings
3 cups well-scrubbed leeks, cut into 1/2-inch pieces
1/2 cup shredded carrots
2 tbsp olive oil
salt and pepper, to taste
1 tsp powdered dry rosemary
1 cup vegetable broth
2 lbs unpeeled red potatoes, sliced in thin rounds
1/4 cup finely chopped fresh parsley or chives (or mixed), for garnish
Preheat oven to 375 degrees F.
In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix well.
Layer a well-oiled 2 1/2 to 3 quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables. Repeat and finish with last 1/3 of potatoes. Pour broth evenly into casserole.
Cover and bake for 50 minutes covered at 375 degrees F. Uncover and bake for another 10 minutes.
Garnish with parsley and chives.
VARIATION:
Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.
CREAMY POTATO-CARROT CASSEROLE
From: Peggy, WA
Makes 4 servings
2 cups peeled and diced potatoes
3/4 cup diced carrots
2 slices bacon
1/3 cup milk
2 eggs, beaten
1/2 cup plus 1 tbsp grated parmesan cheese, divided use
1/4 cup sliced green onion
3 tbsp sour cream or plain yogurt
In a medium saucepan cook potatoes and carrots, covered, in boiling water about 12 minutes or until carrots are tender.
Meanwhile, in a small skillet cook bacon until crisp. Drain, crumble and set aside.
In a large mixer bowl mash potatoes and carrots with a potato masher or an electric mixer on low speed. Gradually beat in the milk till mixture is creamy. Stir in eggs, the 1/2 cup of parmesan cheese, green onion, and sour cream or yogurt. Transfer to a 1-quart casserole.
Bake, uncovered, in a 350 degree F oven for 20 minutes. Sprinkle with the bacon and remaining 1 tablespoon parmesan cheese. Bake for 15 minutes more or until center is set.
GERMAN POTATO SALAD
From: CC
2 pounds cooked potatoes
4 slices minced bacon
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup basic vegetable stock
1/2 cup vinegar
1/2 teaspoon sugar
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon dry mustard
Chopped fresh parsley, for garnish
Cook potatoes in their jackets until tender. Peel and slice while hot.
Heat bacon in a skillet; add onion and celery and saute until golden.
Heat the stock and remaining ingredients to boiling.
Combine all ingredients, except parsley, in skillet; gently stir with the potatoes. Serve at once with parsley. Leftovers can be served chilled.
BRIGITTE'S REAL GERMAN POTATO SALAD
From: CC
8 potatoes, boiled, peeled and thinly sliced
1/2 apple, finely diced
1/2 onion, finely diced
2 tablespoons sweet pickle relish
1 teaspoon spicy mustard
2 tablespoons pickle juice (OR 1/2 tsp. vinegar and 1/2 tsp. sugar)
4 tablespoons Miracle Whip Lite
Paprika, salt and pepper, to taste
4 hard boiled eggs, diced
Chopped fresh parsley, for garnish
Mix all ingredients, except parsley, together carefully, season to taste, garnish with parsley. Cool in refrigerator for at least 1-2 hrs, best overnite.
SLICED BAKED POTATOES
Makes 4 servings
Serve with meat, fish or poultry dishes or as a main dish with a salad.
4 medium potatoes, evenly sized
1 tsp salt
3 tbsp butter, melted
3 tbsp chopped fresh herbs (such as parsley, chives, thyme, sage or herbs of your choice)
4 tbsp grated cheddar cheese
1 1/2 tbsp grated Parmesan cheese
TO OVEN BAKE:
Peel potatoes if the skin is tough; otherwise scrub and rinse. Cut the potatoes into thin slices but not all the way through. Use the
handle of a wooden spoon to prevent the knife from cutting all the way.
Put the potatoes into a baking dish and slightly "fan-out" the slices. Sprinkle with salt and herbs then drizzle with butter.
Bake potatoes at 425 degrees F for about 50 minutes. Remove from the oven and sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.
TO MICROWAVE BAKE:
Clean and slice potatoes as for oven bake. Place potatoes in a microwave safe dish or pan. Sprinkle with melted butter and chopped parsley, chives or sage. Microwave on HIGH for 10 minutes, rearranging the potatoes after 5 minutes. Let potatoes "rest" for 5 minutes. Sprinkle with cheeses. Microwave for another 4 to 6 minutes on HIGH power until cheeses are melted and potatoes are soft. Sprinkle with salt.
GALETTE LYONNAISE (LYONNAISE POTATO GALETTE)
Source: Bistro Cooking by Patricia Wells
Makes 6 servings
"The bistros of Lyons are a potato lover's paradise. This version, typical of the simple potato and onion mixtures typically served with roast meats or steak, is quick and easy to prepare."
2 lbs Baking potatoes, peeled
2 medium Onions
6 tbsp unsalted Butter ( 3 oz)
Freshly grated nutmeg
Salt and freshly ground black pepper, to taste
Boil or steam the potatoes until tender and mashable. Drain. Let the potatoes rest for a few minutes. Coarsely mash with a fork, leaving a few irregular chunks.
Preheat the broiler.
Halve the onions lengthwise; cut each half into thin half-moon rounds.
In a large skillet, melt 1/3 of the butter over medium-high heat. Add the onions and saute until soft and golden, about 10 minutes. Add 1/3 more of the butter and melt. Add the potatoes, season generously with nutmeg, salt and pepper, and cook, tossing the mixture about 2 or 3 more minutes.
Transfer the mixture to a gratin dish. Smooth with the back of a large spoon, then dot with the remaining butter.
Brown lightly under the broiler. Serve immediately.
POTATO CASSEROLE (TORTA DI PATATE)
From: Peggy
Makes 6 servings
7 oz. starchy potatoes
1 1/4 cup flour
Salt
Butter, oil or lard
3 1/2 oz. Mozzarella cheese
2 tbsp. grated Parmigiano-Reggiano or Grana Padano cheese
Ground black pepper
1 demitasse spoon oregano
Fresh tomato slices
Extra-virgin olive oil
Preheat the oven to 475 degrees F.
Boil, peel and mash the potatoes. Work in the flour along with a generous pinch of salt.
Spread the potato mixture in a layer 1/4-inch thick in a baking pan rubbed with butter, oil or lard. Cut the Mozzarella in small cubes and arrange them atop the potato dough. Sprinkle over grated Parmesan, a pinch of pepper and the oregano. In the summer, slices of a fresh tomato that has been peeled and seeded can be put atop the torta.. At the end, pour over a bit of olive oil.
Bake in a 475 degree F oven until the surface of the torta has browned lightly and the potato dough is crunchy.
Recipe Swap - January 13, 1998
RECIPES IN THIS FILE:
Potato Gratin with Green Chilies (1980's)
Potato Croquettes (Kartoffel Kloesse) (1930's)
Sweet Potato Puff (using egg whites)
Sour Cream Potato Soup
Turkey Chowder
Potato Goulash
Carrots in Bouillon (off-topic)
Zesty Grilled Potatoes
Lemon Tart Potatoes on the Grill
Hot Deviled Potatoes
Crisscross Potatoes
Double Potato Bake
Pommes De Terre Souffles (puffed potatoes)
Pommes De Terre Brabant
Hot German Potato Salad
Ema Weiss' Potato Kugel
Potato Dumplings (Austria)
Salade Nicoise (France)
Indian Potatoes (India)
Bubble and Squeak
Scalloped Sweet Potatoes with Apples
Sweet Potato Puff
Sweet Potato Butterscotch Chip Cookies
Skillet Sweet Potatoes
Bennigan's Potato Wedges
Mexican Corn and Potatoes
Berks County Potato Custard Pie (1930's)
Teriyaki Potatoes
Suss-saures Kartoffelgemuse (sweet and sour potatoes)
Baked Potato Salad
Garlic New Potato Salad
Mushroom Potato Casserole
Hot Potato and Broccoli Salad
Leek and Potato Gratin
Roasted Potatoes with Tomatoes and Rosemary
Potato and Bacon Pie
Wild Mushroom-Potato Galette
Potato, Leek and Carrot Pancakes
Potato and Leek Casserole
Creamy Potato-Carrot Casserole
German Potato Salad
Brigitte's Real German Potato Salad
Sliced Baked Potatoes
Galette Lyonnaise (Lyonnaise Potato Galette)
Potato Casserole (Torta di Patate)
"This is a recipe from a fantastic Southwest cookbook called The Feast of Santa FE by Huntley Dent it has a lot of the Recipes my mom and Grandma cooked plus a lot of other great non-traditional recipes. Like this one." David Tellez, 1994
Potato Gratin with Green Chilies
2 tablespoons butter, divided use
1 cup chicken stock
1 clove of garlic, peeled
1/4 teaspon ground cumin
Generous dash of pepper
1 1/2 pounds boiling potatoes, peeled
1/3 cup canned green chilies (or about 3 whole chilies, chopped)*
1 cup shredded monterey jack cheese (about 4 ounces)
Salt, to taste
Preheat oven to 425 degrees F. Use 1 tablespoon of the butter to grease shallow gratin dish or casserole.
Bring chicken stock, garlic, cumin and black pepper to boil in saucepan.
Cut potatoes in 1/8-inch slices. Arrange half the potato slices in baking dish, evenly dot them with half the green chilies, then sprinkle half the cheese over them. Salt lightly or not at all depending on the saltiness of the chicken broth. Repeat with remaining potatoes, chilies and cheese to make a second layer. Remove garlic clove from boiling broth and carefully pour broth over potatoes. Dot the surface with the remaining 1 tablespoon butter.
Bake for 30 minutes, or until the surface of the gratin is browned and the potatoes are knife tender. Allow to cool for a few minutes and serve.
*For hotter chile flavor either add 1 teaspoon canned chopped jalapenos along with the mild chilies or offer a salsa at the table for guests to spoon over the gratin at will.
You like this recipe buy the book it is the best and most Authentic Southwest cookbook I have found. I'm from Los Angeles but my family originated in New Mexico. Buen Comida a todos. David Tellez
POTATO CROQUETTES (KARTOFFEL KLOESSE)
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936
From: Dawn, ny
9 medium potatoes
1 tsp salt
3 eggs, well beaten
1 cup flour
2/3 cup and 1/2 cup bread crumbs, divided use
1/2 tsp ground nutmeg
1/2 lb (1 cup) butter
1 tsp chopped onion
Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture.
Put the potatoes in a bowl and add the salt. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly.
Form mixture into dry balls (if mixture is too moist, add more bread crumbs). Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked.
Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the remaining 1/2 cup bread crumbs and onion and cook for several minutes.
SWEET POTATO PUFF
Source: Deana Hannah, Tennessee
From: Dawn, ny
Makes 10 servings
SWEET POTATO MIXTURE:
3 cup cooked fresh sweet potatoes
4 egg whites
1/4 cup white granulated sugar
1 tsp. vanilla
2 tbsp. flour
FOR THE TOPPING:
3 tbsp. flour
1/2 cup brown sugar
2 tbsp butter
1/2 cup chopped pecans
Preheat Oven to 350 degrees F. Apply vegetable oil cooking spray to a 1 1/2 quart casserole dish.
Using a food processor or mixer, smooth together all sweet potato mixture ingredients and pour into dish.
To make topping, crumble flour, brown sugar, and butter in small bowl, stir in pecans. Sprinkle over sweet potato mixture.
Bake for 30 minutes or until golden brown.
SOUR CREAM POTATO SOUP
From: Peggy, WA
Makes 6 servings
3 cups diced raw potatoes
2 cups chicken broth
1 cup water
1/2 cup chopped celery
1/2 cup chopped onion
2 cups milk, scalded
3 tbsp butter
1 cup sour cream
1 tbsp flour
Salt and pepper, to taste
Combine the potatoes, broth, 1 cup water, celery and onion in a pan; cover and cook until very tender. Do not drain. Press through a sieve. Add milk and butter.
Mix sour cream with flour until smooth. Add to soup, and cook stirring constantly, until thickened. Season to taste with salt and pepper.
TURKEY CHOWDER
From: Peggy, WA
Makes 10 servings
2 slices bacon, cut up
1 cup chopped onion
1 3/4 lb potatoes, pared and cubed (about 4 cups)
2 cups turkey broth (recipe follows)
2 pkg (10 oz each) frozen whole kernel corn, thawed
1/4 cup butter or margarine
1 1/2 tsp salt
1/4 tsp ground black pepper
2 cups cubed cooked turkey
2 cups milk
1 cup half-and-half
2 tbsp chopped fresh parsley (for garnish)
Crackers (optional, for serving)
In 5-quart Dutch oven or heavy kettle, saute bacon until crisp; remove and reserve.
In bacon fat, saute onion, stirring until golden, about 5 minutes. Add potatoes and turkey broth. Bring to boiling; simmer over low heat, covered, about 30 minutes, or just until potatoes are tender but not mushy.
Meanwhile, in medium saucepan, combine corn, butter, salt, pepper, turkey and milk. Simmer, covered and stirring occasionally, 5 minutes. Add to potato mixture, along with the half-and-half. Cook, stirring occasionally, until hot, do not boil.
Turn into warm soup tureen; sprinkle with reserved bacon and chopped parsley. Serve with crackers, if desired.
TURKEY BROTH
Carcass from turkey
3 cups water
3 sprigs parsley
3 celery tops
2 carrots, pared and halved
2 onions, halved
1 tsp salt
1/2 bay leaf
10 black peppercorns
Break up the turkey carcass. Place in a 6-quart kettle with the remaining ingredients. Bring to boiling; simmer over low heat, covered, 2 hours. Strain. Return to kettle; bring back to boiling; boil gently, uncovered, to reduce to 2 cups. Refrigerate if not using immediately.
POTATO GOULASH
Source: Vintage recipe booklet: Favorite Potato Recipes from Betty Crocker, 1978
Makes 4-6 servings
1 (4.7 oz) box Betty Crocker Scalloped Potatoes (dry mix)
1 pound ground beef
1/4 tsp. salt
1 1/2 cups water
1 cup sliced celery
1 (16 oz.) can whole tomatoes
Heat oven to 400 degrees F.
Empty (dry) potato slices into ungreased 2-quart casserole; set aside.
Cook and stir ground beef and salt in 10-inch skillet until brown; drain.
Stir in sauce mix from package, 1 1/2 cups water, celery, and tomatoes (with liquid); break up tomatoes with fork. Heat to boiling, stirring frequently.
Pour the beef mixture over potatoes in casserole; stir.
Cover and bake until potatoes are tender, about 40 minutes.
CARROTS IN BOUILLON
From: BV/AR
1 (16 ounce) can carrot slices
1 teaspoon instant beef bouillon
Drain liquid from carrot slices into saucepan; heat to boiling. Stir in bouillon until dissolved.
In ungreased 1-quart casserole, place carrots and carrot liquid.
Cover; heat in 350 degree F oven for 20 minutes.
ZESTY GRILLED POTATOES
From: BV/AR
Makes 4 to 6 servings
4 medium potatoes
Salt and pepper, to taste
1/2 cup Italian salad dressing
Cook unpared potatoes in 1-inch boiling salted water (1/2 teaspoon salt to 1 cup water) just until tender.
While hot, cut unpared potatoes diagonally into 1/2-inch slices. Place in shallow glass dish; pour salad dressing over hot slices. Let stand 1 hour, turning slices once.
Place potatoes on grill 3-inches from hot coals. Cook 8 to 10 minutes on each side or until golden brown. Season with salt and pepper after turning.
LEMON TART POTATOES ON THE GRILL
From: BV/AR
Makes 4 to 6 servings
4 large potatoes, pared cubed
1/4 cup butter or margarine, melted
1/4 cup lemon juice
1 green onion (with top), chopped
2 teaspoons salt
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
1/4 teaspoon coarsely ground pepper
Cook potato cubes in 1-inch boiling salted water (1/2 teaspoon salt to 1 cup water) just until tender; drain.
Combine remaining ingredients; toss gently with potatoes. Spoon onto 20x14-inch piece of double thickness heavy-duty aluminum foil. Wrap securely in foil. Let stand at room temperature 1 hour.
Place on grill 4-inches from medium coals. Cook 30 minutes, turning once.
HOT DEVILED POTATOES
From: BV/AR
Makes about 5 servings
Packaged instant mashed potatoes (enough for 4 servings)
1/2 cup dairy sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons chopped green onion
Paprika (optional, for sprinkling on top)
Preheat oven to 350 degrees F.
Prepare potatoes according to package directions.
Heat sour cream (do not boil). Add mustard, 1/2 teaspoon salt and sugar; stir to blend. Mix into hot potatoes with onion. Immediately turn into 1-quart casserole. Sprinkle with paprika, if desired.
Bake at 350 about 10 minutes.
CRISSCROSS POTATOES
From: BV/AR
Makes 6 servings.
3 medium baking potatoes
2 tablespoons butter, melted
Salt and pepper, to taste
Paprika (for sprinkling on top)
Preheat oven to 350 degrees F.
Scrub 3 medium baking potatoes; halve lengthwise. Make diagonal slashes, about 1/8-inch deep, in cut surfaces of potatoes, forming a crisscross pattern. Brush cut surfaces with butter; season with salt and pepper. Arrange in baking dish.
Bake at 350 degrees F for 1 hour. Sprinkle potatoes with paprika; continue baking 15 minutes more.
DOUBLE POTATO BAKE
From: BV/AR
Makes 6 servings
Packaged instant hash brown potatoes (enough for 4 servings)
1 (10 3/4 ounce) can condensed cream of potato soup
1 soup can milk
1 tablespoon instant minced onion
1 tablespoon snipped fresh parsley
Dash ground black pepper
1/3 cup shredded Parmesan cheese
Preheat oven to 350 degrees F.
Prepare potatoes according to basic recipe on package, reducing cooking time 4 minutes; drain.
Combine (undiluted) soup, milk, onion, parsley, and dash pepper in a saucepan; heat soup through.
Add soup to potatoes, mixing lightly. Turn into 10 x 6 x 1 1/2-inch baking dish. Sprinkle with cheese.
Bake at 350 degrees F about 35 minutes.
POMMES DE TERRE SOUFFLES
(puffed potatoes)
Source: Antonine's Restaurant, New Orleans, Louisiana
From: BV/AR (2:32:31 pm)
Makes 6 servings
2 lbs. large potatoes
Oil
Salt
Wash and peel potatoes and cut lengthwise into slices 1 1/4-inches wide and 1/8-inch thick. Soak the potatoes slices in cold water to remove excess starch.
Have 2 pots filled with oil, one a moderately hot temperature (275 degrees F) and the other at a very hot temperature (400 degrees F).
Drain the potatoes and dry them carefully. Put a single layer of potatoes into a frying basket and lower the basket into the moderately hot oil. Keeping moving the potatoes around, dipping the basket in and out of the oil until the potatoes begin the second stage, or may be finished immediately.
Put the partially cooked potatoes in a basket and dip the basket into the pot of very hot oil. Again be careful to cover only the bottom of the basket with potatoes and to keep them moving around in the oil until they are golden brown, well puffed and crispy.
Remove from the oil, drain on absorbent paper and sprinkle with salt for seasoning.
POMMES DE TERRE BRABANT
(sauteed potatoes)
From: BV/AR (2:32:31 pm)
Source: Antoine's Restaurant in New Orleans
2 lbs. potatoes
1 cup butter
1 tsp. salt
1/4 cup chopped fresh parsley (for garnish)
Wash and peel the potatoes. Cut them into 3/4-inch cubes and saute them in the butter until golden brown. Season with salt.
Serve with the cooking butter poured over. Sprinkle with chopped parsley.
HOT GERMAN POTATO SALAD
From: BV/AR
Makes 5 to 6 servings
9 medium potatoes
6 slices bacon
3/4 cup chopped onion
2 tablespoons flour
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon celery seed
Dash ground black pepper
3/4 cup water
1/3 cup vinegar
2 packages (12 ounces each) bratwurst
2 tablespoons shortening
Pare potatoes. In saucepan, heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; set aside.
In large skillet, fry bacon until crisp; remove and drain. Cook and stir onion in bacon drippings until golden brown. Blend in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Crumble bacon. Thinly slice potatoes. Carefully stir bacon and potatoes into hot mixture. Heat through, stirring lightly to coat potato slices.
In skillet, brown bratwurst in shortening, turning with tongs, do not pierce with a fork. Serve with potato salad.
EMA WEISS' POTATO KUGEL
From: dawn
1/2 cup flour
1/2 tsp baking powder
1 tsp salt
Ground black pepper, to taste
6 potatoes, peeled
2 eggs, beaten
1 large onion, chopped
1/4 cup vegetable oil
FOR SERVING:
Applesauce, yogurt or sour cream
Stir together dry ingredients and set aside.
Grate potatoes into ice water to prevent discoloring.
Dry the potatoes and combine with the flour mixture, eggs, onion and oil. Pour into an oiled 15x10x1-inch jelly roll pan.
Bake in a 350 degree F oven for 30 minutes or until browned and set. Cut into squares. Return to oven and bake 30 minutes longer.
Serve hot with accompaniment of choice: applesauce, yogurt or sour cream.
POTATO DUMPLINGS (AUSTRIA)
Source: Memorex Library, International Recipes
From: Margaret, MA
5 medium sized potatoes, boiled, peeled and riced (about 2 3/4 cups riced)
1/3 cup flour
1/4 cup semolina
1 tsp. salt
1 egg, lightly beaten
2 tsp. milk
In a large pot, bring 5 quarts water to a bowl.
In a bowl combine all ingredients and mix well. Dust your hand with flour and form into 1-inch balls.
Drop dumplings in boiling water and simmer about 10 minutes or until they rise to the top.
SALADE NICOISE (FRANCE)
Source: Memorex Library, International Recipes
From: Margaret, MA
1 head Romaine lettuce, separated, washed and dried
2 cups cooked potatoes, sliced and tossed in vinaigrette
4 tomatoes, cut into wedges
3 hard-cooked eggs, cooled, peeled and quartered
1 (7 oz.) can tuna, drained and broken into chunks
1/2 cup Nicoise olives, drained
8 anchovy filets, drained
2 cups blanched green string beans, cooled
FOR THE DRESSING:
2 Tbsp. red wine vinegar
1/2 cup olive oil
Salt and pepper to taste
Arrange lettuce on a large platter. Arrange potatoes, tomatoes, eggs, tuna, olives, green beans and anchovies on top of lettuce in sections or concentric circles. Chill.
To make the dressing, whisk together vinegar and oil and season to taste with salt and pepper. Drizzle over salad before serving.
INDIAN POTATOES (INDIA)
From: Margaret, MA
Source: Memorex Library, International Recipes
2 Tbsp. oil
1 lb. small red potatoes, boiled until tender and peeled
Crushed dried red peppers
3 whole cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
2 bay leaves
1/2 tsp. grated fresh ginger
3/4 cup yogurt
1/4 cup water
Salt, to taste
Heat oil in skillet and add potatoes. Fry until light brown on all sides. Remove and drain on paper towels.
Add all dried spices and bay leaves to skillet and cook, stirring about 2 minutes.
Add ginger, yogurt and 1/4 cup water and simmer 3 minutes.
Add potatoes and salt to taste and mix well. Cover and let simmer about 5 minutes. Remove cloves.
BUBBLE AND SQUEAK
Makes 4 servings
"This traditional English dish is usually made with leftover mashed potatoes and leftover cooked English cabbage, but any other vegetable will work."
1 cup leftover mashed potato
1/2 cup any green cooked vegetable, cabbage, etc.
1 egg, beaten
Smash the potato and vegetable(s) together breaking down the green or other vegetable added to mashed potato. Add the egg and mix well. Add any seasoning you desire.
Fry in serving size patties till golden on both sides.
SCALLOPED SWEET POTATOES WITH APPLES
Source: Janice Price
3 cups thinly sliced sweet potatoes
2 cups thinly sliced tart apples
3/4 cup brown sugar
1 tsp. salt
1/2 tsp. ground cinnamon
1 Tbsp. grated orange rind
1/4 cup butter
Preheat oven to 375 degrees F.
Place alternate layers of sweet potatoes and apples in well buttered baking dish, beginning and ending with sweet potatoes (I used a 10-inch pie plate). Sprinkle each layer with sugar, salt, cinnamon, and orange rind. Dot top with butter.
Bake for 1 hour (or until tender).
SWEET POTATO PUFF
From: Velma TN
3 or 4 medium-size sweet potatoes
Butter
1 (15 1/4 ounce) can pineapple chunks, undrained
Large marshmallows
Brown sugar
Chopped pecans
Boil sweet potatoes with skins on until tender. Peel and mash, adding a small amount of butter. Add pineapple chunks, juice and all.
Spread half of mixture into sprayed baking dish. Place marshmallows over, and cover with remaining sweet potato mixture. Sprinkle top with brown sugar and pecans.
Bake at 325 degrees F for about 10 minutes, or only until marshmallows start to melt - do not melt them completely.
SWEET POTATO BUTTERSCOTCH CHIP COOKIES
From: Velma TN
3/4 cup mashed sweet potato, canned, well drained or fresh sweet potatoes (2 medium)
1 1/4 cups firmly packed brown sugar
1/2 cup Golden Crisco Shortening
1 tbsp vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
2 cups butterscotch chips
If using fresh sweet potato, pre-heat oven to 400 degrees F. Scrub potato under cold running water. Prick all over with sharp meat fork or tip of paring knife. Bake at 400 degrees F for 35 to 45 minutes, or until tender. Remove potato from oven. Cool well. Peel and mash sweet potato. Set aside.
If using canned sweet potato, drain and mash.
Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
Combine sweet potato, brown sugar, shortening and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended; set aside.
Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Stir in butterscotch chips. Drop by rounded measuring tablespoonfuls of dough 2-inches apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375 degrees F for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
SKILLET SWEET POTATOES
From: Carol B, Fl
3 tablespoons margarine
1 tablespoon bacon drippings
1/3 cup water
4 medium sweet potatoes, peeled and sliced
3/4 cup brown sugar, packed (or less, to taste)
3/4 cup granulated sugar (or less, to taste)
Melt butter and bacon drippings in skillet. Add 1/3 cup water and sweet potatoes. Sprinkle sugar over all. Cook, uncovered, over medium heat, stirring frequently, until potatoes are tender and the sauce thickens. This takes about 30 minutes.
BENNIGAN'S POTATO WEDGES
From: Carol B, Fl
4 medium baking potatoes
1/2 cup shredded Colby Cheese
4 Tbsp. Oscar Meyer Bacon Bits
1 bunch green onions
1/2 cup sour cream (for serving)
Preheat oven to 350 degrees F.
Wash potatoes very well, score them with a knife and bake for one hour. Remove potatoes and allow them to cool, so that you can handle them.
When potatoes are cool, cut them in half and scoop out the "meat" of the potato. Be sure to leave at least 1/4-inch of potato on the skin.
Spray a baking dish with Pam and place the scooped out halves in the pan. Sprinkle the potatoes with cheese, and bacon.
Place the potatoes in a 350 degree F oven for 5-10 minutes, or until the cheese has melted. Remove from oven.
Chop the tops of the green onion off, and sprinkle them on the potatoes. Serve with sour cream.
MEXICAN CORN AND POTATOES
Makes 6 servings
1 or 2 Serrano chiles, seeded and chopped
1 cup chopped onion (1 large)
2 tbsp butter or margarine
2 cups whole kernel corn
2 cups cubes cooked potatoes
1 1/2 tsp ground red chiles
1/2 tsp salt
Cook and stir the Serrano chiles and onion in the margarine in a 10-inch skillet until the onion is tender.
Stir in the remaining ingredients; cook, stirring occasionally, until heated through, about 4 minutes.
BERKS COUNTY POTATO CUSTARD PIE
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936
1 medium-size potato
2 tbsp butter
3/4 cup sugar
2 egg yolks
1/2 cup milk
Juice and grated rind of 1/2 lemon
2 egg whites, stiffly beaten
Pastry for single crust
Boil the potato. Drain and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool.
Add the beaten egg yolks, milk, lemon juice and rind. Mix together well. Fold in stiffly beaten egg whites. Pour into a pie pan lined with crust
Bake at 400 degrees F about 25 minutes.
TERIYAKI POTATOES
Source: Better Homes & Gardens Magazine
Makes 5 side-dish servings
1 1/2 lb tiny new potatoes (about 10) or medium red potatoes 5)
1 tbsp margarine or butter, cut into pieces
1 tbsp Teriyaki sauce
1/4 tsp garlic salt
1/4 tsp Italian seasoning, crushed
Dash ground black pepper
Dash red pepper
Fresh snipped rosemary (optional, for garnish)
Sour cream (optional, for serving)
Wash potatoes; scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces.
Place potatoes into 1 1/2 quart microwave-safe casserole. Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and red pepper. Toss to combine.
Cover; micro-cook on 100% power (HIGH) for 12 to 15 minutes (14 to 16 minutes for low-wattage ovens) or till potatoes are tender, stirring twice during cooking. Stir before serving.
Garnish with snipped rosemary and serve with sour cream, if desired.
SUSS-SAURES KARTOFFELGEMUSE
(sweet and sour potatoes)
Makes 4 servings
Cut endive or leaf lettuce added to this is very good.
8 new potatoes, boiled in skin
1 medium onion, diced
3/4 cup sugar
1/4 tsp salt
1/4 tsp ground black pepper
4 bacon slices, cut up
3/4 cup vinegar
Peel and cube potatoes. Add diced onion, sugar, salt and pepper. Reserve in a covered bowl.
In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving.
BAKED POTATO SALAD
Source: Taste of Home magazine, August/September 1995
From: Carol B, Fl
Makes 16-20 servings
4 1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
1/4 cup olive oil or vegetable oil
2 envelopes (.7 ounce each) Italian salad dressing mix
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard boiled eggs, chopped
5 slices bacon, cooked crisp and crumbled
1 1/2 cups mayonnaise
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
In a large bowl, toss the potatoes with oil and (dry) dressing mixes. Place in 2 greased 13x9-inch pans.
Bake, uncovered, at 400 degrees F for 45 minutes or until tender. Cool.
Transfer potatoes to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently. Set aside.
Combine remaining ingredients in small bowl; mix well. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.
GARLIC NEW POTATO SALAD
From: Carol B, Fl
Makes 8-10 servings
5 pounds small red new potatoes
2 cups mayonnaise (preferably Hellman's brand)
1 1/2 cups sour cream
6 cloves fresh garlic, cleaned and finely diced
1 1/2 cups chopped red bell pepper
1/2 cup chopped scallions
3 tablespoons minced fresh parsley
Sea salt and ground white pepper, to taste
Wash the red potatoes. Bring to a boil in salted water until tender, about 15 minutes. Cool, then cut into 1-inch chunks.
In a bowl, combine mayonnaise, sour cream and garlic; mix well. This dressing should be smooth. Stir in bell pepper, scallions and parsley. Gently fold in the potatoes. Season with the salt and pepper to taste.
Refrigerate or let sit for 20 minutes before serving. Best served at room temperature.
MUSHROOM POTATO CASSEROLE
From: Belle,GA
6 medium red potatoes
1 pound fresh mushrooms, sliced
3 Tablespoons butter or margarine
1 (10 3/4 ounce) can condensed Cream of Chicken soup
1/4 cup milk
1/4 cup chopped onion
1/2 cup shredded Cheddar cheese
1/4 teaspoon paprika
Salt and pepper, to taste
Cook potatoes in boiling salted water 25 to 30 minutes or until tender.
Drain and cool to touch. Peel and cut into 1/2 inch slices; set aside.
Saute mushrooms in butter in a large skillet until tender; set aside.
Combine (undiluted) soup, milk and onion in a small saucepan; cook over medium heat until mixture is thoroughly heated, stirring occasionally. Remove from heat; set aside.
Put potatoes in a lightly greased 1 1/2 quart casserole; top with mushrooms, reserving 1/2 cup. Spoon soup mixture over mushrooms; top with cheese and paprika.
Bake at 350 degrees F for 20 minutes. Garnish with reserved mushrooms.
HOT POTATO AND BROCCOLI SALAD
Makes 6 servings
4 potatoes, medium, peeled
1 bunch broccoli, broken florets
1/4 cup vegetable oil
1/4 cup lemon juice
2 green onions, sliced
1 tsp dried basil
3/4 tsp salt
1/4 tsp garlic powder
1/4 tsp liquid hot pepper sauce
Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot.
Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. May be served hot or cold.
LEEK AND POTATO GRATIN
Makes 8 servings
2 tbsp margarine
2 large leeks, white part chopped
1 red bell pepper, diced
3 matzos, broken
Hot water
4 potatoes, baked, peeled and sliced
6 oz evaporated skim milk
Salt and pepper, to taste
1 cup grated mozzarella (for top)
Minced chives (for top)
Preheat oven to 350 degrees F.
Heat margarine in skillet. Add leeks and saute until wilted. Add red pepper and saute 5 minutes.
Combine matzos with hot water in bowl, soak 3-5 minutes, until soft. Drain, squeeze out excess water.
Combine leek mixture and matzos with remaining ingredients, except cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2 quart casserole. Sprinkle cheese over top followed by chives.
Bake 35 to 40 minutes or until top is golden. Let stand 5 to 10 minutes before serving.
ROASTED POTATOES WITH TOMATOES AND ROSEMARY
Makes 6 servings
6 Potatoes, preferably long and narrow
6 Ripe plum tomatoes, sliced
Olive oil
1 tbsp Minced fresh rosemary
Minced chives
Salt and pepper, to taste
Preheat oven to 375 degrees F.
Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2-inch thick.
Oil large shallow baking dish. Alternate potato and tomato slices in rows. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper.
Bake 20 to 25 minutes, or until potatoes begin to turn golden crisp around edge.
POTATO AND BACON PIE
Makes 6-8 servings
1 lb bacon, chopped
1 onion, chopped
8 large eggs, beaten
1 lb potatoes, peeled and grated
2 3/4 cups grated sharp cheddar cheese
1/2 tsp ground black pepper
Preheat oven to 350 degrees F. Grease a 9x13-inch glass baking dish.
Cook bacon and onion until bacon is crisp; drain well. Set aside.
Combine eggs with potatoes and cheese. Mix in bacon. Pour evenly into the prepared baking dish.
Bake about 45 minutes or until center is set.
WILD MUSHROOM-POTATO GALETTE
Source: Stephen Ceideburg, the Oregonian FOODday, 1/5/93
Makes 8 servings
1/3 cup olive oil, divided use
12 oz cultivated wild mushrooms, cut into large pieces
6 cloves garlic, minced
salt and pepper, to taste
1/4 cup snipped chives
6 medium potatoes, peeled and cut into 1/8-inch-thick slices
Heat 2 tablespoons oil in 10-inch cast iron skillet. Add mushrooms, garlic, salt and pepper. Cook over medium heat, stirring frequently, until mushrooms are tender, about 5 minutes. Transfer to bowl and stir in chives. Set aside.
Lightly brush 12-inch square piece of aluminum foil with oil; set aside.
Put remaining oil in oven-proof skillet. Arrange half of potato slices in overlapping circles to cover bottom of skillet. Sprinkle with salt and pepper with mushrooms. Arrange remaining potatoes in overlapping circles. Cover with foil, oiled side down, and top with 9-inch pie plate to weigh mixture down. Cook over medium heat for 6 minutes.
Transfer to oven and bake at 325 degrees F until potatoes are tender, about 30 minutes. Remove foil. Loosen sides of skillet. Carefully invert onto serving plate.
POTATO, LEEK AND CARROT PANCAKES
Source: Yankee Magazine
From: J-M,.Me
Makes 4 servings
1 tablespoon olive oil or vegetable oil
2 leeks, well rinsed and thinly sliced (white and pale green parts only)
2 large russet potatos (about 1 1/4 lbs, peeled and coarsely grated)
1 large carrot, peeled and coarsely grated
2 tablespoons minced fresh parsley
1 teaspoon salt; pepper to taste
3 eggs, lightly beaten
Vegetable oil (for frying)
Sour cream (optional, for garnish)
Heat the 1 tablespoon oil in a large skillet. Cook the leeks over medium-low heat, stirring occasionally, until they are softened but not browned, about 5 minutes. Transfer to a large bowl. Wipe skillet with paper towel; set aside.
Add the grated potatoes and carrot to the leeks. Stir in the parsely, salt, pepper and eggs. Mix well.
Heat 1/8 to 1/4 inch oil in skillet (can use less but they will be less crunchy). It's ready when a bit of the mixture sizzles as soon as it's added. When the oil is hot, use a soup spoon to scoop dollops of the mixture, press down slightly on the pancakes to flatten to about 3- to 4-inches in diameter. Cook over medium high heat, turning once, until crisp and brown, about 4 minutes per side.
Place the pancakes briefly on paper towel to drain, then serve hot.
POTATO AND LEEK CASSEROLE
Source: Veg-cook, September
From: Peggy, WA
Makes 4 servings
3 cups well-scrubbed leeks, cut into 1/2-inch pieces
1/2 cup shredded carrots
2 tbsp olive oil
salt and pepper, to taste
1 tsp powdered dry rosemary
1 cup vegetable broth
2 lbs unpeeled red potatoes, sliced in thin rounds
1/4 cup finely chopped fresh parsley or chives (or mixed), for garnish
Preheat oven to 375 degrees F.
In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix well.
Layer a well-oiled 2 1/2 to 3 quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables. Repeat and finish with last 1/3 of potatoes. Pour broth evenly into casserole.
Cover and bake for 50 minutes covered at 375 degrees F. Uncover and bake for another 10 minutes.
Garnish with parsley and chives.
VARIATION:
Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.
CREAMY POTATO-CARROT CASSEROLE
From: Peggy, WA
Makes 4 servings
2 cups peeled and diced potatoes
3/4 cup diced carrots
2 slices bacon
1/3 cup milk
2 eggs, beaten
1/2 cup plus 1 tbsp grated parmesan cheese, divided use
1/4 cup sliced green onion
3 tbsp sour cream or plain yogurt
In a medium saucepan cook potatoes and carrots, covered, in boiling water about 12 minutes or until carrots are tender.
Meanwhile, in a small skillet cook bacon until crisp. Drain, crumble and set aside.
In a large mixer bowl mash potatoes and carrots with a potato masher or an electric mixer on low speed. Gradually beat in the milk till mixture is creamy. Stir in eggs, the 1/2 cup of parmesan cheese, green onion, and sour cream or yogurt. Transfer to a 1-quart casserole.
Bake, uncovered, in a 350 degree F oven for 20 minutes. Sprinkle with the bacon and remaining 1 tablespoon parmesan cheese. Bake for 15 minutes more or until center is set.
GERMAN POTATO SALAD
From: CC
2 pounds cooked potatoes
4 slices minced bacon
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup basic vegetable stock
1/2 cup vinegar
1/2 teaspoon sugar
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon dry mustard
Chopped fresh parsley, for garnish
Cook potatoes in their jackets until tender. Peel and slice while hot.
Heat bacon in a skillet; add onion and celery and saute until golden.
Heat the stock and remaining ingredients to boiling.
Combine all ingredients, except parsley, in skillet; gently stir with the potatoes. Serve at once with parsley. Leftovers can be served chilled.
BRIGITTE'S REAL GERMAN POTATO SALAD
From: CC
8 potatoes, boiled, peeled and thinly sliced
1/2 apple, finely diced
1/2 onion, finely diced
2 tablespoons sweet pickle relish
1 teaspoon spicy mustard
2 tablespoons pickle juice (OR 1/2 tsp. vinegar and 1/2 tsp. sugar)
4 tablespoons Miracle Whip Lite
Paprika, salt and pepper, to taste
4 hard boiled eggs, diced
Chopped fresh parsley, for garnish
Mix all ingredients, except parsley, together carefully, season to taste, garnish with parsley. Cool in refrigerator for at least 1-2 hrs, best overnite.
SLICED BAKED POTATOES
Makes 4 servings
Serve with meat, fish or poultry dishes or as a main dish with a salad.
4 medium potatoes, evenly sized
1 tsp salt
3 tbsp butter, melted
3 tbsp chopped fresh herbs (such as parsley, chives, thyme, sage or herbs of your choice)
4 tbsp grated cheddar cheese
1 1/2 tbsp grated Parmesan cheese
TO OVEN BAKE:
Peel potatoes if the skin is tough; otherwise scrub and rinse. Cut the potatoes into thin slices but not all the way through. Use the
handle of a wooden spoon to prevent the knife from cutting all the way.
Put the potatoes into a baking dish and slightly "fan-out" the slices. Sprinkle with salt and herbs then drizzle with butter.
Bake potatoes at 425 degrees F for about 50 minutes. Remove from the oven and sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.
TO MICROWAVE BAKE:
Clean and slice potatoes as for oven bake. Place potatoes in a microwave safe dish or pan. Sprinkle with melted butter and chopped parsley, chives or sage. Microwave on HIGH for 10 minutes, rearranging the potatoes after 5 minutes. Let potatoes "rest" for 5 minutes. Sprinkle with cheeses. Microwave for another 4 to 6 minutes on HIGH power until cheeses are melted and potatoes are soft. Sprinkle with salt.
GALETTE LYONNAISE (LYONNAISE POTATO GALETTE)
Source: Bistro Cooking by Patricia Wells
Makes 6 servings
"The bistros of Lyons are a potato lover's paradise. This version, typical of the simple potato and onion mixtures typically served with roast meats or steak, is quick and easy to prepare."
2 lbs Baking potatoes, peeled
2 medium Onions
6 tbsp unsalted Butter ( 3 oz)
Freshly grated nutmeg
Salt and freshly ground black pepper, to taste
Boil or steam the potatoes until tender and mashable. Drain. Let the potatoes rest for a few minutes. Coarsely mash with a fork, leaving a few irregular chunks.
Preheat the broiler.
Halve the onions lengthwise; cut each half into thin half-moon rounds.
In a large skillet, melt 1/3 of the butter over medium-high heat. Add the onions and saute until soft and golden, about 10 minutes. Add 1/3 more of the butter and melt. Add the potatoes, season generously with nutmeg, salt and pepper, and cook, tossing the mixture about 2 or 3 more minutes.
Transfer the mixture to a gratin dish. Smooth with the back of a large spoon, then dot with the remaining butter.
Brown lightly under the broiler. Serve immediately.
POTATO CASSEROLE (TORTA DI PATATE)
From: Peggy
Makes 6 servings
7 oz. starchy potatoes
1 1/4 cup flour
Salt
Butter, oil or lard
3 1/2 oz. Mozzarella cheese
2 tbsp. grated Parmigiano-Reggiano or Grana Padano cheese
Ground black pepper
1 demitasse spoon oregano
Fresh tomato slices
Extra-virgin olive oil
Preheat the oven to 475 degrees F.
Boil, peel and mash the potatoes. Work in the flour along with a generous pinch of salt.
Spread the potato mixture in a layer 1/4-inch thick in a baking pan rubbed with butter, oil or lard. Cut the Mozzarella in small cubes and arrange them atop the potato dough. Sprinkle over grated Parmesan, a pinch of pepper and the oregano. In the summer, slices of a fresh tomato that has been peeled and seeded can be put atop the torta.. At the end, pour over a bit of olive oil.
Bake in a 475 degree F oven until the surface of the torta has browned lightly and the potato dough is crunchy.
- Read Replies (2)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | Recipe: Potato Recipes (45) - 01-13-1998 Recipe Swap (updated) |
| Betsy at Recipelink.com | |
| 2 | Recipe: Recipes Using Root Vegetables (24) |
| Betsy at TKL | |
| 3 | Recipe: Recipes Using Beets (6) |
| Betsy at TKL | |
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute