BASQUE POTATOES
1/2 cup finely chopped onion
1/2 cup chopped celery
1/2 cup shredded carrot
1 clove garlic, minced
parsley, chopped
2 cups chicken broth
4 cups potatoes, pared and cubed
salt and pepper
Saute onion, celery, carrot and garlic in melted butter in a 10-inch skillet
until tender. Add chicken broth, potatoes, salt and pepper. Cover; simmer for
10 minutes. Remove cover. Simmer, stirring occaisionally, 20 minutes or until
broth has thickened. Sprinkle with parsley. Makes 4 to 6 servings
Creamy Scalloped Potatoes
2 tbsp Butter or margarine
2 tbsp All-purpose flour
1/2 tsp Salt
1/8 tsp Pepper
1-1/2 C Milk
2 lg Potatoes, peeled and thinly sliced
2 tbsp Finely chopped onion
· In a small saucepan over low heat, melt butter. Stir in flour, salt and
pepper until smooth and bubbly. Gradually add milk, stirring constantly. Bring to
a boil; boil for 2 minutes. Remove from the heat.
· In a greased 1-quart baking dish, layer half of the potatoes. Add the onion
and half of the sauce. Top with remaining potatoes and sauce. Cover and back
at 350 degrees for 35-40 minutes or until potatoes are tender.
Golden Potatoes
4 medium potatoes (about 1 lb)
1 pkg cream cheese (3 oz), room temperature
1/4 cup milk
3/4 cup sour cream
1/4 cup sliced green onion
1/8 tsp white or black ground pepper
salt to taste
1 cup shredded sharp cheddar cheese
· Cook potatoes in jackets in water until tender.
· Cool potatoes, peel and cut into 1/2-inch cubes. Set aside.
· Stir cream cheese in a mixing bowl until smooth. Gradually add milk. Stir
in sour cream, onion, pepper and salt to taste.
· Add potatoes; mix well.
· Turn into a buttered 1-1/2-quart baking dish.
· Sprinkle cheese over the top.
· Bake, uncovered, in a 375 degree F. oven (start cold) for 30 to 40 minutes,
or until bubbly.
Potato Delicious
1/2 lb bag Ore ida hash browns thawed (Squeeze the juice out)
1/2 C Butter or margarine
1/2 C Chopped onions
8 oz Sour cream
8 oz Shredded cheddar
1 can Cream of chicken soup (undiluted)
Salt & Pepper to taste
2 C Crushed corn flakes
1/3 C Melted butter
Salt & paprika
· Mix first 7 ingredients and put in 9 x 13 buttered baking dish.
· Mix last three ingredients and spread evenly on top.
· Bake at 350 degrees for 45 to 60 minutes until slightly brown and bubbly.
CROCKPOT SCALLOPED POTATOES :
2 lb Potatoes (about 6 medium)
1/4 ts Pepper
3 tb Butter
1 Small onion, thinly sliced
1 cn Cream of mushroom soup - (10 oz.)
1/4 c Flour
1 t Salt
4 sl American cheese
Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon
cream of tartar. Drain. Put half of sl iced potatoes in greased CROCK-POT. Top
with half of onion slices, flour, salt and pepper. Add remaining sliced
potatoes and onions. Sprinkle with remaining flour. Add butter and undiluted soup.
Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours). Add cheese slices 30
minutes before serving
Baked Potato Toppings
Broccoli and Cheese
· 1 can Cream of celery soup
· 8 ounces Jar cheez whiz
· 1 tablespoon Dry minced onion
· 10 ounces Pk frozen chopped broccoli, cooked & drained
In top of double boiler combine soup, Cheez Whiz, and minced onion, stirring
until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoes.
Refrigerate leftover sauce to use within a week or freeze to use within 6 months.
·
Chili and Cheese
· 1 can Chili-beef soup
· Cheddar cheese, shredded
Warm soup until piping hot. Spoon over baked potatoes and top with cheese.
Sour Cream and Chives
· 2 tablespoons Mayo
· 8 ounces Onion chip dip
· 8 ounces Sour cream chives
· 2 tablespoons Dry minced chives
· Stir together mayo, onion chip dip and sour cream. Fold in minced chives
and spoon over baked potatoes.
·
GNOCCI
(Italian Potato Dumplings)
6 medium boiled potatoes
pinch of baking powder
flour to make nice consistancy
pinch of salt
Have spaghetti sauce and large pan of boiling water ready. Peel, cut and cook
potatoes; drain and mash. Add flour; mix until no longer sticky. Take small
chunk of dough; roll out with flour into approximate pencil shape. Cut into
1-inch pieces; roll pieces in more flour (so dumplings don't stick together).
Continue until all dough is used. Place gnocci into rapidly boiling water; cook
for 15
minutes. Drain; place in bowl. Ladle sauce over gnocci. Serve with Parmesan
cheese. Enjoy.
Oven Fried Potaotes
4 pounds baking potatoes, like russets, cut into 2-inch cubes
1/4 cup olive oil
4 cloves garlic, minced
1/4 cup minced fresh parsley
2 teaspoon dried basil, crumbled
2 teaspoon dried oregano, crumbled
Pepper
Salt
Preheat oven to 350 degrees. Combine potatoes, oil, garlic, herbs, and pepper
in large bowl and toss to coat. Spread potatoes in single layer on 2 baking
pans. Bake until golden brown and cooked through, turning once, about 1 hour.
Season potatoes, to taste, with salt and serve immediately.
POTATO PATIES
2 1/4 pounds peeled and grated Yukon Gold or yellow potatoes
3 ounces melted butter
Salt and pepper
Chopped parsley, for garnish
Peel and coarsely grate the potatoes. Combine the potatoes with the melted
butter, salt and pepper and mix well. Heat a 10-inch sauti pan on medium high
heat, lightly grease, and add the potato mixture, form into a cake shape. Cook
the potatoes until they are golden brown. Flip the "cake" and cook the other
side until it is golden brown. Remove from the pan and garnish with chopped
parsley
Tortilla Espanola (Spanish Potato Omelette)
1 1/2 cups olive oil
2 1/2 pounds boiling potatoes, peeled and cut into 1/3-inch dice
2 1/2 cups chopped onion
1 tablespoon coarse salt
10 large eggs
Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not
smoking and add potatoes, onion, and half of salt. Cook over moderately low
heat, stirring occasionally, until vegetables are very tender but not colored,
about 45 minutes. Drain vegetables in a large colander set over a bowl and cool
5 minutes. Lightly beat eggs in a large bowl. Gently stir in vegetables with 1
tablespoon oil, salt, and pepper to taste. Return 1 tablespoon oil to skillet
and add mixture, pressing potatoes flush with eggs. Cook over low heat,
covered, 12 to 15 minutes, or until almost set. Turn off heat and let stand,
covered, 15 minutes. Shake skillet gently to make sure tortilla is set on bottom and
not sticking to skillet. Invert tortilla onto a large flat plate and slide
back into skillet, bottom side up. (Alternatively, especially if top is still
loose at this point, slide tortilla onto plate first. Cover it with skillet and
invert tortilla back into skillet.) Round edge with a rubber spatula and cook
over low heat, covered, 15 minutes more, or until set. Slide tortilla onto a
serving plate, slice and serve warm or at room temperature.
Prep Time: 5 minutes
Cook Time: 1 hour 35 minutes
Lowfat oven fried potatoes
5 potatoes, peeled & diced
1 onion, finely chopped
2 tsp. fat-free margarine, melted
salt & pepper to taste
Non-Fat cooking spray
1 1/2 tsp. Cajun seasoning
Peel potatoes & dice. Chop onion finely. Spray a baking dish with cooking
spray. Place potatoes & onions in prepared baking dish. Add melted margarine.
Sprinkle with Cajun seasoning & salt & pepper to taste. Cover & bake at 400 for
25 minutes. Uncover and bake another 25 to 30 minutes.
Oven fried Potatoe Wedgies
Clean potatoes well, cut in long wedges (about 8 per potatoe). Spray with
pam and then if desired
Sprinkle with garlic salt or any seasoning.
Cracker Barrel Old Country Store Hash Brown Casserole
Ingredients:
1 2 lb. pkg. frozen Hash Browns
16 oz. Sour cream
1 can cream of chicken soup
1 stick butter
1/2 C. Chopped onion
2 C. grated Cheddar Cheese
Preparation:
Place potatoes in a greased 9x13 inch pan. Season with salt and pepper. Melt
butter in the microwave. In a bowl add minced onions, sour cream, and cream of
chicken soup, and melted butter. Mix these items together. Pour soup mixture
over potatoes; sprinkle with Cheddar Cheese. Bake at 350 degrees for 45
minutes, or until all is completely warm, and the cheese begins to melt.
LEFT OVER MASHED POTATO IDEAS
Form balls of leftover mashed potatoes around cubes of cheese, roll in
Parmesan cheese or crumbs and broil until golden brown.
or
Combine leftover mashed potatoes with chopped onion and shredded cheese, then
bake. Tastes like twice-baked potatoes without the work
MASHED POTATOES WITH WASABI AND LIME
I recently had mashed potatoes flavored with Wasabi (green japanese
horseradish) and lime at a Toronto restaraunt. They were delicious. I reproduced the
dish at home using a standard mashed potato recipe (boiled potatoes, milk,
butter) and added a Tbsp of prepared Wasabi, some lime juice and some lime zest.
The ones I made at home were even better.
Hash Browns and Eggs and Ham
3 cups frozen hash brown potatoes
3/4 cup shredded Pepper Jack cheese
1 cup cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Grease a 2 quart baking dish. Arrange potatoes evenly in the bottom of the
dish. Sprinkle with cheese, ham, and green onions.
3 In a medium bowl, combine eggs, milk, pepper and salt. Pour egg mixture
over potato mixture in dish. The dish may be covered and refrigerated at this
point for several hours or overnight.
4 Bake uncovered for 40 to 45 minutes (or 55 to 60 minutes if made ahead and
chilled) or until center appears set. Let stand 5 minutes before serving
POTATO AND SPINACH CASSEROLE
10 oz. frozen spinach, thawed and squeezed
6 medium potatoes, peeled and shredded (or Hash Browns)
3 eggs
1/4 c. butter melted
1 t. salt
1/4 t. freshly grated pepper
2 T. onions, chopped
2 T. fresh Italian parsley
1 T. fresh dill (1/2 t. dill weed)
1 / 2 cup sour cream
4 oz. Grated cheese
1/2 c. grated parmesan
Mix potatoes with the eggs, melted butter, salt, pepper, onion, parsley and
dill. Turn half of the mixture into a buttered 2 quart casserole. Mix spinach
and cheeses and sour cream, layer over the potatoes. Top with remaining potato
mixture. Cover and bake for 30 minutes. Remove cover, spinkle with parmesan
and bake 30 minutes longer.
BETTYS SKILLET SCALLOPED POTATOES
Put in a 10 inch skillet and cover and cook for 30 min, stirring occasionally:
2 T. margarine
4 Cups thinly sliced potatoes
1 medium onion sliced
1 / 3 cup water
in the meantime, combine and let set while potatoes cook:
1 Pkg onion soup mix( use 1 / 2 pkg if watching salt)
1 cup evaporated milk
If desired can add chopped ham, sausage, hamburger, etc.
when potatoes are done, pour milk mix over potatoes, and cook a few minutes
till
tickens. Then top with:
1 / 4 # cheese grated, and cover and let melt. Serve.
MONTE CRISTO POTATOES
4 large baking potatoes, baked
1/4 c. chopped onion
1/4 c. chopped celery
1/2 c. chopped ham
1/2 c. chopped turkey
1/2 c. chopped chicken
1/2 c. shredded Cheddar
1/2 c. sour cream
1/2 t. paprika
Split potatoes. Lightly fluff the inside of the potatoes with a fork.
Sprinkle 1 T. onion, 1 T. celery, 2 T. ham, 2 T. turkey, 2 T. chicken,
2 T. cheese and 1 T. sour cream in each potato. Heat under a broiler
for 1 to 2 minutes to melt the cheese. Sprinkle with paprika and serve.
Makes 4 servings.
Italian Style Roasted Potatoes
8 ea Large round red potatoes, Quartered
3 ea Medium onions, quartered
1 ea Medium sweet red pepper, cut In 1" pieces
1 ea Medium yellow pepper, cut in 1" pieces
Vegetable cooking spray
1 ts Salt 1/4 ts Pepper
1 ts Chopped fresh oregano 1 ts Chopped fresh basil
1 ts Chopped fresh parsley
Combine potatoes, onion, and peppers in a large roasting pan; coat
vegetables well with cooking spray. Bake at 400 degrees for 1 hour
and 15 minutes or until tender. Sprinkle with salt and remaining
ingredients; toss gently. Makes 8 servings.
FRENCH FRIES WITH BOILED POTATOS
6 large red potatoes, skins on
Oil, for frying
1 large sweet onion
Salt and pepper
Using a large pot, boil potatoes with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick. In a large pot or fryer, heat oil to 350 degrees. Par-fry the potatoes for 5 to 6 minutes. Potatoes should be limp. Remove potatoes and place onto paper towels and allow to drain. Let sit for 1 to 2 hours at room temperature.
Cut onions into 1/2-inch wedges. Just before serving time, place potatoes and onions into oil heated to 375 degrees F for 3 to 5 minutes, or until brown. Remove fries from oil, drain on paper towel, and while still hot, season with salt and pepper
Cheese topped potatoes
In a small skillet, add 1 tablespoon butter or oil over medium heat. Add onion and cook until softened, about 10 minutes. Transfer to a large bowl and cool slightly.
To the bowl, add the cheese, mayonnaise, hot pepper sauce. Mix well and set aside.
This recipe is enough for 4 potatos. (If using only 2 potatos cut following recipe in half)
1 tablespoon butter or olive oil
3/4 cup chopped onion
2 cups shredded Monterey Jack
1 cup mayonnaise
Bake large potatos till done. Cut in half lengthwise and place on cookie sheet, layer
With the cheese mixture, place in oven and bake for 15 minutes till cheese is melted.
Can add bacon bits, green onions, etc.
Green bean, bacon and potatos
1. Remove the ends from the beans. Snap the beans in two, place into a colander, wash, and set aside to drain.
2. Meanwhile, in a large cast-iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes.
3. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the stock and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
4. While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1�4 cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes.
POTATO and BREAD DRESSING
3 medium potatoes
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
8 tablespoons (1 stick) unsalted butter
1 cup chopped onion
3 celery ribs, chopped
4 cups cubed homemade style white bread, about 10 slices
2 eggs, lightly beaten
1/4 cup chopped fresh parsley
Salt and pepper to taste
8 tablespoons butter, cut into bits
Preheat oven to 350° F. Generously butter a 1-1/2 quart baking dish. Set aside.Cook potatoes in water until soft enough to mash. Mash and beat in milk, salt and pepper. Transfer to large bowl. Melt the 8 tablespoons of butter in large skillet over medium heat. Add onions and celery; cook until just soft, about 10 minutes. Add to potatoes, using slotted spoon. Sauté bread cubes in same skillet until brown and crispy, adding more butter if needed. Transfer bread to potatoes. Add the eggs, parsley, salt and pepper to potato mixture. Mix thoroughly; transfer to baking dish. Dot the casserole with butter bits. (Casserole can be prepared up to 2 days ahead, refrigerated, and brought to room temperature before continuing.) Bake in oven until hot, about 35 minutes
POTATO CASSEROLE
6-8 large potatoes, cooked, peeled and mashed
1 c. sour cream
2 t. salt
1/4 t. pepper
2 T. chopped chives or green onion tops
1/4 c. butter or margarine
1 10 oz. pkg. frozen chopped spinach, thawed & well drained
1 c. shredded Cheddar cheese
Recipe
In large bowl, combine all ingredients, except cheese. Spoon into greased 2qt. casserole. Bake uncovered at 400° for 15 min. Top with cheese and bake 5 min. longer.
CROCKPOT SCALLOPED POTATOS
1 teaspoon cream of tartar*
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1-1/2 cups milk
1 to 1-1/2 cups shredded cheese
5 medium potatoes, thinly sliced
Combine water and cream of tartar in large bowl; stir. Add potatoes; stir well. This will help keep the potatoes from darkening. Drain. Turn potatoes into slow cooker.
Stir flour, salt and pepper together in saucepan. Whisk in milk gradually until no lumps remain. Heat and stir until boiling and thickened. Stir in cheese to melt.
Pour over potatoes in cooker. Cover. Cook on LOW 6 to 8 hours.
*can also sprinkle potatos with fruit fresh to stop darkening, rather than Cream of tartar
SCALLOPED POTATOS AND HAMBURGER
1 pound hamburger
1 teaspoon salt
5 medium potatoes -- sliced thin
1 large onion -- sliced thin
Salt and pepper
1 can cream of mushroom soup (10-1/2 oz. size)
1 cup milk
1/4 cup chopped green pepper -- optional
1 package frozen mixed vegetables (10-oz. size)
Butter
Brown the hamburger with salt until slightly brown, stirring frequently and breaking up into small pieces. (Sprinkle salt in pan, add meat, and use no shortening).
Alternate in a buttered casserole, layers of browned meat, sliced potatoes, sliced onions and frozen vegetables; pour half of diluted warm mushroom soup on top. Repeat. Sprinkle pepper and paprika on top. Dot with butter and bake at 350 F. for 1 to 1-1/2 hours, or until potatoes are done
CHEDDAR CHEESE POTATO CASSEROLE
Ingredients:
1 can (10 3/4-ounce size) condensed cream of chicken soup
1/2 cup butter -- melted
2 cups sour cream
1 1/2 cup shredded cheddar cheese -- divided
1/2 cup diced onion
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 pounds frozen shredded hash brown potatoes -- paprika
1 teaspoon chopped fresh parsley
Directions:
Preheat the oven to 350 degrees. Grease the bottom of a 9-by-13-inch baking pan.
In a large bowl, stir together condensed soup, butter, sour cream, 1 cup cheese, onion, salt and pepper. Add potatoes; toss to combine. Press mixture into prepared pan. Bake until casserole begins to brown around the edges, about 1 hour. Sprinkle with the remaining 1/2 cup cheese, paprika and parsley; return to the oven until cheese melts, about 3 minutes.
1/2 cup finely chopped onion
1/2 cup chopped celery
1/2 cup shredded carrot
1 clove garlic, minced
parsley, chopped
2 cups chicken broth
4 cups potatoes, pared and cubed
salt and pepper
Saute onion, celery, carrot and garlic in melted butter in a 10-inch skillet
until tender. Add chicken broth, potatoes, salt and pepper. Cover; simmer for
10 minutes. Remove cover. Simmer, stirring occaisionally, 20 minutes or until
Advertisement:
broth has thickened. Sprinkle with parsley. Makes 4 to 6 servings
Creamy Scalloped Potatoes
2 tbsp Butter or margarine
2 tbsp All-purpose flour
1/2 tsp Salt
1/8 tsp Pepper
1-1/2 C Milk
2 lg Potatoes, peeled and thinly sliced
2 tbsp Finely chopped onion
· In a small saucepan over low heat, melt butter. Stir in flour, salt and
pepper until smooth and bubbly. Gradually add milk, stirring constantly. Bring to
a boil; boil for 2 minutes. Remove from the heat.
· In a greased 1-quart baking dish, layer half of the potatoes. Add the onion
and half of the sauce. Top with remaining potatoes and sauce. Cover and back
at 350 degrees for 35-40 minutes or until potatoes are tender.
Golden Potatoes
4 medium potatoes (about 1 lb)
1 pkg cream cheese (3 oz), room temperature
1/4 cup milk
3/4 cup sour cream
1/4 cup sliced green onion
1/8 tsp white or black ground pepper
salt to taste
1 cup shredded sharp cheddar cheese
· Cook potatoes in jackets in water until tender.
· Cool potatoes, peel and cut into 1/2-inch cubes. Set aside.
· Stir cream cheese in a mixing bowl until smooth. Gradually add milk. Stir
in sour cream, onion, pepper and salt to taste.
· Add potatoes; mix well.
· Turn into a buttered 1-1/2-quart baking dish.
· Sprinkle cheese over the top.
· Bake, uncovered, in a 375 degree F. oven (start cold) for 30 to 40 minutes,
or until bubbly.
Potato Delicious
1/2 lb bag Ore ida hash browns thawed (Squeeze the juice out)
1/2 C Butter or margarine
1/2 C Chopped onions
8 oz Sour cream
8 oz Shredded cheddar
1 can Cream of chicken soup (undiluted)
Salt & Pepper to taste
2 C Crushed corn flakes
1/3 C Melted butter
Salt & paprika
· Mix first 7 ingredients and put in 9 x 13 buttered baking dish.
· Mix last three ingredients and spread evenly on top.
· Bake at 350 degrees for 45 to 60 minutes until slightly brown and bubbly.
CROCKPOT SCALLOPED POTATOES :
2 lb Potatoes (about 6 medium)
1/4 ts Pepper
3 tb Butter
1 Small onion, thinly sliced
1 cn Cream of mushroom soup - (10 oz.)
1/4 c Flour
1 t Salt
4 sl American cheese
Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon
cream of tartar. Drain. Put half of sl iced potatoes in greased CROCK-POT. Top
with half of onion slices, flour, salt and pepper. Add remaining sliced
potatoes and onions. Sprinkle with remaining flour. Add butter and undiluted soup.
Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours). Add cheese slices 30
minutes before serving
Baked Potato Toppings
Broccoli and Cheese
· 1 can Cream of celery soup
· 8 ounces Jar cheez whiz
· 1 tablespoon Dry minced onion
· 10 ounces Pk frozen chopped broccoli, cooked & drained
In top of double boiler combine soup, Cheez Whiz, and minced onion, stirring
until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoes.
Refrigerate leftover sauce to use within a week or freeze to use within 6 months.
·
Chili and Cheese
· 1 can Chili-beef soup
· Cheddar cheese, shredded
Warm soup until piping hot. Spoon over baked potatoes and top with cheese.
Sour Cream and Chives
· 2 tablespoons Mayo
· 8 ounces Onion chip dip
· 8 ounces Sour cream chives
· 2 tablespoons Dry minced chives
· Stir together mayo, onion chip dip and sour cream. Fold in minced chives
and spoon over baked potatoes.
·
GNOCCI
(Italian Potato Dumplings)
6 medium boiled potatoes
pinch of baking powder
flour to make nice consistancy
pinch of salt
Have spaghetti sauce and large pan of boiling water ready. Peel, cut and cook
potatoes; drain and mash. Add flour; mix until no longer sticky. Take small
chunk of dough; roll out with flour into approximate pencil shape. Cut into
1-inch pieces; roll pieces in more flour (so dumplings don't stick together).
Continue until all dough is used. Place gnocci into rapidly boiling water; cook
for 15
minutes. Drain; place in bowl. Ladle sauce over gnocci. Serve with Parmesan
cheese. Enjoy.
Oven Fried Potaotes
4 pounds baking potatoes, like russets, cut into 2-inch cubes
1/4 cup olive oil
4 cloves garlic, minced
1/4 cup minced fresh parsley
2 teaspoon dried basil, crumbled
2 teaspoon dried oregano, crumbled
Pepper
Salt
Preheat oven to 350 degrees. Combine potatoes, oil, garlic, herbs, and pepper
in large bowl and toss to coat. Spread potatoes in single layer on 2 baking
pans. Bake until golden brown and cooked through, turning once, about 1 hour.
Season potatoes, to taste, with salt and serve immediately.
POTATO PATIES
2 1/4 pounds peeled and grated Yukon Gold or yellow potatoes
3 ounces melted butter
Salt and pepper
Chopped parsley, for garnish
Peel and coarsely grate the potatoes. Combine the potatoes with the melted
butter, salt and pepper and mix well. Heat a 10-inch sauti pan on medium high
heat, lightly grease, and add the potato mixture, form into a cake shape. Cook
the potatoes until they are golden brown. Flip the "cake" and cook the other
side until it is golden brown. Remove from the pan and garnish with chopped
parsley
Tortilla Espanola (Spanish Potato Omelette)
1 1/2 cups olive oil
2 1/2 pounds boiling potatoes, peeled and cut into 1/3-inch dice
2 1/2 cups chopped onion
1 tablespoon coarse salt
10 large eggs
Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not
smoking and add potatoes, onion, and half of salt. Cook over moderately low
heat, stirring occasionally, until vegetables are very tender but not colored,
about 45 minutes. Drain vegetables in a large colander set over a bowl and cool
5 minutes. Lightly beat eggs in a large bowl. Gently stir in vegetables with 1
tablespoon oil, salt, and pepper to taste. Return 1 tablespoon oil to skillet
and add mixture, pressing potatoes flush with eggs. Cook over low heat,
covered, 12 to 15 minutes, or until almost set. Turn off heat and let stand,
covered, 15 minutes. Shake skillet gently to make sure tortilla is set on bottom and
not sticking to skillet. Invert tortilla onto a large flat plate and slide
back into skillet, bottom side up. (Alternatively, especially if top is still
loose at this point, slide tortilla onto plate first. Cover it with skillet and
invert tortilla back into skillet.) Round edge with a rubber spatula and cook
over low heat, covered, 15 minutes more, or until set. Slide tortilla onto a
serving plate, slice and serve warm or at room temperature.
Prep Time: 5 minutes
Cook Time: 1 hour 35 minutes
Lowfat oven fried potatoes
5 potatoes, peeled & diced
1 onion, finely chopped
2 tsp. fat-free margarine, melted
salt & pepper to taste
Non-Fat cooking spray
1 1/2 tsp. Cajun seasoning
Peel potatoes & dice. Chop onion finely. Spray a baking dish with cooking
spray. Place potatoes & onions in prepared baking dish. Add melted margarine.
Sprinkle with Cajun seasoning & salt & pepper to taste. Cover & bake at 400 for
25 minutes. Uncover and bake another 25 to 30 minutes.
Oven fried Potatoe Wedgies
Clean potatoes well, cut in long wedges (about 8 per potatoe). Spray with
pam and then if desired
Sprinkle with garlic salt or any seasoning.
Cracker Barrel Old Country Store Hash Brown Casserole
Ingredients:
1 2 lb. pkg. frozen Hash Browns
16 oz. Sour cream
1 can cream of chicken soup
1 stick butter
1/2 C. Chopped onion
2 C. grated Cheddar Cheese
Preparation:
Place potatoes in a greased 9x13 inch pan. Season with salt and pepper. Melt
butter in the microwave. In a bowl add minced onions, sour cream, and cream of
chicken soup, and melted butter. Mix these items together. Pour soup mixture
over potatoes; sprinkle with Cheddar Cheese. Bake at 350 degrees for 45
minutes, or until all is completely warm, and the cheese begins to melt.
LEFT OVER MASHED POTATO IDEAS
Form balls of leftover mashed potatoes around cubes of cheese, roll in
Parmesan cheese or crumbs and broil until golden brown.
or
Combine leftover mashed potatoes with chopped onion and shredded cheese, then
bake. Tastes like twice-baked potatoes without the work
MASHED POTATOES WITH WASABI AND LIME
I recently had mashed potatoes flavored with Wasabi (green japanese
horseradish) and lime at a Toronto restaraunt. They were delicious. I reproduced the
dish at home using a standard mashed potato recipe (boiled potatoes, milk,
butter) and added a Tbsp of prepared Wasabi, some lime juice and some lime zest.
The ones I made at home were even better.
Hash Browns and Eggs and Ham
3 cups frozen hash brown potatoes
3/4 cup shredded Pepper Jack cheese
1 cup cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Grease a 2 quart baking dish. Arrange potatoes evenly in the bottom of the
dish. Sprinkle with cheese, ham, and green onions.
3 In a medium bowl, combine eggs, milk, pepper and salt. Pour egg mixture
over potato mixture in dish. The dish may be covered and refrigerated at this
point for several hours or overnight.
4 Bake uncovered for 40 to 45 minutes (or 55 to 60 minutes if made ahead and
chilled) or until center appears set. Let stand 5 minutes before serving
POTATO AND SPINACH CASSEROLE
10 oz. frozen spinach, thawed and squeezed
6 medium potatoes, peeled and shredded (or Hash Browns)
3 eggs
1/4 c. butter melted
1 t. salt
1/4 t. freshly grated pepper
2 T. onions, chopped
2 T. fresh Italian parsley
1 T. fresh dill (1/2 t. dill weed)
1 / 2 cup sour cream
4 oz. Grated cheese
1/2 c. grated parmesan
Mix potatoes with the eggs, melted butter, salt, pepper, onion, parsley and
dill. Turn half of the mixture into a buttered 2 quart casserole. Mix spinach
and cheeses and sour cream, layer over the potatoes. Top with remaining potato
mixture. Cover and bake for 30 minutes. Remove cover, spinkle with parmesan
and bake 30 minutes longer.
BETTYS SKILLET SCALLOPED POTATOES
Put in a 10 inch skillet and cover and cook for 30 min, stirring occasionally:
2 T. margarine
4 Cups thinly sliced potatoes
1 medium onion sliced
1 / 3 cup water
in the meantime, combine and let set while potatoes cook:
1 Pkg onion soup mix( use 1 / 2 pkg if watching salt)
1 cup evaporated milk
If desired can add chopped ham, sausage, hamburger, etc.
when potatoes are done, pour milk mix over potatoes, and cook a few minutes
till
tickens. Then top with:
1 / 4 # cheese grated, and cover and let melt. Serve.
MONTE CRISTO POTATOES
4 large baking potatoes, baked
1/4 c. chopped onion
1/4 c. chopped celery
1/2 c. chopped ham
1/2 c. chopped turkey
1/2 c. chopped chicken
1/2 c. shredded Cheddar
1/2 c. sour cream
1/2 t. paprika
Split potatoes. Lightly fluff the inside of the potatoes with a fork.
Sprinkle 1 T. onion, 1 T. celery, 2 T. ham, 2 T. turkey, 2 T. chicken,
2 T. cheese and 1 T. sour cream in each potato. Heat under a broiler
for 1 to 2 minutes to melt the cheese. Sprinkle with paprika and serve.
Makes 4 servings.
Italian Style Roasted Potatoes
8 ea Large round red potatoes, Quartered
3 ea Medium onions, quartered
1 ea Medium sweet red pepper, cut In 1" pieces
1 ea Medium yellow pepper, cut in 1" pieces
Vegetable cooking spray
1 ts Salt 1/4 ts Pepper
1 ts Chopped fresh oregano 1 ts Chopped fresh basil
1 ts Chopped fresh parsley
Combine potatoes, onion, and peppers in a large roasting pan; coat
vegetables well with cooking spray. Bake at 400 degrees for 1 hour
and 15 minutes or until tender. Sprinkle with salt and remaining
ingredients; toss gently. Makes 8 servings.
FRENCH FRIES WITH BOILED POTATOS
6 large red potatoes, skins on
Oil, for frying
1 large sweet onion
Salt and pepper
Using a large pot, boil potatoes with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick. In a large pot or fryer, heat oil to 350 degrees. Par-fry the potatoes for 5 to 6 minutes. Potatoes should be limp. Remove potatoes and place onto paper towels and allow to drain. Let sit for 1 to 2 hours at room temperature.
Cut onions into 1/2-inch wedges. Just before serving time, place potatoes and onions into oil heated to 375 degrees F for 3 to 5 minutes, or until brown. Remove fries from oil, drain on paper towel, and while still hot, season with salt and pepper
Cheese topped potatoes
In a small skillet, add 1 tablespoon butter or oil over medium heat. Add onion and cook until softened, about 10 minutes. Transfer to a large bowl and cool slightly.
To the bowl, add the cheese, mayonnaise, hot pepper sauce. Mix well and set aside.
This recipe is enough for 4 potatos. (If using only 2 potatos cut following recipe in half)
1 tablespoon butter or olive oil
3/4 cup chopped onion
2 cups shredded Monterey Jack
1 cup mayonnaise
Bake large potatos till done. Cut in half lengthwise and place on cookie sheet, layer
With the cheese mixture, place in oven and bake for 15 minutes till cheese is melted.
Can add bacon bits, green onions, etc.
Green bean, bacon and potatos
1. Remove the ends from the beans. Snap the beans in two, place into a colander, wash, and set aside to drain.
2. Meanwhile, in a large cast-iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes.
3. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the stock and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
4. While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1�4 cup more broth if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes.
POTATO and BREAD DRESSING
3 medium potatoes
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
8 tablespoons (1 stick) unsalted butter
1 cup chopped onion
3 celery ribs, chopped
4 cups cubed homemade style white bread, about 10 slices
2 eggs, lightly beaten
1/4 cup chopped fresh parsley
Salt and pepper to taste
8 tablespoons butter, cut into bits
Preheat oven to 350° F. Generously butter a 1-1/2 quart baking dish. Set aside.Cook potatoes in water until soft enough to mash. Mash and beat in milk, salt and pepper. Transfer to large bowl. Melt the 8 tablespoons of butter in large skillet over medium heat. Add onions and celery; cook until just soft, about 10 minutes. Add to potatoes, using slotted spoon. Sauté bread cubes in same skillet until brown and crispy, adding more butter if needed. Transfer bread to potatoes. Add the eggs, parsley, salt and pepper to potato mixture. Mix thoroughly; transfer to baking dish. Dot the casserole with butter bits. (Casserole can be prepared up to 2 days ahead, refrigerated, and brought to room temperature before continuing.) Bake in oven until hot, about 35 minutes
POTATO CASSEROLE
6-8 large potatoes, cooked, peeled and mashed
1 c. sour cream
2 t. salt
1/4 t. pepper
2 T. chopped chives or green onion tops
1/4 c. butter or margarine
1 10 oz. pkg. frozen chopped spinach, thawed & well drained
1 c. shredded Cheddar cheese
Recipe
In large bowl, combine all ingredients, except cheese. Spoon into greased 2qt. casserole. Bake uncovered at 400° for 15 min. Top with cheese and bake 5 min. longer.
CROCKPOT SCALLOPED POTATOS
1 teaspoon cream of tartar*
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1-1/2 cups milk
1 to 1-1/2 cups shredded cheese
5 medium potatoes, thinly sliced
Combine water and cream of tartar in large bowl; stir. Add potatoes; stir well. This will help keep the potatoes from darkening. Drain. Turn potatoes into slow cooker.
Stir flour, salt and pepper together in saucepan. Whisk in milk gradually until no lumps remain. Heat and stir until boiling and thickened. Stir in cheese to melt.
Pour over potatoes in cooker. Cover. Cook on LOW 6 to 8 hours.
*can also sprinkle potatos with fruit fresh to stop darkening, rather than Cream of tartar
SCALLOPED POTATOS AND HAMBURGER
1 pound hamburger
1 teaspoon salt
5 medium potatoes -- sliced thin
1 large onion -- sliced thin
Salt and pepper
1 can cream of mushroom soup (10-1/2 oz. size)
1 cup milk
1/4 cup chopped green pepper -- optional
1 package frozen mixed vegetables (10-oz. size)
Butter
Brown the hamburger with salt until slightly brown, stirring frequently and breaking up into small pieces. (Sprinkle salt in pan, add meat, and use no shortening).
Alternate in a buttered casserole, layers of browned meat, sliced potatoes, sliced onions and frozen vegetables; pour half of diluted warm mushroom soup on top. Repeat. Sprinkle pepper and paprika on top. Dot with butter and bake at 350 F. for 1 to 1-1/2 hours, or until potatoes are done
CHEDDAR CHEESE POTATO CASSEROLE
Ingredients:
1 can (10 3/4-ounce size) condensed cream of chicken soup
1/2 cup butter -- melted
2 cups sour cream
1 1/2 cup shredded cheddar cheese -- divided
1/2 cup diced onion
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 pounds frozen shredded hash brown potatoes -- paprika
1 teaspoon chopped fresh parsley
Directions:
Preheat the oven to 350 degrees. Grease the bottom of a 9-by-13-inch baking pan.
In a large bowl, stir together condensed soup, butter, sour cream, 1 cup cheese, onion, salt and pepper. Add potatoes; toss to combine. Press mixture into prepared pan. Bake until casserole begins to brown around the edges, about 1 hour. Sprinkle with the remaining 1/2 cup cheese, paprika and parsley; return to the oven until cheese melts, about 3 minutes.