Recipe: Potato Recipes (7) - 08-11-99 Recipe Swap Part 1 (updated)

7 POTATO RECIPES
Recipe Swap - 08-11-99 Part 1

RECIPES IN THIS FILE:
Garlic Potatoes
Roasted Potatoes with Artichoke Hearts and Feta
Grilled Potato Salad with Chipotle Mayonnaise
Texas-Style Au Gratin Potatoes
Chili-Roasted Potatoes
Creamy Potato Sticks
Buttermilk Scalloped Potatoes

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GARLIC POTATOES
From: Terry Ward
Makes 6 servings

4 large baking potatoes, peeled and cubed
2 stalks celery, finely chopped
1 small onion, finely chopped
2 to 3 cloves garlic, minced
1/2 cup butter or margarine, melted
3 tbsp chopped fresh parsley
1/2 tsp each salt and pepper

Combine all ingredients. Place in greased 12x8x2-inch baking dish.

Bake at 350 degrees F for 1 hour and 15 minutes or till tender.

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ROASTED POTATOES WITH ARTICHOKE HEARTS AND FETA
Source: Cooking Light magazine, September 1998
Makes 4 servings (2 cups per serving)

2 pounds small red potatoes, quartered
2 cans (14 oz each) artichoke hearts, halved
2 tablespoons chopped fresh thyme (or 2 tsp. dried thyme)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup crumbled feta (2 oz)

Preheat oven to 425 degrees F.

Combine all the ingredients, except the feta, in a large bowl, tossing well to coat. Arrange the potato mixture in a 13x9-inch baking pan that has been coated with cooking spray.

Bake at 425 degrees F for 40 minutes or until the potatoes are tender, stirring occasionally.

Combine the potato mixture and the feta, and toss well.

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GRILLED POTATO SALAD WITH CHIPOTLE MAYONNAISE
Source: Houston Chronicle, June 23, 1999

2 pounds new potatoes, cleaned
Salt and fresh ground pepper
1 red onion, sliced 1/2-inch thick
1/4 cup diced red bell pepper
1/2 cup diced celery
1/2 cup Chipotle Mayonnaise (recipe follows)

Bring a large pot of water to a boil over high heat; add potatoes and cook until just tender, 15-20 minutes. Remove from heat. Drain and cut into halves or quarters, depending on size. Season with salt and pepper.

Prepare grill. When hot, place potatoes and onion slices on grill. Cook until lightly brown on one side, about 5 minutes. Carefully turn over and cook until caramelized, about 5 more minutes.

Place grilled potatoes and onion in a large bowl. Add bell pepper and celery. Toss well with Chipotle Mayonnaise. Adjust seasonings. Keeps as long as 2 days, covered in the refrigerator.

CHIPOTLE MAYONNAISE

1 cup mayonnaise
1 tablespoon fresh lime juice (juice of one whole lime)
2 chipotle chilies in adobo sauce, pureed and strained
1 teaspoon ground cumin
Salt and fresh ground pepper, to taste

Combine mayonnaise, lime juice, chipotles, cumin, salt and pepper in a glass or other nonreactive bowl. Cover and refrigerate. Covered in refrigerator, mayonnaise keeps as long as a week

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TEXAS-STYLE AU GRATIN POTATOES
From: Terry Ward
Makes 12 servings

6 medium potatoes
1/2 medium onion, chopped (about 1/2 cup)
2 cups skim milk
4 tablespoons cornstarch
4 tablespoons light stick margarine
1 large clove garlic, minced
2 cups shredded reduced-fat Mexican cheese blend, divided use
1 (4o z) can chopped green chilies*
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and pepper, to taste

Peel potatoes and slice 1/4-inch thick. Boil potatoes in slated water for 6 minutes only. Drain and set aside.

Dissolve cornstarch in milk; set aside.

Melt margarine in medium saucepan over medium-high heat. Saute garlic for about 1 minute.* Reduce heat to medium. Gradually whisk milk mixture into sauteing garlic in pan. Whisk constantly until thickened and bubbly.

Remove from heat and add 1 1/2 cups cheese, chilies, cumin, oregano, salt and pepper. Stir until cheese is melted.

Spray a 2-quart baking dish with cooking spray. Place about 1/2 of the potatoes in the baking dish. Pour about 1/2 of the sauce on top. Repeat with remaining potatoes and cheese sauce. Sprinkle remaining 1/2 cup cheese on top.

Bake, uncovered, for 20-30 minutes or until heated through and bubbly.

**We like to add chopped fresh jalapeno (1 or 2, depending on desired hotness) for the kick. Add when sauteing garlic.

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CHILI-ROASTED POTATOES
Source: Cooking Light magazine, June 1999
Makes 4 servings

2 tablespoons water
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1 teaspoon Thai chili paste (such as Dynasty)
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
4 red potatoes (about 1 1/2 lbs), each cut 6 wedges
1 red onion, cut in 6 wedges
1 red bell pepper, seeded and cut in 1/2-inch strips
8 cloves garlic, peeled

Preheat oven to 400 degrees F.

Combine first 9 ingredients (water through cayenne pepper) in a large bowl; stir with a whisk. Add potatoes, onion, bell pepper, and garlic; toss well to coat.

Arrange vegetable mixture in a single layer in a shallow roasting pan.

Bake at 400 degree F for 35 minutes or until potatoes are tender. stirring after 20 minutes.

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CREAMY POTATO STICKS
Source: Taste of Home magazine
From: Terrytx
Makes 6 servings

1/4 cup flour
1/2 tsp salt
1 1/2 cups milk
1 (10 3/4 oz) can condensed cream of celery soup
1/2 lb Velveeta, cubed
5 to 6 large baking potatoes, peeled
1 cup chopped onion
Paprika (for garnish)

In a saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir 2 minutes. Remove from heat; whisk in (undiluted) soup and cheese until smooth. Set aside.

Cut potatoes into 4x1/2x1/2-inch; sticks; place in a greased 13x9-inch baking dish. Sprinkle with onion. Top with cheese sauce.

Bake, uncovered, at 350 degrees F for 55-60 minutes or till tender. Sprinkle with paprika.

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BUTTERMILK SCALLOPED POTATOES
From: Annie,TX

2 very large baking potatoes, thinly sliced
1/4 cup flour
1 teaspoon salt
1 medium onion, chopped
2 tablespoons butter
2 cups buttermilk
salt and pepper, to taste

Peel potatoes and slice very thin (about 1 quart when sliced). Combine salt and flour and dredge potato slices in that. Place in 9x13-inch baking dish; set aside.

Saute onion in butter until tender, then add buttermilk to pan just long enough to warm but not boil. Pour mixture over potatoes, sprinkle with pepper or paprika.

Bake in 350 degree F oven for 1 hour or until tender.

VARIATION:
I used one bunch of fresh green onions... added color to the dish. I placed half of the potatoes in dish, green onion and then layer of shredded cheddar cheese, then rest of potatoes and green onions. Then poured mixture over potatoes. Just before serving, I topped the casserole with more shredded cheese.