Recipe: Potato Side Dishes (22) 1999-09-21

Potato Side Dishes - 9-21-99

Debbie.D.,.AL (10:04:05) : POTATOES AU GRATIN

3 1/2 cups peeled, finely chopped potatoes
1/2 cup low-fat cottage cheese
1/2 cup non-fat buttermilk
1 T. minced green onion
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup shredded mozzarella cheese
1/8 tsp. paprika
2 tsp. cornstarch

Cook potatoes in boiling water for 8 minutes or until tender. Do not overcook potatoes. Drain and set aside. Combine cottage cheese, and buttermilk until smooth. Stir in potatoes, onions, cornstarch, salt, and pepper. Spoon into 1-qt. casserole dish sprayed with PAM. Bake at 350 for 20 minutes; sprinkle with cheese and paprika, and bake an additional 5 minutes.

Debbie.D.,.AL (10:00:11) : CHEDDAR BAKED POTATO SLICES

1 can cream of mushroom soup
1/2 tsp. paprika
1/2 tsp. pepper
4 medium baking potatoes, sliced 1/4"
1 cup shredded Cheddar cheese

Combine soup, paprika, and pepper. In a greased 2-quart baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover with foil, bake at 400 degrees for 45 minutes. Uncover, bake 10 minutes or until potatoes are tender.

Debbie.D.,.AL (09:56:28) : SUNDAY SWEET POTATOES

3 cups mashed sweet potatoes (I use Bruce's sweet potatoes in orange-pineapple sauce)
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup milk
1/3 cup butter
2 eggs

Combine all of these ingredients and pour in baking dish. Top with the following:

1 cup coconut
1 cup chopped pecans
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter

Blend coconut, pecans, brown sugar, and flour. Add melted butter. Spoon over potatoes and bake at 350 degrees for 20-30 minutes.

Kelly,WA (07:26:55) : SWEET POTATOES WITH MARSHMALLOW CLOUDS
Note: This dish can be frozen, but don't add the marshmallows or bake it before freezing.

6 large sweet potatoes, peeled and cut into cubes
1/4 cup unsalted butter
1 cup light cream
1/2 cup dark brown sugar
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
12 large marshmallows, cut in half

Place the sweet potatoes in an 8-quart saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 20 to 25 minutes, or until tender when poked with a fork.

Preheat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish. Drain the sweet potatoes, place in a large bowl and mash until fairly smooth. Add the butter, cream, brown sugar, cinnamon and vanilla extract. Transfer to
the baking dish, cover and bake for 35 to 40 minutes, or until heated through.

Uncover the baked sweet potatoes and place the marshmallows on top. Return to the oven and bake for an additional 5 to 8 minutes, or until the marshmallows turn golden.

Yields 6 to 8 servings.

Kelly,WA (07:24:17) : HERB-ROASTED NEW POTATOES

1 lb 14 oz small red potatoes, unpeeled (or russets)
1/4 cup Chopped fresh basil or 1 tsp dried basil
1 tbsp Chopped fresh oregano or 1 tsp dried
1 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Black pepper
2 1/4 oz Grated parmesan cheese

1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each.
2. In a large bowl, combine the basil, oregano, oil, salt and pepper. Add the potatoes and toss to combine.
3. Place the potatoes on a nonstick baking sheet and sprinkle with parmesan cheese.
4. Bake for 20-25 minutes of until tender and golden brown.

VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish Yellow potatoes, both of which have yellow flesh. Substitute 2 t. chopped dried rosemary for the basil and oregano.

Kelly,WA (07:22:37) : Garlic Mashed Potatoes
(Approximately 6 servings)

4 Large Russet Potatoes -- Peeled And Cubed
3 Cloves Garlic -- Peeled And Crushed
3/4 Cup Warm Chicken Stock
Salt And Pepper

Scrub potatoes and place in heavy, medium saucepot.
Add garlic and salt, cover with cold water. Bring to boil.

Cook 15 to 20 minutes until potatoes are tender when pierced with a fork.
Drain potatoes and garlic WELL. (This is important to get fluffy mashed potatoes)
Add warm stock and mash together. (Cold stock can cause lumps in mashed potatoes.)
Stir in butter . Season with salt and pepper.

Dawn.NYS (12:37:52) : Rumbledethumps (Potato Pie)
Here's an interesting one from a local restaurant, The Brae Loch Inn, Cazenovia, NY (Scottish Heritage)

1 pound potatoes
1 pound cabbage (about 1/2 head)
4 tablespoons butter
1 onion, chopped
3/4 cup sharp cheddar cheese, grated
1 teaspoon chives
1 pre-baked 9" pie shell*

Cook and mash potatoes. Chop and cook cabbage. Melt butter in large skillet.
Cook onion until soft and golden. Stir in cabbage and chives. Add mashed potatoes. Season with salt and pepper.

Turn into buttered pie plate, sprinkle with grated cheese, and brown under broiler or bake at 400 degrees for 10 minutes.

*my addition - the original recipe didn't call for a crust. I paint the crust with a little butter so the juices do not soak into it quite so much and make it soggy.

Dawn.NYS (12:14:22) : Herbed Potatoes & Onions
Source: Pioneer's Bride B&B, Paris, OH

6 medium potatoes
1 to 2 medium onions, thinly sliced
Italian seasoning
black pepper
1 stick (1/2 cup) butter, melted
olive or vegetable oil, optional

In an ungreased 3 quart microwave safe baking dish, layer 1/3 of the potatoes
and onion slices. Sprinkle with Italian seasoning & black pepper, to taste. Drizzle with 1/3 of the butter and a little of the oil, if you would like. Repeat layers.

Cover with dish lid or vented plastic wrap. Microwave on high for 20 minutes or until potatoes are tender, turning dish after 10 minutes.

Serves: 6

Dawn.NYS (11:53:18) : Hash Brown Casserole

2 lbs. frozen hash browns (diced is best)
1/2 cup melted butter or margarine
1 can cream of chicken soup
2 cups sour cream
2 cups grated cheddar cheese
1/2 cup chopped onion

Spread hash browns in baking dish and let thaw. Mix other ingredients, pour over potatoes, and bake at 350 degrees for one hour.

To reduce fat and calories, use plain yogurt instead of sour cream. To use yogurt, line a strainer with a coffee filter or other porous material (cheesecloth, a paper towel, etc.), put the strainer over a container, and put the yogurt in the strainer to drain out the liquid. Low-fat cheddar cheese and low-calorie margarine could also be used in this recipe.

Dawn.NYS (11:52:36) : Baked Potato Soup -1

4 large baked potatoes (diced)
1 quart whole milk
1 pint half & half
2 tsp instant chicken bouillon
1 cup sour cream
1 stick butter
4 dashes Tabasco sauce (this doesn't make it hot, just brings out other flavors better)
1/2 cup chopped green onions (reserve green tops and chop for topping)
1 dash basil
1 dash celery salt
1/4 tsp salt
1/4 tsp black pepper
1 cup crumbled bacon

Bring to simmer, don't boil. Simmer about twenty minutes. You can simmer it much longer,
and it won't hurt it, but you need to partially cover it with a lid. You may want to add a little flour to thicken.

Serve with bowls of shredded cheese, chopped onions, red pepper, crumbled bacon, etc.

Dawn.NYS (11:52:00) : Potato Puffs

4 medium potatoes, peeled, sliced and cooked
2 tblsp mayonnaise
1 tsp Dijon mustard (I like Dijonnaise)
1 clove garlic crushed
1 tblsp chopped parsley
1 tblsp chopped chives
black pepper to taste
1 1/2 - 2 cups dried breadcrumbs
2 eggs, beaten with 3 tblsp water
Self-Raising Flour
Oil for deep frying

Mash potatoes with mayonnaise, mustard, garlic, parsley, chives, pepper, and sufficient flour to make a firm dough. Roll potato mixture into balls. Dip each into the egg and water mix, then roll in breadcrumbs. Refrigerate coated balls at least 1 hr. to set.

To cook, heat oil and deep-fry balls until brown.

Dawn.NYS (11:51:31) : Twice-Baked Potatoes with Cheese

4 large Baking potatoes
Salt and pepper to taste
4 tbsp Black olives, imported
1/2 c Green chili peppers, diced (mild, canned)
5 tbsp Heavy cream
1/2 c Cheddar cheese, grated plus additional for topping
1/2 c Sour cream
Black olives, green onion, red pepper flakes (garnish)

Scrub and dry the potatoes. Cut a small, deep slit in the top of each potato. Set the potatoes on the middle rack of a preheated 375 degrees F. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. Let potatoes cool slightly, cut off the tops and scrape the potato pulp into a bowl. So not scrape so deeply that you tear the potato skin. Salt and pepper the potato shells; reserve.

Mash the potato pulp and stir in 4 Tbsp chopped olives, diced green chilies, and enough heavy cream to give the mixture the desired consistency. Season to taste with salt and pepper, and stir in 1/2 cup grated cheese. Divide the potato mixture equally among the shells, mounding the filling slightly. Sprinkle with additional grated cheese and place on baking sheet.

Bake again at 400 degrees F., until potatoes are hot and cheese is bubbling. Top each potato with a generous dollop of sour cream, and garnish as desired. Serve warm.

Terrytx (10:42:10) :

Creamy Potato Sticks
Recipe By :Taste of Home
Serving Size : 6

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

In a saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir 2 min. Remove from heat; whisk in soup and cheese until smooth. Set aside. Cut potatoes into 4"x1/2"x1/2" sticks; place in a greased 13x9" baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350 for 55-60 min. or till tender. Sprinkle with paprika.

Terrytx (10:37:33) :

Lemon Roasted Potatoes
Recipe posted by: Kira
Recipe By : FIRST for Women Magazine-May 31, 1999
Serving Size : 6

2 pounds small red potatoes, halved
1 tablespoon chopped fresh rosemary
1 lemon -- halved lengthwise, sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

Heat oven to 425 degrees. In medium bowl, combine potatoes, rosemary, lemon, olive oil, salt, and pepper. Toss to coat potatoes with oil and seasonings. Place in roasting pan. Roast 25 minutes, turning occasionally or until the potatoes are golden and crisp, but tender inside.

Terrytx (10:34:26) : Potatoes Pierre
Recipe By :posted by Leigh

2 1/2 lbs. potatoes, peeled and thinly sliced
6 Tbs. butter
2 Tbs. chopped parsley
1 tsp. salt
ground pepper to taste
1 small onion, thinly sliced
1 c. grated Gruyere cheese
1/4 c. grated Parmesan cheese
1 1/4 c. beef broth, heated to boiling

Preheat oven to 425. Use 2 Tbs. butter to grease 2 qt. baking dish. Pat dry 1/2 of potatoes and line bottom of dish, overlapping as you go. Sprinkle with 1/2 parsley, salt, pepper, onions, and cheeses. Dot with another 2 Tbs. butter. Repeat with remaining ingredients for 2nd layer. Dot with remaining butter. Pour boiling broth over top. Bake 55-60 min.

Terrytx (10:32:11) :

Saltgrass Steak House Romano Potatoes
Recipe By :Houston Chronicle-8/5/98
Serving Size : 8

2 pounds red potatoes,(not new potatoes) -- unpeeled
1 stick (1/2 cup) unsalted butter
2 teaspoons minced garlic
4 tablespoons grated Romano cheese, divided
1/2 cup whole milk
1/2 cup shredded Monterey jack cheese
1/2 cup shredded Cheddar cheese
2 tablespoons chopped green onions
2 teaspoons salt
1 teaspoon cracked black pepper
1/2 teaspoon ground white pepper
1 teaspoon paprika

Boil potatoes a day ahead; cover and refrigerate overnight. Cut potatoes into quarters in a large mixing bowl. Place butter and garlic in small saucepan; heat over med. heat until butter is completely melted. Pour over potatoes. Add 3 tbls. Romano. Add milk, Monterey Jack, Cheddar, green onions, salt, peppers and paprika. Preheat oven to 350 degrees. Mix ingredients. thoroughly with your hands, gently squeezing through you fingers. Do not overmix; there should be large chunks throughout the mixture. Transfer potatoes to a 13x9x2-inch casserole dish; sprinkle with remaining Romano and cover. Bake 35 min. Serve immediately.

Terrytx (10:31:23) :

Roasted Potatoes and Artichoke Feta
Recipe By :Cooking Light-9/98
Serving Size : 4

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

Preheat oven to 425 degrees. Combine the first 6 ingredients. in a large bowl, tossing well to coat. Arrange the potato mixture in a 13x9" baking pan coated with cooking spray. Bake at 425 degrees for 40 min. or until the potatoes are tender, stirring occasionally. Combine the potato mixture and the Feta, and toss well. Yield: 4 servings ( serving size: 2 cups)

Terrytx (10:30:29) :

Garlic Potatoes
Recipe By :Terry Ward
Serving Size : 6

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 tbls chopped parsley
1/2 tsp each salt and pepper

Combine all ingredients; place in greased 12x8x2-inch baking dish. Bake at 350 for 1 hr. and 15 min. or till tender.

Dawn,NYS (10:25:41) : Spicy Potatoes

6 baking potatoes
butter
2 T (more or less) Taco seasoning (from envelope)

Scrub potatoes but do not peel. Slice them thickly, approximately one half-inch thick. Lay onto a buttered cookie sheet, making sure both sides have a little butter on them. You may need to add a little more oil.

Bake in a 350-degree oven for about 30 minutes. These will cook pretty quickly; they will bubble on one side after about 20 minutes, and you will need to turn them over to get them evenly cooked on the other side. Sprinkle with spice mix a few times throughout the cooking time, to get the flavor throughout the potatoes.

Dawn,NYS (10:22:06) : Twice-Baked Potatoes with Cheese

4 large Baking potatoes
Salt and pepper to taste
4 tbsp Black olives, imported
1/2 c Green chili peppers, diced (mild, canned)
5 tbsp Heavy cream
1/2 c Cheddar cheese, grated plus additional for topping
1/2 c Sour cream
Black olives, green onion, red pepper flakes (garnish)

Scrub and dry the potatoes. Cut a small, deep slit in the top of each potato. Set the potatoes on the middle rack of a preheated 375 degree F. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. Let potatoes cool slightly, cut off the tops and scrape the potato pulp into a bowl. So not scrape so deeply that you tear the potato skin. Salt and pepper the potato shells; reserve.

Mash the potato pulp and stir in 4 Tbsp chopped olives, diced green chilies, and enough heavy cream to give the mixture the desired consistency. Season to taste with salt and pepper, and stir in 1/2 cup grated cheese. Divide the potato mixture equally among the shells, mounding the filling slightly. Sprinkle with additional grated cheese and place on baking sheet.

Bake again at 400 degree F., until potatoes are hot and cheese is bubbling. Top each potato with a generous dollop of sour cream, and garnish as desired. Serve warm.

Roz/La. (10:14:49) : Prize Potatoes

8 red potatoes- medium to large
1/2 cup grated cheddar cheese
16 slices bacon

Boil potatoes, approximately 15 minutes or until barely tender.
Peel potatoes. Using an apple corer, core out center of potato about 2/3 of the way through, reserving scooped out potato. Fill cavity with approximately 1 tablespoon of cheese, pressing into center. Completely fill cavity with scooped out potato.
Wrap each potato with bacon, one around and one top to bottom, using toothpicks to secure ends.
Bake in 375 degree over 15-20 minutes, until bacon is brown an crisp.

Roz/La. (10:06:46) : 6 large potatoes, peeled
1 stick butter or margarine- sliced
5 strips bacon
1/2 cup chopped green onion
2 cups grated sharp cheese
1 cup milk
1 cup sour cream
seasoning to suit taste (I use Tony Chaceres)

Boil potatoes, chill for several hours or overnight. Grate finely or use food processor. Place in 9x13 buttered casserole, top with butter.
Fry bacon, drain and crumble, set aside
Using some of the bacon drippings, saut onions until transparent. Add cheese and seasoning, mix thoroughly, blend in milk, sour cream, and bacon. Pour mixture over potatoes. Bake at 350 for 30 minutes.

This is obviously not low fat, but soooo good. Save for special occasions!