What are some really good potato recipes?!
I Love potatoes... any which way!
This one is one of my fav's!
Here's a pic:
http://www.flickr.com/photos/28757974@N0...
POTATO GRATIN: (rich + creamy!)
3 pounds russet (Idaho) potatoes of uniform size
2 tablespoons unsalted butter, softened
1 medium garlic clove, crushed through a press
1 1/2 to 2 cups half-and-half or milk
Salt and freshly ground black pepper to taste
Freshly grated nutmeg to taste
4 tablespoons crème fra?che (optional)
1/3 to 1/2 cup heavy cream
1/4 cup Parmesan cheese
PREPARATION:
1. Peel and wash the potatoes and slice them into rounds 1/8 inch thick, using a mandoline, the slicing disk of a food processor, or a sharp knife.
2. Generously butter a 9 by 12-inch heavy shallow baking dish, preferably earthenware or cast-enamel, or an oval gratin dish of comparable size. (You can also use a 12-inch cast-iron skillet.) Rub the dish with half of the crushed garlic.
3. In a small saucepan, bring the half-and-half to a simmer with the remaining garlic and season generously with salt and pepper. Set aside.
4. Preheat the oven to 350°F. Arrange the potatoes in one overlapping layer on the bottom of the dish. Season the layer generously with salt, pepper, and nutmeg. Arrange two more layers on top, seasoning each layer liberally. You might not need all the potatoes. Press the layers down to compact them. Pour in enough half-and-half to come up just a little below the top layer of potatoes. Set the baking dish on a larger baking sheet, cover with foil, and bake until the potatoes feel tender when pierced with a knife, about 1 hour.
5. Raise the oven temperature to 425°F, remove the foil, and bake until the top begins to brown, about 10 minutes. Pour just enough cream to cover the top, dab it with crème fra?che, if using, and sprinkle evenly with the Parmesan. Bake until the top is brown and bubbly, 15 to 20 minutes more. Remove from the oven and let the potatoes stand for 10 minutes to absorb the cream. Cut into squares and serve.
GOOD LUCK
I HOPE THIS HELPS
Answers: DID YOU SAY "POTATOES" ... MY FAV!
I Love potatoes... any which way!
This one is one of my fav's!
Here's a pic:
http://www.flickr.com/photos/28757974@N0...
POTATO GRATIN: (rich + creamy!)
3 pounds russet (Idaho) potatoes of uniform size
2 tablespoons unsalted butter, softened
1 medium garlic clove, crushed through a press
1 1/2 to 2 cups half-and-half or milk
Salt and freshly ground black pepper to taste
Freshly grated nutmeg to taste
4 tablespoons crème fra?che (optional)
1/3 to 1/2 cup heavy cream
1/4 cup Parmesan cheese
PREPARATION:
1. Peel and wash the potatoes and slice them into rounds 1/8 inch thick, using a mandoline, the slicing disk of a food processor, or a sharp knife.
2. Generously butter a 9 by 12-inch heavy shallow baking dish, preferably earthenware or cast-enamel, or an oval gratin dish of comparable size. (You can also use a 12-inch cast-iron skillet.) Rub the dish with half of the crushed garlic.
3. In a small saucepan, bring the half-and-half to a simmer with the remaining garlic and season generously with salt and pepper. Set aside.
4. Preheat the oven to 350°F. Arrange the potatoes in one overlapping layer on the bottom of the dish. Season the layer generously with salt, pepper, and nutmeg. Arrange two more layers on top, seasoning each layer liberally. You might not need all the potatoes. Press the layers down to compact them. Pour in enough half-and-half to come up just a little below the top layer of potatoes. Set the baking dish on a larger baking sheet, cover with foil, and bake until the potatoes feel tender when pierced with a knife, about 1 hour.
5. Raise the oven temperature to 425°F, remove the foil, and bake until the top begins to brown, about 10 minutes. Pour just enough cream to cover the top, dab it with crème fra?che, if using, and sprinkle evenly with the Parmesan. Bake until the top is brown and bubbly, 15 to 20 minutes more. Remove from the oven and let the potatoes stand for 10 minutes to absorb the cream. Cut into squares and serve.
GOOD LUCK
I HOPE THIS HELPS
1 lb. Washington Russet potatoes, pared & quartered
2 Tbsp. milk
1 Tbsp. mayonnaise
2 tsp. butter
1/4 tsp salt
dash ground white pepper
2-3 cups cooked mixed vegetable such as carrots, green beans, celery, onions and cabbage, finely diced
Instructions
1.Boil potatoes about 30 minutes or until tender. Drain well.
2.In mixing bowl, combine hot potatoes, milk, mayonnaise, butter, salt and pepper. Whip 1 minute at low speed then 1 minute at high speed until potato mixture is smooth. Add cooked vegetables; keep warm until served. Makes 6 servings.
I will often add only add a single vegetable like carrot or peas.
I mash by hand, and fold the soft veggies in and mash carrots with the spuds.
Nutritional Analysis (Per Serving)
Calories 126
Protein 2.7 g
Fat 3.2 g
% Calories from fat 22%
Carbohydrates 22.4 g
Cholesterol 4 mg
Fiber 2.91 g
Sodium 138 mg
heat onions in a skillet with olive oil
add shredded potatoes
cook until golden brown
these are called
hash browns
check out cooks.com lots of easy recipes..good luck and enjoy
easy potato recipe..
ZESTY POTATO SALAD
4 cups cooked potatoes
1/2 cup chopped celery
2 hard cooked eggs, chopped
1/4 cup green onions, sliced
1 teaspoon salt
1/8 teaspoon pepper
1 cup Miracle Whip
1 teaspoon prepared mustard
1/4 teaspoon celery seed
1 teaspoon horseradish
dash of green tabasco or red pepper (optional)
1 tablespoon cider vinegar
Simmer potatoes until fork tender. Remove skins, and cut into cubes.
In a bowl, combine celery, eggs, potatoes, onions, vinegar and seasonings. Toss lightly to combine.
In a separate small bowl, mix mustard, and salad dressing. Stir into potatoes.
Refrigerate before serving.
Variation: Add cooked and crumbled bacon bits to the salad dressing and proceed as above.
Chips:
Cut potatoes into "chip sized pieces" preferably chunky
Heat up oil. vegetable or lard
Deep fry until golden brown and soft on the inside
serve with salt and vinegar
Enjoy!
Tons of patoto recipes like this..http://www.bartleby.com/87/0020.html
Lyonnaise Potatoes
Cook five minutes three tablespoons butter with one small onion cut in thin slices; add three cold boiled potatoes cut in one-fourth inch slices and sprinkled with salt and pepper; stir until well mixed with onion and butter; let stand until potato is brown underneath, fold, and turn on a hot platter. This dish is much improved and potatoes brown better by addition of two tablespoons Brown Stock. Sprinkle with finely chopped parsley if desired.
Try the following
Potatoes Boulangeres with Rosemary
2 lb 8 oz (1.15 kg) Desirée or Romano potatoes, peeled
? oz (10 g) fresh rosemary
2 medium onions, peeled
10 fl oz (275 ml) vegetable stock
5 fl oz (150 ml) milk
1? oz (40 g) butter
sea salt and freshly milled black pepper
Pre-heat the oven to gas mark 4, 350°F (180°C).
Begin by preparing the rosemary, which should be stripped from the stalks then bruised in a pestle and mortar. After that, take two-thirds of the leaves and chop them finely. Now cut the onions in half and then the halves into the thinnest slices possible; the potatoes should be sliced, but not too thinly. All you do is arrange a layer of potatoes, then onions, in the dish, followed by a scattering of rosemary, then season. Continue layering in this way, alternating the potatoes and onions and finishing with a layer of potatoes that slightly overlap. Now mix the stock and milk together and pour it over the potatoes. Season the top layer, then scatter over the whole rosemary leaves. Now put little flecks of the butter all over the potatoes and place the dish on the highest shelf of the oven for 50-60 minutes, until the top is crisp and golden and the underneath is creamy and tender
or Stuffed Jacket Potatoes with Leeks, Cheddar and Boursin
2 large baked potatoes, 8-10 oz (225-275 g) each 1 leek about 4 inches (10 cm) long, trimmed and cleaned
1? oz (40 g) mature Cheddar, coarsely grated
1 x 80 g pack Ail & Fines Herbes Boursin
1 tablespoon from the top of the milk or single cream
salt and freshly milled black pepper
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a baking sheet measuring 12 x 10 inches (30 x 25.5 cm).
To prepare the leek, slice it almost in half lengthways, then fan it out under a running tap to wash away any trapped dirt. Now slice each half into four lengthways, then into ? inch (5 mm) slices. After that, put the Boursin into a medium-sized bowl and cut the potatoes in half lengthways. Protecting your hands with a cloth, scoop out the centres of the potatoes into the bowl containing the Boursin, add the milk or cream and season well with salt and freshly milled black pepper. Now quickly mash or whisk everything together, then pile the whole lot back into the potato skins. Now scatter the leeks on top, followed by the grated Cheddar – pressing it down lightly with your hand – then place on the baking sheet and bake in the oven for 20 minutes or until the leeks are golden brown at the edges and the cheese is bubbling.
or Gratin Dauphinois
1 lb (450 g) good-quality potatoes (King Edward or Desirée)
1 small clove garlic, crushed
5 fl oz (150 ml) double cream
5 fl oz (150 ml) milk
freshly grated nutmeg
1 oz (25 g) butter
salt and freshly milled black pepper
Pre-heat the oven to gas mark 2, 300°F (150°C).
You will also need an 8? inch (21 cm) oval, shallow gratin dish, well buttered.
First, peel the potatoes and slice them very, very thinly (a wooden mandolin is excellent for this operation, if you have one), then plunge the potato slices into a bowl of cold water and swill them round and round to get rid of some of the starch. Now dry them very thoroughly in a clean tea cloth. Then in the gratin dish arrange a layer of potato slices, a sprinkling of crushed garlic, pepper and salt and then another layer of potatoes and seasoning. Now mix the cream and milk together, pour it over the potatoes, sprinkle with a little freshly grated nutmeg, then add the butter in flecks over the surface and bake on the highest shelf in the oven for 1? hours
http://www.therecipecafe.com/Recipes/Pot...